For 12 years, chef Eugenia Theodosopoulos and partner Gilles Combes have made parties tasty with their menu of stylish finger food and classic European dinners. And even though they've recently opened a bakery and cafe in Tempe, we still prefer the magnificent decadence of eating their treats on our patio or in our dining room. Our guests are still raving about their roast beef tartelettes. The tartelettes' melt-in-your-mouth roast beef is chilled, folded into a perfectly flaky mini-crust and topped with a dollop of sour cream — delish! And be sure to get the mini-croque monsieurs. Another plus: Theodosopoulos and Combes couldn't be easier to work with.