Chef Ludo Omelet Recipe
- December 27, 2017
- Christie McCollum
Chef Ludo: LL Cool Chef
Ludovic “Ludo” Lefebvre is a humble man who loves humble food: ham sandwiches, croissants, potatoes. That didn’t stop him from working in a three-star Michelin restaurant at the tender age of 14, training with some of the best chefs in his native France, and making a permanent mark on Los Angeles food culture. Chef Ludo moved to L.A. and founded LudoBites, the first mobile pop-up restaurant of its kind, which opened a world of possibilities for himself and other young chefs. He currently runs a few restaurants of his own—Trois Mec, Petit Trois, Trois Familia, and Ludo Bird—and continues to create beautiful dishes that marry French and American traditions. He’s an international sensation and a local treasure, and we pulled up a chair and got him to dish, no reservations.
BOURSIN OMELET À LA LUDO
3 T. Plugra butter, diced
3 large eggs, whisked
2 pinches Guérande fleur de sel
1 ½ T. black pepper Boursin* cheese, in piping tube
1 t. chives, finely chopped
- Reserve a couple cubes of butter and melt the rest over high heat in a 9 ½” nonstick pan. Turn down to medium high.
- Pick out any shells, and add eggs to pan with a pinch of fleur de sel. With a small spatula, stir in concentric circles from center to edge of pan.
- When eggs are halfway cooked, take off heat and let stand for 30 seconds to create a smooth bottom.
- Pipe Boursin across middle of omelet.
- With spatula, loosen edges of omelet. Gently roll one side a quarter in.
- Place small cube of butter on top of folded edge and slide spatula underneath omelet to help release it from pan.
- Keep folding the egg over until it forms a nice roll.
- Transfer the omelet to a plate.
- Finish omelet by rubbing remaining butter on top for flavor. Garnish with chives and the rest of the fleur de sel, and serve.
*Chef Ludo grew up eating Boursin, the “French Velveeta.” It is a humble ingredient but makes the omelet creamy and peppery.