text: nnAZ Restaurant dinner started out fair enough Received a voicemail from Sarah in the afternoon asking to confirm my reservation for later that evening Called to say I was indeed coming but may arrive earlier and was told I would be accommodated for patio dining I checked in around p amidst a bustling patio setting and was relegated to the bar with a waiting time of around minutes While looking through the wine menu I decided I would just eat at the bar Bartender Matthew was my server and obliged me with tastes of sauvignon and pinot blancs so that I may decide on a glass to accompany my threecourse meal After I would ordered the pinot and my prix fixe of soft she will crab sea bass and lemon curd tartelette my complimentary cheese puff arrived httpwwwyelpcombizphotospetitemaisonscottsdaleselectgXBIPyqskNyxUugNmAgXBIPyqskNyxUugNmA It was delicious but not as great as I remembered it to be during the Julia Childs dinner of August nnWhat drew me in to include Petite Maison as one of my four dinners during AZ Restaurant Week besides having eaten here many times before was the menus presentation Each course reflected a French fusion theme the appetizer course had a French Asian twist char sui pork jowls or the soft she will crab tempura the main was French Morroccan sea bass or roasted lamb leg and dessert was French italian nutella raviolis or lemon curd tartelette A French French supplement of foie gras was also available for One of the advantages of Restaurant Week is the opportunity to try new restaurants that I have not been able to visit before I also tend NOT to have dinner at a new place without first trying out the happy hour and my daily routines and work schedule keep me from venturing out to places I have bookmarked for years so when RW rolls around twice a year I earmark new places but upon seeing PMs menu I decided to make it my first stop To say I was excited about my upcoming meal was putting it very mildlynnThe soft she will crab was a beauty httpwwwyelpcombizphotospetitemaisonscottsdaleselectmjKPAlDjYAGQKnzQdQmjKPAlDjYAGQKnzQdQ In fact it was such a sight to behold that a PM regular Todd from Savannah GA sitting to my right also wanted to take a photo of it The dish smelled fantastic I ate this all up in a couple of minutes loved the yuzu aioli which went well with the carrotginger slaw The ginger was divine The dish was wellbalanced and not greasy at allnnGaps between the courses were wellpaced and soon the sea bass arrived Matthew placed it down in front of me hot and still wrapped in the parchment paper casing it was cooked in and was about to cut and present it when I asked him to pause for a moment so that I may take a before photo httpwwwyelpcombizphotospetitemaisonscottsdaleselectKgtYlGIGqRQPNzYQKgtYlGIGqRQPNzYQ When he finally broke the seal the aromas that wafted out were enticing httpwwwyelpcombizphotospetitemaisonscottsdaleselecthCVauAQBTrTxUOoZZTQhCVauAQBTrTxUOoZZTQ However after the necessary pics were taken and I had a couple of bites I found the flavor of the fish very mild and the cous cous which was what made me want to order the dish was also a bit bland to my liking The fish was cooked perfectly and the veggies and cous cous were al dente The couple of twists of braised lemon I did in hopes to add more flavor did not change the overall taste profile but I finished the course anyway since it was a small serving httpwwwyelpcombizphotospetitemaisonscottsdaleselecttZtFlNlSbPAKpcGypJgtZtFlNlSbPAKpcGypJgnnThe lemon curd tartelette wrapped up the prix fixe meal but not before Matthew brought me a surprise a short glass of muscat httpwwwyelpcombizphotospetitemaisonscottsdaleselectSZPQzcCmITBJVIjCJASZPQzcCmITBJVIjCJA Overall I liked this pastry even though I had a hard time cutting through the pastry she will each and every time The curd was very tangy and sweet made sweeter by the honey drizzle but the dollop of goat cheese did well to temper the sweet dish nnThe nice glass of pinot blanc and tempura app were by far my faves tonight and Matt obliging me with samples of wine before I ordered was appreciated and I would have walked away with a star experience until Matthew bade me goodbye saying See you again next year on your onceayear trip to Petite Maison He and Todd laughed and I laughed along I was buzzed but what a very rude thing to say By implying that I or anyone for that matter came to dine here only during RW to save money Matt effectively wiped away everything that was satisfactory and made me wish I never went in the first placennIt takes only ONE person to ruin a guests otherwise terrific experience Chef Porter I hope you address thisnnRW menu wine and tax tip