Fishwives of Paris

The Invention of Restaurants with Allison Zinder: How Paris Created Eating Out

Have you ever sat down at a restaurant in France and realized the entire experience feels… different? The meal takes longer, the waiter seems oddly unbothered by your schedule, substitutions are met with distain, and somehow dinner starts feeling less like a transaction and more like a ritual. This week, Emily and Caroline have invited gastronomy guide and chef Allison Zinder to explain how the restaurant was really invented. They dive into the surprisingly dramatic history of French restaurants, from medieval taverns and restorative broths to Michelin stars and modern dining culture, to uncover why eating out in France still feels unlike anywhere else in the world. Watch full episodes in 4k on Youtube [https://www.youtube.com/@fishwivesofparis] Follow us on Instagram [https://instagram.com/fishwivesofparis], TikTok [https://www.tiktok.com/@fishwivesofparis], Facebook [https://www.facebook.com/fishwivesofparis], and join our Facebook group [https://www.facebook.com/groups/fishwivesofparis]. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

The Strange Politics of Asparagus

In this episode of Fishwives of Paris, we dig into the surprising political power of food, using one very specific (and very French) example: asparagus. From a real-life diplomatic moment involving former French President François Hollande to centuries-old traditions of royal spectacle, we'll explore how food has long been used to shape public image, signal power, and reflect national identity. Along the way, we unpack France’s deep connection to agriculture, the importance of seasonality, and why something as simple as asparagus can carry unexpected weight. Watch full episodes in 4k on Youtube [https://www.youtube.com/@fishwivesofparis] Follow us on Instagram [https://instagram.com/fishwivesofparis], TikTok [https://www.tiktok.com/@fishwivesofparis], Facebook [https://www.facebook.com/fishwivesofparis], and join our Facebook group [https://www.facebook.com/groups/fishwivesofparis]. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

You’re Doing Charcuterie Boards Wrong (Here’s Why)

No one loves a maximalist style American charcuterie board more than we do. The thing is - it's not *actually* what would count as charcuterie here in France. On this week's episode, we are talking about what actually counts as charcuterie in France, and why the way we eat it today looks so different from how it’s traditionally served. Listen in as we break down the real meaning of charcuterie, from its linguistic roots to its role in preserving meat before refrigeration. Along the way, we dive into why the French don’t typically serve meat and cheese together, what makes a great saucisson, and the surprising story of hams aged in church bell towers. We'll dive into regional specialties from places like the Auvergne and Corsica, and break down common misconceptions about “charcuterie boards” as we know them today. From dry-cured sausages to slow-cooked spreads, this episode explores the regional diversity of French charcuterie, how climate shapes what gets made, and what to look for when choosing high-quality products. 🥓 CHARCUTERIE BREAKDOWN🥓 the meat we mention in this episode: Jambon de Paris (Cooked Ham) * A lightly cured, unsmoked cooked ham * Where to find it: Any traditional charcuterie shop or grocery store Saucisson Sec (Dry-Cured Sausage) * French-style dry-cured sausage, similar to salami * Where to find it: charcutiers, markets, and specialty food shops, grocery stores How to choose it (the “3 Fs”): * Fleur → natural white mold on the outside * Forme → irregular shape (natural casing) * Ficelle → tied with string, not sealed with metal Jambon Cru (Dry-Cured Ham) * Air-dried, salt-cured ham * Where to find it: Charcuteries, markets, wine bars, online Notable examples: * Jambon de Bayonne (Basque region) * Auvergne hams - sometimes aged in high-altitude environments, including church bell towers Corsican Charcuterie (Coppa, Figatellu, Lonzo) * Herb-rubbed, dry-cured pork specialties * Where to find it: Specialty shops, Corsican producers, high-end charcuteries Types mentioned: * Coppa → cured pork shoulder, marbled and rich * Lonzo → lean cured pork loin * Figatellu → fresh or dried sausage made with liver Pâté & Pâté en Croûte * Ground meat mixture, traditionally baked in pastry (en croûte) * Where to find it: Charcutiers, bistros, specialty food shops Notable detail: * Lyon hosts a world championship dedicated to pâté en croûte Terrine * Similar to pâté, but baked in a dish without pastry * Where to find it: Charcuteries, markets, traditional restaurants Rillettes * Slow-cooked, shredded meat mixed with fat * Where to find it: Charcuteries, markets, wine bars, grocery stores Watch full episodes in 4k on Youtube [https://www.youtube.com/@fishwivesofparis] Follow us on Instagram [https://instagram.com/fishwivesofparis], TikTok [https://www.tiktok.com/@fishwivesofparis], Facebook [https://www.facebook.com/fishwivesofparis], and join our Facebook group [https://www.facebook.com/groups/fishwivesofparis]. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

What Even Is a Bistro?

What actually is a bistro, and why does Paris seem to have a different word for every type of restaurant? In this episode of Fishwives of Paris, Emily Monaco and Caroline Fazeli break down one of the most misunderstood concepts in French food culture. From cafés to brasseries to bouillons, the lines between these establishments used to be clear, but today, they are anything but. Along the way, they debunk the persistent myth that bistros were invented by Russian soldiers yelling “bystro,” and instead trace their real origins to waves of migration from the Auvergne into Paris. The result is a story that has less to do with tablecloths and steak frites, and more to do with community, labor, and the evolution of French comfort food. Follow us on socials for more content on our top bistro picks in Paris. WHAT YOU’LL LEARN * What a bistro actually is, and why most people use the word incorrectly * The difference between a bistro, café, brasserie, bouillon, and restaurant * Why the Russian “bystro” origin story is a myth * How migration from the Auvergne shaped Parisian food culture * What “bistronomy” is, and how it changed the modern bistro * Why many “bistros” today are no longer cheap or working-class * What to look for when choosing a true bistro in Paris FRENCH DINING, EXPLAINED BISTRO * Small, casual, cozy * Historically no reservations * Focus on community and quick service * Now often a mix of tradition and reinterpretation BRASSERIE * Originally Alsatian, beer-focused * Open all day (continuous service) * Larger, often more formal setting * Can range from beautiful to very average BOUILLON * 19th-century working-class establishments * Early “chain restaurants” in Paris * Cheap, fast, efficient meals * Often with shared tables and paper tablecloths CAFÉ * Primarily for drinks (coffee, wine) * Social and cultural institutions * Historically key “third spaces” in Paris RESTAURANT * More formal dining * Fixed service times (lunch and dinner) * Higher-end than the categories above  HOW TO SPOT A BISTRO (VISUAL + CULTURAL CLUES) While not definitive, classic signs include: * red and white checkered tablecloths * chalkboard menus with daily specials * small wine glasses * zinc or wooden bar * tiled floors * close, convivial seating But remember: today, these are aesthetic signals, not guarantees Watch full episodes in 4k on Youtube [https://www.youtube.com/@fishwivesofparis] Follow us on Instagram [https://instagram.com/fishwivesofparis], TikTok [https://www.tiktok.com/@fishwivesofparis], Facebook [https://www.facebook.com/fishwivesofparis], and join our Facebook group [https://www.facebook.com/groups/fishwivesofparis]. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Lies, Pastry, and Power: The Real Carême

In this episode of Fishwives of Paris, Emily and Caroline unpack the real story of Marie-Antoine Carême, the ambitious pastry chef who rose to cook for diplomats, emperors, and tsars, and helped shape modern French cuisine. Beyond the dramatized version, Carême was a master of image and storytelling, even spreading myths about his own life. While he was not a spy, he was deeply connected to power, using food as a tool to impress and influence Europe’s elite. We explore how Carême’s work helped define French cuisine as we know it today, from early sauce classification to his belief that pastry was a form of architecture. He played a role in shaping iconic desserts like the croquembouche, eclairs, and the modern Charlotte, and helped elevate pastry into an art form built on structure, precision, and spectacle. The episode also looks at his more modern ideas, including seasonality, balance, and a shift away from heavy spices toward fresh herbs, as well as his role in defining the image of the professional chef, including the creation of the chef’s hat. In this episode: * Why Carême lied about being an orphan * What the Apple TV series gets wrong * How he categorized sauces before Escoffier * Why he believed pastry was a form of architecture * The origins of desserts like the croquembouche, eclairs, and Charlotte WHAT DID CARÊME ACTUALLY CREATE AND INFLUENCE? Codifying French cuisine * One of the first to organize recipes at scale * Early system of “mother sauces” before Escoffier (Velouté, Espagnole, Béchamel, Allemande) * Wrote influential cookbooks and his own carefully curated life story Elevating pastry * Treated pastry as architecture, building elaborate edible structures * Created dramatic dessert displays using choux, marzipan, and spun sugar * Helped bring spectacle into fine dining Iconic pastries * Popularized the croquembouche * Expanded the use of choux pastry, including éclairs * Shaped ladyfingers (biscuits à la cuillère) for dipping and desserts * Transformed the Charlotte into the cold dessert we know today * Created early versions of vol-au-vent Chef identity and kitchens * Invented the chef’s hat (toque) * Evolved from pastry chef to full culinary authority (officier de bouche) * Helped define the role of the modern chef Modern food philosophy * Advocated for seasonality and peak ingredients * Focused on balance and how food makes people feel * Shifted French cuisine from heavy spices to fresh herbs Luxury and ingredients * Helped introduce chocolate into pastry beyond drinks * Cooked with luxury ingredients like champagne * Worked during the rise of sugar use in France Dining and presentation * Worked during the shift from display-style dining to courses * Created grand banquet experiences for political elites * Helped define food as both visual spectacle and social power Watch full episodes in 4k on Youtube [https://www.youtube.com/@fishwivesofparis] Follow us on Instagram [https://instagram.com/fishwivesofparis], TikTok [https://www.tiktok.com/@fishwivesofparis], Facebook [https://www.facebook.com/fishwivesofparis], and join our Facebook group [https://www.facebook.com/groups/fishwivesofparis]. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.