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| Petite Maison |
Full disclosure, James Porter is a friend and one of the Valleys most important contributors to the local culinary scene. I have been a fan since his tapas spot Tapino. He has done many private parties for my group and we can be seen holding down a bar stool at Petite Maison many a night. James is old school. When he is not putting it down in the kitchen he greets his guests like old friends...because so many are. Petite Maison is the kind of place one lingers. Some nights it's over a bottle of champagne and a pot off mussels and frites and some nights it's more playful, like his
pumpkin tasting menu with wine pairings. Last night was last minute and pre Gone Girl (cool movie...my wife says I should have read the book first...she's right...she's always right).
We planted ourselves at the bar and ordered a couple apps and split a main. We love the make over of the space. The woody darkish interior has been abandoned for a more light and airy feel. It was a beautify night last night as the oppressive Scottsdale summer heat is FINALLY giving way to climactic perfection (yeah...I said climactic). Most would prefer sitting outside when this exceptional weather arrives but the casual elegance of the bar draws me in most every time.
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| Macon White Burgundy |
We cracked a bottle of "Peasant" Burgundy from Macon, Talmard Macon Chardonnay. Wines from The Maconnais district of South Burgundy are often killer value choices for people who love French Chardonnay that are lightly oaked and value priced. This one shows a hint of oak and balances it with a touch of acidity and minerality making it pair broadly with French Fare
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| Duck Pastrami |
We began with The Duck Pastrami - Crispy Matzo Ball - Garlic Confit - Pickled Brussels. This was a huge hit with generous tender slices of duck and crispy matzo rounded out nicely with the garlic and pickled veg.
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| Octopus |
We also ordered The Grilled Octopus - Roasted Corn - Arugula -Red Pepper Roullie - Stone Mustard. If there is octopus on the menu we will order it. This was a super fun prep anchored by the corn and mustard.
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| Pumpkin Risotto |
James knew I wanted to do the Pumpkin menu but we were short on time. He surprised us with his Organic Pumpkin Risotto - Duck Confit - Pumpkin Chips. Delicate flavors with a generous portion of perfectly prepared duck made this rich dish delish (see what I did there!?)
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| Duck Breast |
We split The Duck Breast - Ginger Rice Cake - Saba Mushroom - Bok Choy - Pear Kimchi. This was the Bell of the Ball. I am more of a peasant duck guy in general. I prefer thigh/leg and I prefer it confit. THIS was excellent though. Juicy, savory, and gently flavored duck balanced with beautifully prepared mushrooms and kimchi. An excellent and playful preparation. Well done James.
James is my homie and he is not at all big headed about being named one of the
50 best chefs in Arizona. I've been fortunate enough to enjoy many a late night whiskey with James and that has certainly informed my love of Petite but, oh by the way, the food is fantastic too.
Thanks for reading!
Doc Jay
