The patisserie’s goodies are as easy on the eye as they are on the palate.
Pecan pie awaits for Thanksgiving and buche de noel for Christmas at Mountain View’s chic Maison Alyzee. But don’t expect either to resemble traditional holiday desserts in looks. Pastry chef Jean-Victor Bellaye captures the nostalgic flavors of classics, elevating them with modern flair.
Take the Snow White, a vanilla cake with vanilla cream and vanilla mousse with a hint of orange zest, hidden within a white oblong capsule, garnished with tiny disks of bronze-hued chocolate; or the best-selling Passiano, a tangy passion-fruit mousse cake with a blackberry jam center that mimics a Russian onion church dome.
At this very Parisian spot, all the chefs are French-born, as is owner Laurent Pellet, a former Sony CFO who missed the patisseries he grew up with. Tarts are made with local fruits; breads, with flour milled in Petaluma; and the butter used is from France. Sandwiches, salads and quiche, plus Champagne and sparkling wines, are also on offer. What better way to gear up for the holidays? 212 Castro St., Mountain View, 650.960.1212
Originally published in the October/November issue of Silicon Valley