Burgundy-born chef Ludo Lefebvre was just 14 when he started his culinary training working with some of France’s greatest chefs. In the 90s, he brought his skills to Los Angeles, taking the helm at the famed L’Orangerie.
Then came the creative concepts he’s become famous for like pop-up with his Ludo Bites. He’s thrilled fans of the French bistro with Le Petit Trois and Trois Mec and even won the hearts of fried chicken lovers with LudoBird.
Here are some of Lefebvre’s signature recipes:
Thermidor sauce ingredients
1 quart mornay sauce
½ cup heavy cream
2 each shallots, brunoise
3 each garlic, chopped fine
1 cup white wine
12 oz crimini mushrooms, quartered
2 tsp ground nutmeg
1/2 tsp cayenne
1 tsp mustard, ground
1.Combine the mornay and cream, heat gently and blend to combine. Set aside and keep warm.
2. Sweat the shallots and garlic in butter. Add the white wine and reduce by 75 percent.
3. Add the mushrooms, nutmeg, black pepper, cayenne, and mustard and cook until the mushrooms begin to soften.
4. Add the mornay mixture to the shallot/wine mixture and season to taste with salt and black pepper.
Mornay sauce ingredients
4.5 oz plugra butter
4.5 oz a.p. Flour
1 quart whole milk
45 grams parmesan reggiano
190 grams swiss gruyere
1 1/8 tsp kosher salt
1 1/2 tsp white pepper
1. Make a blond roux with butter and flour and cook with medium heat. Let it rest to slightly cool.
2. Scald milk with salt and white pepper.
3. Temper milk into roux mixture with a whisk slowly until the roux is a smooth before add the rest of your milk.
4. Cook for 45 minutes and burr mix until smooth again to tighten the sauce.
5. Add the cheese with a whisk and bring to a boil while whisking for 5 minutes.
6. Strain sauce into hotel pan and burr mix again. Check for seasoning while hot and cool off in the refrigerator.