Bonjour to a fun evening cooking at our kitchen as we prepare mini croque monsieurs for our appetizer. Then on to Coquille St. Jacques, with bay scallops in a brandy, mushroom sauce with a gruyere, parsley bread crumb topping for the entree. Each couple will share a gratin dish of the Coquille St. Jacques they have made together. We will finish off the meal with a warm, spiced pear galette with fresh whipped cream and a salted, maple glaze garnish. A meal that would make you feel like you traveled to Paris for an evening!