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Burgundy-born and Los Angeles-based chef Ludo Lefebvre stands out in the culinary world, expertly blending traditional French techniques with innovative California flair. Having trained under renowned French chefs such as Alain Passard and Pierre Gagnaire, Lefebvre has crafted a notable career through various restaurants (Petit Trois, Chez Maggy, and Delphine), pop-ups, several acclaimed cookbooks (Crave and LudoBites), and television appearances on shows like The Taste and Mind of a Chef. Drawing inspiration from his French upbringing, his dishes often feature playful and imaginative twists on classic flavors. In this compilation of exemplary recipes from Lefebvre, you can indulge in options like a North African-inflected duck à l’orange or a traditional pot au feu, ensuring a delightful dining experience.
Osso Buco
This dish pays homage to his grandmother’s recipe and is nearly indistinguishable in quality. Lefebvre slow-cooks veal shanks in a deeply flavorful sauce until the meat is tender and easily separates from the bone.
French Onion Soup
Lefebvre’s interpretation of the classic French onion soup combines sweet, caramelized onions with dry sherry, Worcestershire sauce, and a robust beef stock, resulting in a richly complex and satisfying dish.
Summertime Gazpacho
This effortless, no-cook dish embodies summertime freshness: ripe tomatoes, strawberries, red pepper, and cucumber come together in a sweet-savory gazpacho, enhanced by a gentle kick from Espelette peppers.
Niçoise Pasta
This creamy Niçoise pasta comes together rapidly, thanks to a quick food-processor sauce made from basil, garlic, and cream, making it perfect for busy weeknights.
Grilled Pork Chops with Honey Garlic Glaze
Bouillabaisse
Lefebvre simplifies this classic seafood stew, beginning with a fast-cooking broth that is enriched with aromatic ingredients, then adding fresh snapper, scallops, shrimp, and finishing with a splash of Pernod and dry white wine for an authentic coastal flavor.
Goat Cheese Soufflé
This light and airy goat cheese soufflé is flavored with a hint of cayenne, earthy thyme, and warm nutmeg, and is best served immediately from the oven to enjoy its puffy perfection.
Hache Parmentier
A French twist on the British cottage pie, this dish features spiced ground beef topped with buttery mashed Yukon gold potatoes. The incorporation of fresh-ground spices elevates this comforting casserole.
Parisian Gnocchi with Butter Sauce
These French gnocchi, made from pâte à choux rather than potatoes, are light and fluffy. Sautéed until golden and finished in a luxurious butter sauce, they serve as an impressive dish.
Moules à la Crème
This swift and elegant recipe for mussels involves crème fraîche, dry white wine, and an assortment of aromatics, creating a dish that feels indulgent yet simple to make.
Steak Tartare and Boston Lettuce Salad
The classic pairing of raw beef tenderloin seasoned with cornichons, mustard, and other flavors combines beautifully with a crisp Boston lettuce salad—complete with an egg yolk and a side of crusty bread.
Duck à l’Orange
This dish features a North African twist with the addition of ras el hanout and orange blossom water, and pairs well with a southern Rhône red wine that enhances its spiced berry notes.
Pot au Feu
Lefebvre describes pot au feu as “our chicken soup” in France. It’s a fundamental dish in French cuisine, with its name translating to “pot on the fire.” Notably, Lefebvre emphasizes that this classic French dish is made without butter.
“Guess what?” he adds, “We don’t use butter. It’s a French dish with no butter.”
Source
www.foodandwine.com