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August 24, 2017
It's the burger at Petit Trois in L.A. You knew it was.
ChefLudovic Lefebvre
Los Angeles
About Ludovic Lefebvre
Ludovic Lefebvre is a chef and owner of Trois Mec, LudoBird, Petit Trois, and LudoBites 8. He is one of the most influential chefs in Los Angeles dining, pioneering and revolutionizing the culinary industry. After training in France for 12 years with the great masters, he came to Los Angeles to quickly be awarded prestigious Mobil Travel Guide Five Star Award at two different restaurants, L’Orangerie in 1999 and 2000 and Bastide in 2006.
My Venues
Accolades
- One of the World’s 50 Greatest ChefsRelais & Chateaux
- Nominee for Best Chef: WestJames Beard Foundation
- Nominee for Best New Restaurant (Trois Mec)James Beard Foundation
- Best New Restaurants (Trois Mec)Esquire magazine
- 99 Essential LA RestaurantsLA Weekly
- AuthorCrave: A Feast of the Five Senses
Featured Content
Where I Go Out
Spicy langoustine penne pasta
$$$$, Italian, Pacific Palisades
"All the pasta at Giorgio's is so good, but this one stands the test of time. It is a classic here and I love it. The sauce is just spicy enough, and the pasta is always cooked perfectly. I usually order a double portion."
Banana-nut pancakes
$, Modern, American, Breakfast,
"Being from France, I never had pancakes until I moved to America. I discovered Uncle Bill's after surfing one morning in Manhattan Beach. All the pancakes are great, but I love the banana nut pancakes. Order with eggs over-easy and some bacon. You won't regret it."
Tlayuda guelaguetza
$$, Reservations, Full Bar, Happy Hour, Mexican, Wilshire Center Koreatown
"This thin, crisp flatbread, sort of a Oaxacan pizza, combines three different meats and is served with black bean paste and queso. A little of everything on your fork is an amazing bite. You can't go wrong with an order of Festival de Moles either. So gooood!"
Egg caviar
$$$$, Full Bar, French, Downtown
"This dish is made of a poached egg, served with lemon and chive crème fraîche and heaped with American Osetra caviar. It's a dish filled with memories for me from my time in France and as the chef at L'Orangerie. Every time I eat chef Josiah Citrin's version, it brings back so many wonderful memories. It's a classic that's always perfectly executed at Mélisse."
Darphin potato and uni
$$, Full Bar, Wine Bar, French, Modern, Lower East Side
"Great way to start in NYC. Loved @jeremiahlawrence merci beaucoup"
Crudo
$$$, Breakfast, Modern, Full Bar, New American, Greater Wilshire / Hancock Park
"Crudo @kalichefkevin"
At My Venues
Onion soup
$$$, French, Full Bar, Hollywood
"This is the best version I’ve ever had. Everything about this classic is perfect."
Big Mec
$$$, French, Full Bar, Hollywood
"For when you’re feeling little bit fancy. Great flavors and quality. Make sure to swab the rest of the sauce with a nice French baguette."
Big Mec
$$$, French, Full Bar, Hollywood
"Flat top cooked, double cheese, caramelized onions, "special sauce," and Demi-glacé spooned over to really take it over the top"
Beef tartare
$$$, French, Full Bar, Hollywood
"This is a favorite Monday lunch for me, as it is super easy to get in and there’s no line. You can watch the crew make everything, and it’s so impressive what they can do in that small space. This tartare is old-school and straight forward, perfect with a glass of Bandol."
Gougère
$$$, French, Full Bar, Hollywood
"The size of a soft ball, this gruyère puff was dope! Just add a little bit of spicy mustard and it's good to go."
