Chef Ludo Lefebvre on Cooking with Creativity

For chef Ludo Lefebvre, the most important thing is freedom. The French-born maestro drives through his adopted home of L.A., where he has three restaurants, and explains how each allows his creativity to flourish in a different way. Whether he’s making a classic French omelette, fried chicken, or custom plateware, Lefebvre says, “I’m not scared to break the rules.”

Released on 12/5/2014

Credits

Starring: Ludo Lefebvre

Transcript

00:00
My name is Ludovic Lefebvre.
00:02
I grew up in Burgundy,
00:03
fifteen years, before I opened my own restaurant.
00:05
Now I'm successful because I work for myself.
00:07
I want to be creative, that's it.
00:09
I don't want to deal with all the nightmares.
00:10
I don't want that.
00:11
It's very important for a chef to have freedom,
00:13
that's what I like. I have three restaurants but,
00:15
the three restaurant's I have, they are so different.
00:18
(inspirational hip-hop music)
00:28
Trois Mec restaurant is a little restaurant
00:30
with 26 seats.
00:31
It's tiny because I want people to feel like
00:34
they are in my house.
00:36
I love to host dinner in my house,
00:37
and I want it to feel the same when I have people here,
00:40
at Trois Mec. Set menu, you eat what I want.
00:43
And now we have a lot of chefs that are doing set menu.
00:45
We came up with this concept to do a potato pulp.
00:48
I'm french. We eat a lot of potato.
00:51
To give a little taste of smokiness,
00:53
smoked bonito. Boom, voila. There's a new way of potato.
00:56
So the food that really inspired me when I moved to America,
00:59
is discovering fried chicken. Let's go see some chicken.
01:03
(rhythmic drum beat)
01:06
It's very difficult to get the perfect fried chicken.
01:09
It's more like street food. I need to adapt myself too.
01:11
I want to cook what people like too.
01:18
I'm obsessed with fried chicken.
01:20
I'm obsessed with that.
01:21
So we're going to go see my friend Adam, I always tell him
01:24
hey I have this beef,
01:26
we'd love to have the dish just red.
01:29
When you have a small restaurant like me,
01:30
that's a luxury.
01:32
He's very know for all these ceramic plates.
01:34
I'm challenging him to make me some plate.
01:36
We create plates just for dishes.
01:39
That's a luxury guys.
01:40
I love being part of the restaurant.
01:41
We're all friends so it's, you know.
01:43
I really want to do a plate white and black.
01:45
Okay
01:46
And I want to do a dish with squid and black,
01:49
so it would be cool to have a black and white plate.
01:50
Yeah yeah. Yeah perfect,
01:51
I'll make some samples.
01:53
I'm like a little boy.
01:56
But thank you Adam, thank you so much, man.
01:57
Last years we were in the list of GQ magazine,
02:01
best new restaurant list.
02:03
We have to release in December called Crave.
02:06
It took me a very long time to find my style
02:10
You know I love to push my stuff.
02:12
I have Petit Trois, it's very classic French.
02:14
I'm going to show you how to do an omelette.
02:15
People, they're dying about omelettes.
02:17
White pepper, black pepper.
02:19
(rhythmic kitchen noises)
02:21
(clears throat)
02:23
Ten pushups now.
02:24
Pick up!
02:26
(inspirational hip hop music)
02:29
Every day we need to be creative.
02:30
I'm not scare to break the rules.
02:32
Never afraid of failure, I'm not scared to fail.
02:34
I'm not scared.
02:34
I will come back.