Fishwives of Paris

CEO Apollonia Poilâne on how Poilâne defied baguette trends, inspired Dalí, and threads a century of history into each loafWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

Every third Thursday of November, French bartenders across the hexagon pull millions of corks, unleashing aromas of banana Runts and regret: it’s time for Beaujolais Nouveau, a wine whose release date is literally written into law, and whose marketing has included everything from Japanese Beaujolais baths to hot-air-balloon deliveries.Beaujolais Nouveau has a surprisingly deep history, rooted in the 14th-century banishment of the Gamay grape from bougier Burgundy. Once dismissed as a gimmick, this glou-glou (gluggable) red has evolved and Caroline and Emily are here to defend its honor.🎙️ Tune in to learn: • The story of the man who made Beaujolais Nouveau a 1970s global phenomenon • The winemaking technique that makes Beaujolais uniquely drinkable young • Why you might be wrong about not aging Beaujolais Nouveau • And whether pairing it with Thanksgiving dinner is genius… or just a marketing myth🎧 Fishwives of Paris — where French food myths go to die. Hosted by Lyon-based sommelier Caroline Fazeli and Paris-based food journalist Emily Monaco.Follow us on Instagram: @fishwivesofparisWe are now proud Goguette affiliates.  💌Want to partner with us? We’d love to talk to you about press and sponsorship opportunities here: bonjour@fishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

Forget bacon and eggs, in France, breakfast doesn’t even come on a plate. 🥐☕️Instead, it’s all about the bowl, a ritual shaped by global trade, 17th-century aristocrats, and a serious caffeine habit.Tune in to learn:Why the French word for lunch, déjeuner, actually means breakfastThe FWOP's take on bacon and brunch in FranceHow three caffeinated plants from three corners of the world: coffee, tea, and chocolate changed French mornings foreverWhat French people actually eat for breakfast (spoiler: it’s not croissants 🫣)Plus: Caroline and Emily spill their favorite breakfast spots in Paris (5 Pailles) and Lyon (Odessa and Le Déjeuneur).🎧 Fishwives of Paris — where French food myths go to die (and breakfast gets a reality check).Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.Follow us on Instagram: @fishwivesofparisWe are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

Episode 3: How Do You Build an AOC? Featuring Guest Yves CuilleronIs there anything Frencher than wrapping our wine in a bundle of bureaucratic red tape?If you’ve ever seen a meme about “sparkling boyfriends” or “sparkling anxiety,” you’ve already brushed up against France’s infamous wine labeling system: AOC (Appellation d’Origine Contrôlée) and its modern twin AOP (Appellation d’Origine Protégée). In short, these are France’s quality seals, the rulebooks that tell you exactly where a wine comes from and how it’s made. They cover everything from grape varieties to vineyard size to how high the vines can grow. It’s also the way the French usually talk about wine, asking for a Bordeaux or a Sancerre, rather than a Pinot Noir or Chardonnay like we tend to do in the U.S.There are currently 363 French wines with AOC/AOP status, from Champagne to Saint-Émilion, and the Rhône is about to welcome lucky number 364: AOC Vins de Vienne.To walk us through how you actually build an appellation from scratch, we’re joined by legendary winemaker Yves Cuilleron, who has been at the forefront of reviving forgotten vineyards in the Northern Rhône.Tune in to learn:Why these hillside vineyards are back-breaking to farm and why the results are worth itHow the region lost its historic name, Seyssuel (no, not because it looks like “sexual”)How Yves helped rescue Condrieu from extinction, cementing his status as one of Caroline’s wine heroesHosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.Follow us on Instagram: @realfishwivesofparisPartnerships & inquiries: bonjour@realfishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

What do a runaway priest, a Norman maiden, and a stinky wheel of cheese have in common? According to legend: the birth of Camembert, France’s most infamous fromage. But is that story fact or just a little too… cheesy?In this episode, Emily and Caroline dig into the rind wars, the myths, and the funk:How Camembert, Brie, and other bloomy cheeses got their snowy white coatsThe cheese faux pas that’ll get you permanently uninvited from Caroline’s dinner partiesWhy so much Camembert is bad (and how to spot the real deal)Nicknamed “God’s Feet” for its aroma, Camembert isn’t just a cheese — it’s a cultural battlefield. We’re here to slice through the myths and tell you what’s really on the plate.Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.Follow us on Instagram → @realfishwivesofparis Interested in partnerships? Let’s talk: bonjour@realfishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

Is the baguette really French? (Spoiler: only kinda). France’s most famous loaf isn’t as French as you think. In this episode, Emily and Caroline dig into the absurd myths and surprising truths of the baguette’s history, from Napoleon’s army to Viennese bakers, all the way to why the “traditional” baguette was only invented in 1993, making it younger than most millennials. Tune in to learn:Why most baguettes in France are industrial (and not worth the carbs).How to spot a truly great loaf (sexy baguette ASMR included)Baguette etiquette tips for your next trip to France.The “good” baguette we devour on-screen is from Les Artistes; if you’re in Lyon, give them a try and tell them we sent you!Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.Follow us on Instagram: @realfishwivesofparisBuy our Guide to Paris: https://cart.winedinecaroline.com/fishwives-guide-to-parisWe are currently seeking partnerships. If that’s you, get in touch: bonjour@realfishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.

The Real Fishwives of Paris is the French food and wine podcast that flips the table on tradition. Hosted by Lyon-based sommelier Caroline Fazeli and Parisian food journalist Emily Monaco, we bust myths, explore culinary history, and tell the untold stories of French cuisine and wine culture.🎙️ Launches September 15th! 🍷 Learn about French food traditions, wine education, Paris food culture, Lyon gastronomy, and the real stories behind baguettes, Bordeaux, and beyond.Whether you’re a Francophile, foodie, wine lover, or just obsessed with France, this is your go-to podcast for bold storytelling and delicious controversy.Subscribe for behind-the-scenes looks at French food, interviews with chefs and sommeliers, French wine deep-dives, and culinary myths debunked — all with a dash of humor and a whole lot of heart.Watch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.