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Archive for Maison Giraud

Saint Joseph at Maison G

Nov02

Restaurant: Maison Giraud [1, 2, 3, 4]

Location: 1032 Swarthmore Ave, Pacific Palisades, Ca 90272. 310-459-7562

Date: October 21, 2015

Cuisine: French

Rating: Classic French “home” cooking

_

Maison Giraud is the closest fine dining to my house. Pacific Palisades doesn’t have a lot of great food, but this restaurant/bakery is from acclaimed LA French chef Alain Giraud. This wine dinner, featuring the wines of the Northern Rhone’s Saint Joseph region was hosted by a friend of mine, Merv Hecht, author of The Instant Wine Connoisseur.


And it should be noted that the Swathmore Ave frontage might not be there for too much longer, as the whole street is slated for massive construction in 2016 when developer Rick Curuso starts building his new “Palisades Village” project.


Anyway, as it was a lovely warm (late October in LA) night, we dined outside.

With a generous staging area for the wines.

Tonight’s special menu.

2012 J.L. Chave Sélection St. Joseph Céleste. VM 91. Light gold. Pungent, mineral-laced aromas of dried pear, fig, honey and fennel, with a hint of jasmine in the background. Fleshy and dry on the palate, offering incisive orchard and pit fruit flavors and a touch of waxiness. Smoothly combines richness and vivacity, finishing with firm mineral bite and strong floral persistence.

agavin: I’m not sure I’ve even had a Saint Joseph blanc before. It tastes very much like white Hermitage, and that means Rousanne. Not sure it’s my favorite grape. A bit hot.


2013 J.L. Chave Sélection St. Joseph Circa Clos Florentin. 90 points. Obviously young. This is probably getting more serious and I think has more sulphur. Very rich, concentrated and that slightly oily texture that you get with white rhone. I’m sure this will get better, and probably will leave for another year before approaching again. Good value.

2013 Domaine Coursodon St. Joseph Blanc Silice. 92 points. 100% Marsanne this had a fruity honey quality. Vinified without oak.


Maison G bakes its own fabulous bread.

Classic french pate with toasts.

2011 Domaine Faury St. Joseph Vieilles Vignes. VM 92. Opaque ruby. Intense, mineral-driven aromas of dark berries, candied licorice and potpourri, plus a sexy Asian spice quality. Tangy and sharply focused, boasting impressive purity and depth to its sweet blackberry and cherry compote flavors. Silky tannins build on the persistent, incisive finish, with the floral and spice notes repeating.

2013 Domaine Faury St. Joseph. VM 89-91. Bright purple. Lively black and blue fruits on the spicy nose and in the mouth. Nervy and focused, showing no excess weight and a subtle sweetness. Shows good clarity and siky tannins on the gently gripping finish. Very fresh, in the style of the vintage.

2012 Domaine Coursodon St. Joseph Le Paradis Saint-Pierre. VM 92-94. (made from 80-year-old serine vines and raised in all new oak): Dark purple. A complex, highly perfumed bouquet evokes ripe blackcurrant, cherry pit, potpourri and olive tapenade, along with smoke and mineral accents. Stains the palate with intense dark fruit liqueur flavors and suggestions of candied violet and licorice. Closes on a smoky note, with superb clarity and lift and slow-mounting tannins.

Lobster bisque. Jumbo crab, asparagus, brioche croutons. One of my favorite soups. This version didn’t disappoint and was full of chunks of crab meat.

2011 Domaine Coursodon St. Joseph L’Olivaie. VM 91. Bright ruby. Fresh blackberry and floral scents are complemented by deeper-pitched notes of dark chocolate and licorice. Supple and open-knit, offering gently sweet black raspberry and cherry flavors that become spicier with aeration. Closes tangy and quite long, with sneaky tannins adding grip.

agavin: these Coursodon’s were in general my favorite wines of the night.

2012 Domaine Coursodon St. Joseph L’Olivaie. VM 91-93. Inky ruby. Fresh blueberry and candied violet on the highly perfumed, spice-accented nose. Fleshy, seamless and broad, offering intense black and blue fruit flavors and a sweetening note of vanilla that gains strength with air. The spicy quality comes back on the finish, which clings with excellent tenacity and just a hint of tannins. These vines are now over 60 years old, according to Coursodon.

2012 Domaine Coursodon St. Joseph Silice. VM 90-92. Brilliant ruby. Spice-accented black raspberry, mocha, pipe tobacco and licorice on the nose, with a sexy floral topnote. Sweet, spicy and penetrating, displaying a silky texture to its dark berry and spicecake flavors. Shows pinot-like character–or at least pinot from a warm region. Finishes round and supple, with soft tannins, good breadth and a lingering suggestion of violet.

Spanish Turbot. Slowly backed, forest mushroom, porcini emulsion. An absolutely lovely fish and a killer sauce.

In the back is chef Alain Giraud.

2012 Domaine Jean-Louis Chave St. Joseph. VM 93. Bright violet color. Explosive aromas of black and blue fruits, smoky Indian spices and minerals, with a suave floral quality in the background. Fleshy and expansive on the palate, but with excellent clarity and spicy lift to its blackberry and licorice flavors. The dark fruit element recurs on the long, seamless finish, which is framed by supple tannins that fold smoothly into the wine’s lush fruit.

2012 Paul Jaboulet Aîné St. Joseph Domaine de la Croix des Vignes. VM 92. Deep ruby. Explosive aromas of black and blue fruits, smoky Indian spices, licorice and minerals, with a suave floral quality building in the glass. Fleshy and expansive on the palate, showing excellent clarity and breadth to its blueberry and cherry compote flavors. The floral quality repeats on a long, seamless, fruit-dominated finish that’s framed by velvety tannins.

2012 Domaine Boissonnet St. Joseph.

Rack of Lamb. Roasted, Fall baby carrots, lamb Bordelaise. A perfect pairing for the wines.

2011 François Villard St. Joseph Reflet.

2010 Domaine du Tunnel (Stéphane Robert) St. Joseph. VM 90. Inky ruby. Spicy black raspberry and cherry aromas are complicated by notes of black pepper and dried flowers. Deep, chewy dark fruit flavors are framed by dusty tannins and become spicier with air. Shows very good energy and focus, finishing with strong cut and grip.

2012 Domaine Blachon St. Joseph Hommage. 91 points. Deep purple to rim. Barnyard earth, pepper spice and a sweet floral tone on the nose. Sweet cherry, toasted bread and rhubarb on the palate. Medium to medium-plus tannins. Medium acidity. Medium-long to long finish.
I’m thinking this would be great with braised lamb and cassoulet. Also a good cigar wine.

Cheese Plate. Selection, grapes, fruit-nuts bread. This was both a generous and awesome little trio of cheeses. I loved the buttery one in the middle.

2012 Domaine Durand St. Joseph Lautaret. 89 points. Gamey.

Lemon Tart. Meringue, berries, raspberry coulis. Also classic, but perfectly executed.

This was a great dinner. The food is very classic, but these special menus show off Giraud’s cooking even better than the regular menu. Each dish was superlatively executed. The wines were fun, and solid, if a little young and not quite up to the refined heights of Syrah at my recent LaLa dinner.

For more LA dining reviews click here.

Related posts:

  1. Saint Martha Modern
  2. More Maison Giraud
  3. Maison Giraud at Last
  4. Burgundy at Bouchon – Faiveley
  5. Maison Giraud
By: agavin
Comments (0)
Posted in: Food
Tagged as: Alain Giraud, French Cuisine, Maison Giraud, Saint Joseph, Wine

More Maison Giraud

Jul30

Restaurant: Maison Giraud [1, 2, 3]

Location: 1032 Swarthmore Ave, Pacific Palisades, Ca 90272. 310-459-7562

Date: Winter/Spring, 2012

Cuisine: French

Rating: French “home” cooking at it’s best

_

Maison Giraud is the closest fine dining to my house. Pacific Palisades doesn’t have a lot of great food, but this restaurant/bakery is from acclaimed LA French chef Alain Giraud.


The Swathmore Ave frontage has been revealing itself in stages since at least the 4th of July.


Inside the chef peers down at your from the French-style board.

My wife and I had our Valentine’s Day reservation here, which turned out to be a damn good choice as the day before I crushed the bones in my left hand, and couldn’t have managed to travel further. There was a set menu, which can be hit or miss on this overcrowded holiday, but turned out great at MG.

“Oyster & Champagne Gelee.” Notice the aphrodisiac theme.


“Tender Greens & Beets Salad. Citrus Vinaigrette, Goat Cheese.”


“Burrata Agnolotti. Hearts of Broccolis, Pomegranate Seduction.”


“Scallops ‘Valentino’ Piquillo, Cauliflower, Chorizo.”


“Red Snapper. Saffron-Fennel Broth. Spring Peas.”


“Veal Tenderloin. Spinach Cream, Red Wine Sexy Sauce.”


“Macaron Harmony for Two. Litchis & Rose Cream & Raspberries.” This dessert was absolutely amazing. I love rosewater and this had that classic soft flavor. The texture of the Macaron was also perfect.

Below is a composite dinner built from 2-3 visits.


From my cellar: Fin Amour, a blockbuster wine that redefines that cliché with energy and precision. Those centenarian vines of Grenache and Carignan pictured above are actually located in Maury, a miniscule appellation across the Spanish border in Roussillon that’s traditionally famous for immortal dessert wines (we had a recently released Maury from 1928 in the shop the other day, to give you an idea of their longevity). The appellation is conservative about their stickies, so Case and Shiverick did forgo the classification to make a low-yield Cotes de Catalanes dry red wine of 70% Grenache and 30% Carignan. These Bonsai like vines stubbornly live on an outcrop of chopped up schist, which is ideal for giving the few grapes they produce their incredible Catalonian minerality and aromatically spiced fruit.


“Vegetable Salad. Seasonal Market Vegetables with Coriander and Lemon.”


“Grilled octopus special.”


Pistou is a classic southern French soup, cousin to minestrone.


“Soup ‘Au Pistou’. Farmers Market Vegetables, Pearl Pasta, Almond and Basil Pistou.”


You can see the minestrone resemblance here. The French version is a little milder.


“Farm Eggs. Town and Country. Light Mushroom Custard, Rustic Egg Cocotte.” I like the creamy fraiche inside the egg thingy.


“Loup de Mer ‘Barigoule’. Baby Artichokes, Basil Pistou, Tomato Confit.”


“Colorado Lamb Filet. Spring Onions, Fava Beans, Fennel Panisse, Black Olive Sauce.”


“Side vegetables.”


“Steak special. Sauce Au Poivre.” Simple French classic.


“Classic boulibase.” MG serves a modest sized portion, which actually can be a good thing. I paired this with a nice Provencal Rose.


“Chocolate Soufflé Traditional Soufflé, Crème Chantilly, Crème Anglaise.” A total classic, and as good as any Chocolate Soufflé I’ve had.


“Vacherin Glacé Lavender Ice Cream, Strawberries, Meringue.” This is a Giraud staple and rather wonderful, particularly because of the Lavender thing. It has certain similarities to the Valentines Rose flavored Macaron, but is crunchier.

We also go frequently for Brunch/Lunch.


“French Toast. Brioche, Crème Chantilly, Homemade Preserves.” I’d kill for this Crème Chantilly.


“House Burger Caramelized Onions, Tomatoes, Aioli.”


“Maison Giraud ‘Cobb’ Salad, Blue Cheese Vinaigrette.”


“Le Plateau.” Everyday they offer a set plate with three items. This particular day it included a salmon caesar to the right, scallops in the center, and a bit of bread pudding.

So far, I’m very pleased with Maison Giraud. The food is essentially French comfort food with a bit of international adaption, but everything has been spot on fresh and well done so far, and the bakery is outrageously good. Given how incredibly lame most of the Pacific Palisades food offerings are this is all incredibly welcome.

For my previous review, see here.

For more LA dining reviews click here.

Related posts:

  1. Maison Giraud
  2. Maison Giraud at Last
  3. La Cachette Bistro part deux et trois
  4. Palm Springs – Colony Palms Hotel
  5. Food as Art: Ortolan
By: agavin
Comments (2)
Posted in: Food
Tagged as: Alain Giraud, Brunch, Cauliflower, Chorizo, Dessert, French Cuisine, Goat Cheese, Grenache, Los Angeles, Maison Giraud, Pacific Palisades Los Angeles, Roussillon, Snapper, Soufflé, valentines day

Maison Giraud

Dec15

Restaurant: Maison Giraud [1, 2, 3]

Location: 1032 Swarthmore Ave, Pacific Palisades, Ca 90272. 310-459-7562

Date: December 5 & 10, 2011

Cuisine: French

Rating: French “home” cooking at it’s best

_

I’ve been waiting for Maison Giraud, the new local (just blocks away!) Pacific Palisades restaurant/bakery from acclaimed LA French chef Alain Giraud to open for what seems like forever. The day it did I was there for some pastries. Then we kept trying to get in for dinner. We had to come on a monday at like 5:30!


The Swathmore Ave frontage has been revealing itself in stages since at least the 4th of July.


Inside the chef peers down at your from the French-style board.


Today’s menu.


A pair of nice French whites, one a Sancerre, the other a Viognier.


House baked bread.


They call this a tart, but it’s really a flatbread (aka pizza). “Camille’s Potato and Rosemary Flat Tart. Creme Fraiche, Gruyere.” Pretty yummy.


And another. “Crispy Tomato and Basil Flat Tart. Roasted onions, parmesan.”


“Seared Scallops, leek fondue, meyer lemon & pistachio sauce.” This was one of the best seared scallop appetizers I’ve had — and I normally prefer my scallops raw.


“Arborio Risotto, mushrooms, aged parmesan, fresh herbs.” A lovely mushroom risotto. The weather was cold and dreary (in relative LA terms), so this was perfect.


“Seared Atlantic Salmon. Garlic potatoes, cipollini, bacon, red onion sauce.”


“Cocotte. Beef Bourguignon.” Basically beef stew with the classic additives: potato, carrots, onions, etc. But this was one damn fine beef stew.


Bread dipping good!


We had to get back in a hurry, so we didn’t have time for dessert, but I had that Vacherin Glace one time when the chef was cooking at Bastide (in 2004) and it was one of the best desserts of my life.


I liked the Maison so much that I brought my son back for breakfast on Saturday. This is from the bakery, a fresh apple turnover. Yum!


And fresh OJ.

A decent, if slightly foamy cappuccino.


French toast. Very nice typical variant. My favorite part was the fresh Chantilly cream which was incredible. I’m a big sucker for whipped cream.


Classic Eggs Benedict.


Some more baked goods. Muffins.


And the ultimate pain aux chocolate. This is the only place in LA I’ve tasted where the croissant type pastry actually tastes like it does in France.

So far, I’m very pleased with Maison Giraud. The food is essentially French comfort food with a bit of international adaption, but everything has been spot on fresh and well done so far, and the bakery is outrageously good. Given how incredibly lame most of the Pacific Palisades food offerings are this is all incredibly welcome.

For my early preview, see here.

For more LA dining reviews click here.

Related posts:

  1. Maison Giraud at Last
By: agavin
Comments (1)
Posted in: Food
Tagged as: Atlantic Salmon, Beef Bourguignon, Brunch, Creme Fraiche, dessert menu, Dinner, Eggs Benedict, French Toast, Maison Giraud, Pacific Palisades, Potato, Restaraunt, Restaurant Review, Sancerre, Stew, Viognier

Maison Giraud at Last

Nov16

Restaurant: Maison Giraud [1, 2, 3]

Location: 1032 Swarthmore Ave, Pacific Palisades, Ca 90272. 310-459-7562

Date: November 16, 2011

Cuisine: French

Rating: Awesome French baked goods

_

I’ve been waiting for Maison Giraud, the new local (just blocks away!) Pacific Palisades restaurant bakery from acclaimed LA French chef Alain Giraud to open for what seems like forever. Finally, the day has happened. Today is the first time they are serving at all, bakery and breakfast. By next monday they plan to be open from breakfast, lunch, and dinner.


The Swathmore Ave frontage has been revealing itself in stages since at least the 4th of July.


The menu is out front. We didn’t have time to actually sit down. You can find the full menu on the website. Soon…


Clean inside. We proceeded straight to the bakery counter to find that it had already been picked fairly clean :-).


These gorgeous (I only had my iPhone for photos, sorry) pane raison.


On the left a single chocolate croissant and on the right a croissant batter thing with tiny blueberries and bakeries custard. We tried both of these. Stellar! Much better I thought than Bouchon Bakery. The pastry had that crunch/chewy mouth feel that is intensely Parisian, but very rare in the states. Must be the butter from Normandy!

We’ll be back as soon as we can (perhaps not until after the holidays) to try it out for dinner. The menu, at a glance, looked a lot like Annisette’s minus the raw bar. There was a lot of good stuff though. I didn’t see a Croque Madame though. I may have to ask for it special.

For more LA dining reviews click here.

By: agavin
Comments (4)
Posted in: Food
Tagged as: Alain Giraud, Bakery, chocolate croissant, croissant, Croque Madame, French Restaraunt, Maison Giraud, Pacific Palisades, pane raison, Restaraunt, Restaurant Review
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