Season 5
(2016)
Overview
In Season 5, enter the mind of Chef Ludo Lefebvre. Along with eight episodes featuring the world-renowned chef and currently one of the most influential members of the food scene in Los Angeles, Season 5 also includes six compilation episodes featuring never-before seen footage of some of the best and brightest culinary minds.
Cast
as Self
as Narrator (voice)
Episodes
Eggs 0.0
October 1, 2016
From the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes from …
Legends 0.0
October 8, 2016
It takes a great chef to make a great chef. This episode is all about paying homage to the greatest culinary minds in t…
Fried 0.0
October 15, 2016
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip THE MI…
LudoBird 0.0
October 22, 2016
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession wit…
Strip Malls 0.0
October 29, 2016
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum…
La Mer 0.0
November 5, 2016
Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredi…
Le Végétale 0.0
November 12, 2016
Today’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and memories he uses t…
Joie De Vivre 0.0
November 19, 2016
The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are …
Tous Au Bistro 0.0
November 26, 2016
A bistro is typically defined by its modesty – they are relatively small, affordable and humble. With Petit Trois, Ludo…
Instinct vs. Discipline 0.0
December 4, 2016
Does an artist follow instinct, training or intuition…or perhaps all three? This episode examines the ties between arti…
LudoBites 0.0
December 11, 2016
Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to…
Surf N Turf 0.0
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Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possi…
Dessert 0.0
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We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English…
Birds 0.0
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We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, an…