Meet Acclaimed Chefs Ludo Lefebvre & Gilles Epié

Esteemed chefs Ludo Lefebvre and Gilles Epié are partnering with Montage Beverly Hills for a three-month, Summer of Ludo & Gilles culinary pop-up. The duo stopped by the KTLA Morning Show to share a couple of the stunning dishes that they are they are serving until the end of September.

 

Can’t wait for the pop up? Try these delicious recipes at home.

Tuna Nicoise Salad

For the Dressing:

1 clove garlic

Kosher salt, to taste

1/3 cup olive oil

2 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 shallot, minced

Freshly ground black pepper, to taste

For the Salad:

6 ounces yellow baby beets, boiled until tender, peeled

6 ounces red baby beets, boiled until tender, peeled

8 ounces haricot verts, blanched

12 ounces cherry tomatoes, halved

1/2 cup black Niçoise olives

8 small radishes, trimmed and thinly sliced

8 salt-packed anchovies, rinsed and drained

4 hard-boiled eggs, halved lengthwise

1 small cucumber, thinly sliced

3 (4-ounce) cans high-quality oil-packed tuna, drained

1/2 cup loosely packed basil leaves, to garnish

1/4 cup thinly sliced scallions, to garnish

a bit of mesclun salad

Instructions

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

Ratatouille

3/4 cup extra virgin olive

2 red bell pepper, cored, seeded and cut into ½ inch dice

2 green zucchini, cut into 1/2 inch ice

1 head garlic cloved, peeled and chopped

4 tomatoes, seeded and cut into 1/2 inch dice

2 large eggplant, cut into 1/2 inch dice

1 large onion, cut into 1/2 inch dice

2 tablespoons of French barbecue seasoning

1 teaspoon of lemon pepper salt

1 lemon juice

1 cup water

10 basil leaves, chopped

Fine sea salt and freshly ground white pepper

Heat in a pot the olive oil, medium heat, add the onion, basil, cook until tender, 5 minutes and add the tomato, garlic, cook for 5 mimnutes, add the zucchini, eggplant, red bell pepper, add the water and French barbecue spiced. Let cook for 30 minutes on medium heat, until all the juice be absorbed, and vegetables tender.

Then seasoning with lemon pepper salt, salt, white pepper, and lemon juice.