Ludo Lefebvre

THE MIND OF A CHEF
Joie de Vivre

 

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.

 

THE MIND OF A CHEF
La Mer

THE MIND OF A CHEF: La Mer

 

“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.

 

THE MIND OF A CHEF
Le Végétale

 

“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.

 

THE MIND OF A CHEF
Strip Malls

 

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.

 

MOVEABLE FEAST WITH FINE COOKING
Fresno, California

MOVEABLE FEAST WITH FINE COOKING: Fresno, California

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Fresno, California
Pete heads to Fresno with some of California’s hottest chefs, David Kinch and Ludo Lefebvre. They take a tour of Love Apple Farms in Santa Cruz where David grows most of his produce for his restaurant, Manresa. Then they visit a farm to learn how to pick and dry their apricots. Ludo and David head to the kitchen to make a feast featuring grilled lamb shoulder with apricots, eggplant caviar, curried carrots, and a panna cotta extraordinaire.