Trois Mec chef and king of Los Angeles dining Ludo Lefebvre walks MAD through his process of creating pommes aligot, a potato and cheese dish that Jonathan Gold named a top plate of 2013: "The result is made up of 'levels' of onion soubise, potato, brown butter, fleur de sel, Sarawak white pepper, grated Salers, katsuobushi, and brown butter powder. This dish, I think, represents everything I try to do in the kitchen: simple, classic, tasty, but also a little bit different." [MAD]
Filed under:
Ludo Wire
The Latest
Filed under:
A Trio of Huge Openings in Century City Includes Greek Seafood Spot Estiatorio Milos
New York City’s Sushi Noz and Miami’s Kyu will also debut on the ground floor of the $2.5 billion Century Plaza development
Filed under:
Go Get Em Tiger Employees Form the Largest Coffee Workers Union in LA
The union also includes workers from G&B Coffee inside Grand Central Market and the company’s warehouse
Filed under:
Two-Michelin-Starred Washington D.C. Restaurant Jônt Is Opening in Los Angeles
Hive Hospitality will open Jônt, plus an a la carte dinner restaurant at the SLS Hotel in Beverly Hills
Filed under:
A New Pasta Haven Just Popped Up in Atwater Village Seemingly Overnight
Find plenty of noodles, oodles of wine, and only 20 seats at Spina