At MAISON ALYZÉE, in a friendly, but elegant, home atmosphere, we strive to provide our customers with a unique experience and delicious handcrafted products, your palate would enjoy in the best places in Paris.
We believe in the utmost attention to details at every stage: from selecting our products to our carefully handled production.
We brought to Mountain View and the Bay Area the best of handcrafted French pastries & bread, with a light French cuisine for your lunch or brunch with families or friends—at our Boutique, at home, or your office. All of our natural levain breads and viennoiseries are baked on site to offer you the best quality of products all day long. You will also discover our large selection of coffees, teas carefully selected, our MAISON ALYZÉE Signature Hot Chocolate & our Signature Macarons.
We serve breakfast, lunch, tea time & take-away from Tuesday through Sunday and in addition Brunch on the week-end.
Tradition & Savoir Faire
MAISON ALYZEE combines traditions & values of French fine pastry and bread baking with passion, creativity, modernity, and uniqueness with a high level of respect and care. Our Pastry Chefs were trained in the most re-known Pastry schools in Paris and groomed by the most successful World re-known French Pastry Chefs, to name a few Laurent Jannin, Guy Martin, Eric Frechon, Carl Marletti or Julien Alvarez. Our Head Chef worked as Pastry Chef in Michelin Stars Restaurants or Pastry Boutiques. As for our products, with the same passion and attention, we source all from the best of France and California.
Our Head Pastry Chef Jean-Victor Bellaye: After 3 years of training in his hometown Dijon, Jean-Victor went to Paris, capital of gastronomy, to foster his skills for two years with Chef Jean-Claude Vergne - Parisian Pastry Chef with multiple honors. He then joined Carl Marletti the re-known Pastry Chef, then moved to Le Bristol Palace*** (three Michelin Star) under world-wide famous Chef Pâtissier Laurent Jeannin - Best Pastry Chef 2011- ,from whom he learned rigor and fineness of the products. Our young Chef continues his career in 2015 at the two Michelin Star restaurant Grand Vefour of Chef Guy Martin with whom he will travel around the world for prestigious events. He will soon become Guy Martin Pastry Chef at the Grand Vefour**. Committed to creativity, elegance and the pleasure of refined food, Jean-Victor now heads MAISON ALYZÉE to share his passion with our Bay Area customers.
Our Pastry Sous-Chef Xan Billiotte: Xan is a Pastry Chef from the South West of France with its unique colors, flavors, products and specialties. From 2006, his initiation and training will be completed by Jean-Pierre Teleria-Adam - Maison Adam -, famous family pastry shop founded in 1660, re-known for its Macarons - already prepared for French King Louis XIV -, & other chocolate specialties. From 2013 at Cafe Pouchkine in Paris, Xan will improve his talent, working for Emanuel Ryon (Pastry & Ice Cream World Champion 1999) and with Julien Alvarez (Pastry World Champion 2011). Xan will soon become Julien's assistant in 2017 learning from his unique know-how, kindness and endless creativity, before joining MAISON ALYZÉE.
Our Pastry Sous-Chef Gerald Chahine: Gérald decided to follow his passion for pastry and joined the prestigious School of French Pastry & Gastronomy Ferrandi-Paris. He began his apprenticeship at the Parisian pastry house Ladurée (re-known for its Macarons since the middle of 19th century). Gerald continued his training alongside Chef Dennis Rippa at the restaurant La Mediterranée. After a stint at the Pré Catelan*** - the three Michelin Star restaurant lead by Chef Frédéric Anton (Meilleur Ouvrier de France), Gerald will further strengthen his virtuosity at the renowned Maison Dalloyau led by Chef Yann Brys, prior to joining MAISON ALYZÉE in Mountain View.