One of the best things about summer is farmers’ market finds—a treasure trove of fresh fruits and vegetables, spices and herbs, and plenty baked goods to take for the road.
In the final episode of Ludo à la Maison season eight, Ludo Lefebvre turns to a French classic—steamed fish (in this case, striped bass) with beurre blanc and green beans.
Quiche Lorraine is a pretty iconic French dish—it's a classic pie from Lorraine, Ludo Lefebvre says in this week’s episode of Ludo à la Maison. The recipe traditionally calls for lardons, onion, and gruyère, but since we’re in America, Lefebvre notes, he uses cheddar cheese instead.
While octopus, grapefruit, and tandoori paste might not seem like an obvious combination, Ludo Lefebvre wants to prove otherwise—after all, the dish was a customer favorite when he first made it at his pop-up restaurant, LudoBites, in Los Angeles.
"Christmas in France is a big deal," says chef Ludo Lefebvre, and in the latest episode of Ludo à la Maison, he's letting the rest of the world in on a favorite food/drink combination of his.
On today's Ludo à la Maison, chef Ludo Lefebvre shows you how to make one of the signature delicacies of French cuisine: Foie Gras Terrine—though he's quick to point out that the highly technical dish is for special occasions, not an everyday homemade staple.
On the latest Ludo à la Maison, chefs Ludo and Luca Lefebvre make far breton—a dish that, while from a French region beginning with a "b" and ending in "y" is, for a change of pace, not Ludo's home of Burgundy, but the Northwestern region of Brittany.
