Maison Matho — Restaurant in Los Angeles

The citrus tart when I tried it soon after they opened (they opened about March of 2021) was very excellent: there was a fine rare taste to all the ingredients, a lot of culinary art was involved in the making of that, as well as in the making of the pink praline brioche that I had that time. I recommend the citrus tart especially, yet the pink praline brioche is also a unique treat here in Los Angeles, and has fine interesting flavors for one to savor, as well. As I try more from what they offer, I’ll add further recommendations. I wanted to try the citrus crepe next, but I went months later in November 2021 and a guy there told me that they no longer offer the citrus crepe, but they still have the citrus tart: I bought one again, but this second time it did not impress me as it did the first time, it tasted significantly different (still good, but not good enough to make me want to buy another one soon; probably several months from now, I’ll buy another one), the second time they placed a lot of a type of liquid on it which had a little bit of a bitterish taste: not bad bitter, it was sweet and bitter reminiscent of citrus peel, but I’m pretty sure they didn’t do that the first time, and everything about the citrus tart tasted better and impressed the first time (in Spring 2021), but not the second time in November. So if you tried it recently and you weren’t impressed, well then I’m sure you didn’t taste their citrus tart when it was at its best (if they can’t make them like they did the first time anymore, then it’s not worth 5 dollars). Other items I’ve tried: the ham and cheese croissant was quite warm the first time I ordered it (soon after they opened) and pretty good, though I think they should put more ham in there. The second time I ordered ham and cheese croissants (less than a week or one week after the first time), two of them that time, they were not warm, and I think the ham and cheese croissants have to be eaten while still warm enough. They did not state that day that they were still warm though, I should have asked them first. Friendly service and I hope the service remains friendly. Maison Matho is a much needed and welcome addition to this neighborhood and any neighborhood. I have not yet tried any of their beverages (including coffee)...

…. I can’t stop thinking about this place. It’s upsetting. I have work, friends, lovers, conversations I should be present for that … but instead I am thinking, “sandwich … sandwich … sandwich”. Eating Daniel’s favorite sandwich reminded me why French culinary principles have had a STRANGLE hold on the culinary world of today. The sandwich was a harmonious melody of flavor as well as delicious solos. It followed the basic principles of salt, fat, acid and heat … salty prosciutto, tangy cornichons, buttery crispy bread. They all came together as this beautiful mixture of flavors … but also sometimes it was just very rich buttery bread … and then at other times … it was just a mouth full of salty prosciutto, and then it was a tangy little green pickle. It was harmonious and individualistic at the same time. I don’t think a lot of sandwiches can do this, harmonious and individualistic. In my experience, sandwiches end up melting together flavors to make a uniform new thing. While I do love this … sometimes when I get a sandwich with prosciutto … I am actually really just looking to eat a fistful of prosciutto. This was that type of sandwich. It lets its individual ingredients sing and still has them come together and harmonize. It was beautiful … it was delicious … It was simple yet impactful. It was even more impressive because all the flavors were familiar? The ingredients themselves didn't seem to be particularly stellar? Stellar in the way that the prosciutto wasn’t the most rare, 30 year-aged iberico ham, leader of the pack of wild boars, and imported overnight to LA. It was butter I was familiar with, prosciutto I’ve probably had, and cornichons I can probably pick up at a store. It was all accessible, familiar … but I couldn’t stop eating the sandwich. It actually makes me mad because it’s so simple I could maybe make it myself … and yet I never had. All this time I could have been making myself this delicious sandwich, but I didn’t and honestly, I probably won't because it was relatively cheap, and centrally located. I got the half size of Daniel’s favorite, and my friend got the half size of the carrot sandwich. It came out to be a little over 20 dollars. It was filling, it was satisfying … and I will be back again....

I was so eager to try this sandwich shop, and it did not disappoint my expectations. It reminded me of my visits to Europe. The unique flavors blew my mind! The simple jamon beurre was amazing. The butter was so creamy that it reminded me of Brie, and the cornichons were a briney balance that brought it all together. An American ham sandwich could never.. Now, the bresaola was a masterpiece. The cured beef with the smooth veggie spread with lemon zest and pistachios popped on my palette. I can not stop thinking about those 2 sandwiches! I also had to order the imported raviolis. They were absolutely adorable and delicious. They were such tiny lil raviolis, but they gave you a nice size serving. They were packed with flavor and came with a vinegarette side salad. I also ordered the pork rillette, which came with a baguette. It had such an interesting texture. It reminded me of tuna, but with all the flavor of pork. It was sprinkled with fresh dill and flowers and had a good amount of cornichons to compliment the fats in the pork with a nice big pickled gooseberry, like a cherry on top. There was a small seating area right beside the shop where we indulged in all of the deliciousness. It was worth every penny. I look forward to visiting again and again. The grapefruit 31 is on my list...