France’s coastal regions are a shellfish lover’s paradise. In a restaurant or brasserie, you may order the pick of the catch, dished up on crushed ice as a plateau de fruits de mer. You’ll eat this with your fingers, drink Muscadet, Pouilly fumé or a Chablis grand cru and think you’ve gone to heaven. Try out our version:

Le Tian De Courgettes Aux Fruits De Mer - Scallops, Lobster and Shrimp with a Zucchini Crown

In regional cookery, a tian was an earthenware dish used for baking, especially combinations of layered vegetables. Its name has been applied by chefs to modern dishes assembled in hoops that have evolved from earlier tian recipes.


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