Pissaladière is a classic Niçoise onion and anchovy tart. Not a pizza. A thick, bread-like crust is topped with slow-caramelized onions, anchovies, and black olives: no tomato, no cheese, by design. Paired with a dry Provençal rosé, it’s an instant escape from Calgary’s winter to the south of France. Comforting, snackable, and perfect Friday-night movie food.

Chablis & Jambon Persillé in Aspic, or, outside France, leftover ham in jelly, is one of Burgundy’s quietly brilliant pairings. The richness and gentle wobble of the parsley-set ham call for acidity, not power. Enter Chablis, a cool-climate, unoaked Chardonnay from northern Burgundy, whose sharp freshness, saline minerality, and citrus lift cut cleanly through the pork while echoing the dish’s herbal notes. Rustic food, precise wine: a match that proves restraint beats embell