A classic French delicacy, Coquilles St. Jacques, gets a subtle Southern twist with the addition of plump shrimp. The soup du jour is a velvety blend of leek and potato, drizzled with olive oil and sprinkled with thyme.
A tribute to Normandy’s centuries-old tradition of growing apples and making cider, apple cider-braised rainbow carrots make a delightful accoutrement to roasted Cornish hens doused in a creamy mushroom sauce.
Two fitting treats round out the splendid soirée: Bourbon Cider and Tarte Tatin topped with Apple Brandy Whipped Cream.
Find the full “Flavors of France” feature in our September 2019 issue.
Photography by William Dickey
Styling by Kim Chiselko
Recipe Development and Food Styling by Kathleen Kanen
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