Advertise on podcast: Fishwives of Paris

A Lyon bouchon is not just a bistro with a different name, and its kitsch is part of the point. Caroline and Emily break down the codes of Lyon's famously rowdy restaurants, from checkered tablecloths to tripe and pots of house wine. They trace the bouchon back to the silk workers of La Croix-Rousse, whose revolts and shared canteens shaped the city, and explain why these touristy, joyfully dated places remain the real thing. Podcast Show Notes In this episode: • Why a bouchon is more than "a bistro, but in Lyon" • The codes that define a bouchon, from red checkered tablecloths to a gregarious owner on site • The classic bouchon menu, from œuf en meurette and salade lyonnaise to andouillette, quenelle de brochet, and the pot of house wine • The likely origin of the word bouchon, and why it was not named after a wine cork • Who the canut were, and how silk weaving transformed the Croix-Rousse hill • The silk worker revolts of 1831 and 1848, and the fight for le prix juste • The mâchon, a hearty pork feast built from the cuts nobody else wanted • How worker-led cooperative canteens gave way to bouchon restaurants as the silk industry declined • Why many Paris bistros feel like museums while bouchons remain authentic, or dans son jus • Why restaurants called Bouchon outside Lyon miss the point, and what 85 euros buys two people at Café des Fédérations Key Takeaways • Bouchons are a distinct Lyonnais tradition, not simply Lyon's version of the bistro. • A Lyon bouchon association lists 23 restaurants and has codified the style, including an owner who is present and part of the experience. • The name most likely comes from bundles of pine or sticks hung outside to signal food and drink, not from the French word for a wine cork. • Bouchon cooking is rooted in the canut, Lyon's silk workers, who needed cheap and filling food. • The original gathering places were worker-led cooperative canteens, and the restaurants came later. • The canut lost their revolts, but the episode credits them with laying the groundwork for later workers' rights. • Kitsch and tourists are part of what makes a modern bouchon authentic. • Bouchons remain accessible, with a three-hour, multi-course dinner for two and a pot of wine costing 85 euros at Café des Fédérations. GET OUR GUIDE TO BOUCHONS! https://news.fishwivesofparis.com/bouchon PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • 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 Substack: https://winedinecaroline.substack.com/ • • • • • • • • • • 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. Filmed in Lyon. Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis

Bordeaux is the most famous fine wine region in France, and also one of the most misunderstood. Caroline and Emily sit down with Bordeaux expert and author Jane Anson to explain Bordeaux wine, from the en primeur futures system to the Left Bank and Right Bank divide. They also dig into climate change, the Robert Parker era, white Bordeaux, and what the Bordelais actually drink. Podcast Show Notes In this episode: • What en primeur means and how Bordeaux futures are sold • What it is like to taste 800 young wines in one April • The Left Bank, the Right Bank, and Entre-Deux-Mers explained • Why many Médoc châteaux are younger and showier than they look • How Saint-Émilion and Pauillac work for wine tourism • Why Bordeaux has always been a port and an export region • How small estates are turning to direct sales and wine tourism • The comeback of white Bordeaux and Sauvignon Blanc's roots • New grape varieties and climate experiments in Bordeaux vineyards • Why a flat Médoc makes wines that age so well • Bordeaux Mentor Week and the next generation of wine professionals • How Robert Parker reshaped Bordeaux style and the backlash since • What the Bordelais really drink Key Takeaways • En primeur is a wine futures system where wine is sold before it is bottled, and it applies to only about 5 to 10 percent of Bordeaux wines. • The Left Bank, centered on the Médoc, is mainly Cabernet Sauvignon on gravel, while the Right Bank is mainly Merlot on clay and limestone. • Bordeaux is not all expensive, and prices run from about five euros to thousands of euros a bottle. • Bordeaux has shrunk from about 120,000 hectares of vines to about 80,000 as growers balance supply and demand. • White Bordeaux is making a comeback and is likely to keep gaining share as the market asks for it. • Experimental grape varieties are being tested in Bordeaux, with results due around 2030. • Robert Parker's influence pushed many Bordeaux wines toward riper, oakier, bigger styles, and the region is now moving back toward freshness. • Bordeaux is for everyone, and the Bordelais themselves enjoy wines from around the world. JANE ANSON'S BORDEAUX LINKS Jane's Instagram: https://www.instagram.com/jane.anson Jane Anson Inside Bordeaux (subscription site): https://janeanson.com Bordeaux Chronicle: https://www.vendomepress.com/products/bordeaux-chronicle Inside Bordeaux: https://janeanson.com/book/inside-bordeaux Bordeaux Mentor Week: https://janeanson.com/meet-our-scholars-for-the-2025-bordeaux-mentor-week PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • 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. Filmed in Paris, Lyon, and Bordeaux Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis

Asking for substitutions in French restaurants rarely goes the way American diners expect. Caroline and Emily unpack why swapping fries for salad earns a firm non. They trace the refusal to French values of equality, expertise, and shared meals, explore the research on choice and culture, and share practical advice for dining in France with allergies or dietary restrictions. Podcast Show Notes In this episode: • Why asking for substitutions at French restaurants gets a firm "non" • Liberty versus equality, and how France and the US chose differently • The American love of choice, from side dishes to 31 ice cream flavors • Why the French prefer short menus and fewer options • How fewer choices can lighten the mental load • The UNESCO-listed structure of the French gastronomic meal • Classic French pairings, from blanquette de veau with rice to saucisse purée • Why the chef, not the customer, is right in a French dining room • Hofstede's power distance and individualism scores, and the French paradox • Universalism, commensality, and why the French share the same food at the table • How to handle allergies and dietary restrictions when dining in France Key Takeaways • French restaurants treat a dish's side as part of the dish, not an interchangeable option. • Research suggests the French expect fewer choices and less variation in their food than Americans do. • The gastronomic meal of the French was added to UNESCO's Intangible Cultural Heritage list in 2010. • France scores high on both power distance and individualism, a rare combination. • French dining culture values the expertise of chefs and servers over the diner's preferences. • Sharing the same food at the table matters, so personal swaps can feel antisocial. • Real allergies should be flagged when booking, and choosing an accommodating restaurant helps. • Personal dislikes are best handled quietly on your own plate.

The Marché des Enfants Rouges, the oldest covered market in Paris, burned overnight on October 11 to 12, 2026. This episode is a tribute to the market and the 17 purveyors who worked there. Emily shares what is known so far, and Caroline and Emily trace its history from the early 1600s, its place in the Marais, and the community that fought to save it more than once. They explain how listeners can help. Podcast Show Notes In this episode: • What is known so far about the overnight fire of October 11 to 12, 2026 • How firefighters reached the market on foot and kept the fire from spreading to neighboring buildings • Why the tight streets of the Marais made access so difficult • Why the loss matters to the neighborhood, to regulars, and to the 17 purveyors • How the idea of protecting architectural heritage took shape after the French Revolution • The history of Les Halles and the Marché des Enfants Rouges, the oldest covered market in Paris • How the market got its name from a local orphanage where children wore red • How neighbors and filmmaker Bertrand Tavernier helped stop plans to turn the market into a parking garage • A look at the restaurants, counters, and stalls that made the market a place to eat as well as shop • The mayor's pledge to rebuild, and how listeners can support the purveyors Key Takeaways • The Marché des Enfants Rouges burned overnight from Sunday, October 11 to Monday, October 12, 2026, and the cause of the fire is not yet known. • The market was closed at the time, and the only reported injury was a minor one to a firefighter. • Firefighters kept the fire contained to the market itself, but the market was almost entirely destroyed. • Built in the early 1600s, it was the oldest covered market in Paris, with 17 purveyors working there. • The name Enfants Rouges refers to a nearby orphanage where children were dressed in red as a symbol of Christian charity. • Local associations and artists helped save the market from demolition plans in 1982 and again in the 1990s, and it was renovated before reopening. • Its mix of traditional stalls and restaurant counters made it unusual among French markets, and Food & Wine ranked it fifth-best market in the world in 2026. • Mayor Emmanuelle Grégoire has said the market will be rebuilt and that a place will be found for the purveyors to keep working in the meantime, though rebuilding will take years. Support the purveyors of the Marché des Enfants Rouges. Noémie Wagner, president of the association that represents the market's purveyors, has launched an online fundraiser (cagnotte). Donate here. https://www.fondation-patrimoine.org/les-projets/marche-des-enfants-rouges/106147 Share a memory of the market with us at [email protected]. • • • • • • • • • • 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. Filmed in Paris and Lyon. Visit Caroline at Lyon Wine Tastings: https://www.lyonwinetastings.com Get 20% off your wine tasting with the code FISHWIVES Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis

Steak frites may be the most iconic dish in any Paris bistro, but almost nothing about it started in France. Caroline and Emily trace the fries to Belgium and the street carts of the Pont Neuf, the steak to England, and the dish itself to a 1950s national myth. They also explain why French beef tastes so different, how to order your cuisson, and why the sauce may be the most French part of all. Podcast Show Notes In this episode: • Why frites trace back to Francophone Belgium, not France • The fish-fry legend about how fries were invented, and why it falls apart • How French fries likely got their name from World War I soldiers • A Belgian historian's theory about pommes Pont-Neuf sold from Paris street carts • Why "steak" is an English word, and why the French call the British les rosbif • How beefsteak à l'anglaise arrived in France by way of an England-based chef's cookbook • Roland Barthes and the 1950s birth of the steak frites myth • The story of Le Relais de Venise and its one-dish menu, launched in 1959 • Why French beef is butchered, raised, and aged differently than in the US and UK • Ordering your steak in France, from bleu to saignant to à point • The sauces that make steak frites French, from Café de Paris to béarnaise Key Takeaways • French fries most likely originated in Francophone Belgium, and American soldiers in World War I helped popularize the name. • The legend that fried potatoes replaced fried river fish in 1680 doesn't hold up, since potatoes weren't yet common in the region. • Steak is an English word and an English technique, served on 19th century French menus "in the English style." • Historically, French cattle were raised for work and dairy, then slow cooked, which is why braises like pot-au-feu and boeuf bourguignon came first. • Steak frites became a French national dish in the 1950s, when Roland Barthes described steak as a shared national myth. • French beef is mostly grass-fed and slaughtered at roughly 28 to 38 months, compared with about 18 months in the US and two years in the UK. • Leaner, older beef is one reason French steak is served rarer and paired with rich sauces. • Well-done steak is rare in France, and diners who prefer it are often better off ordering something else. Get Emily's guide to the best steak frites in Paris here! https://news.fishwivesofparis.com/steak-frites 🇫🇷 PLANNING A TRIP TO PARIS OR LYON? Get Emily's Paris Guide — a curated collection of our favorite places to eat, drink, and explore in Paris. ✨ https://cart.winedinecaroline.com/fishwives-guide-to-paris Get Caroline's Lyon Guide - her favorite restaurants in Lyon. ✨ https://cart.winedinecaroline.com/lyon-restaurant-guide/ • • • • • • • • • • 🎙️ 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. 🎙️ Recorded in Lyon. 🍷 Visit Caroline at Lyon Wine Tastings: Use code FISHWIVES for 20% off! https://www.lyonwinetastings.com 📸 Follow Fishwives of Paris: https://www.instagram.com/fishwivesofparis

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.