Chef Georges Venezia of Scottsdale's Mes Amis Bistro and Bar whips up a mess of Provenal-style frogs' legs that would turn Kermit into a cannibal. According to Venezia, the frogs' legs were added only after a regular customer began to ask for them. So Venezia, who hails from Nice, began to prepare them as they do in southern France, in a sauce of white wine, butter, garlic, tomatoes and Pernod. Very quickly, Venezia's frogs' legs began to sell out every night he offered them as a special, so he did the wise thing and added them as a permanent part of the menu. Do they taste like chicken? Yes and no. They taste more like a cross between chicken and something aquatic, with a sweetness to the meat no doubt enhanced by the Pernod.
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