|Trois Mec These guys are an amazing team of Chefs|
Our reservation was for 6pm which is the first of the evening, we got there early so we went to a restaurant next door Petit Trois for a cocktail. Petit Trois is aptly named no more that 15 feet wide including the kitchen with eating at the counter or drinks 2 feet away on the wall table. We got the drink of the night which was a Habanero Margarita. Petit Trois is also a restaurant so if you do not have a Golden Ticket you should sit down and enjoy dinner there.
|Chef Ludo-- He Scared Me|
When the clock hit 6pm the hostess came to gather us to guide us to the seating I requested, the counter looking over the kitchen. This is always the best seat because you are entertained by the action in the kitchen. A big shout out to Lisa Provost for arranging the seat for us. On this night as we walked in stood Ludo, you know that French guy who instills fear into his team members on The Taste. I immediately made my presence known by greeting him and asking him how his evening is going and asking if I can take pictures, immediately I saw that look of oh no am I going to have to deal with this guy all evening. But no the kitchen is his office and I respect his domain and I will admit he did scare me a bit.
Trois Mec is a small restaurant with 8 seats at the counter and 4 tables for 16 additional lucky people. The counter is 3 feet from the chefs so it provides the perfect venue for expert viewing for food preparation skills.
|Buckwheat Popcorn and Pistachio Tart|
|Egg Yolk with Creme|
Back to the food the Buckwheat Popcorn needs to be eaten a few kernels at a time to get the best enjoyment of the salty crunchy taste. The Pistachio Tart was tasty, of course I ate it wrong thinking the tart shell was ceramic and wondering when I broke it if Ludo would yell at me and put me in time out. BTW that is when I realized I needed to slow down. Of all the little taste starters my favorite was either the Egg Yolk covered with Creme served in a Brown Egg Shell or the Custard with a touch of Lime which had a sprinkling of something crunchy.
Before we start the next grouping I have reviewed several restaurants where Celebrity Chefs are on property but none that I have seen are as involved with their team and as serious about the food, presentation and quality as Chef Ludo. He stood 3 feet in front of me all evening working with his team of 5 to serve 24 people, 12 dishes each or 288 plates. Each plate was prepared in front of us, I have great respect for him, and his staff. And that is the real reason I did not ask him another question the rest of the night until I said good night. As a side note after we finished our first 5 plates he said well that is dinner have a great evening goodbye and then he kind of chuckled, for a fleeting moment I thought he was serious.
|Smoked Vegetable Voulete|
The third course is Rice, King Crab and Uni Butter, Avocado. The Rice is fried in butter until it cakes, the cake is used as the base of the King Crab covered in Uni Butter. So you get the Crunch of the Rice and the Uni Buttered Crab Leg with the richness of the Avocado Puree. This was paired by a Spiced Italian Soda the only drink of the night they did not make in house.
Update, Chef Ludo is still leading his guys, from time to time you can here them escalate as they encourage each other to put out perfect food.
|Dessert- Apple Butter Creme de Brie|
This was a very memorable evening of dining out, the hardest working Executive Chef in LA, an amazing group of Chefs and Sous Chefs by his side, very professional Servers and a Hostess that was on top of every detail all night. Trois Mec is a must if you love food and the experience of watching professionals work.