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Alain Giraud, Chef Director

Maison Giraud opened 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 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.  Giraud went on to open several critically acclaimed restaurants - Lavande, Bastide, and Anisette -  topping lists locally and nationally.  Bastide received an unprecedented ★★★★ review from the LA Times.

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.

See full bio

 


 
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Noubar Yessayan, Head Baker

Noubar Yessayan is the Head Baker and Pastry Chef at Maison Giraud.  Yessayan is one of the leading pastry chefs in Southern California, having earned a celebrated reputation for his extraordinary pastries, desserts and baked goods.

Baking is a life long passion for Yessayan, who strives to create the highest quality baked goods in the esteemed tradition of French cuisine.  Yessayan specializes in butter croissants, flaky pain au chocolat, chocolate soufflé, canneles, danishes, and baguettes, to name just a few.

Jonathan Gold, the Pulitzer Prize-winning critic for the Los Angeles Times, along with fellow Los Angeles Times critics Russ Parsons, Betty Hallock, and Noelle Carter, crowned Noubar the "Croissant King of Los Angeles." Earlier, when Gold was writing for the LA Weekly, he praised Noubar’s pain au chocolat as one of the "99 Things to Eat in L.A. Before You Die."

Born and raised in Lebanon, Yessayan trained as a chef at Le Cordon Bleu in Pasadena, California.  While still completing his studies at Le Cordon Bleu, Yessayan first joined Alain Giraud’s team at Bastide, and would move on with Giraud to Anisette before joining Giraud at Maison Giraud.