13 Essential Ludo Lefebvre Recipes

Osso Buco

This recipe is a tribute to his grandmother’s version and almost as good. Lefebvre slow-braises veal shanks in a rich, aromatic sauce until the velvety meat falls off the bone.

French Onion Soup

Lefebvre’s take on the timeless classic layers melty caramelized onions with dry sherry, Worcestershire, and a robust beef stock for a soul-satisfying bowl of savory complexity.

Summertime Gazpacho

This no-cook wonder is summer in a bowl: Juicy tomatoes, strawberries, red pepper, and cucumber collide in a refreshing, sweet-savory gazpacho that balances its creamy coolness with a pinch (or four) of heat from Espelette peppers.

Niçoise Pasta

This indulgent Niçoise pasta recipe is fast, thanks to a food-processor sauce made from basil, garlic, and cream. It comes together in the time it takes to boil the spaghetti.

Grilled Pork Chops with Honey Garlic Glaze

Drenched in a sticky glaze of honey, soy sauce, and garlic, these grilled pork chops are a delicious exemplar of contracts — charred and juicy, sweet and savory, all at once. Lefebvre recommends flipping the pork frequently over high heat at the beginning and finishing it on lower heat.

Bouillabaisse

Lefebvre delivers briny flavor in this streamlined recipe, which starts with a quick-cooking seafood broth, then layers aromatics, fresh snapper, scallops, shrimp, and a splash of Pernod and dry white wine for a deeply flavorful seafood stew.

Goat Cheese Soufflé

Airy, tangy, and aromatic, this goat cheese soufflé is gently seasoned with spicy cayenne, earthy thyme, and warm nutmeg. Serve it straight from the oven in all its puffy glory.

Hache Parmentier

This French take on a British cottage pie uses spiced ground beef and buttery mashed Yukon golds for a comforting casserole. Fresh-ground spices deepen the flavor and lift this classic from simple to spectacular.

Parisian Gnocchi with Butter Sauce

Forget potatoes — these French gnocchi use pâte à choux, the same dough as cream puffs, to make soft, airy dumplings. Here they’re sautéed until golden and finished in a velvety beurre fondue.

Moules à la Crème

A quick, elegant mussel dish with crème fraîche, dry white wine, and plenty of aromatics, this recipe feels luxurious without fuss.

Steak Tartare and Boston Lettuce Salad

Tartar’s savory (and raw) beef tenderloin, crunchy cornichons, mustard, and a host of supporting flavors meet the refreshing crunch of a Boston lettuce salad in this classic bistro pairing. Don’t forget the egg yolk or the crusty bread.

Duck à l’Orange

Ras el hanout and orange blossom water put a North African spin on Lefebvre’s recipe for duck à l’orange. Serve with a southern Rhône red for its spiced, red berry flavors.

Pot au Feu

“In France, pot au feu is our chicken soup,” says Lefebvre. One of the most basic — and possibly the most beloved — dishes in the French canon, it’s name means “pot on the fire.”

“Guess what?” Lefebvre adds. “We don’t use butter. It’s a French dish with no butter.”