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Ludovic Lefebvre

Chef Ludovic Lefebvre

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5 Questions with Ludo Lefebvre

By Lesley Balla

Photo by Lionel Deluy

06.30.17

Chef Ludovic Lefebvre dishes on his culinary success and the expansion of his award-winning restaurant Petit Trois.

It’s hard to imagine Ludovic Lefebvre finding time for anything. Not only does the chef oversee a pair of popular Hollywood restaurants, Trois Mec and Petit Trois, but he can also be seen on various TV series, at cookbook signings, and even raising two 6-year-old twins with wife Krissy. Next up: A second Petit Trois outpost in Sherman Oaks, where his insanely good French classics will be served from breakfast through dinner. Why the Valley and why now? “If many of my friends and I live here, it must be cool, right?” he says. Lefebvre has won the hearts of local and national critics, both for his refined modernist fare and devotion to French classics. Before that, LudoBites helped spurn the pop-up craze around town, and his turns at L’Orangerie and Bastide garnered many stars for the fine-dining institutions. Here, Lefebvre chats about growing as a chef over the last 20 years in L.A. and divulges new 
details about Petit Trois’ fall debut.

How will the new Petit Trois differ from the original?
There are a few main differences. The new restaurant will have tables, reservations, an expanded 
menu and a separate dining room and bar.

What’s something you’re most excited to add to the menu?
Breakfast will be a great addition. Plus we’ll 
have whole roasted chickens to go.

Were you surprised that L.A. diners took to your classic French bistro dishes so quickly?
The love of the omelet did surprise me a bit, but overall, classic done well should always [be a hit]. Plus there’s a lot of butter and great bread—that’s always a good start.

After cooking here for 20 years, how do you think the dining scene has changed?
There’s the obvious shift away from fine-dining institutions that were so popular when I first arrived, and I miss those restaurants. Taking away the veil of fine dining has opened up the city to so many different types of experiences and cuisine, but I hope traditional hospitality makes a comeback.

What music will we hear at your Valley resto?
It will mostly be the same as the original: 
Lots of French music, some old classic hip-hop. 
Just music that brings the place to life.