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1032 Swarthmore Ave. (Monument St.) Send to Phone
Chef Alain Giraud turns out French dishes with a California flair at his restaurant and bakery.  Watch our exclusive interview with baker/pastry chef Noubar Yessayan.

Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.

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THIS RESTAURANT IS CLOSED Maison Giraud, Pacific Palisades, CA

THIS RESTAURANT IS CLOSED Maison Giraud Restaurant Review

: Chef Alain Giraud is now a veteran of the Los Angeles restaurant scene. That’s not to imply he’s “old” of course, but only to note that we’ve followed him from Citrus to Lavande, and Bastide to Anisette Brasserie, and that we’re happy to see him, for the first time, in his own restaurant. The simplicity of the décor in no way reflects the level of the cooking, apparent in the dishes that arrive at the table, set with white tablecloths. Giraud is fully in charge of the menu, composed of French dishes with a slight California twist. They are smartly thought out and executed, with great flavors and classic presentations. Among the starters you might find “white gazpacho” soup or a seared scallop with leek fondue, petits pois and pistachio sauce. Main dishes are often accompanied by seasonal finds from the farmers market, as in the roasted duck filet with baby turnips, sugar snap peas, and duck-balsamic sauce. A baker/pastry chef on staff, Noubar Yessayan, means that desserts change daily, but two classics are the soufflé and Alain’s famous lavender ice cream with meringue. Cheeses are paired with bread from the bakery, which also turns out fluffy croissants and other pastries that fly off the counter in the morning and at the weekend brunch. Breakfast features brioche french toast and organic eggs served Benedict-style, while at lunch on weekdays guests can order a "plateau" (bento box) with an appetizer, entrée and dessert for around $20. The short wine list is reasonably priced, and the dishes on the menu are too, by the way. Maison Giraud offers take-out too, for breakfast, brunch, lunch and dinner.
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