France's Most Luxurious Holiday Dish (Reveillon Dinner) | Ludo à la Maison Episode #8

Despite my @23andMe ancestry reports showing my Ancestors come from many different countries, I still feel and think in French, which is why we are closing out season 7 of #LudoalaMaison with a dish to be served at a Reveillon Dinner! In France, Reveillon is a Holiday dinner that people save up for every year and features the most elegant and luxurious ingredients. Today we will be using truffles, lobster, fois grais, bacon and more truffles!
This season was so much fun exploring my roots and inspired me to reach outside and explore cuisines from all cultures (even British). Thank you to my sponsors @23andMe, @sanpellegrino, @lecreuset, @globalknives and @fisherandpaykel_US for making it all possible. #season7isawrap #amazingteam #knowwhereyoucomefrom #sponsoredby23andMe

[@vireinaqueenbee7876]

Looks very fancy

[@FrithMusic]

Ludo is absolutely one of my favorite chefs but this 23 and me plugging is getting out of hand. I hope they’re paying him an absurd amount of money

[@ohduck]

Chef Ludo: "And for me as a chef, I want to give memory" Me: "I can't afford good memory"

[@entminsa6539]

Really nice... Greetings from Panama - central america... you should make an episode only using your thermomix ...

[@nicolasmts3264]

superbe recette

[@kellyk7758]

PHENOMENAL - This episode - right here- is why this chef needs an actual TV show -> just a joy to watch!

[@ardentdfender4116]

Ludo is awesome. I’m here way before he gets to 100k+ subscribers.

[@jeffward1106]

I believe this was the dish that cossed Napoleon to revolt! #TrueHistory

[@TLR28]

what a great idea! I would also request you do a show dedicated to Tony on a favorite dish you shared with him.

[@stuart257k]

You are French which is great but maybe you are now European like me well until somebody voted me out.

[@theblobfish9614]

Uses the german beer glass to symbolize belgium but doesnt have anything to say about germany...

[@voidofmisery4810]

Amazing! Wonderful to watch and learn from! My new favorite chef on KZbin

[@bethsontag]

Say it's not over! Please please @ludobites continue. Love it

[@malcolmxxx86]

those canned summer truffles ar cheap and not close to the quality of real Perigord ones

[@MrFrizzleTheMan]

Great chef and great videos. But seriously. You can't have 1.30 minutes of intro in every video. Linear television is dead. Step up your game!

[@obaroya]

Wow! That dish was amazing! I'd make this dish using Parma ham wrapped Kobe A5 filet mignon and then putting that bacon wrapped lobster on top.

[@case3136]

Ludovic is kroasian ??

[@_CoasterNinja]

Whoa. Port, stock, truffle, creme fraiche, foie gras and beurre.

[@mommas1276]

We do Reveillon in New Orleans too!

[@kooksies5712]

You actually have to sit there spitting in the tube for like 5-10 minutes to the fill line depending on how moist your mouth is lol

[@Spazer75]

To me, as a real Brittanic, Bacon with lobster is a true sacrilege ! You don't waste such a fantastic product like this. It has to be cooked as simple as possible, for example, smoked on barbecue with a melted salted butter sauce ( with some fresh lemon juice for acidity) and that's all !

[@rafajoseph9487]

Not in video: lobster DEATH

[@icecreamforever]

I thought Fois grais was illegal in the USA??

[@alanhays3033]

Nope....The state of California and the city of Chicago tried to ban it a few years ago, but it was overturned in both cases.

[@djsjskkdds4246]

Hi

[@stuart257k]

I’m sorry but i hate truffle I won’t even kiss the wife if she has it, is that bad

[@dainkojebejutjub]

that sauce looks... not that good. also seems a bit too watery MORE BUTTEUR

[@djsjskkdds4246]

First

[@fvrs3411]

this is just overkill, doesn't even look appetizing

[@mattl4401]

Please, obviously you've never experienced real French cookery

[@fvrs3411]

Jarl VonToten i have, French cookery isn’t about smacking expensive ingredients on top of eachother and hoping for the best. It’s about technique and making simple products taste elegant. But i’m not judging you for eating this kind of food

[@mattl4401]

Spending a lot on ingredients and using it all is a huge part of the Réveillon.

[@fvrs3411]

Jarl VonToten that doesn’t make it tasty