Chef
Ludovic 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.

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My Venues

Ludo Bird
Staples Center
1111 S Figueroa St
Los Angeles, CA
Petit Trois
716 N Highland Ave
Los Angeles, CA

Trois Mec
716 N Highland Ave
Los Angeles, CA

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Accolades

One of the World’s 50 Greatest Chefs
Relais & Chateaux
Nominee for Best Chef: West
James Beard Foundation

Nominee for Best New Restaurant (Trois Mec)
James Beard Foundation
Best New Restaurants (Trois Mec)
Esquire magazine
99 Essential LA Restaurants
LA Weekly
Author
Crave: A Feast of the Five Senses

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Featured Content

The Best Argument For The Burger As Luxury Object

August 24, 2017

Where I Go Out

Gim (seaweed)

Baroo

Korean, American

Central La

1 Recommendation

Darphin potato and uni

Wildair

French, Wine Bar, Full Bar

Lower Manhattan

1 Recommendation

Noorook with pickled red onions, pomegranate seeds and greens

Baroo

Korean, American

Central La

1 Recommendation

Fried rice with egg, seaweed strips, mushrooms and greens

Baroo

Korean, American

Central La

1 Recommendation

Crudo

KALI Restaurant

$$$

American, New American

Central La

1 Recommendation

Behind the Scenes

"Whipped Brie chesse, bee wax sorbet, aged balsamic vinegar @troismecla, new dish this week on the menu."

"Fried chicken. Beach style with a little @sauce #friedchicken #malibu"

"Next @troismecla Aged black pepper duck, crispy eggplants, squid ink foie gras butter, BlackBerry, black garlic, lavender. See you next week @troismecla"

"Japanese breakfast"

"Dinner menu. Can you guess what we are eating???? #japan #dinnermenu #translationneeded"

"Working, running and being part of a restaurant can be a grueling task and take its toll on you and everyone around you. It has taken me a long time to figure out that building a team you can trust and rely on is critical for the needed work/life balance (for everyone). Trust me, I wasn’t always this way and still need to remind myself each and every day. We end up spending more time with our staffs than we do our family, so treating one another with respect is a must. As an industry we need to constantly be striving to be better (me included), which is why I have pledged to join the #FairKitchens movement to support the fight for chef well-being and encourage other Head Chefs to do the same. To hear more about the #FairKitchens movement and find out how you can join the cause, visit www.fairkitchens.com #partner #AnHourForUs @unileverfoodsolutions_na @makdaddies @rachelpaigedejong @icanmakesoup @sammynuckols @lmaria88"