It took an English baker, Fanny Cradock, to put the Bûche de Noël on paper, bringing it into home kitchens and ensuring we’d never be condemned to dry Christmas cake again 🫶🏼
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It took an English baker, Fanny Cradock, to put the Bûche de Noë…
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TikTokfishwivesofparis
Reblochon isn’t just for tartiflette 👀🧀 Peak season is late summer into early fall, when the cows are grazing and the cheese is at its bouncy, custardy, perfect-melter best. Not super stinky. You eat the rind. Absolute crowd-pleaser. It’s also the second most produced AOP cheese in France (thank tartiflette for that). Feeling chaotic? Swap it with Munster (controversial), Morbier (aka moriflette), or even raclette (Reblochon Jr., fight me).
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Reblochon isn’t just for tartiflette 👀🧀 Peak season is late summer into e…
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TikTokfishwivesofparis
Join @winedinecaroline in cooking (and roasting) tartiflette. Spoiler: it’s not ancient. It’s marketing. Get the full episode link in bio!
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Join @winedinecaroline in cooking (and roasting) tartiflette. Spoiler: it…
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TikTokfishwivesofparis
We prepare our organic chicken with a choice of 12 mouthwatering marinades in The Fishwives kitchen so all you need to do is cook and enjoy! Which one do you like best? Choose from Hoisin, Honey Soy, Lemon & Rosemary & Garlic, Korean BBQ, Parmesan & Garlic & Parsley, Peking Spice, Shanghai Sesame, Teriyaki, Sweet Chilli Spice, Moroccan Spice or Tandoori Yogurt Spice. Get your delicious, ready-to-cook marinaded chicken for next day delivery here: https://thefishwives.com/collections/value-add-pro
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We prepare our organic chicken with a choice of 12 mouthwaterin…
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TikTokthefishwives
French banks told Carla Kirsch Mexican food was “too cheap” for fine dining. When she tried to open her restaurant, investors pushed her to make it cheaper, faster, and more casual. The irony? She trained in Michelin kitchens and was importing premium ingredients from Mexico. The real problem wasn’t the cuisine. It was the bias. Follow @fishwivesofparis wherever you get podcasts if you want the real stories behind French food culture.
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French banks told Carla Kirsch Mexican food was “too cheap” for …
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TikTokfishwivesofparis
Why is 40€ for French food considered refined…but 40€ for Mexican food “too much”? Same labor. Same level of traditions. Same technique. Often imported ingredients. But not the same respect. This Tuesday, we sit down with chef Carla Kirsch of Lyon’s Alebrije to unpack why Mexican cuisine is still treated as casual street food in France — and what it takes to change that. Episode drops Tuesday. This one will change how you see Mexican food in France.
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TikTokfishwivesofparis
went to check out Fishwives | Raìna
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went to check out Fishwives | Raìna
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If you truly want to be Parisian, breakfast consist of the 3 c’s: ☕️ 🚬 💩
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A bright new seafood restaurant emerges from the Pasadena depths
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