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Ludo Wire

2014_ludo.jpegTrois 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]

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