"Along with possibly the best croissant in the city, chef Alain Giraud's casual French eatery in Pacific Palisades is one reason to head over to this sun-soaked neighborhood. Classics like eggs benedict, waffles, and French toast all get the expert treatment one might expect at a top notch Parisian hotel."
"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, dating back to when they were all (the chefs, the pastries) at Anisette, the much-missed brasserie in Santa Monica...Crisp and bronzed on the outside, utterly tender and butter-fraught on the inside, these are masterworks, with or without chocolate."
"In a Los Angeles dominated by gastropubs, reverse fusion, pop-ups and trattorias, Giraud may be the last French chef standing...Giraud is one of the few chefs in Los Angeles capable of commanding a large, accomplished kitchen, of producing haute cuisine."
"Arrive before noon, when most of the pastries sell out, and you'll find croissants au beurre from baker Noubar Yessayan, who's been with Giraud since his days at Bastide...His croissants were famous even then, formed out of confounding quantities of Normandy-sourced butter. They are at once both impeccably rich and light as air, each nibble dissolving on the tongue and leaving only a slight creamy sensation behind."