Wine bar, bistro, café, bouillon… it seems Paris is rife with a panoply of categories to which restaurants can belong. To explore the reasons why the culinary landscape seems so divided – and why the modern nomenclature is a bit outdated – Emily is chatting with culinary educator Allison Zinder about a word that’s far more than just a cube: bouillon.



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- Host: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.com
Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com

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About Us
From one Emily in Paris to another... just speaking French isn't enough to understand the intricacies of the locals, but it's definitely a good place to start. Famously defended by armed "immortals" of the Académie Française (no, we're not making this up) the French language is filled with clues that show interested outsiders what, exactly, makes the French tick.

Each episode, listen in as Emily Monaco and an expert take a deep dive into a word that helps us gain a keener understanding of the French.