Favorites From LudoBites 4.0

[caption id=“” align=“aligncenter” width=“500” caption=“White Asparagus Velouté, Mozzarella Mousse, Fennel, Candied Olive, Salmon Roe ($14)”][/caption] Oh look. It’s the obligatory LudoBites 4.0 post on e*starLA. Like it’s really an LA food blog without it, you say. Well, you’re right. So while I’m at it, I’ll also remind everybody that 1) It’s completely booked, but also: 2) There are always cancellations. Follow Krissy Lefebvre (@frenchchefwife) for notice of these cancellations. And after you score that reservation, remember to BYOB it. A great wine shop to consult for your purchase is Domaine LA (@domainela), where Jill recommended a lovely ‘08 Santa Maria Valley Pinot Noir that got rave reviews from my tablemates. Also check out the recommended wine list for LudoBites diners. [caption id=“” align=“alignright” width=“240” caption=“Scallop, Almond Puree, Pickled Grapes, Capers, Curry Oil & Cauliflower Ice Cream ($14)”][/caption] Last night was another Ludo fried chicken night at Akasha which doubled as a viewing party for Ludo’s return to Top Chef Masters. It was buffet-style and some lucky diners got to take home the leftovers. I was not so diligent in securing some for myself, I’m sad to say. But it was so fun to see how our favorite social media-entwined chef got “cast” as the crazy Frenchman in reality TV land, getting 100% subtitled and well, playing the part quite expertly. The party attendees sat and watched the episode intently, while smug that we got to experience Ludo’s drama - live and in the flesh. But back to LudoBites: My camarades and I tasted the entire menu, but today is not the day for the forever-scrolling blog post. So on with the favorites from the LudoBites 4.0 menu as we knew it (Ludo regularly changes and evolves his menu): I love all the daring contrasts in flavors that Ludo features in his dishes, especially when it comes to soup. I’m sorry, I meant velouté. Why yes certainly, it is velvety, which is such a perfect background for when the salmon roe delivers a sort of salt shock. And the candied olive is actually sweet, yes. The fennel gave the dish its center texture and had good flavor. It blew my mind - because it’s not every day where you are treated to food that requires that you think. Ahh…Ludobites is back. [caption id=“” align=“alignleft” width=“240” caption=“Burgundy Escargots, Garlic Flan, Green Jus, Violet Flowers ($12)”][/caption] I also loved the Red Snapper Ceviche - a dish I couldn’t figure if more flavorful or refreshing. Jalapenos and red onions gave it a proper kick while tomatoes were an effective cooling agent. I snuck an extra helping of this one onto my plate. The scallop dish was an adventure of sorts, combining the perfectly seared bivalves (with that perfect ring on the outside) with almond puree and cauliflower ice cream. There were many little nuances from all over the place, especially when you also combined them with the pickled grapes and curry oil. The bite, however, wasn’t complete until you included a little of the caper paste smeared onto the plate. And after that was done, I found myself going back to the cauliflower ice cream - just to make sure it really was cauliflower that I tasted in the creamy - yet quickly melting - cold scoop. There were super-thin slices of raw cauliflower on top of each scallop which together were drizzled in a slightly spicy curry oil. [caption id=“” align=“aligncenter” width=“500” caption=“Steak “Au Poivre”, Shallots, Polenta Bone Marrow, Roasted Eggplant Puree ($27)”][/caption] The Steak “Au Poivre” was amazing. Effectively packed with pepper punch, it was coupled with an amazingly decadent polenta made with bone marrow. Are you kidding me? Whereas in any other comfort food situation, I would’ve asked to please “pass the pepper” to season polenta, risotto, or any other sort of protein-infused starch - Ludo takes it to the next level by peppering his polenta with a super-tender, fall-at-the-fork peppered steak (or may we call it, balancing the fiery steak with pureed cornmeal?). Hallelujah. [caption id=“” align=“alignright” width=“240” caption=“Seared Foie Gras “Pina Colada””]Seared Foie Gras "Pina Colada"[/caption] As for the Pina Colada Foie Gras, this was one of those dishes you just had to taste in order to believe it. The rum gelee was potent, as was the coconut ice cream and pineapple that made it pina colada. Oh, perfectly seared foie gras may be my wild card but this unique rendition had my tastebuds thinking and dancing - like the beginner learning the tango while staring at her feet but still enjoying the mystery and delight of it. The mystery is half the thrill of any LudoBites experience - the en pointe execution afforded by Ludo’s expertise and ever-evolving imagination, the other half. Brace yourself for an adventure, indeed - your taste buds demand it. And, by the way - don’t miss the chocolate souffle. [caption id=“” align=“aligncenter” width=“500” caption=“Chocolate Souffle”]Chocolate Souffle[/caption]

Further reading from dining camarades:

LudoBites 4.0: From Menu to Mouth, a Meal of Mastery - Lindsay for LAist

Photo Gallery: LudoBites 4.0 Entire Menu - Caroline on Crack

LudoBites 4.0: Learning to Share - The Entire Menu - Diana Takes a Bite

LudoBites 4.0 at: Gram & Papa’s 27 East 9th Street Los Angeles, CA 90015

@chefludo @frenchchefwife 

Domaine LA 6801 Melrose Avenue Los Angeles, CA‎ 90038 323.932.0280‎


Krissy's got a coq on her back