Subject:

Ludo Lefebvre

  • Blogs

    February 5, 2013

    Is There a Place for Vegan Cooks on The Taste?

    We're guessing there won't be many vegan dishes featured on ABC's new show, The Taste. On last week's episode, three vegan cooks got a smackdown when the judging panel sampled the non-meat offerings. "I suspect vegetarianism," intoned Anthony Bourdain, as if someone had just served him a dirty soc ... More >>

  • Blogs

    November 8, 2012

    Fried Chicken Wine: Ludo Lefebvre, Eric Asimov Have a Book Signing

    If you're not otherwise occupied this Sunday afternoon -- which would mean what, two questionable NFL games or maybe recounting some more votes in Florida -- then maybe you should consider heading over to Domaine LA for a wine and fried chicken pairing. OK, it's really a book signing in disguise, bu ... More >>

  • Blogs

    October 23, 2012

    The Chef's Library: Michael Voltaggio Culinary Artistry by Andrew Dornenburg and Karen Page

    The Chef's Library is a series in which we ask chefs around town to tell us about their favorite cookbooks. Today, we talk to Michael Voltaggio, chef and owner of ink. When he answers the phone, Michael Voltaggio is somewhere on the East Coast, cooking at an event with chefs from all over the world ... More >>

  • Blogs

    October 19, 2012

    6 Things We Learned From the Roy Choi Ludo Lefebvre Talk

    As part of the ALOUD series at the L.A. Central Library, two of the L.A. dining scene's most controversial and beloved figures got together on Wednesday evening to finally set the record straight about their respective unorthodox paths through the culinary world during a program titled "Taking the K ... More >>

  • Blogs

    June 26, 2012

    Chaos Muppet Restaurants vs. Order Muppet Restaurants

    A few weeks ago, Dahlia Lithwick wrote a piece for Slate in which she set forth The Muppet Theory of Humanity: We all can essentially be described as a Kermit or a Miss Piggy, a Bert or an Ernie, or, more generally, an Order Muppet or a Chaos Muppet. She applied this theory to everyone from Chief J ... More >>

  • Blogs

    May 8, 2012

    Rene Redzepi and Lars Williams at UCLA: Seaweed Ice Cream Cricket Sauce

    The crowd that gathered last night at UCLA's Moore Hall to hear chefs Rene Redzepi and Lars Williams and Professor Amy Rowat give a lecture on food and science had more fun than is customary at most academic gatherings. Redzepi, the chef and founder of Noma in Copenhagen, and Williams, the head of ... More >>

  • Blogs

    February 3, 2012

    10 Great Places To Dine Alone in L.A.

    "A is for dining alone," M.F.K. Fisher wrote in An Alphabet for Gourmets, "...and so am I, if a choice must be made between most people I know and myself." We feel ya, Fisher. Like Fisher, we would much rather dine alone, or not at all, if the alternative is being forced to indulge some twat droni ... More >>

  • Blogs

    December 14, 2011

    10 Food Predictions for 2012

    ​2011 was quite a year in the Los Angeles dining scene. If you had told us a year ago that we'd be eagerly wolfing down plates of alligator schnitzel, polenta sushi, and corned beef tongue sandwiches from a Michael Voltaggio shop with the word "sack" in its title, we wouldn't have believed you ... More >>

  • Blogs

    August 2, 2011

    Q & A with Chef Sean Ehland, Part 2: The Best Thing He Ate at Noma, Plus Foraging in the Castle Yards

    Photo by Shauna Miller​In Part 1 of our interview with chef Sean Ehland, we learned his thoughts on the ever-present culinary school debate, as well as how he pestered his way into a stage at Noma via the restaurant's reservations email. In Part 2, we learn what working in such a sophisticated ... More >>

  • Blogs

    August 1, 2011

    L.A.'s Idea of Korean Food vs. What Koreans Really Eat

    ​ Our continuing series of Venn Food Diagrams has explored American regional and a smattering of international cuisines in no particular order or with any sense of geographic or cultural continuity. We're taking another random trip from the land of tater tot hot dish to the land of kimchi hot ... More >>

  • Blogs

    March 1, 2011

    LudoBites America: From Pop-up Restaurant to Television Show

    ​Ludo Lefebvre has taken his traveling pop-up concept LudoBites one step further, moving his migratory restaurant, which has lately popped up in downtown Los Angeles and Sherman Oaks, to the Sundance Channel. The LudoBites America show will debut in mid-July. "After having 6 really special L ... More >>

  • Blogs

    August 30, 2010

    Savory Now Open at Point Dume: Or, The Return of Paul Shoemaker

    A. Scattergoodroom with a view at Savory​ Perhaps it would be easier if we just fitted GPS locators on all of Joe Pytka's former chefs. Imagine an app that gave you the whereabouts and restaurant plans for Bastide exes Ludo Lefebvre, Walter Manzke, and Alain Giraud all at one time. Such an app ... More >>

  • Blogs

    July 26, 2010

    Pop-Up Shop at Cube Downtown: Cooking Classes, Shopping, Ludo Coolhaus

    Amy SheridanCube overview.​Cube has announced another of their weekend pop-up events, to be held on Saturday, August 14th. Both a restaurant and a marketplace, the downtown institution will also play host to a series of classes. Cube café's executive chef Erin Eastland and pastry chef Jun Ta ... More >>

  • Blogs

    July 16, 2010

    Civilized Media for This Modern World: the Dinner Party Download

    ​ The Great Fire of London. Khrushchev's visit to Cedar Rapids. The origin of computer viruses. Muhammad Ali's skirmishes with the U.S. military. The creation of the peace sign. No, these facts aren't from a Jeopardy! audition drill, but instead trivia you could be learning from the Dinner Pa ... More >>

  • Blogs

    June 23, 2010

    A Molecular Gastronomy Class At Grace: From Lily Pads and Cabbage Leaves A Spherification Recipe

    On a recent Monday morning a group of Los Angeles chefs and bartenders metaphorically traded their chef coats for lab coats at a food science class given by Fany Setiyo of Le Sanctuaire. Neal Fraser had set up the class at Grace restaurant for chefs wishing to learn more about molecular gastronomy ... More >>

  • Blogs

    April 22, 2010

    Chef Update: Nickel Diner Gets a New Pastry Chef

    Nickel Diner is not your ordinary diner, with dishes of pulled pork and quinoa and pozole sharing a menu with egg scrambles and the kind of donuts that often seem more like the Platonic ideal of a donut rather than the sort normally found on diner counters, next to cups of coffee and the atavistic m ... More >>

  • Blogs

    February 9, 2010

    Top Chef Masters Season 2: Chef Contestants Announced

    Go find your knife kit and your remote. The second season of Bravo's Top Chef Masters is scheduled to premier on April 7th at 8 p.m. 22 chefs, including 6 who are returning from the first season, will compete for All That Plastic Wrap. (Okay, and charity money too.) This season's L.A. chefs includes ... More >>

  • Blogs

    December 31, 2009

    Photo Gallery: The Best Dishes of 2009

    Need a visual aid for your print edition? For this week's issue, Jonathan Gold explores the best dishes of the year from across our sprawling city. Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "The Best Dishes of 2009." Anne FishbeinMozza2Go's p ... More >>

  • Blogs

    October 9, 2009

    Q&A With Kristine Lefebvre: Trade Secrets, Stealing Recipes, Restaurant Rumors & Why Paula Deen is A Ludo Fan

    Kristine Lefebvre is a lot more than her twitter name (@FrenchChefWife) would indicate. The former Apprentice finalist (and yes, Playboy covergirl) is a corporate transactional attorney who specializes in intellectual property law. As such, she's her chef-husband Ludo Lefebvre's (Ludo Bites) attorne ... More >>

  • Blogs

    August 7, 2009

    Chefs Who Tweet: From Knives to Pacojets to iPhones

    It used to be that chefs needed mastery of culinary techniques, dedication, and a great work ethic to become successful. But now there's another requirement: social media skills. As the restaurant scene evolves, chefs are discovering that the dining public requires more than culinary technique and g ... More >>

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