Inspired, I decided to cook lamb côtelettes with olives and pastis, alongside Monsieur Chabrier’s eggplant and tomatoes, all perfectly paired with a velvety red Bandol. One bite brought the warmth and sunshine of Provence, melting away the chill of a snowy winter’s day.

Coq au vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very satisfying and comforting when I’m longing for my mother and dreaming of France. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better.