Advertise on podcast: Fishwives of Paris

Catherine de Medici gets credit for nearly every French culinary innovation, from macarons to the fork. This episode brings in Florence based food and wine expert Coral Sisk to test those legends one by one. Caroline and Emily trace the real origins of macarons, gelato, choux pastry, duck a l'orange, and table manners, and separate what Catherine de Medici likely brought from Italy from what French pastry chefs invented centuries later. Podcast Show Notes In this episode: • Why a French food podcast is covering a Florentine noblewoman • The myth that macarons came from Catherine de Medici's Italian court • The chicken farmer legend behind the invention of Florentine gelato • How gelato actually reached Paris a century later, via Sicilian immigrant Francesco Procopio dei Coltelli • The invented pastry chef behind the cream puff legend • Why the choux pastry technique still points to a real origin roughly 200 years later • Duck a l'orange and its roots in Persian, Arab, and Florentine cooking • The artichoke banquet story and the fat shaming Catherine faced as queen • Why Catherine is remembered as either a villain or a visionary, depending on who is telling the story • The fork myth, and how table manners, not objects, may be her real legacy Key Takeaways • Le macaron as a Parisian sandwich cookie was invented in Paris in the 19th century, not by Catherine de Medici. • Gelato reached Paris around a century after Catherine arrived in France, brought by Sicilian immigrant Francesco Procopio dei Coltelli. • The French recipe for pate a choux does not appear until roughly 200 years after Catherine's arrival. • The pastry chef character often named Pappalini, Pantanelli, or Pastarelli was likely invented by 19th century Lyonnais pastry chef Pierre Lacan. • Duck a l'orange with a gastrique sauce was first published in a French recipe book in 1930. • Forks existed in France before Catherine, but a fork per diner was not yet standard practice. • Food historian Barbara Wheaton found no 16th century record of the entourage of cooks Catherine reportedly brought with her. • Catherine was widely criticized and fat shamed during her lifetime, long before the culinary legends took shape after her death. ABOUT CORAL SISK Coral Sisk is an Italian food expert, food writer, sommelier, and culinary tour guide based in Florence. Coral’s Blog https://thecuriousappetite.com/ Coral’s Tours https://curiousappetitetravel.com/ Ernesto Drinks, Coral’s low ABV Negroni https://www.instagram.com/ernesto.drinks/ • • • • • • • • • • ABOUT THE HOSTS Caroline Fazeli Caroline is a French food and wine expert, WSET Diploma holder, former chef, and founder of Lyon Wine Tastings. She has spent nearly a decade helping visitors discover French food, wine, and culture. Instagram: https://www.instagram.com/winedinecaroline • • • • • • • • • • Emily Monaco Emily is a culinary journalist, author, and longtime Paris resident whose work focuses on French food culture, history, and tradition. Instagram: https://www.instagram.com/emily_in_france Substack: https://emilyinfrance.substack.com/ • • • • • • • • • • ABOUT FISHWIVES OF PARIS Fishwives of Paris is a podcast about French food, wine, history, and gastronomy. Every episode uncovers the stories, myths, and surprising truths behind the foods and drinks that define France. This Episode was filmed in Paris, Lyon, and Florence. Visit Caroline at Lyon Wine Tastings: https://www.lyonwinetastings.com Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis

Cancoillotte is gloopy, smelly, difficult to pronounce (CON-KWAH-YOWT), and suddenly all over French TikTok. The centuries-old cheese from Franche-Comté has been reinvented as a low-fat, high-protein fitness food, becoming France’s unlikely answer to America’s cottage-cheese obsession. But its rise reveals something much bigger, the way French attitudes toward food may be changing. Caroline and Emily trace cancoillotte from its origins as a way to use leftover skim milk through wartime industrialization, French spelling fame and its current TikTok explosion. Along the way, they ask what happens when a food culture traditionally built around pleasure, moderation and terroir begins talking about protein, fat and macros. Podcast Show NotesCancoillotte has spent centuries as a deeply regional specialty of Franche-Comté. In 2026, it suddenly became a national fitness trend. Its unusual nutritional profile helps explain the appeal: cancoillotte contains relatively little fat compared with many cheeses, although the episode questions the viral framing of it as an exceptionally high-protein food. Much of the difference comes down to something decidedly less glamorous: water. The story also stretches much further back. Cancoillotte developed from metton, a skim-milk cheese that could be melted with water or milk, butter and flavorings. Industrial packaging later made it transportable, including for French soldiers during World War I. Then came an especially French brush with fame: cancoillotte became notorious as one of the hardest words featured in France’s televised Dictée Nationale. Its current explosion was not entirely accidental. Cancoillotte had already been promoted within sports communities for years before a major TikTok moment in April 2026 accelerated the trend. French media followed, and Carrefour reported April sales jumping 13–16%. The result is a distinctly modern French contradiction: the nutritional language may look increasingly American, but the food being embraced remains hyper-local, protected and rooted in terroir. Key TakeawaysCancoillotte's 2026 TikTok boom accelerated a trend that had already been building within French sports and fitness culture.Its reputation as a “high-protein” cheese is misleading without context: it is particularly notable for being low in fat and high in water.Traditional French ideas of eating well historically emphasized pleasure, complete meals, conviviality and moderation rather than macronutrients.Cancoillotte originated as a practical way to use skim milk and evolved from a regional homemade food into an industrial product.Younger French consumers appear to be moving away from some stronger traditional cheeses toward milder cheeses and meals built around cheese.The cancoillotte craze combines new fitness-driven values with something deeply traditional: regional identity and terroir.

Mayonnaise is the world's most popular sauce, but nobody agrees on who invented it. This episode traces the history of mayonnaise from a Spanish port battle to a Paris pharmacist's ointment. Caroline and Emily examine the competing French origin stories, the codification of the sauce by Antonin Careme's critics, and how mustard, eggs, and oil became the modern formula loved and hated worldwide. Podcast Show Notes In this episode: • The legend of the Duke of Richelieu inventing mayonnaise at Port Mahon in 1756 • Competing 18th and 19th century spellings, bayonnaise, mahonnaise, and mayonnaise • The Duke of Mayenne's 16th century version and its unfortunate ending • Antonin Careme's attempt to codify the correct spelling and origin • Culinary historian Pierre Leclercq's theory that Paris perfected the sauce • Andre Viard's early recipes, including a mayonnaise made with veal brains • Why French cuisine names dishes after their texture, and English rarely does • How to make mayonnaise from scratch with egg yolk, mustard, and oil • French idioms built around mayonnaise, including "faire monter la mayonnaise" • Global mayonnaise culture, from Japanese Kewpie mayo to wartime chocolate cake Key Takeaways • Mayonnaise's true origin is disputed between French and Spanish claims. • The Duke of Richelieu legend places the sauce's invention at Port Mahon in 1756. • Andre Viard's cookbook contains the earliest known recipe resembling mayonnaise, thickened with egg. • Antonin Careme argued the sauce should be called "magonnaise," from the French verb "manier." • Culinary historian Pierre Leclercq traces mayonnaise's roots to medieval pharmacists' egg and oil ointments. • Traditional American mayonnaise contains no mustard, while French mayonnaise almost always does. • Japan's Kewpie mayonnaise originated in 1925 after a Ministry of Agriculture intern encountered mayo in the UK. • Homemade mayonnaise is made by whisking egg yolk with mustard while slowly adding oil.

Record heat and historic drought are forcing France's most protected cheeses to break their own rules. Caroline and Emily unpack how the AOP charters for Comté, Beaufort, and Abondance have been temporarily loosened after historic drought hit the Alps and Jura. They explain what changes when cows eat grain and hay instead of mountain grass, why terroir shapes the flavor, and what happened to producers like Salers, who could not adapt in time. Podcast Show Notes In this episode: • France's record-breaking heat waves and wildfires in summer 2026 • The INAO's historic dryness declaration for the Alps and Jura • Temporary charter changes for Abondance, Beaufort, and Comté cheese • How terroir shapes the flavor of mountain cheese • The three jobs behind every wheel of Comté, farmer, cheesemaker, and ager • Why Abondance is so tightly tied to its valley and cattle breed • Beaufort's three tiers and the disappearing Bleu de Termignon • Why Salers producers switched to cheaper Cantal cheese this year • The UNESCO-protected transhumance tradition and its uncertain future • A parallel case in Châteauneuf-du-Pape and possible reform of French irrigation rules Key Takeaways • July 2026 was the hottest month on record in France, with more than 90,000 hectares of forest and vegetation burned since spring. • The INAO declared historic dryness in the Alps and Jura on August 10, 2026. • Abondance, Beaufort, and Comté are AOP cheeses whose charters normally require a set percentage of local grazing. • Abondance's summer grazing requirement temporarily dropped from 50 percent to 15 percent of local grassland, and outside hay is now allowed. • Beaufort's local feed requirement dropped from about 70 percent to 50 percent, with grain now permitted as a supplement. • Comté's rules changed the least of the three, allowing green corn feed from outside the AOP zone through the end of October. • Salers cheese producers in the Auvergne could not modify their charter in time and switched to making cheaper Cantal instead. • Transhumance, the tradition of moving herds up to summer pastures, was named UNESCO Intangible Cultural Heritage in 2023.

French people rarely bake elaborate pastries at home, and Versaille-based pastry chef Molly Wilkinson says that is by design. Caroline and Emily talk with Wilkinson, an American pastry chef trained at Le Cordon Bleu, about why French home bakers stick to simple recipes like mousse au chocolat and yogurt cake while buying croissants and tarts from professionals. They compare that mindset to the American love of ambitious home baking projects, from layer cakes to laminated dough. Podcast Show Notes In this episodeWhy Caroline avoids baking croissants at home despite loving French pastryHow Molly Wilkinson learned lamination and croissant making after Le Cordon BleuThe difference between viennoiserie, patisserie, and home style French dessertsWhy French people would rather buy a pastry from an expert than bake oneThe most common French home desserts, including mousse au chocolat and yogurt cakeHow packet baking powder and boxed recipes shape French home bakingWhy French pastry certification starts as young as age sixteenWhat Molly teaches American home bakers in Le Baking Club, including a Marie Antoinette themed entremetWhy cookies and donuts have become newly popular in French bakeriesMolly's plans to open an American style cafe near the Chateau de Versailles Key TakeawaysCroissant dough is a laminated, yeasted dough that takes about three days to make properly.French people generally do not bake difficult pastries at home and prefer to buy them from experts.Simple one bowl desserts like mousse au chocolat, fondant au chocolat, and yogurt cake are French home baking staples.Many classic French home recipes originated on the backs of packaged ingredients like Nestle chocolate and baking powder sachets.French pastry chefs typically earn formal certification starting around age sixteen.American baking culture values ambitious home projects and DIY effort in a way French baking culture does not.Molly Wilkinson teaches American home bakers French pastry techniques through her membership, Le Baking Club.Molly Wilkinson is opening a cafe near the Chateau de Versailles in fall 2026.

Macarons may be one of France’s most recognizable culinary exports, but their history is much messier than the pastel boxes suggest. In this episode, Caroline and Emily dig into the Italian origins of the macaron and the role Catherine de’ Medici supposedly played in bringing almond cookies to the French court. They explore the roughly 40 regional versions still found around France, including macarons that look nothing like the famous Parisian sandwich cookie. Then it’s on to Paris and Ladurée, where the macaron evolved into the polished luxury pastry tourists recognize today. Caroline breaks down exactly why macarons are so technically difficult to make, from meringue and macaronage to achieving the elusive “foot.” Finally, they taste their way through macarons from Pierre Hermé, Lautrec, and Picard. The biggest shock isn’t a rare flavor or an expensive Parisian creation: it’s just how good the frozen supermarket macarons are. Key TakeawaysMacarons are generally traced back to Italian almond cookies, with Catherine de’ Medici associated with bringing them to France.France has around 40 regional variants, many of which are rustic, undyed and completely unlike the Parisian sandwich macaron.Ladurée helped create and popularize the modern Parisian form, rather than inventing the macaron itself.Macarons use relatively simple ingredients but require considerable technical precision to make well.Macarons actually benefit from aging, as moisture moves from the filling into the shell and creates the desired texture.In the tasting, Picard’s frozen macarons perform surprisingly well against much more expensive pâtisserie versions.

ishwives of Paris is back for Season 2—and this time, we’re going weekly. Starting September 1, Caroline and Emily will be bringing you a new episode every week. Some will be our full studio productions, some will be more casual webcam episodes, and we’ll be welcoming more guests into the Fishwives universe. We also want to hear from you. We’ll be sharing listener stories and questions on the show—and yes, we’re introducing corrections, because occasionally even Fishwives get things wrong. Have a story we need to hear? A question about French food or wine? Think we got something wrong? Email us at [email protected]. Fishwives of Paris Season 2 begins September 1, with new episodes every week.

Duralex is the little tempered glass found everywhere from French school cafeterias to Parisian bistros—and once you start looking at its history, it becomes a surprisingly revealing story about modern France. After decades of globalization, disastrous ownership and repeated financial crises, Duralex’s own employees stepped in to save the company, transforming it into a worker cooperative and investing their own money. Now soaring energy costs have put the French icon in danger again. Caroline and Emily unpack why France cares so deeply about an inexpensive water glass—and somehow end up discussing Stanley Cups, the American obsession with hydration, French distrust of ice, cafeteria lunches, James Bond and the secret childhood game hidden on the bottom of every Duralex glass. Podcast Show NotesDuralex was officially launched in 1945, but its origins stretch back to a Loire Valley vinegar maker who needed bottles. Its tempered glass eventually became synonymous with French cafés, schools and institutional dining. In this episode: How Duralex became a postwar French design iconThe disastrous ownership period that helped push the company into decades of instabilityWhy energy costs are particularly dangerous for glass manufacturingHow Duralex became a worker-owned cooperativeWhy tiny French water glasses horrify AmericansThe myth of drinking eight glasses of water every dayWhy some French people avoid water or ice with mealsDuralex at MoMA—and inSkyfallThe number underneath every Duralex glass and the French childhood game attached to it Key TakeawaysDuralex is not merely inexpensive glassware; it has become part of French everyday cultural identity.The company has survived repeated financial crises, ownership changes and receiverships.In 2024, employees reorganized Duralex as a worker cooperative, preserving 250 jobs.Glass manufacturing requires enormous amounts of energy, making Duralex particularly vulnerable to energy-price volatility.The American “eight glasses of water a day” rule is not the clear-cut health requirement many Americans assume it is.Drinking water with a meal does not dilute stomach acid, despite a persistent French belief that it does.The mysterious number underneath a Duralex glass inspired a generations-old French school cafeteria game.

Season 2 is almost here, and we're making some big changes. In this bonus episode, we explain why we're moving to weekly episodes, introducing new formats, becoming more responsive to food news, inviting more guests, and building a closer relationship with our listeners. We also look back at our first year, share some behind-the-scenes stories—including filming the entire season while Caroline was pregnant—and explain the mission behind everything we do at Fishwives of Paris. Podcast Show NotesIn this episode: Why Fishwives is moving to weekly episodesWhy we're introducing webcam episodes alongside studio episodesOur philosophy on admitting mistakes and publishing correctionsHow listener feedback will shape future episodesWhy we're expanding our guest lineupBehind the scenes of filming Season 1Caroline's IVF, pregnancy and maternity leave during productionEmily's journalism career and constant travelWhy living in France changed our approach to workThe Fishwives missionHow you can help shape Season 2 Key TakeawaysFishwives is becoming a weekly podcast.The show will combine studio and webcam episodes.Listener corrections will become part of future episodes.Audience participation will play a much bigger role.More international guests are coming.The show's editorial mission remains the same while the format evolves. Email us at [email protected]

Provençal rosé is one of the world's most recognizable wines, but its rise was anything but inevitable. This episode explores how rosé evolved from a low-status byproduct into a global luxury phenomenon. Caroline and Emily trace the history of pink wine from Antiquity to modern Provence, uncover the innovations that created today's pale rosé style, and examine how branding, celebrity culture, and lifestyle marketing transformed an inexpensive regional wine into an international success story. Podcast Show NotesIn this episode: Why rosé was once considered a cheap byproductHow rosé was made in Ancient GreeceThe difference between traditional rosé and Provençal roséThe impact of phylloxera on French wineMarcel Ott's role in refining the modern styleWhy Provence became synonymous with roséThe rise of Whispering AngelBrad Pitt, Miraval, and celebrity wine brandsThe history of rosé piscineWhy ice in rosé is more French than many people realize Key TakeawaysRosé was historically a low-status wine.Modern Provence rosé is a relatively recent innovation.Marcel Ott helped transform rosé from a byproduct into a premium category.Celebrity culture played a major role in rosé's global success.Whispering Angel helped establish rosé as a luxury lifestyle product.Rosé piscine has deeper roots than many wine drinkers realize.Branding often contributes as much to rosé's value as winemaking.

The Tarte Tropézienne is one of the most famous desserts on the French Riviera, but it wasn't invented by a French pastry chef. In this episode, Emily and Caroline uncover the surprising story behind Saint-Tropez's signature pastry. From Polish immigrant baker Alexandre Micka to Brigitte Bardot's unexpected role in naming the dessert, they explore how a family recipe became a French icon. Along the way, they dive into the history of brioche, French pastry cream, celebrity influence, trademarks, and the transformation of Saint-Tropez from a fishing village into a global luxury destination. Podcast Show NotesIn this episode: Why the Tarte Tropézienne isn't actually a tartThe Polish origins of Saint-Tropez's most famous dessertHow Brigitte Bardot helped create the brandThe movie that transformed Saint-Tropez foreverAlexandre Micka's original bakery storyWhy the dessert became a trademarked productThe history of brioche in FranceThe different creams used in a Tarte TropézienneHow modern pastry chefs reinvent the classic recipeWhy France often embraces foods with foreign origins Key TakeawaysThe Tarte Tropézienne was invented by Polish immigrant Alexandre Micka.Brigitte Bardot gave the pastry its famous name during the filming ofAnd God Created Woman.Saint-Tropez was a relatively unknown fishing village before the 1950s, and now has been ruined by rich Americans.The dessert is actually a brioche filled with cream, not a tart.American buttercream sucks.The name "Tarte Tropézienne" is trademarked, but the dessert itself is widely recreated.The pastry's success mirrors the rise of Saint-Tropez as an international luxury destination.Modern pastry chefs continue to reinterpret the dessert with new flavors and techniques.

Did you know some of the world's most sought-after wines are made with mold? In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli explore the fascinating world of Botrytis cinerea, the fungus known as "noble rot." While this mold can devastate vineyards when conditions are wrong, under the right circumstances it transforms grapes into some of the world's most celebrated sweet wines. Join us as we uncover the science behind noble rot, the centuries-old legends surrounding its discovery, and the unique conditions required to produce wines like Sauternes, Tokaji, and noble rot Rieslings. Along the way, we'll discuss the challenges of harvesting these wines, the flavors that make them so distinctive, and why bottles from producers like Château d'Yquem command such extraordinary prices. From Bordeaux to Hungary, from fungal genetics to food pairings, this episode reveals how one of nature's most destructive forces became one of winemaking's greatest gifts. Wines DiscussedSauternes (Bordeaux, France)The most famous French wine made with noble rot. Produced in Bordeaux's Sauternes region, where morning fog and afternoon sunshine create ideal conditions for Botrytis cinerea. Château d'YquemWidely regarded as the most prestigious producer of Sauternes and one of the greatest sweet wines in the world. The hosts examine a bottle of 2013 Château d'Yquem during the episode. Tokaji Aszú (Hungary)One of the world's oldest and most celebrated sweet wines. The episode explores the legend that noble rot winemaking originated in Hungary during the 17th century after a delayed harvest caused by the Ottoman-Turkish wars. Noble Rot Riesling (Germany)Certain German Rieslings benefit from noble rot, producing intensely aromatic sweet wines with remarkable balance between sweetness and acidity. Chenin Blanc Dessert Wines (Loire Valley, France)Chenin Blanc is highlighted as one of the grape varieties particularly well suited to noble rot production. Ice Wine (Eiswein)Discussed as an alternative method of producing sweet wine, using grapes that freeze naturally on the vine before harvest. Vin de PailleA traditional sweet wine made from grapes dried on straw mats before pressing, another technique used to concentrate sugars without noble rot. Grape Varieties DiscussedSémillon (the principal grape of Sauternes)Chenin BlancRiesling Food Pairings MentionedRoquefort and other blue cheesesFoie grasFruit-based desserts, particularly peach and apple desserts Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group.

The croque monsieur may look like nothing more than a fancy grilled ham and cheese, but Paris' favorite café sandwich has a surprisingly strange history. This week, Emily and Caroline trace the origins of the croque monsieur from Belle Époque cafés and the bustling markets of Les Halles to modern Parisian versions topped with truffle, caviar, and artisanal cheeses. Along the way, they unpack the bizarre cannibal rumor that may have inspired its name, debate whether the croque madame is actually superior, and ask an important question: is the classic croque monsieur genuinely delicious, or are we all just nostalgic for melted cheese? Expect Paris ham, Emmental slander, Marcel Proust, Prince de Paris, and plenty of opinions about what makes a truly great crunchy mister. Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the culture the world is obsessed with. Watch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group.

Did the French Revolution create restaurants? Not exactly. In this episode, we explore the true origins of the modern restaurant with gastronomy expert Allison Zinder. Together, we uncover how medieval taverns evolved into the first restaurants, why the earliest restaurant served restorative broth, how menus and private tables transformed dining, and why many French restaurant customs still exist today. If you've ever wondered where restaurants came from, or why dining in France hits different, this episode is for you. Podcast Show NotesIn this episode: The myth linking restaurants to the French RevolutionWhat dining looked like before restaurants existedThe story of Boulanger and the first Paris restaurantWhy "restaurant" originally referred to brothHow menus, prices, and private tables changed dining foreverThe lawsuit that helped launch the restaurant industryWhy bouillons became Paris's original fast foodFrench restaurant culture and the importance of taking your timeWhy substitutions are often discouraged in FranceWhat makes French dining unique today Guest: Allison Zinder — gastronomy guide, culinary historian, and French food expert. Learn more about Allison here, you can even take a Paris food tour with her! https://allisonzinder.com/ Key TakeawaysRestaurants existed before the French Revolution.The first restaurant opened in Paris in 1765."Restaurant" originally referred to a restorative broth.Private tables were one of the most radical innovations in dining history.Menus with prices were a major breakthrough.Restaurants made it possible to dine alone.Bouillons were early affordable restaurants for working people.Many modern French dining customs trace directly back to the origins of the restaurant.French restaurants prioritize experience and hospitality over speed.The chef's vision remains central to French restaurant culture. • • • • • • • • • • Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli. Don’t forget to rate, review and subscribe to Fishwives of Paris! You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis Website: https://www.fishwivesofparis.com/ Instagram: https://instagram.com/fishwivesofparis Tiktok: https://tiktok.com/@fishwivesofparis

Can a vegetable create an international incident? In this episode, Caroline and Emily explore the surprising story of how French president François Hollande's dislike of asparagus nearly became a diplomatic controversy during a state visit to Germany. Along the way, they examine why France pays such close attention to what political leaders eat, how asparagus became one of the country's most beloved seasonal ingredients, and why French food culture places such importance on seasonality, terroir, and waiting for the right moment to enjoy a product. From Louis XIV's obsession with year-round asparagus to modern asparagus festivals, this episode reveals how one vegetable can tell a much bigger story about France. Podcast Show NotesA French president who hated asparagus. A German chancellor serving asparagus during asparagus season. A diplomatic misunderstanding that almost became political gossip. This episode begins with a strange story from a state dinner but quickly becomes an exploration of something much bigger: the relationship between food, identity, and power in France. Caroline and Emily discuss: Why French leaders are often judged by what they eatThe François Hollande asparagus controversyMarie Antoinette food mythsLouis XIV's obsession with asparagusWhy France embraces seasonalityThe difference between green, white, and purple asparagusFrench asparagus festivals and traditionsProtected geographical status for asparagusWhy asparagus season only lasts a few weeksCaroline's unexpected asparagus origin story Key TakeawaysFood choices can become political statements in France.François Hollande's dislike of asparagus nearly created a diplomatic controversy during a visit to Germany.Louis XIV pushed gardeners to make asparagus available year-round.White, green, and purple asparagus are not different species.France strongly values seasonality and eating products at their peak.White asparagus is particularly prized in parts of France and Germany.Some French asparagus regions have protected geographical status.Many French people see waiting for seasonal products as part of what makes them special. • • • • • • • • • • Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli. Don’t forget to rate, review and subscribe to Fishwives of Paris! You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis Website: https://www.fishwivesofparis.com/ Instagram: https://instagram.com/fishwivesofparis Tiktok: https://tiktok.com/@fishwivesofparis