Ludo Lefebvre in “Ludo” by David Gelb

Ludo Lefebvre in “Ludo” by David Gelb


All potatoes have different tastes It depends on
what do you do with the potatoes You can steam them,
boil them roasted, fried mash it There’s so many things
you can do with potatoes I sometimes do ice cream potato too I did that too, two years ago I was doing ice cream potato But I think it’s time to find
a new way to cook potato My chefs in France they taught me first
to go hunting everyday for ingredients If I don’t have the unusual ingredients,
the best quality ingredients I have nothing Nothing There’s nothing I can do
if I have a bad chicken or a bad potato or a bad carrot I’m not a magician I’m not Today I’m driving to see Alex Wesier I worked with him for a long time and for me,
he breeds the best potato Nice one here There’s a big one here You need to pick the potato,
talk with the farmer and ask him
what this potato is good for I get a lot of inspiration
from where I get the ingredients I want the ingredients I plate
to look exactly where it came from And I’m lucky, I trained
with all the best chefs in France I was working at least 14 hours a day And no complain no crying You cry at home You don’t cry in the restaurant That’s what I say when I cook now I say, “Don’t cry, you cry later” You cry in your house, in your bed not in the kitchen Trust me, I’ve done that Are we on time?
Are we behind or what? What do you know?
Are we good guys? How is mise-en-place good? Feel good? Do you feel good guys? Good What I want to do is really
to seared the potatoes the way it is with not too many manipulation It’s all about of course,
the ingredients technique and execution The potato needs to be cooked perfectly hot with the right temperature and cooked in a minute You cannot cook potatoes the day before
and just warm up in water For a simple dish like this,
it needs to be done to order That’s what makes the big difference Of course it will be
about texture definitely I’m gonna go with the taste What tastes better for my dish
was making more sense But the interesting thing is we have three different colors of potatoes It’s really amazing Riced potato, the fingerling potato
the purple potato This color make me think more
about where we went to get the potato almost looks like a mountain
where we went this morning You can see [inaudible]
when you touch it [inaudible] really stuck together that’s because of creaminess A little more dry to the touch – [inaudible]
– It’s really good too -This one’s good too
– How about this one? Well, I don’t like that one It’s too starchy It’s very starchy I think this one will be great
to do some chips So guess what? We’re gonna go
with the French fingerling side Of course!

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