Maison Giraud

French Restaurant and American Restaurant
1032 Swarthmore Ave (at Monument St), Pacific Palisades, CA 90272, United States
Closed until 8:00 AM (Show more)
  • Mon
    • 8:00 AM–2:30 PM
    • 5:30 PM–9:00 PM
$ $ $ $
Breakfast, Brunch, Lunch, Dinner
Credit Cards:
Yes (incl. American Express & MasterCard)
Outdoor Seating:

Based on 28 votes

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22 tips. Filter by taste:

  • all tips
  • croissants
  • farmers
  • alain giraud
  • caviar
  • breakfast food
  • egg custard
  • prix fixe menu
  • brioche
  • good service
  • Danish
  • French toast
  • duck confit
  • vegetarian food
  • mussels
  • bistros
  • brunch food
  • chefs
  • soup
  • chocolate soufflé
  • pain perdu
  • Bo L.

    Nice servers.

    Bo Liebman · March 13
  • LA Weekly

    Crisp and bronzed on the outside, utterly tender and butter-fraught on the inside, their croissants are masterworks, with or without chocolate Read more

    LA Weekly · January 30
  • LA Weekly

    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 Read more

    LA Weekly · January 30
  • Spencer H.

    Wait to be seated or you'll end up getting looked at funny when you take your takeout to a table 😜 oops

    Spencer Holtaway · November 27, 2014
  • Elsie S.

    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.

    Elsie Sims · October 4, 2014
  • Ron W.

    Order chocolate soufflé ahead of time (takes 20 mins) big enough for two or even four to taste.

    Ron Williams · September 6, 2014
  • Chefs Feed

    Piero Selvaggio, chef of Valentino, eats here on his nights off. He loves the Chocolate soufflé. Read more

    Chefs Feed · August 22, 2014
  • Vic Z.

    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.

    Vic Zaud · August 11, 2014
  • LA Weekly

    Giraud's kitchen excels in simple luxuries: an eggshell, hollowed out and refilled with egg custard and savory chantilly and topped with caviar. Read more

    LA Weekly · August 4, 2014
  • Los Angeles Times

    L.A.'s best croissants — these things are phenomena unto themselves, essentially cultured French butter given the powers of crunch and flake and heft. Read more

    Los Angeles Times · August 3, 2014
  • Los Angeles Times

    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. Read more

    Los Angeles Times · August 3, 2014
  • Los Angeles Times

    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. Read more

    Los Angeles Times · August 3, 2014
  • Fabian A.

    best croissants in LA.... magnificent place for Sunday brunch.

    Fabian Alsultany · November 30, 2013
  • Brad V.

    I would go so far as to say that you can find the BEST croissants here.

    Brad Verebay · November 25, 2013
  • Frank G.

    Great breakfasts and pastries, very nice place and service

    Frank Gerechter · November 23, 2013
  • Kiat 明.

    The croissants are sooooo To-Die-For... and sooooo buttery #deathbycroissants

    Kiat 明 · April 13, 2013
  • April

    Everyone loves the chocolate croissant and it was delicious but blueberry Danish was AWESOME!

    April · March 23, 2013
  • Jetset Extra

    Chef Alain Giraud makes weekly trips to the farmers' market for the latest ingredients in an ever-changing menu of seasonal specials. Read more

    Jetset Extra · September 17, 2012
  • Tasting Table

    Enjoy chef Giraud's seasonal set menu: Read more

    Tasting Table · June 20, 2012
  • marigold s.

    croissants are awesome!

    marigold schulz · March 4, 2012
  • Los Angeles magazine

    Here we find the best version yet of the chef’s signature vacherin glacé, set atop raspberry coulis. Read more

    Los Angeles magazine · February 17, 2012
  • Victoria B.

    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 ....

    Victoria Bullis · December 12, 2011