In response to the redesign of Curbed LA and the more extensive Curbed network today, Eater delves into one of LA’s most celebrated and design-driven chefs, Ludo Lefebvre. Just as the classically trained chef can be recognized in his restaurants Troismec’, ‘Petit Trois’ and ‘Trois Familia’, Lefebvre underwent a kitchen facelift last year under the direction of designer Ginny Capot. He had his own “eat-in” in his kitchen with the same attention to detail.
This process began for him in May 2015 and continued through October. When Capo discussed what Lefebvre would want for his home kitchen, the dominant theme was a strong French influence with modern touches. While the kitchen itself immediately conveys an ultra-design sensibility, it integrates into the rest of the home and its seamless arrangement makes it the true heartbeat of the home.
Ludo and his wife Chrissy have breakfast every morning with their two children. Here the children do their homework while having an afternoon snack. In the evening, it’s the ideal place for Lefebvre to create a personalized tasting menu while entertaining guests.
The theme of the kitchen was to keep the details rustic while maintaining a modern overall feel. For example, the kitchen cabinets immediately give off a sleek minimalist look and are finished in a weathered off-white wash with a soft finish. Everything in the kitchen exudes warm, neutral earth tones, accentuating the floating sink, stove, and cookbook above the pantry.
Curiously, Ludo was most concerned with the look and design of the sink, modeled after the trough. A copper-lined sink was a challenge for Capo, as copper implies a mixture of metals. According to Ludo, “In Europe, we mix and match. Americans, it all comes together.” let it develop.
In the process of expansion, Ludo realized things were getting too modern. But once I started to understand all the layers and get a feel for the finished kitchen, I got used to the combination of rustic and elegant.
Ludo himself requested little touches like an open cookbook, an island stove where you can prepare food facing guests, and twin ovens under the fireplace. Stove placement is old-fashioned, Capo says, because newer kitchens tend to have stoves higher up on the wall. But placing the oven under the oven felt more familiar and natural to Lefebvre.
Finally, perhaps the coolest device is a recessed ceiling fan that draws air from the kitchen like an exhaust fan. But instead of the standard hood, this discreet device is hidden in the ceiling. Perfect for a busy celebrity chef’s home kitchen.
