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.

A profound and poetic encounter with cultural and spiritual icon Ram Dass, at his home on Maui toward the end of his life. Ram Dass is one of the most important cultural figures from the 1960s and 70s, a psychedelic pioneer, former academic and clinical psychologist, author of the influent book Be Here Now, beloved spiritual teacher, and outspoken advocate for death-and-dying awareness.
Ram Dass is now himself approaching the end of his journey. Since suffering a life-changing stroke twenty years ago, he has been living at his home on Maui and deepening his spiritual practice--which is centered on love and his idea of merging with his surroundings and all living things.

Political humorist and author Bill Maher travels around the globe interviewing people about God and religion. Known for his analytical skills, wit and commitment to never pulling a punch, Maher brings his characteristic honesty to an unusual spiritual journey.
Muslims, Jews and Christians of many kinds pass before his jaundiced eye. He goes to a Creationist Museum in Kentucky, which shows that dinosaurs and people lived at the same time 5000 years ago. Maher speaks to a rabbi in league with Holocaust deniers. He talks to a Muslim musician who preaches hatred of Jews. Maher finds the unlikeliest of believers and, in a certain Vatican priest, he even finds an unlikely skeptic.

Alejandro Jodorowsky's daring and psychedelic films of the early 1970's, 'El Topo' and 'The Holy Mountain', cemented his status as the Godfather of the Midnight Movie. In 1974, he began work on his next film, possibly the most ambitious film ever attempted. In the pre-Star War era, Jodorowsky’s adaptation of Frank Herbert’s classic sci-fi novel DUNE was poised to change cinema forever. His DUNE would star Brontis Jodorowsky, Alejandro's own 12 year old son, alongside Orson Welles, Mick Jagger, David Carradine and even Salvador Dali. The team of assembled visual artists were some of the most provocative talents of the era, including H.R. Giger, Chris Foss, and Jean ‘Moebius’ Giraud. The groundbreaking special effects were under the control of Dan O'Bannon and the soundtrack would be created by Pink Floyd and the French prog-rock masters, Magma.
For two years, Jodorowsky and his team of 'Spiritual Warriors' worked night and day on the massive task of creating the fabulous world of DUNE. In order to secure the necessary Hollywood funding, they created over 3,000 storyboards, numerous paintings, incredible costumes, and an outrageous, moving, and powerful screenplay. In the words of Jodorowsky’s producer, Michel Seydoux, 'It should have been enough. But it wasn’t.' Through intimate and honest conversations with Jodorowsky, filmed over the span of three years, plus interviews with legends and luminaries including H.R. Giger (artist, ALIEN), Gary Kurtz (producer, STAR WARS) and Nicolas Winding Refn (director, DRIVE and THE NEON DEMON), as well as never-before-seen realizations of Jodorowsky’s mind-blowing psychedelic space opera, director Pavich's film finally unearths the full saga of 'THE GREATEST MOVIE NEVER MADE'.

The story of the monumental life and tragic death of legendary Brazilian motor-racing Champion, Ayrton Senna. Spanning the decade from his arrival in Formula One in the mid 80's, the film follows Senna's struggles both on track against his nemesis, French World Champion Alain Prost, and off it, against the politics which infest the sport. Sublime, spiritual yet, on occasion, ruthless - Senna conquers and transcends Formula One to become a global superstar.

Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.