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Croissant Battle: Maison Giraud vs. Chaumont

Just tried the relative newcomer's croissant at Chaumont (in Beverly Hills; croissant is pictured) last week. Comparing it with my current croissant fave at Maison Giraud (in Pacific Palisades):

Butteriness: The edge goes to Maison Giraud.

Bite: Chaumont has a slight advantage.

Flakiness: Gotta hand it to Chaumont.

Aroma: Maison Giraud wins in this category.

"French"ness (for lack of a better phrase): A virtual tie.

It's too close for me to call. Someone else cast the deciding vote. I suppose we're fortunate to have this problem here in L.A...

 
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  1. Chaumont is so much easier to get to though...

    "I suppose we're fortunate to have this problem here in L.A..."

    Very fortunate indeed. =D

    1. As much as I like Chaumont and agree with your assessment in all categories and it's virtually in my back door…

      I had one yesterday, hoping to fulfill the Thanksgiving problem of which roll to serve, and I'm afraid I'm going to hand the entire battle to Proof, although I'm in love with Maison Giraud.
      Proof's croissants hold their 'body'.
      A couple of hours went by with croissant at Chaumont and I find it just wasn't the same as when I purchased it.
      Not so with Proof…I can purchase one in the morning and it's no different hours later.
      Sorry to bring in another contender.

      26 Replies
      1. re: latindancer

        I haven't tried Chaumont, but really like Maison Giraud and Proof as well. I couldn't vouch for either holding up well as croissants of this level don't stick around for long in my home. I admire your restraint.

        1. re: bulavinaka

          In this case I want to purchase a croissant that's not going to need a lot of reheating to bring back the integrity for a large group of people
          I don't have alot of restraint (virtually none) when it comes to anything, in the way of baked goods, that's stellar :).

          1. re: latindancer

            Latindancer your pie baking also in my backyard. Want a chowhound feature?

            1. re: jessejames

              LOL….yes! :).

              We could print out baking forms for attendees to handicap.

        2. re: latindancer

          What is enabling that?... That actually does not sound like a good thing to me. Does Pooof use some sort of preservative in their croissants?

          1. re: Stravinsky

            <preservative in their croissants>

            They're just better croissants, in my opinion.
            I sort of compare it to a piecrust. My piecrust, rich and flaky, is better than most pie crusts I've experienced and lasts more than a day in body. I use no preservatives, I just know how to turn out stellar piecrust that doesn't break down.

            i know you're a big proponent of Chaumont (I *do* like them) but some things are just better than others for no apparent reason other than the person who's making them and their talent.

            1. re: latindancer

              Another tie-breaking vote for Proof.

              They are just better.

              1. re: latindancer

                Well...unfortunately it's very hard to tell what is meant when people stat using phrases like "it's just better" and "for no apparent reason".

                Earlier in the discussion it seems like people were doing a bette job of describing 'better' in terms of specific properties, such as flakiness, butteriness, etc...

                    1. re: jaykayen

                      And here I thought the Proust was in the pudding (or, rather, madeleine).

                    2. re: Stravinsky

                      :).

                      Well, I *do* believe i'm not the only one who stated 'they're just better'…

                      The same could be said about, say, sex.
                      No explanation needed.

                        1. re: jessejames

                          Please forgive my brief lapse in judgement :-).

                      1. re: Stravinsky

                        Seriously, without sounding too flippant…

                        Have you ever tasted the croissants at Proof?
                        I'm just curious.

                      2. re: latindancer

                        maybe it needs a little extra something for the schlep back from Glendale?

                      3. re: Stravinsky

                        You probably already know this but breads and pastries are very temperamental things. It could be something as simple as moisture content, which would be my guess. Factors like humidity and even the water content in butter (Euro-style butters typically have less water content, and even this varies between makers) can change the level of moisture in dough, where seemingly small differences like 1-3% can ultimately pan out to make a noticeable difference in the end product, particularly when a bread or pastry is eaten hours apart. With everything else being equal, the higher moisture content will create a more hospitable environment for continual change.

                      4. re: latindancer

                        interesting. that wasn't the case for me: we picked up some croissants (plain) from Proof in the a.m., and when i tried one at about... 4 - 5 p.m. it was worse, definitely.

                        1. re: latindancer

                          also, Proof, cause cortado.

                          Chaumont coffee tastes like burnt Starfucks. It's so fasionably French, I s'pose. Goes so great w/ cigs, though.

                          1. re: TonyC

                            They need a "pain chinois, avec chive et dried shrimp"...

                              1. re: J.L.

                                The closest they have right now to whatever it is you're talking about (sounds interesting) is the savory galette.
                                It's made with root vegetables and is quite tasty.

                              2. re: TonyC

                                <cause cortado>

                                I agree. I love the espresso at Proof and the Chaumont coffee just doesn't do it for me.
                                Interestingly, the owner at Chaumont told me, when I asked what they used, people are asking him to order the beans for them…
                                It comes in a can he showed me.

                            1. Chaumont Tiebreaker for other pasties esp Eclairs.

                              13 Replies
                              1. re: jessejames

                                I give you Maison Giraud's other great pastries / danishes...

                                1. re: J.L.

                                  Well sounds like a challenge with all winners. What's your fav that has chocolate?

                                  1. re: jessejames

                                    <What's your fav that has chocolate?>

                                    Neck and neck…

                                    Maison Giraud by a nose.

                                    1. re: latindancer

                                      Which items?

                                      Did u try any of those raspberry cream items at chaumont?

                                      1. re: jessejames

                                        The only thing, besides the croissant(s), that I've tried is the pear tart.
                                        It was wonderful…the crust was perfect.
                                        Are the raspberry cream items good?

                                          1. re: jessejames

                                            <eclairs too>

                                            Yes, I had the chocolate one today. It was incredible.

                                            1. re: latindancer

                                              So good. Now u gotta try the coffee one, vanilla one and raspberry one! Not all always available.

                                              1. re: jessejames

                                                Well, I didn't want to come across as a glutton but I *did* take a bite of the coffee one too…

                                                Equally incredible.
                                                They're very rich and dense. It's exactly the way an eclair should be.

                                                1. re: latindancer

                                                  LD-glad you like those too. I am addicted.

                                                  few other things i like there a lot are anything with that raspberry cream. The "missus" is in charge of that dish and created it and it comes in form of eclairs and other pastries there...dynamite...also the breakfast sandwiches served on a kind of eggy bagette (which they call foccacia) and i like it with the scrambled eggs, beef bacon and provolone, and tabasco...make sure to tell them to forget the mayotard (my-oh-naze as they say) and the arugala, and get the fruit salad instead of a salad...something like 7-8 bucks a great deal...it's huge...they also do a nice soft boiled egg which goes nice with the croissant or rolls....funny they do the beef bacon not real bacon, but it's actually quite good...sometimes tho i prefer the real deal.

                                                  1. re: jessejames

                                                    I've yet to sit down and actually partake in the menu items…

                                                    While I'm waiting for items to be boxed/bagged I watch as items come out of the kitchen and everything looks beautiful and appetizing.

                                                    The place is growing on me, for sure, and it appears the workers around the area have already caught on as it's usually pretty busy throughout the day.
                                                    Thanks for the heads-up on things to order. I'll have to check it out when time allows :).
                                                    It would be incredible if a place like that stayed around for awhile and if the owners stay the same as they are, with the wonderful hours they keep and the stellar customer service, I think their chances are pretty good.

                                                      1. re: latindancer

                                                        I hope they stay too. They shuddered picklez

                                2. Proof
                                  Maison Giraud
                                  Chaumont

                                  I go to Chaumont way more though because MG is just so much further for me.

                                  1. Great that there's a close contender.

                                    MG's croissant is an exercise - no, scratch that, a difficult, heart-wrenching, nearly impossibly exercise in self-control.

                                    I could eat 10.

                                    I would also recommend the croissant at Farmshop. In fact their chocolate chip cookie exhibits some kind of mind-control over me whenever I go to the Brentwood Country Mart. I go in saying "Okay a couple tacos at Frida's and I'm off AND NO COOKIE!" And I seem to get one every time. (sometimes cookie and croissant).