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.

Jambon persillé in aspic is one of Burgundy’s understated gems, rustic, rich, and surprisingly elegant. Chablis brings the perfect contrast, with crisp acidity, citrus, and saline minerality cutting through the pork while lifting its fresh herbal notes.