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What To Expect at Ludo Lefebvre, Jon Shook, and Vinny Dotolo's Trois Mec

Ludo Lefebvre

Ludo LefebvrePhoto: Wesley Wong/Two Hungry Pandas

Following months of rumors and half-baked opening reports, Ludovic "Ludo" Lefebvre is finally ready to spill the beans on Trois Mec, the Burgundy-born chef's small new Hollywood restaurant that marks his full-time return to the kitchen after starting LudoBites and essentially launching L.A.'s pop-up phenomenon. A collaboration with Jon Shook and Vinny Dotolo of Animal and Son of a Gun, Trois Mec inhabits a strip mall space in the former home of pizza place Raffallo's and is still at least a month away from opening. The L.A. Times describes an "intimate" room with seating for 24 at a kitchen counter, wall-bound wood benches at the tables, and marble on the floors and mirrors on the wall across from an open kitchen.

Menu details are still hush-hush, but Krissy Lefebvre lets on that it will be a set selection based on France's "bistronomie" movement and priced around $70 (initial previews will find a five-course menu on-hand). Shook and Dotolo are more on the operations side of Trois Mec (which translates through our Californian prism as "three dudes"), while this will be Lefebvre's first command of his own kitchen, despite his years in celebrated local restaurants like Bastide and L'Orangerie.

Priced at roughly twice the price of Papilles, Hollywood's other "bistronomics" experience housed in a shady strip mall, Lefebvre makes clear to The Times that this is a different sort of a restaurant, one in which he'd like to bring a little taste of fine-dining back into the game, calling the team's new venture an effort "to find that spot between Animal and Providence." Another former Bastide chef, Walter Manzke, is also conceiving of a French-accented project called Republique in the former Hollywood home of Campanile, with the bistronomics trend also cited as an inspiration at one point.

So with three of L.A.'s most unpredictable and talented chefs under one roof and names like Providence being thrown out, the logical next question is "when can we have a bite?" Unfortunately for now, the only diners getting a taste of the restaurant are holders of a certain credit card label being permitted into private dinners at the place, with bookings beginning on April 2. Everyone else will just have to wait until later this spring to start kicking shins and gouging eyes for a table.

Ludo Lefebvre, Vinny Dotolo and Jon Shook give first look at Trois Mec [LAT]

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