Counter Intelligence: Maison Giraud

Brunch at Maison Giraud features a variety of pastries and bakery items, such as these canneles.   (Robert Gauthier / Los Angeles Times)

A fresh-baked chocolate souffle is irresistible.  (Robert Gauthier / Los Angeles Times)

Brunch at Maison Giraud. The chef of the bistro in Pacific Palisades is Alain Giraud, formerly of Anisette and Bastide.  (Robert Gauthier / Los Angeles Times)

Le Plateau is a Maison Giraud specialty: lunch on a tray. On this day it’s a butter lettuce salad, seared scallops with leek fondue and pistachio sauce, and an apple tarte tatin.  (Robert Gauthier / Los Angeles Times)

Brunch at Maison Giraud features a variety of pastries, including blueberry and apricot danish.  (Robert Gauthier / Los Angeles Times)

A seared salmon dish is served with seasonal vegetables.  (Robert Gauthier / Los Angeles Times)

The restaurant on Swarthmore Avenue is a great place to dine after shopping at the Pacific Palisades farmers market on Sunday mornings.   (Robert Gauthier / Los Angeles Times)

The croissants and other pastries at Maison Giraud are as good, if not better, than what you’d get in France itself. Pastry chef Noubar Yessayan, left, assisted here by Nick Malinowski, Florent Baudouin and Breanne Fuller, has adoring fans in the Palisades.  (Robert Gauthier / Los Angeles Times)

Buttery croissants and flaky pain au chocolat at Maison Giraud are the best in L.A.   (Robert Gauthier / Los Angeles Times)