Ludo Lefebvre apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he really wanted to do with his culinary future. This episode examines the ties between artists and their education, and how childlike won ...der can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.
Show More
Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher. In this episode, Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes. We also explore ... how terroir is as much a place as a taste.
Show More
La mer means, simply, 'the sea.' Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels. In this episode, we explore how the oc ...eanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.
Show More
Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse population. Trois Mec and Petit Trois can b ...e found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.
Show More
The International Space Station is the ultimate extreme home. Costing $150 billion, it is the most expensive structure humans have ever built, in the most inhospitable environment known to man, with no air food or water. Assembled at 250 miles above the earth, it's an epic engineering challenge. We're going to take it apart and uncover wh ...at's going on inside the ISS. Its superstructure secrets will help our species reach other planets and beyond. Using photo-real computer graphics, we take it apart to uncover the extraordinary innovations that enable it to support life in the deadly vacuum of space.
Show More
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken. His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the sam ...e sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.
Show More
This episode examines the ties between artists and their education, and how childlike won ...der can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three. Show More