#ludolefebvre

• chef ludo lefebvre and the crew making us happy at trois mec @troismecla @chefludo #chefludo #ludolefebvre #troismec #finedining #belgianwaffle #waffle #eaterla #leicaq #leica #leica_photos #photographer #photography #leicagram #leicacamera #leicapeople #🔴📷 #food #foodie #foodphotography #foodphotographer #latergram #hosiephoto (at Trois Mec) https://www.instagram.com/p/BwpX9QqBcqt/?utm_source=ig_tumblr_share&igshid=i4v3q007uii0

• chef ludo lefebvre and the crew making us happy at trois mec @troismecla @chefludo #chefludo #ludolefebvre #troismec #finedining #belgianwaffle #waffle #eaterla @leicaphotos #frenchrestaurant #larestaurant #birthdaydinner #esbdaymeal #food #foodie #comida #foodphotography #foodphotographer #instafood #photographer #photography #leicaq #leica #leica_photos #latergram #photographer #chef #cooking #cooks #photography #leicagram #leicacamera #leicapeople #🔴📷 #hosiephoto (at Trois Mec) https://www.instagram.com/p/BwpG5I1hFWu/?utm_source=ig_tumblr_share&igshid=rv6ne9qu70bn

Gifted the wonderful experience of eating at one of my favorite chefs restaurants! Ludo's if you see this it was all so much better than the pictures on your Instagram make it seem, thank you! I would have loved to try and get on your team on the Taste #thetaste #ludolefebvre @chefludo

Levi sighed, leaning back in his chair, and almost succeeded in wiping away the anxiety Erwin had sparked in him. 

& not sure if i’ll watch it tonight but i put charade in my queue!

hehehe me so tol

Can there really be an authentic french bistro in the middle of Los Angeles? I think I found it in Jon Shook, Vinny Dotolo, and Ludo Lefebre's Petit Trois. It's found in a strip mall on Melrose and Highland. Almost like its a secret. Well this secret is out and it's amazing. I had been so excited to try to even get into this place and was hoping there wouldn't be a crazy wait. Luckily when we arrived around 7:30 we saw one small group of people standing outside under the old red and yellow Thai restaurant sign. When you approach the 21-seat bistro it looks as if it's right out of a cozy side street in Paris. Gold gilt writing on the windows, seeing the kitchen right in with the rest of the diners. It's tiny but that's what gives it charm. The marble bar area is filled with French antique bowls and ashtrays which were filled with sliced fruits and flavored sugars for the fun cocktails created for the place. We didn't have to wait long but wanted to sit on the bar side facing the kitchen which was where the show was. :) we ended up waiting over half an hour but it was well worth it. The wait staff was so kind letting us know it wouldn't be longer and kept apologizing for the wait. So we are seated at the far end of the bar which was great. We started with drinks: sparking Badoit water which my husband thinks is the best, and he had a glass of burgundy and I had a glass of champagne which was served in an old fashioned wide glass. Felt so fancy drinking out of it! We were given warm crunch baguette which is made in house. It took me back to our honeymoon and it tasted exactly how I remember. The butter was from Normandy. It was seriously the best butter I ever had. Salty and creamy. We started with two things: a gougere and pork terrine both of which are pictured. I thought the gougere would be hot but it was chilled. It was decent and you could definitely taste the cheese but I don't think I'd order it again unless it was served hot or warm. Sean chose the pork terrine. The head chef, sadly not any of the three, explained how they prepared this dish. I've never really had that in a restaurant. I loved it. I then realized I could ask questions and the chef du cuisine, Sydney, would answer them. Actually anyone on the line would. Anyways they roast a pork shoulder till tender, pull it the take the au jus and make a reduction. Pour everything to a terrine along with herbs, I tasted parsley for sure, salt and pepper then chilled it. It reminded me of aspic talked about in Julia child's cookbook. It. Was. Amazing. Served with buttery grilled bread, Dijon mustard, and cornishon. Typically I'm a textures person and if they are weird I don't touch it but I dove right in. Smoky, salty, sweet. And a little spicy from the mustard. Love. I had steak frites which was so tender and flavorful. Cooked perfectly. It was topped with the onions and consommé from onion soup. Wow. The fries tasted so familiar and I asked if they were fried in beef fat and they were. Took me back to childhood because that's the way I can remember french fries tasting. I gave Sean many bites in return for a few bites of his omelette. Seriously the most divine I've ever had. This is how an omelette should be. Fluffy, soft, pillow like. Creamy too. I watched the chef make it. Stir and stir the pan. You could actually see the eggs puff up. It was served with a light green salad and vinaigrette with a little bite to it. I loved watching the chef and cooks almost dancing on the line. Talking to each other and we were asked many times how everything was. The service was great. Would I come back. For sure. Next time for the omelette. @

Ludo Bird... Oh so good. #ludobird #ludolefebvre #staplescenter #productionlife #dtla (at STAPLES Center)