The restaurant will be L.A.'s first to ensure parties arrive at the risk of not getting their money back.
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A preview menu finds dishes being served like buckwheat popcorn and potato pulp with milk skin and bonito.
The French chef foresees a $70 set menu based on the Parisian bistronomie movement.
We have an exclusive link to pre-sale tickets, two weeks before the public can bite.
After being booted from the show, the Chicago chef is now moving her life to L.A. to work at Trois Mec.
The French chef will give fans face-time and a look at his John Handcock.
That's pulled pork bao we're talking about, not the ones at L.A. Fitness.
The New York Times investigates what keeps Wolfgang Puck still going.
A widely regurgitated report leads to rampant speculation.
The chef is designing a six-course menu to pair with the region's indie winemakers.
Though the first restaurant isn't even open, Ludo already planning a second.
The French chef says the project is "maybe something that doesn't exist in America."
Quicksilver paired the French chef with some "crazy" locals to forage for local ingredients.
The two will offer a discussion with Los Angeles editor Lelsey Bargar Suter.
So José Andrés is Cee Lo, right?
California cops admit they're not really planning a major crackdown on the stuff, as long as chefs tap every loophole they can find.
The chef gets an L.A. Dodgers logo in gothic script.
"I am French. Foie gras is a God given right, so I will fight for my right to foie," Lefebvre says of what could be his final night working with the delicacy in L.A.
On May 14, chefs like Michael Voltaggio, Ludo Lefebvre, and Doug Kean will each join with restaurants like Melisse and Animal to whip up competing foie gras dishes.
The chef is known for his foie gras croque and foie-filled beignets.