Is beef bourguignon really a rustic Burgundian peasant dish? Or is it one of France’s greatest culinary PR successes?

In this episode, Emily Monaco and Caroline Fazeli dig into the surprisingly modern (and non-Burgundian) origins of beef bourguignon, how it became a symbol of “traditional” French home cooking, and why the version most of us recognize today owes a lot to Parisian restaurants, Escoffier, and Julia Child.

They unpack how French beef has historically been used (working animals first, dinner later), why slow-cooked stews became central to French cuisine, and how the romantic idea of French “peasant food” often hides a much more complicated and urban reality. Along the way, they break down what actually matters when cooking this dish at home, and which rules are worth ignoring.

• Why beef bourguignon is not actually from Burgundy
• How a Parisian fast food chain helped shape the dish
• What “à la bourguignonne” really means
• Why French beef is different from American beef
• How Julia Child helped codify the modern version of the recipe
• Caroline’s no-fuss tips for making beef bourguignon at home

Wine to cook with (for the stew):

You do not need Burgundy wine. “Bourguignon” refers to a red-wine style of preparation, not the Burgundy region. Use an affordable, drinkable red wine. Do not waste expensive Burgundy on cooking.

Cut of beef to use:

• In the U.S.: Chuck (or any hardworking, collagen-rich stew cut)
• The goal is a tough cut that benefits from long, slow cooking

Wine to drink with boeuf bourguignon:

Skip Burgundy here, too. The dish is rich and beefy, so it pairs better with a fuller-bodied red:

• Syrah
• Cabernet Sauvignon
• Northern Rhône (like Saint-Joseph)

• Why marinating the beef is optional (and often unnecessary)
• Why French home cooks don’t obsess over pearl onions
• How this dish reflects how French people actually entertain (low-stress, make-ahead, lots of leftovers)
• What to do with leftover sauce

If you’ve ever been confused about whether you’re “doing it wrong” with beef bourguignon, this episode is your permission slip to relax, save your good wine for drinking, and stop taking French food myths so seriously.

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Crêpes may be one of France’s most iconic foods, but chances are you have been eating them wrong, or at least misunderstanding what they are. In this episode of Fishwives of Paris, Emily and Caroline break down the myths surrounding crêpes, explain why treating them as street food is mostly a tourist habit, and unpack the deep regional identity behind Brittany’s buckwheat galettes.

From linguistic nitpicking (crêpes vs galettes vs krampouezh) to the surprising agricultural history of buckwheat, this episode explores how geography, language, and industrialization shaped one of France’s most misunderstood dishes. In this episode:

• Why crêpes are not traditionally street food in their region of origin
• The difference between sweet wheat crêpes and savory buckwheat galettes
• Brittany’s cultural independence, from language to infrastructure to food
• Truly too many things about buckwheat for one bullet point
• Candlemas (La Chandeleur), why France eats crêpes on February 2

We mention Breizh Café as our favorite spot in Paris and Lyon for traditional buckwheat galettes. You will also find many classic crêperies serving plated galettes around the Montparnasse area, historically where trains from Brittany arrived. One important note: traditional galette restaurants serve cider, not wine, in keeping with Breton custom.

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Tartiflette May Look Like an Old-School Dish, But It’s a Marketing Coup in Disguise

The French are masters of après-ski delicacies like cheesy raclette, fondue, and tartiflette – hearty dishes with loads of melty cheese to help you warm up after a day on the slopes. But while tartiflette may look like a time-tested creation with deep Savoyard roots, the reality is that this casserole of potatoes, bacon, onions, and melted Reblochon cheese is a baby by French food standards, invented in the ‘80s by a clever ski resort owner looking to make good on a dairy glut. But this is no simple case of terroir-washing, as Emily and Caroline are here to share.

Tune in to discover:

• The story of how tax evasion led to the invention of the stinky, washed-rind marvel known as Reblochon
• Why the roots of tartiflette run deeper than you'd think
• How to recreate this French specialty at home – even if you can't get your hands on raw milk French cheese

In this episode we mention Oma cheese from the Von Trapp family in Vermont.

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

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Watch full episodes in 4k on Youtube

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Hosted on Acast. See acast.com/privacy for more information.