"Frog Legs Are the New Chicken Wings" at Petite Maison

So said the ever-quotable chef

James Porter


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).

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