Don’t call it Nutella. Yes, at Maison Giraud, the French restaurant in bucolic Pacific Palisades from Alain Giraud and wife Catherine, pastry chef Noubar Yessayan produces his own version on the famed chocolate hazelnut sauce that Pietro Ferrero created in Italy over six decades ago. Sure, the rich flavor’s recognizable, but if anything, Ferrero fell short of Yessayan’s feat by failing to add Nutella to a delectable kouign amann. Oh, what a kouign amann.
On Sundays only, Yessayan bakes Kouign Amann, the labor-intensive pastry from Brittany that’s soared in popularity in L.A. in the past few years. Seemingly every French bakery worth its flour de del now bakes the treat, and Maison Giraud’s kouign amann is one of the best, occupying the richer end of the spectrum. Their Chocolate Hazelnut Kouign Amann ($3.85) features buttery layers of caramelized croissant dough, which are piped with house-made Nutella and topped with a trio of hazelnuts. This treat is also available “plain” or filled with tart house-made lemon curd, but why not go for the chocolate hazelnut gusto?
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