. "0"^^ . "Six of us try Petite Maison during Arizona Restaurant week. \nIt was nice to sit outside in their patio, some trees with sunshine and view of the moon.\nFor the dishes, we ordered both all tasting menu and other regulars ones.\n\nDefinitely try Char sui pork jowls: smooth, salty, fat but not oily. Come with barbecued flavor and sweet taste. [5]\nTartare: I kind of like it. A nice combination with raw beef, capers, parsley to give a sour taste to cover beef. Use parsley to mix with beef to bring some juice and make it refreshing. Beef itself is tasty. [5]\nFoie gras with roasted plum jam: our favorite. Sweet, a little salty, full bodied, fatty tastes. [5]\nQueue de Boeuf: a well seasoned oxtail. Rich and a little salty to give a balanced favor. [4.5]\nHudson valley foie gras torchon: when I had my first bite, I feel I had a high quality chocolate melted in my mouth or a butter melted on a hot iron surface. Taste not strong, with pure torchon flavor, rich and a little too fatty. [4]\nMoules: the soup is full-bodied, best eat with bread. mussels have their fishy smell. [4]\n\nEscargots: come with a little portion, tender, Q texture. [3.75] \nSoft shell crab tempura: a good tempura, the shell is really soft and crab fresh. But not that special. [3.5]\nSea bass: bass is good, but not too much taste. [3]\nRoasted lamb leg: no muttony odour, meat is little tough to eat. [3]\n\nWine pairing is also very nice, we tried four different wines.\nI suggest you try dishes over [4]."^^ . "0"^^ . . . "1"^^ . "4"^^ . "2013-05-22T00:00:00"^^ .