Maison Giraud opened its doors in 2011. The restaurant and bakery reflect the life and work experience of chef Alain Giraud, who welcomes you to dine on fine French food in a family setting.
Born in Paris to a family of restaurateurs, Giraud credits his two grandmothers as his inspiration. He received his degree in the culinary arts at Nîmes Culinary School before working at some of France’s most venerable restaurants. Giraud spent four years at l'Ermitage Meissonnier in Avignon; and two years a piece at the Hotel de Crillon and the Grand Vefour in Paris. At the time, the Michelin Guide rated each restaurant two stars.
In 1986, Giraud won first prize at the Culinary Minervois contest. This led him to Provence, where he held chef positions at the Hotel Imperator in Nîmes, Le Reverbere in Narbonne and Leonce in Florensac.
Giraud arrived in Los Angeles in 1988 and joined Michel Richard at Citrus as Chef de Cuisine. Together they raised Citrus to the ranks of the country's most celebrated restaurants.
In 1995, the Club Culinaire Français voted Giraud, “Chef of the Year."
In 1998, Giraud opened Lavande, a French Provençal restaurant, at the Loews Santa Monica Beach Hotel. Lavande received glowing reviews from the LA Times and Gourmet Magazine, and was named one of the best new restaurants by John Mariani of Esquire and by Jonathan Gold of Los Angeles Magazine.
In 2000, Giraud received the Chef of the Year award from the CA Restaurant Writers Association.
In 2002, Giraud launched Bastide in Los Angeles. Bastide was named one of the best new restaurants by Los Angeles Magazine and “Restaurant of the Year” by Angelino Magazine. The LA Times gave Bastide an unprecedented ★★★★ review.
In 2003, Giraud was named “Chef of the Year” by Bon Appétit Magazine and became the first chef in the western United States to receive the French Gold Medal of Tourism.
In 2008, in partnership with Mike Garrett and Tommy Stoilkovich, he created Anisette, a French brasserie in Santa Monica. Anisette was named one of the best restaurants of the year by the Los Angeles Magazine and was noted by both the LA Weekly and the LA Times for best dishes of the year.
Giraud is active in the community, volunteering, lecturing and teaching courses. He has taught his own series at Citrus, Let’s Get Cooking, Sur La Table and Seasonal Table; and is an ongoing participant in events such as SOS Taste of Nations and the Special Olympics.