Fishwives of Paris

The Tarte Tropézienne is one of the most famous desserts on the French Riviera, but it wasn't invented by a French pastry chef.
In this episode, Emily and Caroline uncover the surprising story behind Saint-Tropez's signature pastry. From Polish immigrant baker Alexandre Micka to Brigitte Bardot's unexpected role in naming the dessert, they explore how a family recipe became a French icon.
Along the way, they dive into the history of brioche, French pastry cream, celebrity influence, trademarks, and the transformation of Saint-Tropez from a fishing village into a global luxury destination.
Podcast Show Notes
In this episode:
Why the Tarte Tropézienne isn't actually a tart
The Polish origins of Saint-Tropez's most famous dessert
How Brigitte Bardot helped create the brand
The movie that transformed Saint-Tropez forever
Alexandre Micka's original bakery story
Why the dessert became a trademarked product
The history of brioche in France
The different creams used in a Tarte Tropézienne
How modern pastry chefs reinvent the classic recipe
Why France often embraces foods with foreign origins

Key Takeaways
The Tarte Tropézienne was invented by Polish immigrant Alexandre Micka.
Brigitte Bardot gave the pastry its famous name during the filming of And God Created Woman.
Saint-Tropez was a relatively unknown fishing village before the 1950s, and now has been ruined by rich Americans.
The dessert is actually a brioche filled with cream, not a tart.
American buttercream sucks.
The name "Tarte Tropézienne" is trademarked, but the dessert itself is widely recreated.
The pastry's success mirrors the rise of Saint-Tropez as an international luxury destination.
Modern pastry chefs continue to reinterpret the dessert with new flavors and techniques.

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

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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.
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Did the French Revolution create restaurants?
Not exactly.
In this episode, we explore the true origins of the modern restaurant with gastronomy expert Allison Zinder. Together, we uncover how medieval taverns evolved into the first restaurants, why the earliest restaurant served restorative broth, how menus and private tables transformed dining, and why many French restaurant customs still exist today.
If you've ever wondered where restaurants came from, or why dining in France hits different, this episode is for you.
Podcast Show Notes
In this episode:
The myth linking restaurants to the French Revolution
What dining looked like before restaurants existed
The story of Boulanger and the first Paris restaurant
Why "restaurant" originally referred to broth
How menus, prices, and private tables changed dining forever
The lawsuit that helped launch the restaurant industry
Why bouillons became Paris's original fast food
French restaurant culture and the importance of taking your time
Why substitutions are often discouraged in France
What makes French dining unique today

Guest:
Allison Zinder — gastronomy guide, culinary historian, and French food expert.
Learn more about Allison here, you can even take a Paris food tour with her! https://allisonzinder.com/
Key Takeaways
Restaurants existed before the French Revolution.
The first restaurant opened in Paris in 1765.
"Restaurant" originally referred to a restorative broth.
Private tables were one of the most radical innovations in dining history.
Menus with prices were a major breakthrough.
Restaurants made it possible to dine alone.
Bouillons were early affordable restaurants for working people.
Many modern French dining customs trace directly back to the origins of the restaurant.
French restaurants prioritize experience and hospitality over speed.
The chef's vision remains central to French restaurant culture.

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Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli.
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