Secret to Perfect French Fries with Chef Ludo Lefebvre

Trendy, pop-up restaurant chef, Ludo Lefebvre, teaches us a trick for making flavorful French fries, how to keep the color in your cooked vegetables, the best way to sharpen a knife, and a tip for a delicious tomato salad. After training with the best of the best in France, Ludo has all the secrets in the kitchen and is letting us in on some of his favorites.

What French dish would you like to learn how to make?



7 Questions in the Kitchen highlights popular chefs and food experts answering questions from their very own kitchen.

The series features interviews with powerful chefs, master restaurateurs, and culinary artists with a mix of traditional and offbeat questions to highlight the individuals behind the meal. What are their unique talents? How did they get to where they are? What are their tricks of the trade? We want to know and learn all discover new, never-before-aired information about all the chefs you should know.

[Heinne]

My great grandmother used to do this same thing; you soak them for 30 minutes to an hour in the brine, then fry them until they float. They usually are finished when you achieve a golden brown color.

[Neuroneos]

I came here for fries why's he making brocoli

[justnanamin]

This isn't a "Secret to Perfect French Fries". This is top 7 cooking tips by Chef Ludo Lefebvre.

[DustinRodriguez_]

I wish he had given more details about what he was doing to that chicken that he cooked sous vide, it looked fantastic.

[Makreads]

For people who wonder about the plastic, it can be done. It works pretty well without spoilage & melting plastic. Most restaurants whether good or not do this on a regular basis. 

[bc]

Isn't it bad to cook the chicken in a plastic bag in hot water? Won't the plastic melt or give off bad stuff?

[CostumeJewelryHome]

These are simple kitchen tips but sounds fancy in his Pepé Le Pew accent.Bonne journée to you all.

[connieduplessis]

What is the brand of sauce pans that you are using?

[Ace-]

Anyone know the instrumental playing in the back? Goes hard.

[chiritescuadrian]

while boiling "you do not want water inside le potatoé", proceeds to put cut potatoes in hot water.

[tracymetro]

I've always wanted to eat at Providence and today there's a Gilt City LA deal for a 5 course meal. SO excited to go...

[MrDJCoulton]

I want some french fries... not wast 4 mins on random shit

[TheAirheaded]

Came for perfect fry tip and learned how to toss my a great day! Cheers!

[loveyourself]

Hats off chef Ludo. Lots of Respect to plz don't trick with you tube viewers

[Artofizanagi]

i like the broccoli tip it will really come in handy cuz i love broccoli

[ljp]

Sous vide -- two words that changed my life.

[bluehealer]

I'm still working on getting a good sear on my sous vide chicken. I really want that crunchy, crispy skin. Does anyone have any tips?

[oliviamacpherson]

I like when he says "put your tomato" cute

[helsinki]

What name is the restaurant again? Riddle baet? Rittle bai? liddel bat?

[smurvertje]

1:47 so we going to let zu broccoli set in ice wallel, not cool wallel, ice wallel