This season, Chef Ludo Lefebvre takes a 23andMe DNA test and finds out he's got more than just French blood coursing through his veins. In episode 1, Chef Ludo cooks up chicken a la créme, inspired by his newfound Belgian roots.
My name is Ludo Lefebvre. I always want to know what really my true ancestor was, and voila. 23andMe came as a sponsor of my TV show. So excited to do that. It's so easy. [UNKNOWN] 23andMe Kit. Open it. Spit in the tube. Shake it! Close it! Put back in the box. Mail it! And a few weeks after, you get the result. The report came. I was thinking I was 100% French. Guess what? My god. I'm not, I'm an impostor. [BLANK_AUDIO] That's crazy. I am French, but not just French. I'm a little bit British, long live the queen! Belgian, [MUSIC] That's heavy [BLEEP]. A little bit of Italian, Chef Ludo! German. What do you want me to say? I don't have anything to say about Germany. [INAUDIBLE] Yeah, I have a German Shepherd. So, this season on Ludo �� la Maison, we are going to explore the different dishes from my DNA. It will be fun! But don't forget, I'm French! [MUSIC] Bonjour, welcome to Ludo �� la maison. Aujourd'hui we're going to do chicken a la cr��me. It's a chicken cooked with white wine, cr��me fra��che, mushrooms, onions. It's so, so, so good. Chicken a la cr��me is very, very. A French dish I learned to do when I was working in Saint-��tienne. Today, we're going to twist the recipe with beer. Why beer? Because I just have the confirmation a few days ago, actually, I'm Belgian. I know I was Belgian from my mother's side, but you know, you hear stories, you're never sure if it's true. I mean, the grand-passe va to grandma. You know, as ancestor [UNKNOWN] .But actually I get a report from 23andme and I did not tell them I think I was Belgian, but they confirmed the report say I am Belgian. I decide to switch the white wine with beer, you know, Why beer? Because a little homage on my- On your DNA. Pasta we did chicken legs, and butter the butter is back thank God. We're going to melt the butter slowly. So seasoning very well The chicken with kosher salt all come up with a poivre noir. [NOISE] Like that move your legs like the butter that way your chicken legs do not stick in the butter. In the mean time I'm going to slice an onion. So regular onions. So Georges Blanc is very famous for this recipe. Georges Blanc is a three star Michelin chef near Lyon and I learned how to do this chicken with a chef who worked with Georges Blanc for a long time. And he teach me how to do this simple chicken a la cr��me with onions and mushrooms. And I was doing that for practicing my exam when I was a young cook. I use a little bit of button of mushrooms. In france, we use a lot, a lot of button mushroom. A mushroom like that, put a little bit of a clove inside, like that. [MUSIC] So when you see your butter start to have a coloration low your heat okay make sure the chicken don't burn. So move the butter like that I wish you can smell but at home guys. You know this chicken a la creme you know it look like very simple you know very homey food you know. For the chef [UNKNOWN] we bring more and reinvented the stew to be a little bit more fancy. So now we get the beautiful, beautiful color of the chicken. So now take the onions here and just add them, okay? And now we're going to add our button mushrooms. [MUSIC] Voila. [MUSIC] Vite. We're going to take a whole head of garlic like that, and just cut in half like that. Smash the garlic like that. [MUSIC] The little bit of flour in our [UNKNOWN] Okay the French technique of [FOREIGN] Sanje meaning you add the flour and after you get into a stir the meat and vegetable with the flour. You're going to get a little bit of gluey sticky, its a very good to thick a sauce. Make sure to mix the flour Now, if she get in the butter with the vegetable or like that just to cook a little bit of power, okay? So, now we're going to deglaze with a beer. So, does smell like Belgium and I love Belgian beer [BLANK_AUDIO] [MUSIC] I say, we're going to bring to boil now and then we're going to add creme fraiche. Little there, a little touch. [MUSIC] Voila, [UNKNOWN] And French cooking, it's really about generosity. So we eat a lot of [UNKNOWN] a lot. Look how it's beautiful, I just love it. Look at this beautiful girl. I'm going to bring it to boil now. [MUSIC] Yeah, slowly. And we're to cook it for at least 45 minutes to an hour, okay. Okay, guys, let's go see. The chicken is cooked. Perfect, this is great guys. How do you know it's cooked? You can see the meat starts to pulling off from the bone, okay. Chicken legs [MUSIC] Make sure I take some all the good things here, all the garnish, its a little better. Now its time to test. Wow that tastes very good, this chicken is like really moist You have the flavor of the onions, the clove, the mushroom. It was actually very exciting to just take this classic French dish and, a little bit of French and Belgium. And it's very good. [UNKNOWN] [MUSIC] Definitely, and worked very well with the beer. [MUSIC] [NOISE]