Season 5 Preview | Ludo Lefebvre

Season 5 Preview | Ludo Lefebvre


(sniffing)>>LEFEBVRE:
To be a chef in Los Angeles, you can really express yourself. People are very open, people
come to try what you’re doing. You have no excuse if you have
nobody in your restaurant. You’re doing something wrong. ♪ ♪ One of my favorite ingredients
in this country is American cheese.
I love it. I decide to go to Los Angeles. Why? Maybe because I was in love
with Pamela Anderson.Baywatch.You know, who don’t like (bleep)
Baywatch, guys? You know, I mean… ♪ ♪ I want to cook what people like. I want to cook for people. French technique with Los
Angeles culture on the plate. I can cook like this– blind. We have an eruption. (imitates explosion) It’s fried, it’s good.
It’s good for a hangover. (laughing) Nobody better at escargots
than me. I’m from Burgundy. (whistling):
Intense. Intense. Boom, that’s it. (sniffing) ♪ ♪ One of my favorite dish is the
escargot, snail from Burgundy. It was the flavor
I grew up with. Trust me, when I’m depressed,
when I’m sad, when I miss my country, glass of Chablis and escargots. And that I’m a happy man. ♪ ♪ We eat a lot of escargots
in Burgundy, but escargots is also really
for a celebration. So now we’re going to add
our garlic. Some shallot. Of course we use white wine
from Burgundy. Chopped parsley. Snail butter is really
like a mother butter in Burgundy in cooking. We use this butter
most of the time for escargots, but you also can use it
for everything. Mix it until it becomes soft. Voilà. Most people the mistake they do,
they put escargots right away and the butter. That’s good. No, a little key for detail
to be better, you put a little bit
butter first. Little pure butter. Then after you put your
escargot, push it, okay, voilà. And then after
you put some more butter. You don’t want any air between
the escargot and the butter. And be generous. And again, more butter. Make sure to lick your finger. Doctor Sue is going to be mad
with me again. My blood test. Poof, that’s it. That’s a beauty, a piece of art. Make sure when you put them in
the oven, the shell is straight. You want the escargot to swim,
frying in the butter. ♪ ♪ Perfect. So now you can see, you know,
our escargots are ready. (sizzling) I know the escargots are cooked
when you can hear the sizzling of the butter. We say the butter is singing. (imitating sizzle) Baguette. So I’m going to show you how
the way we eat escargots, guys. When I was a kid,
you can ask my mom, I was eating like ten dozen
of escargots. It was like a competition,
like I was a machine, a machine. Wait ten seconds. (imitating soaking) Like the sound… (slurping) The sound of the butter. (slurping) I take the last one, sorry. Mm… so good. My mom will be proud of me. (sniffing)

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