What Even Is a Bistro?

Why Rotting Grapes Make Some of the World's Most Expensive Wines

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 DISCUSSED SAUTERNES (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'YQUEM Widely 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 PAILLE A traditional sweet wine made from grapes dried on straw mats before pressing, another technique used to concentrate sugars without noble rot. GRAPE VARIETIES DISCUSSED * Sémillon (the principal grape of Sauternes) * Chenin Blanc * Riesling FOOD PAIRINGS MENTIONED * Roquefort and other blue cheeses * Foie gras * Fruit-based desserts, particularly peach and apple desserts 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 Croque Monsieur: Was it Really Named After Human Meat?

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 [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 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.