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Ready, Set, Tartiflette
Tartiflette may look like ancient French peasant food, but its story is surprisingly modern. In this episode of Fishwives of Paris, Emily and Caroline explore how this ultra-comforting Alpine dish, made with potatoes, onions, bacon, cream, and melted Reblochon,...
The Secret Lives of Frech Mushrooms
From the Catacombs of Paris to foraging in the French countryside, this episode uncovers the hidden history of mushrooms in France — exploring underground farming, foraging taboos, and why eating local still matters in a global food system.
The Bûche de Noël Episode
The Bûche de Noël is part dessert, part design object, part Christmas flex. In this episode, we cut through the sugar and get to the real origins of the Christmas log.
Champagne
In this episode, the Fishwives crack open the world of Champagne, not the glossy legend, but the messy, fascinating truth behind France’s most iconic bubbles. They dive straight into the myths people love to repeat, beginning with the famous claim that Dom Pérignon...
Apollonia Poilâne
Apollonia Poilâne discusses the history of her family’s iconic bakery in Paris and how the same miche has fed generations since 1932
Beaujolais Nouveau Has Arrived
Beaujolais Nouveau explained: the history, the hype, and why this “ferment fast, die young” wine deserves redemption.
French Breakfast
In Episode 4 of Fishwives of Paris, Caroline and Emily talk about French breakfast. Discover how coffee, tea, and chocolate shaped French breakfast and culture in this episode of Fishwives of Paris. Stick around for the Fishwives' hot takes on French bacon and brunch!...
Yves Cuilleron Builds an AOC from France’s Forgotten Vines
In the third episode, legendary winemaker Yves Cuilleron joins Fishwives of Paris to reveal how a forgotten Rhône vineyard became France’s next AOC. Learn how French wine laws, terroir, and history shape the Northern Rhône wine we love - from Condrieu to Vins de...
Camembert Explained
Explore the origins, production, and tradition of Camembert cheese — a true symbol of French craftsmanship and culinary heritage
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