A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles. In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.
Each night, across the planet, our cities illuminate the darkness. Their lights burning brighter than ever before. And whilst we're asleep, animals are making the most of this new neon landscape. The sunset in Los Angeles, Chicago, and Toronto creates worlds of opportunities for the cleverest animals willing to take the risk.
Beef and brine. This 'Best Of' episode of the Mind of a Chef explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.
Stanley Kubrick's mark on the legacy of cinema can never be measured. He was a giant in his field, his great works resembling pristine pieces of art, studied by students and masters alike, all searching for answers their maker was notoriously reticent to give. While he's among the most scrutinized filmmakers that ever lived, the chance to hear Kubrick’s own words was a rarity—until now. Unspooling exclusive new recordings of detailed interviews with the mythic director spanning 30 years that ruminate on his philosophies, documentarian Gregory Monro weaves a tapestry of archival footage with the rhythm and care of a consummate historian relishing in his discoveries.
Michelle McNamara reflects on the 1984 murder of her childhood neighbour Kathy Lombardo, which she credits with planting the seed for her lifelong fascination with unsolved crimes. Michelle really wanted this child and wished to get her murderer caught. The story of the victims has to be told.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.