Ludobites at Breadbar

Los Angeles Travel Blog

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I convinced my cousin from Torrance to battle Friday evening traffic and join me for dinner at Breadbar.  After reading martinikitty13’s food blog and seeing her pictures of food that she had at Ludobites, I had to try it for myself because I love bread and I love cheese!  Furthermore, with highly acclaimed Chef Ludovic Lefebvre running the kitchen at dinner service, Ludobites had to be good. 

 

I reserved a table for 7:30pm but we got there early in order to find parking.  Luckily, next “door” was valet parking for I think $4 which saved us the time, hassel, and headache of trying to find parking on such a congested street.  This evening at Breadbar was the same evening when a film crew was documenting Chef Ludovic Lefebvre’s Ludobites so we were seated outside on a small table sitting on a sloped bit of sidewalk.

Our Slanted Seating
  My cousin and I were concerned if our food would stay in place and if we had enough room but we were both good sports and decided to go with it…at least we were seated right next to a heating lamp.  The Breadbar was packed with various people…older folks probably from the neighborhood, a large group of I think college kids, and several couples out for a romantic dinner.  

 

Since the Ludobites menu changes daily, we took time to read all the menu had to offer.  We started with the BREADBASKET & BEURRE ECHIRE at the suggestion of our server.  The basket came with a wide variety of bread slices and Echire butter, which is a famous artisan butter and one of the best butters in France.  Had I known this about the butter, I would have slathered more of it on the bread.

 The bread was very fresh and the Echire butter was very smooth and creamy. 

 

Since my cousin loves liver, we ordered the CHICKEN LIVER MOUSSE with GREEN APPLE GELEE.  Also on the menu was a drink of the day and today it was a HOT APPLE CIDER GROG which we both ordered.  When our server brought out the grog, our noses were keen to the scent of apples, cinnamon, and other spices wafting from the glass carafe.  The warm non-alcoholic grog was refreshing and soothing and as we swallowed, we were instantly comforted.  The chicken liver mousse was served with thick cut toast, thinly sliced gherkins, and the apple gelee.  Eating all components of the dish was an explosion of tastes and textures.  The smoothness of the mousse contrasted the crunch of the toast while the tangy gherkin opposed the sweet apple gelee.

CHICKEN LIVER MOUSSE with GREEN APPLE GELEE
  The apple gelee had a very subtle flavor that was overpowered by the mousse and gherkin.  The chicken liver mousse was very rich…in fact too rich for me so my cousin ate the rest. 

 

Next we ordered SMOKED SALMON, TARAMA, TROUT ROE, with LENTIL POT.  Tarama is salted and cured carp roe.  The salmon was thick cut, slightly thicker than sashimi.  The pale peach colored tarama was topped with bright and shiny orange trout roe.  The lentil pot was a cold salad with finely minced cucumbers and dressed lightly with vinegar.  I am not a big fan of lentils but I did try it.  The smoked salmon tasted great but the cut was too thick…I like thinly sliced smoked salmon.  The best part of the dish was the roe on roe.

SMOKED SALMON, TARAMA, TROUT ROE, with LENTIL POT
  The salty smooth tarama was easily spread on bread while the trout roe gave a burst of salty moisture in the mouth with every chew. 

 

The next dish we ordered was a cheese plate.  Unfortunately, our server brought out the wrong cheese.  Instead of a soft cheese, we were served MIMMOLETTE with HONEYCOMB.  Mimmolette is a French hard cheese made from cow’s milk.  It had the color of cantaloupe flesh.  The cheese was very dry so eating it with the honeycomb gave the cheese needed moisture.  The cheese did match well with the bread…if only it was melted in a grilled cheese sandwich…just a suggestion.

 

For the next course, my cousin ordered the WHITE RICE VELOUTE with FRESH WHITE TRUFFLE AND EGG MOLLET.

MIMMOLETTE with HONEYCOMB
  The white rice veloute was more of a creamy soup rather than a twist on a classic French sauce.  Atop the veloute was the floating egg mollet.  Egg mollet is quickly poaching the egg within its shell.  Topping both the mollet and veloute were white truffle shavings.  It was exciting to see the runny egg yolk taint the pristine white veloute.  Eating this dish was a delight and the truffles made it heaven in a bowl. . Yum! 

 

I ordered the ARTICHOKE BARIGOULE AGNOLOTTI with PARMESAN.  Artichoke barigoule (a French dish of braised or stewed artichokes) was the filling for a type of stuffed pasta, agnolotti, meaning priest hats in Italian.  The agnolotti were accompanied with a creamy parmesan sauce.  These bite sized morsels were perfectly cooked.

WHITE RICE VELOUTE with FRESH WHITE TRUFFLE AND EGG MOLLET
  The pasta was al dente while the artichoke barigoule filling was piping hot…hot enough to almost burn my tongue.  The sauce was just salty and tangy to meld the all the flavors together.

 

The next dish we ordered was the LE MARCAIRE with DATE PUREE and SEA SALT.  Le Marcaire is a soft cow’s milk cheese from Alsace, France.  The cheese was yummy when spread on the bread.  However, I didn’t like pairing the cheese with the date puree because the puree tasted like peanut butter to me.  Don’t get me wrong…I love the taste of peanut butter but to have the dates taste like peanut butter…ick…and eaten with the creamy salty cheese…double ick!

 

I usually order dessert after dinner but today, the dessert menu didn’t shout EAT ME, EAT ME!  So we relished in another carafe of the sweet and intoxicating apple cider grog.

ARTICHOKE BARIGOULE AGNOLOTTI with PARMESAN
 

 

All in all, Ludobites at Breadbar was a success.  The small portions allow for more room to try other menu offerings.  The service was well done.  Since the server mixed up our first cheese order, he comped one cheese dish and our bread basket.  We left him a phat tip because he was very personable and knowledgable about the menu.  I was saddened that the desserts didn’t sound appetizing but the hot apple cider grog made up for it…plus it probably was better for my hips…not that that would matter now after what we ate!  I hope the Breadbar will continue this type of dinner service because I enjoyed the diversity and quality of the food and the casual atmosphere.  

 

IMPORTANT NOTE:  LUDOBITES AT BREADBAR is served Wednesday, Thursday and Friday evenings from 6:00 to 9:30pm through December 21, 2007.

LE MARCAIRE with DATE PUREE and SEA SALT
 Call 310 205 0124 for reservations.

 

 

BREADBAR

8718 West Third Street, Los Angeles, CA 90048.

 

 

 

mellemel8 says:
I AM A CHEESEHEAD....I LOVE CHEESE
Posted on: Dec 02, 2007
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Our Slanted Seating
Our Slanted Seating
CHICKEN LIVER MOUSSE with GREEN AP…
CHICKEN LIVER MOUSSE with GREEN A…
SMOKED SALMON, TARAMA, TROUT ROE, …
SMOKED SALMON, TARAMA, TROUT ROE,…
MIMMOLETTE with HONEYCOMB
MIMMOLETTE with HONEYCOMB
WHITE RICE VELOUTE with FRESH WHIT…
WHITE RICE VELOUTE with FRESH WHI…
ARTICHOKE BARIGOULE AGNOLOTTI with…
ARTICHOKE BARIGOULE AGNOLOTTI wit…
LE MARCAIRE with DATE PUREE and SE…
LE MARCAIRE with DATE PUREE and S…