While it just says "French Toast" on the menu, this is the classic "Pain Perdu" version you will not forget. Soaked brioche and then cooked in an oven to perfection. Served up with Cream and berries.
Both the plain croissant and the pain au chocolat that pastry chef Noubar Yessayan bakes daily at Alain Giraud's lovely French restaurant have long attained near legendary status in this town En savoir plus
The vegetarian cliche is fantastic. The soups are light and delicious. The croissants are Devine. I always feel well take. Care of. Only skip the kids grilled cheese, they'll be disappointed.
Crisp and bronzed on the outside, utterly tender and butter-fraught on the inside, their croissants are masterworks, with or without chocolate En savoir plus
Giraud's kitchen excels in simple luxuries: an eggshell, hollowed out and refilled with egg custard and savory chantilly and topped with caviar. En savoir plus
Maison Giraud is a proper bistro, sparked with chef Giraud's Provençal touches — tomatoes, peppers, garlic, artichokes — drawing most of its produce from farmers markets, and rarely less than French. En savoir plus
There is a cocotte of the day — an arrangement of duck confit with turned vegetables one night, mussels in cream sauce the next — that tends to be the best food in the place. En savoir plus
L.A.'s best croissants — these things are phenomena unto themselves, essentially cultured French butter given the powers of crunch and flake and heft. En savoir plus
Drove a long way to try them out--they were just closing for lunch--asked if they c'd accommodate me (it is pouring rain)...they were wry French and said no... This is a brand new restaurant ....