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Ludo Lefebvre Makes Fun of Los Angeles Restaurants for Funny or Die

Ludo Lefebvre Makes Fun of Los Angeles Restaurants for Funny or Die

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Lefebvre, an LA chef himself, makes a cameo in the video

Los Angeles chef Ludo Lefebvre makes a cameo in a new Funny or Die video making fun of the Los Angeles dining scene.

The video mocks the Los Angeles restaurant Café Gratitude, where the local, organic menu items are listed as affirmations (for example, the "Gracious" salad: "Hemp seed pesto bowl with local brown rice or quinoa, shredded kale, heirloom cherry tomatoes, and almond Parmesan drizzled with olive oil and topped with sprouts").

In the video, the café is not Café Gratitude (we learn later that it’s around the corner) but Café Attitude; the servers, who normally ask a question of the day along of the lines of "What do you do to make others feel blessed?" now ask, "Why was my girlfriend being such a b*tch last night?" The server then throws a couple of menus on the table of a few customers who had come in mistakenly expecting a life-affirming lunch.

Lefebvre, in his cameo, angrily asks the server why the restaurant has called him out on the restaurant’s Twitter — a jab at the Los Angeles spot Red Medicine, which has previously publicly called out customers by name on Twitter for being no-shows.

Lefebvre recently opened his first brick-and-mortar restaurant, Trois Mec, after running wildly popular pop-up restaurants in other chefs’ kitchens.

Horse Thief now open, serving Texas-style BBQ at Grand Central Market

Horse Thief, a Central-Texas-style BBQ joint, has opened at the Grand Central Market in downtown Los Angeles. The addition is just one in a slew of newcomers to the open-air market, including Sticky Rice, Valerie at Grand Central Market and the soon-to-open Egg Slut.

The restaurant, which gets its name from Kicking Horse, the horse thief in the Larry McMurtry 1997 western novel “Comanche Moon,” officially opened July 9. It’s helmed by native Texans Wade McElroy and Russell Malixi.

The restaurant is located on the Hill side of the market, near the open patio. On Thursday afternoon, men in dress shirts and women in pantsuits sat at the long wooden tables in front, eating pork ribs with their hands, surrounded by piles of crumpled up paper napkins.

The menu, written in marker on a plain white piece of paper, includes BBQ classics with brisket, pulled pork and chicken sold by the pound, and pork spare ribs by the half or whole rack. Chef Max Henriquez (formerly of Mezze and Little Dom’s) mans the restaurant’s three Ole Hickory smokers.

Each item is served with two slices of white sandwich bread, sour dill pickle chips and slices of sweet white onion on trays lined with white paper. Keeping in line with Central-Texas-style BBQ tradition, none of the meat is cooked with sauce. Each piece gets a dry rub and there are squeeze bottles of a tangy, sweet BBQ sauce available on the side.

Side dishes include macaroni and cheese, beans, jicama slaw and a bacon and blue cheese potato salad. For dessert, a drop biscuit cobbler with berries.

Watch Chef Ludo Lefebvre Make Crepes at Home With His Hilarious Kid

Chef Ludo Lefebvre certainly stays busy, between his time spent on television and his multiple restaurants across the city. He’s even hard at work bringing the Valley its first Petit Trois, but apparently finds time on the side to hang out in his gorgeous home kitchen making sweet and savory afternoon snacks.

In the Food & Wine video below, Ludo shows off a quick recipe for crepes suzette that he actually makes with the help of his son Luca. It’s a cheerful, instructional look into Ludo’s world, and is frankly pretty funny to watch. Enjoy.

30 years at the Broker

LA’s Bagel Broker is turning 30. The Broker first launched in 1987, and to celebrate its three-decade survival the shop is doing a slew of fun things, including a bagel sandwich design contest with fans. They’re also giving away a free dozen bagels for one week to anyone born in 1987, among other things.

Redondo drinks

Looking to sip some rare stuff this weekend? Get to Total Wine & More tonight to taste a bunch of whisky from Calabasas-based Alexander Murray & Co. They’ll be showing off bottles aged between 12 and 30 years, and half the proceeds will go to the Wounded Warrior Project.

LASA x El Cochinito

Chinatown’s LASA is turning up for a two-night party with Silver Lake’s El Cochinito. The long-running Cuban restaurant is doing a pig-focused lechon festival over two nights of the long Labor Day weekend, with one family-style dinner night in Chinatown, and the other in Silver Lake.

Oh no, avocados

LAist is reporting that there’s a big ol’ avocado shortage happening right now, which is driving up the cost of avocado toast all across the city. Some places like Honey Hi in Echo Park have taken the dish off the menu entirely, but don’t worry: Sqirl is stockpiling.

Here are some of L.A.’s saddest and most notable closures

The 101 Coffee Shop

After two decades as one of L.A.&rsquos quintessential throwback diners and a gathering place for all walks, Hollywood mainstay the 101 Coffee Shop has closed permanently. According to Stacy Fratelli, a former 101 Coffee Shop server and manager, the charming and stylish restaurant closed what was meant to be temporarily in March 2020, but then never reopened.

In a statement to Variety, co-owner Warner Ebbink pointed guests to another of his concepts, Little Dom&rsquos, and added, &ldquoThis closure defines the end of an era. We&rsquoll always be grateful for the shared moments and what the restaurant brought to the L.A. [food and bervage] community, as well as the incredible support of our loyal guests at all our establishments.&rdquo Regulars, one-time visitors and a number of A-list celebrities all took to social media to remember the &rsquo60s-styled setting seen in the likes of Swingers and Entourage, posting memories of late nights and photo tributes of plush booths and swiveling counter stools.

&ldquoWe are saddened to announce the permanent closing of the 101 Coffee Shop,&rdquo Fratelli writes on the Gofundme page for the restaurant&rsquos staff. &ldquoThis marks the end of an era. For many of us, employees and patrons alike, the 101 Coffee Shop wasn&rsquot just a restaurant. It was home. It was our Cheers, our Central Perk. If you know, you know. Hollywood will never be the same. Twenty years of serving you, running to get your eggs, waffle brownie sundae celebrations, late night coffee dates, screenplays written, surprise engagements. Couples have met here and returned to renew their vows. Kids have grown up here and now come back with their own kids. It&rsquos impossible to put into words what this place has meant to so many&hellip

&ldquoWe love you, and we will always cherish the time that we spent making your days brighter and bellies fuller. How blessed we were to know all of you, and to be surrounded by such amazing people on a daily basis. From the bottom of our hearts, we thank you, and we hope that some day, in some way, we will see you again.&rdquo

189 by Dominique Ansel and Dominique Ansel Bakery

One of the world&rsquos most famous bakers is leaving Angelenos with a Cronut-shaped hole in their hearts and stomachs. A representative for Dominique Ansel confirmed to Time Out L.A. that the James Beard Award winner and force behind some of the world&rsquos most whimsical desserts has closed his L.A. bakery and full-service restaurant for good. 189 by Dominique Ansel served as a luxe restaurant for the French chef to showcase much more than his famed sweets, while his first-floor bakery offered L.A. all the frozen s&rsquomores, monthly Cronuts, cakes and cookies we could have hoped for when news first spread that Ansel would open an outpost on this coast. Both concepts were housed inside the Grove, and both closed in March with the intention of shuttering only temporarily.

Another celebrity chef, Curtis Stone, is taking over the building at least for a bit, launching a four-month, picnic-themed residency on both floors. While we love a good picnic, we&rsquoll miss Ansel&rsquos flair&mdashand especially the sweets&mdashin the space.

I am bitten and smitten with Ludobites!

I went back to the web to recall the details of this story: I remember sitting in Skirball in Los Angeles or was it called Zócalo, waiting for “LA Weekly food critic Jonathan Gold to introduce Nancy Silverton of Mozza, “Top Chef” Season Two winner Ilan Hall, and “Top Chef Masters” stars Ludovic Lefebvre of LudoBites and Susan Feniger of Border Grill and Street — to find out how famous foodies shape what we cook, how we eat, and the future of high cuisine”. As Ludo entered, the hall fell silent for a moment as Jonathan made the introduction. I gasped OUT LOUD!

I didn’t realize he was on the panel. Everyone laughed. And so did Ludo. That was before I ever experienced Ludo’s food, or saw his shows on the Sundance Channel, with wife Krissy. It’s just that his reputation had preceded him. Years before I remember hearing about him a L’Orangerie on La Cienega Blvd. My neighbor Samir apparently had worked in the kitchen with him and said I had to come in.

And much later, I remember hearing EVERYONE talk about his world class pop up restaurants. Krissy would put it on the web, and it would sell out in 20 minutes.

And for this, his 8th time creating a Pop Up Restaurant, this was the chatter on the web from EATER “Reservations for Ludo Lefebvre’s insanely popular Los Angeles pop-up restaurant concept LudoBites just went live. In an effort to avoid mass hysteria, crashing websites, and disappointed resy-less diners, there’s a new lottery reservation format. You have less than 24 hours”. has his own way of reminding you who Chef Ludo is: “His name, his logo, his bad-boy attitude and cool tattoos—they are legendary in the L.A. dining scene. He’s notoriously appeared as a “villain” at Top Chef Masters and even has his own TV show, Ludo Bites America”.

As a member of the drooling public….. you can imagine my excitement when Andree of Pleasure Palate, a meetup group in Los Angeles posted that she had two extra seats at a table for FOUR. (And when I met her she said “I noticed how the moment I posted these seats you grabbed them up”).

I had co-created a group in San Diego called (you guessed it) San Diego Foodies and who did I immediately call? Assistant Organizer, Catherine Rogers who said “Are you kidding me? Sounds like fun! Let’s GO”!

So up we went from San Diego to Los Angeles, sitting in traffic for THREE (count em’) 3 hours, arriving 10 minutes late for our reservation. Krissy on the phone, couldn’t have been nicer, telling me we had the table till 8:30pm, so it should be fine. And the girls from Pleasure Palate (not to be confused with Pleasure Chest… lol) already seated were so kind and forgiving regarding our tardy entrance.

So that’s the front end story. Now here’s the dish about Ludobites 8.0 at Lemon Moon is Los Angeles Feb. 17, 2013.

I can tell you that it was suggested we order everything on the menu. And if we were 6 or 8 people we just might have! Never in Los Angeles has there been such a menu, or been so many fabulous choices that I would later come to realize were all special in their own way. Here of some of the highlights of the evening:

Four at the table. and one of us was allergic to seafood! How fortunate was that?

Scallops…. like no scallops you have ever eaten before.

Hey, wait a minute! I don’t even like scallops. I want to say here and now, these were delicious. And just look at the presentation!

As I look all over the web, to see if I can get a recipe, or more of a description, there is none. Everyone falls to the pictures. And I guess that’s enough to satisfy. It’s hard when most of the dishes are tiny miracles, to recall each bite. Next time I will record my impressions on my iphone!

Have you ever seen sharks feeding? Yeeeaaah. it was like that.

I promise you, there are better pictures of this on the web. It’s just that it was so funny. It looked so good, smelled so good, tasted soooo good.

Wait! Wait! I didn’t get a picture! So here you have it folks! The last bite of a wonderful dish.

What was that recipe? What were those flavors? I am starting to feel like I am going to have to invest some cash and get his cookbook. That’s hard for me, since I never follow a recipe. But maybe the concepts would be worth the price.

I do not like green eggs and ham. but these are good, with fork I am.

French black truffle, scrambled eggs…… mais NON! Yes! Was it raw eggs? No. Was it your typical scramble? No! How did they do it? The waiter was happy to let me know that Chef Ludo whipped the eggs with butter to get this consistency. But what’s with the color green? Was it green or just my camera? Only time will tell (after I get that cookbook)!

Anyone want to buy me that cookbook? (I’m just askin)’! lol

wait just a second! I DON’T eat COW!

Well, I must say right here and now…. it didn’t matter to me that I didn’t eat cow. This was the most incredible dish.

And to taste a Chef’s food, is to taste it how it was intended….. all of those great flavors combined.

So I threw in the towel, bit the bullet and the steak too… and guess what? It was gooood.

Memories…. all alone in the moonlight…. Do I have to just look at pictures?

Can’t I have more of this food RIGHT NOW? That’s the only bad thing about writing this blog.

I remember how wonderful everything was……how surprising, how inspiring, how little I got of each dish…lol

No. It’s better to have bites. After all, it IS LudoBITES!

Celery root soup, foie gras, browned butter, mushrooms, red port gelee and ash.

Yeah. Ludo went to the volcano and scooped up some ash, and then…..

Nooooo…… The ash is really bread crumbs dyed with squid ink which look like poppy seeds and gives the dish the crunch it needed.

Do You SEE what I mean by ‘Presentation is everything! You eat with your eyes”?

Lemon Meringue, Poppy Seed Crumble, Extra Virgin Olive Oil.

I remember hearing someone at the table say: “I don’t even like lemon”…… But this is one dessert that will stay in the recesses of her mind. One dessert she will probably never get again but SHE WILL REMEMBER….. she will know she had the very best money could buy.

That’s how I felt about eating food from Paul Bocuse. And that’s how I feel about Ludobites!

You missed a fabulous night out!

At the end of the day, Andree, Anna, Catherine and I were a totally happy, satisfied crew having sampled the best of the best…. With new ideas of presentation, flavor combinations, allure and flavor. I want to thank Andree from Pleasure Palate for including us!

Ludo Lefebvre Makes Fun of Los Angeles Restaurants for Funny or Die - Recipes

If you ask me, Ludo Bites , the latest restaurant concept from Chef Ludo Lefebvre, is kinda like that hot guy who sublet a room in your neighbor's house for the summer. He's pretty much the perfect man because he's super sexy, super smart, has classic features but with a rockstar edge, has tons of personality and best of all knows how to show you a good time. Problem is, he's only here for a few months so you have to get it while you can.

Until August 22, this " guerilla style pop-up restaurant event " is taking place every Tuesday through Sunday night at Third Street's Breadbar, a bakery-cafe that's normally only open for breakfast and lunch. It's a business model that's cost effective for all parties involved while also pulling in additional revenue, thereby allowing diners to experience high end food at lower prices. That's where smart comes in.

Now as for the sexy-awesome-personality-and-showing-me-a-good-time part, well let's talk food, shall we? At Ludo Bites, Chef Ludo Lefebvre creates food with so much personality that they may as well be men .

Several nights ago I was introduced to eleven of them. And I had all eleven in the same night--something which might normally make me feel like I was being a bad, bad DG but since they're not here for long I felt every desire to indulge.

Deconstructed Bloody Mary , you are hot blooded but the fact that your spicy tomato puree, vodka gelee, celery mousse are served in deconstructed mode leads me to think that your bark is worse than your bite and that you're more cool than you let on to be. Oh yeah, and your little bits of vodka gelee felt really good on my tongue. which is always a good thing.

Tuna Sashimi with Sushi Rice Ice Cream, Fried Onions, and Shichimi Togarashi , you'd think I'd know you, because everyone and their mom has had tuna sashimi with fried onions and some kinda sesame soy sauce. And I like that and all, but you really had me fooled with that sushi rice ice cream. A tad skeptical, I thought to myself, Is he pretending to be something that he's not? But no, turns out that you're creative, imaginative, and a little complex. It works with you.

Sweet and Sour Shrimp with Rosemary and Lemon Zest , you're a nice balance of both nice (sweet) and sarcastic (sour) and once you take off that marmaladey cloak, you reveal a body that's plump yet still firm and meaty. You were so damn huggable but I wasn't even able to touch you all that much since I was instructed to have you in just one bite.

King Red Salmon with Smoked Vinegar, Watermelon and Mint , I wasn't able to get to know you all that well either since you were a one bite kind of guy with your salmon roe topping and all. And how sweet of you to come bearing a watermelon and mint gift for me. but only after having you . I liked you, but I can't be bought, so I'm not sure if there'll be a next time.

Chilled Chorizo Soup with Onions and Cornichon Ice , you're a bit of a jokester, aren't you? You mean you didn't puree Nacho Cheese Doritos? I say coyly, twisting my hair and batting my (non-existent) eyelashes. Youre smooth, and your sense of humor is addicting.

Foie Gras Tart with Mushrooms, Lemon Paste, Mushrooms, and Truffle Oil , fucking-a you rocked my world. Your foie gras, raw mushroom and truffle oil combo is simply luscious and goes reaaaal deep but is subtle enough not to be overkill. I also love me a down-to earth guy who's a little sweet (maple tart crust) and a little feisty (lemon paste). If there's such a thing as love at first bite, this would be it.

Diver Scallop with Port, Bacon, Onion and Creme Fraiche Foam , hawt damn you had a perfect body and I mean PER-fect body but unfortunately that's about it. You tried really hard with that pink foamy emulsion, but I've come to see that you're all brawn and no brain.

Tonnato-Style Halibut with Spiced Butter, Porcini and Wilted Lettuce , you struck me as really, really smart. Halibut's kind of a safe choice, so you're not edgy in any particular way, but everything you showed me was done with precision and lots of care. Tell you what, though. I do find nerds sexy.

Almond Brittle-Crusted Duck with Crispy Skin Puree, Tapenade and Turnip , you too had a perfect body, but I couldn't really figure you out. Your turnip's tough exterior made me feel like it was hard to get through to you but I also got hints of an overly sweet crust. And your tapenade just didn't pique my interest enough. But we can still hang out, if anything for that perfectly cooked body on you.

Mr. Cheese Course , you're a super sensitive emotional rollercoaster with your pungent valdeon bleu cheese one minute and your outrageously smooth affinois the next. Despite being a little moody (umm, you showed me five that night to be exact) your housemade fruit and nut accompaniments showed that you seek balance in your life amongst all that passion. I actually think sensitive is sexy hopefully the fact that the etorki and date puree pairing made me purr is enough evidence.

Panna Cotta with Caviar and Caramel , I couldn't keep my eyes (or my mouth for that matter) off your glistening dark skin. But what I love about you most of all is that you're a regular fun loving guy who pops Milk Duds at the movie theatre, but you're also a classy gourmand who loves his caviar.

The night came to an end and suddenly my love affair with these eleven was over. And just like that neighbor's hot subleter, they'll one day be gone. I don't know where your aspirations will take you next Ludo Bites, but I'll be back for more.

Thanks to FoodDigger for hosting this wonderful dinner, to Chef Ludo and wife Kristine for the amazing food, hospitality and service, and to all of the above for letting me be a total food ho at Ludo Bites.


Where: Multiple locations

Jed Portman says: “If the fried chicken at Publix came from a rusty buffet in some out-of-the-way farm town, or a locals-only hangout hidden on an urban side street, the food media would likely have exhausted all discussion of the stuff with mouthwatering odes to its salty golden shell and tender interior. As is, the excellent chicken is a casualty of its sterile surroundings—on the national stage, anyway. Here in the Carolinas, and also in Alabama, Florida, Georgia, and Tennessee, folks line up at the deli counter after work and church for take-home boxes of fried bird that beats the soggy offerings at other grocery stores as handily as hot sides of green beans, collard greens, and stewed tomatoes and okra beat pasty wraps and past-their-prime salads. It may be the mass-produced fare of a corporate chain, but we like it. (Photo: Yelp)

As the old saying goes, if it ain’t broke, don’t fix it. With those words ringing in our ears since last week’s episode of Top Chef All Stars LA, we were relieved early on when the planets realigned and the Quickfire Challenge returned after a brief hiatus.

And if that didn’t please us enough, the returning QC featured both a craveable featured dish and two amusing special guests, the quiet but funny Randall Park and his ‘Fresh Off the Boat’ co-star, the hilariously unedited Ali Wong. Using Park and Wong’s own experience from an annual competition Park’s theatre group held while in school at UCLA, Padma’s charge to the chefs was to “make the best damn fried rice you can think of”.

Chefs were required to use at least one item from a cornucopia of, um, interesting ingredients chosen by Park and Wong. Hey guys, how about Fritos in your fried rice? Maybe Red Hots? Frog Legs perhaps? The fried rice world is your oyster! (disclaimer, oysters were NOT on Randall & Ali’s table o’ fun!)


  • “Bachelor fried rice” with wieners, Flaming Hot Cheetos & bourbon (Kevin)
  • Fig & pomegranate forbidden rice with tempura frog legs, vadouvan curry (Brian)
  • Savory peanut butter & jelly fried rice with fried egg (Eric)
  • Nashville fried frog legs, fried rice with slaw & Red Hots (Stephanie)
  • Watermelon fried rice with yuzu, fish sauce, fried chili & shallots (Nini)
  • Frog leg & salt cod fried rice, soft scrambled egg (Gregory)
  • Spam fried rice, fresno chiles, scallions & whiskey barrel-aged fish sauce (Jamie)
  • Shrimp fried rice, rice porridge, fried rice pearls, with Fritos togarashi (Bryan)
  • Nasi Goreng Indonesian fried rice with Flaming Hot Cheetos & egg (Karen)
  • Curried anchovy & beef fried rice with Fritos (Lee Anne)

OUTCOME: On the strength of what Ali Wong called “stoner fried rice” and “like a party in my mouth”, Kevin’s “Bachelor fried rice” won the day and earned him sought-after immunity for the upcoming Elimination Challenge, beating out both Eric and Karen for the honor.

Who knew that hotdogs, Flaming Hot Cheetos, and whiskey would go well together? I&rsquoll tell you who, every single dude in AMERICA… #inittowinit

&mdash Chef Kevin Gillespie (@topchefkevin) April 3, 2020


LOCALE: Getty Museum in Brentwood, California

CHALLENGE: Create a dish inspired by art from the Getty Museum

GUEST JUDGE: Ludo Lefebvre

NEOCLASSICISM – Mid-18th Century (Greece/Rome): Jen, Eric, Karen, Kevin

  • Poached halibut, peppercorn broth, buttermilk vinaigrette & pickled vegetables (Eric)
  • Seared red snapper, apple, radish & fennel relish with Tunisian pepper sauce (Jen)
  • Braised chicken & chicories with brown butter, capers (Karen)
  • Poached & grilled lamb loin with glazed carrots & feta carrot tops (Kevin)

BAROQUE – Early 17th Century (Rome): Bryan, Lisa, Jamie

  • Red snapper, smoked sweet potato, celeriac veloute & parsley oil (Bryan)
  • Chipotle braised brisket, dried fruit, habanero pickled red onions, tomato salsita with chiles & crispy carrots (Lisa)
  • Seared chicken breast with charred citrus gremolata, butternut squash, glazed vegetables & arugula puree (Jamie)

RENAISSANCE – 14th Century (Italy): Brian, Nini, Lee Anne

  • Poached halibut, shrimp, crab over seafood gumbo & rice tuile (Nini)
  • “Halo of Halibut” roasted carrot, burnt farro, quinoa, beets, chili & olive (Brian)
  • Duck breast & egg, beet purees, black garlic sauce, bread & celery root puree with poached apples (Lee Anne)

ROCOCO – 18th Century (France): Melissa, Gregory, Stephanie


The second outpost of Chef Ludo's game-changing Petit Trois is churning out accessible French cuisine at moderate price points in a bistro atmosphere. I loved this meal wholeheartedly and appreciate the attention to detail. The escargot is probably a little too earthy for the uninitiated, but if you enjoy the dish theirs is made with top-of-the-like snails. Don't get me started on the French onion soup. It's divine. The famous omelette is the epitome of how simple cooking can often be the best kind. The lightly dressed butter lettuce adds just enough acidity to cut through the richness of the indescribably soft, buttery eggs filled with peppery cheese and topped with crunchy salt crystals. This is what the LA restaurant scene is all about.

Others will see how you vote!

  • Tom D.
  • Eugene, OR
  • 0 friends
  • 27 reviews
  • 32 photos

Super unsure why this place is only at 3.5 stars. service was excellent, vibes were on point, and the food blew my already high expectations. The french onion soup was 10/10, the petit trois omelette was 10/10 (love the butter lettuce salad), and the baguette w the salty butter and jam was also 10/10. My freshly squeezed oj was delightful. This is one of my new fav restaurants!

Others will see how you vote!

I've had good meals here in the past but this last one was awful. First, the mask requirement is too much here. You are required to cover your face whenever someone approaches the table, whether you are mid-bite or not. You also are on a noisy sidewalk right next to cars driving past. Finally, and most importantly, the food: not good. The baguette tasted frozen, then defrosted, then cooked (barely). The sandwich was inedible. The omelette was fine just very overpriced. Sad to see this decline.

Others will see how you vote!

  • Lauren C.
  • Los Angeles, CA
  • 608 friends
  • 555 reviews
  • 904 photos
  • Elite ’21

Ordered a birthday dinner here for the hubby. Wasn't sure how this would translate for takeout, but it could not have been any better. Here's what we had:

escargot (I know . really? for takeout? YES and I recommend it!)
butter lettuce salad - so simple, yet so delicious
omelette - perfect!
Big Mec burger - okay, this was better than any of us remember, with the 2 amazing sauces on the side so that it doesn't get soggy . bordelaise is beyond
steak au poivre - ridiculously tender and the sauce was so peppery

The meal really was as good as if you were sitting in the restaurant and they brought it to your table. Hard to believe (but I do live close by!)

Highly, highly recommend. Not for the financially faint of heart, but a special occasion (or pandemic) splurge. Will go again.

Others will see how you vote!

  • Neda B.
  • Thousand Oaks, CA
  • 511 friends
  • 30 reviews
  • 10 photos

I have been here multiple times and not sure why it has taken me this long to post a review. This is my go to French place. Everything is fresh! The chef is very hands on and pops in. Before the pandemic the chef counter was our favorite spot, the chefs would all explain to us what they were doing and how they make things. Onion soup it to die for. I always feel like Goldilocks when it comes to onion soup. One is too salty, one has no flavor. But chef ludo's recipe is justtttt right! The baguette and butter, so simple, but so delicious. French omelette , amazing! Looking for food coma? Order the burger. Finger licking good. And the fries. perfection! I hate when French places don't make the traditional frites, this whole restaurant transports me to France. C'est la vie

Others will see how you vote!

  • Ann H.
  • Winnetka, Los Angeles, CA
  • 1 friend
  • 5 reviews
  • 19 photos

My friend and I had gifts cards back from 2018, so we decided to order food on 08/29/20. The gift cards initially didn't read, and a manager had to call trying to figure out what happened. Since we were there, we decided to eat there anyways, even if the gift cards didn't work. It took a while and they still didn't figure out why they couldn't retrieve the balance on the card. The hostess came back to keep us posted about the progress, and I then mentioned the cards were given to us back in 2018. Later the manager said they'll reissue new gift cards and asked us what were the amounts on the original cards and then offered us each an additional $10.00 credit! She explained that they had recently switched to a new system, that's why the older gift cards didn't read. I applaud them for going above and beyond in providing exceptional service!

Dining was only allowed outdoors. All the staff members wore masks and followed safety protocols.

As for the food, I ordered the Petit Trois Omelette . The egg was really smooth, and the sauce was rich in flavor compared to other omelettes I've had from other restaurants. The minor downside was the dish was a bit salty for me. On the bright side, I left happy with a full belly.

Merci beaucoup Petit Trois Le Valley, you have made this an exceptional first time experience for me, and I look forward to dining there again some day!

Others will see how you vote!

  • Kim T.
  • Pasadena, CA
  • 481 friends
  • 1383 reviews
  • 12343 photos
  • Elite ’21

My first sit-down (outdoor) dining since the COVID-19 stay-at-home order back in March 2020.

From (Los Angeles), I was saddened to hear that Chef Ludo Lefebvre's Trois Mec had closed down due to the pandemic. I was fortunate to have enjoyed Trois Mec at least once. Luckily, Petit Trois (Los Angeles) is still opened - loved their Omelette and Croque Madame Sandwich. My friends had also mentioned that Petit Trois (Sherman Oaks) is opened and suggested dining there. That piqued my interest and got me to come out for dinner. Also, I was curious to see if Chef Ludo was going to be there (sadly, no, darn, lol!).

Parking: Ample (yes, that's right) street parking along Ventura Boulevard (thanks to the pandemic). There's also valet parking.

COVID-19 Safety Procedures: All patrons are required to wear masks. You may remove them upon being served food and drinks. I kept mine on from time to time when I wasn't eating or drinking. All employees were wearing gloves, masks and servers were wearing face shields as well (extra bravo and props to them for wearing all of that in the sweltering San Fernando Valley heat, yikes!). All tables (outdoor patio and sidewalk dining - no indoor dining) were spaced six feet apart and properly sanitized before being seated. Utensils served to us were individually wrapped and 100% sterile.

Restrooms: If you need to use the restrooms, you must wear your mask (the only time you can take off your mask is at your table). Both unisex restrooms were clean, well-maintained and nicely stocked.

It was nice dining alfresco with friends again. The five of us enjoyed a deliciously prepared French meal in the evening. The heat was bearable, a bit cooler and there are patio umbrellas for shade as well as mists spraying above. Though I wasn't a fan of the evening bugs making their guest appearances (gnats on the table and crickets below, thank goodness, no mosquitoes!). Luckily, I was able still able to enjoy my meal with occasionally swatting the gnats away.

Service: Our server, Tory was delightful and respectful. She maintained all safety protocols and checked in on us periodically to see if we needed anything else. The rest of the staff were also warm, welcoming and offered us water while we were waiting to be seated. Great service!

Drink: Just regular iced water for me. Water is only served upon request.

Appetizer: I shared a $14 French Pizza with two of my dinner mates. True to its French form, the "pizza" was on a baguette and consisted of tomato sauce, Emmental cheese (medium-hard Swiss cheese) and Herbs de Provence. It was simple, comforting and delicious. I also sampled some of the buttery garlic sauce from my dinner mate's escargot with a slice of baguette, which was rich and divine.

Entrée: $25 Big Mec served with frites. No joke, this Big Mec is definitely thick, juicy and huge! It's a double cheeseburger, served with Bordelaise and special sauce. I split my burger in half and was successful in devouring the first half. By the second half, I ate everything and left the buns behind, lol! Yes, this burger is hella messy and best to eat it with a knife and fork. The Bordelaise and special sauce (I detected Worcestershire sauce) were rich and bit too acidic for me. The sauces were definitely overkill and should I get this again next time, I'm going to ask for the sauces on the side and dip-and-eat as I go along. The frites were plentiful and stayed crispy throughout the meal.

Dessert: $18 Chocolate Souffle - C'était fantastique et exquis! A MUST GET, oui! Sinfully chocolaty, decadent and indulgent! The souffle itself was fluffy and airy. Break a small hole in the middle, pour in the chocolate sauce and top it with the Chantilly (whipped cream) *feeling all warm and fuzzy again*. I even topped it with some small strawberries from my other dinner mate's Pavlova dessert plate.

Overall, I enjoyed my first sit-down meal. Looking forward to dining here again. Merci beaucoup, Chef Ludo and Petit Trois (Sherman Oaks)!

French-style Cheese Omelette - Video Recipe

I have to give it up to Chef Ludo Lefebvre for this luscious French-style Cheese Omelette recipe, that my own version is based on. He trained and cooked in France until making Los Angeles his home.

You may know camera-ready Chef Ludo from his cooking stints on the Food Network and as a chef/mentor of NBC's The Taste.

I'm used to American diner-style omelets that are cooked well done and dry, except for the soft melted cheesy interiors. I always liked my omelets that way, until I watched his own recipe video of how to make the perfect French omelet, his way, and then tried it out for myself. Click here to see what I mean.

Ludo, you have opened my eyes and changed my taste for a simple omelette -- hey, I'll even give you props for changing the way I'll now spell the word, from omelet (sic) to omelette!!

What's different is the way his omelette is cooked. Mainly, you soft scramble the well mixed eggs, add the cheese while the egg is slightly damp, then gently roll it up. Of course, American tastes blanch at runny eggs. But the egg is cooked and warmed through, just slightly damp, and this makes all the difference.

But if you insist, you can continue to cook the omelette to your desired doneness.

Chef Ludo also cooks the omelette in lots of butter. And he uses a soft French cheese called Boursin (similar in texture to cream cheese.) For my recipe I just used easy to get Italian shredded mozzerella. You can use any soft cheese you like. I think the main thing is how lightly the omelette is cooked.

He finishes the omelette with a smear of butter and tops it with chopped chives. For my recipe I skipped the butter finish (gilding the lilly, methinks) and used a little chopped parsley, instead of chives, as a topping.

Eggs are still priced reasonably. I can buy a half dozen size container at my local Dollar Tree store, sometimes. I always find small packages of cheese cheaply.

This omelette is versatile. You can also add some sauteed spinach or mushrooms. If you have any favorite omelette ingredients, then try them out, too.

Any way you spell it, omelette or omelet, this recipe is one you can take to the bank! A buttery soft scramble with cheese makes a luscious breakfast.

And, here's my Americancheap$kate video recipe below. Once you try my version of Chef Ludo's French-style Cheese Omelette you will cry sacre bleu! And bon appétit from this Internet Chef.

My YouTube video link for viewing or embedding, just click here.

Ingredients (one omelet)
3 eggs - I used medium size eggs.
1/4 cup soft cheese - Add more or less to taste. Any favorite is fine. I used shredded mozzerella.
1 tablespoon salted butter - If you use unsalted, then add a little salt to egg. Okay to use a butter substitute, or just plain cooking oil. But, butter does add a lot of flavor.
Pepper to taste - I left out salt. I find the cheese and salted butter is enough.
A few chopped sprigs of parsley or chives - optional. Sprinkle on the omelette when serving.

For this recipe it's best to use a non-stick frying pan, (8 inch diameter.) For a regular pan you can use more butter (or cooking oil) as needed to keep the cooking eggs from sticking.

Crack open eggs and add to a bowl. Whisk the egg for a minute to mix completely. Add pepper to taste to blended eggs. If you are using unsalted butter, then you can add a pinch of salt.

Add tablespoon of salted butter to a medium hot pan. Reduce heat a little, when the butter melts. You want a pan that's not too hot, so you can watch the eggs form a soft scramble.

The trick is to gently stir the heating eggs, but keep a solid layer of egg to add the cheese onto.

The egg is heated through, but not cooked all the way, yet. Add the cheese when the egg is still slightly damp.

Now you just gently roll up the omelet. Just lift the edge of cooked egg and fold it partway. Keep rolling to cover the cheese. When the omelet is rolled to the other side of the pan, it's ready to serve. I like my omelette slightly damp and creamy inside.

If you like your omelette well done, then keep cooking it for another 30 seconds to 1 minute longer. You can flip the omelette over to cook thoroughly. Check for desired doneness by slicing into thickest part of omelette.

Watch the video: The Sound of Heat