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Ludovic Lefebvre

Ludovic Lefebvre
Did you know?

In October 2013, Ludo opened a fried chicken food concept within STAPLES Center, called LudoBird.

Ludovic Lefebvre
Ludovic's Featured Recipe
Melon and Prosciutto Risotto

Click here for recipe

Ludovic Lefebvre is a chef, restaurateur and cookbook author who was born and trained in France and has made Southern California his home.

 

Ludo is the author of Crave: The Feast of the Five Senses, which won second place in the cookbook category in the New York Book Show. He categorizes the recipes by the senses, with chapters called See, Touch, Smell, Hear, and Taste. His other book, Ludo Bites, includes recipes and stories from his pop up restaurant in Los Angeles. 

 

When Ludo told his parents he wanted to be a chef, his father took him to a local restaurant in Burgundy called Maxime, believing the menial labor would discourage him from that particular career path. The plan backfired, and Ludo, who was in his early teens at the time, fell in love with restaurant work.

 

He went on to work at other restaurants in the country of his birth, including 13 years with Chef Marc Meneau at L’Esperance in Vézely. He also worked with Pierre Gagnaire at his eponymous restaurant in Saint-Etienne, with Alain Passard at L’Arpége, and with Guy Martin at Le Grand Vefour.

 

Ludo moved to Los Angeles when he was in his twenties and worked at L’Orangerie, where he was promoted to head chef at the age of 25. The restaurant won the Mobil Guide five-star award. When he moved to Bastide, he also won the Mobil Guide five-star award. That restaurant closed for renovations and Ludo moved on to create the menu for Lavo, a restaurant in Las Vegas. A year later, he returned to LA and opened Ludobites.

Ludo is now being credited with carrying the flag for Los Angeles modern fine dining, with Trois Mec, his first brick and mortar restaurant opened in April 2013 in partnership with chef friends, Jon Shook and Vinny Dotolo. Trois Mec has earned 4 stars from both Los Angeles Magazine and LA Weekly, been named Best New Restaurant by both publications, and made Zagat’s list of Top 10 Hottest Restaurants in the World for 2013. The following year Ludo opened Petit Trois right next to Trois Mec.

He lives in Los Angeles with his wife and two children.  Website: http://www.ludolefebvre.com/

Latest Recipes

Red Snapper Carpaccio

Sometimes, less is more, and that’s the case with this simple dish. Find top-quality red snapper and let its natural flavor do the talkin...

(1 Votes)

Skate Wings with Salsa of Cucumber, Tomato, and Seaweed

The skate is a peculiar-looking fish, shaped rather like a kite. The pectoral fin is the edible part, and its flesh is firm, sweet, and w...

(1 Votes)

Melon and Prosciutto Risotto

Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian per...

(1 Votes)

Grilled Foie Gras with Roasted Pears and Spice Syrup with Sauternes Jelly

Although I usually sear foie gras, grilling has its own advantages. The foie gras comes out exquisitely soft, so that it melts in your mo...

(1 Votes)

Chocolate Soufflés with Bittersweet Chocolate Sauce

This is the recipe most often requested by my dinner guests. What sets it apart is its fluffy, mousse like texture, which comes from the ...

(1 Votes)

Mussel Velouté with Curry

The curry that infuses this tome-based veloute sauce is softer than most and has a distinctly floral character that sings the praises of ...

(1 Votes)

Curry Powder

This is a versatile curry powder that complements any kind of fish. A dash or two added to soups and vegetables will brighten them consid...

(1 Votes)

Red Mullet en Papillote with Salted Butter and Citrus Zest

En papillote is a traditional cooking method in which food is enclosed in parchment paper and baked. It intensifies the taste by compress...

(1 Votes)

Lost Bread with Sautéed Pears and Vanilla and Caramel Sauces

When I first Came to California and saw people ordering French toast for breakfast, I was puzzled. In France we don’t call it French toas...

(1 Votes)

Brioche

(1 Votes)

Caramel Sauce

(1 Votes)

Vanilla Sauce

(1 Votes)

Crispy Soft-Shell Crabs with Butter Noisette and Aged Balsamic Vinegar

Munching on these crabs, you’ll hear a sound like stepping on chestnuts that have fallen from the tree in autumn. Also, when searing the ...

(1 Votes)

Clarified Butter

Clarifying butter removes milk solids and evaporates the water from the butter, leaving it clear and golden. It has a much higher smoke p...

(1 Votes)

Eggs Caviar

This is one of my guests’ favorite appetizers. The hardest part is mastering the egg topper when removing the crowns of the eggs. I recom...

(1 Votes)

Whole Lobster Cooked in Salt and Tarragon

This may sound crazy, but yes, you’re going to bury your lobster in sea salt, which, when baking, will firm a coat of armor around the lo...

(1 Votes)

Lobster Poached in Vanilla with Melon, Mango, Papaya, Avocado, and Aged Balsamic Vinegar and Honey Vinaigrette

“What is it about vanilla that works so well with lobster?” a friend asked me. I huffed and said, “Well, of course its … hmmm.” I really...

(1 Votes)

Lemon Sorbet with Saffron

What could be more refreshing in the heat of summer than a lemon sorbet? The addition of saffron softens the citrus taste while adding an...

(1 Votes)
Cookbooks, etc

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