Host Eric Gorges combs the country for America’s finest craftsmen, documenting what it means to be a modern-day maker. In each episode, Eric explains the history of an old-world craft as it is practiced in America today.
The rigors to ensure quality and consistency in his establishments, along with TV appearances, interviews and an online presence, keep Chef Ludo Lefevbre busy. When he needs to escape, he heads to Paris in the spring, where the emphasis is on life’s joy and fun.
“La terre”- the earth – is where ingredients for some of Chef Ludo Lefebvre’s favorite dishes are cultured, grown, harvested and served. Explore the vegetables, gardens and memories that contribute to his preparations.
“La mer” means, simply, the sea. Explore the oceanic bounty of France with Chef Ludo Ludo Lefebvre. Ludo’s eyes light up when he describes the lobsters of Brittany, oysters from Cancale and a myriad of other extraordinary culinary jewels.
Ludo meets with his partners to discuss the business decisions that go into serving fine food in a strip mall setting. He demonstrates the restaurant dishes that best embody the cultural mash-up and high/low flair of his strip mall philosophy.
Find out how Chef Ludo LeFevbre, trained in the finest kitchens of France, translates his haute cuisine to fast food. Learn the origins of his wildly popular LudoBird restaurant and walk through the opening of his second restaurant.