24 April 2010 – Dinner with my wife, Stephanie, at Ludo Lefebvre’s – Ludo Bites 4.0 @ Gram & Pappa’s. Normally I write quite a bit in my blog posts, but here I will just let the pictures tell the story. Below are the dishes we ate, along with some great wine.
I do want to say that the night did live up to the hype, but for the effort and cost, you can have a similar experience at the Napa Rose at Disneyland’s Grand Californian. Request to sit at “chef’s counter” and let executive chef Andrew Sutton personally serve you his wonderful dishes – you will never be disappointed. Yes, I am making a comparison and I think it’s very close (quality, taste and execution of the dishes) – Chef’s table at Napa Rose and Ludo Bites. I do give Ludo an A+ for creativity, which would be hard to pull off at the MUCH larger and busier Napa Rose.
Note: the story was that the brie was whipped 2 hours by hand. It was creamy.
Note: this was the best prepared foie gras I have ever tasted. The bummer was that the rum jelly way over-powered the foie. I had to eat the pina colada separate. There is nothing in the food world like a slice of perfectly cooked foie gras a top a warm piece of warm baguette – yum!
Note: only Ludo knows why he added the eel to this dish. It would have been perfect with just the lamb and his amazing mint sauce.
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