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So said the ever-quotable chef James Porter at Petite Maison, who just unveiled the new spring menu. One of the new additions has suddenly become one of the most popular dishes at the restaurant: frog legs.
Cuisses de grenouille Provencal — sauteed with tomatoes in white wine, butter, and garlic — is on the dinner menu along with thermador de crevette (prawns, crab, caviar, white wine) and an awesome vanilla souffle with Grand Marnier creme anglaise that I had recently. On the lunch menu, check out the foies de poulet (crispy chicken livers with sauce gribiche and cornichons).
