Fishwives of Paris

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.
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The croque monsieur may look like little more than a fancy grilled cheese, but its history is far stranger than you'd expect.

In this episode, Emily and Caroline trace the origins of Paris's most iconic sandwich, from the cafés where it was born in the early 1900s to the bizarre rumor that gave it its name. Along the way, they explore the history of Paris ham, the truth behind the croque madame, why French cafés rarely allow substitutions, and how Michelin-starred chefs are reinventing this humble classic today.

You'll learn:

-The surprising origin story of the croque monsieur
-Whether the cannibalism rumor holds any truth
-Why the croque madame wears an egg
-How industrialization transformed the sandwich
-Where to find the best croque monsieur in Paris today

Fishwives of Paris is a French gastronomy podcast. We tell the real story behind the food and culture the world is obsessed with.
Watch full episodes in 4k on Youtube

Follow us on Instagram, TikTok, Facebook, and join our Facebook group.
Hosted on Acast. See acast.com/privacy for more information.

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.

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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.
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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
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