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Trois Mec

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Amerikanisches Restaurant und Neuamerikanisches Restaurant$$$$

Los Angeles

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Trois Mec

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44 Tipps und Bewertungen

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Renaud #November 4, 2019
5-course tasting menu changes frequently at this Michelin ⭐️ restaurant owned by French chef Ludo Levevre. Counter-seating in front of the kitchen or sit at a table. We love the duck with pear (pic).
Bryan WSeptember 7, 2013
Amazing event eating - you buy your ticket in advance on TroisMec.com (tix go on sale every other Friday at 8am for the following 2 weeks). Pro Tip - ask to sit at the bar to see Ludo cook up close!
Catsi CatalanNovember 24, 2018
Lowkey restaurant hidden inside an old pizza place. No signage and just a plain glass door that will welcome into the amazing five course menu by Chef Ludo Lefebre. Better book tickets in advance.
EaterMai 9, 2016
Ludo Lefebvre paired up with Jon Shook and Vinny Dotolo to create a musical version of Led Zeppelin - a supergroup of uber-talented culinary minds that produces one of the best tasting menus in town. Mehr erfahren
Los Angeles TimesJuni 3, 2013
Ludovic Lefebvre is one of the greatest pure chefs ever to cook in Los Angeles. Trois Mec is the first place that has ever been his own, like a private club that happens to serve delicious cuisine. Mehr erfahren
Kevork KazanjianMärz 19, 2015
Never had I thought that white chocolate, mashed potatoes, and freshwater eel would taste so delicious together, but it did. The Avocado and tabouli was very refreshing. Not impressed w wine pairing
Los Angeles TimesAugust 3, 2014
For all of its maddening drawbacks, Trois Mec is the closest thing in the United States to the ecstatic improvisational cooking at Parisian bistronomy shrines such as Frenchie and Le Chateaubriand. Mehr erfahren
jennifer hanJanuar 1, 2016
i had the delicious big mec and afterwards wanted to nap for 16 hours like sleeping beauty. also had us some dranks, because why not...the fleur de mal cocktail is great. i recommend.
Justin DeanOktober 26, 2015
Prepared for ambivalence but it was the most inventive food I've had all year (and decent value for the level of care, attention, and refinement). Challenging, slightly academic, and very impressive.
Los Angeles TimesAugust 3, 2014
Protip: You can tell a lot about a dude from the way he eats buckwheat "popcorn," the crunchy fried grain that tends to show up before the meal at Trois Mec, the new restaurant from Ludovic Lefebvre. Mehr erfahren
PureWowAugust 5, 2016
The only signage for this restaurant is for a pizza joint that used to occupy the space--so you know this one’s on the DL. Even the menu is kept secret until you show up for your $85 prix-fixe meal. Mehr erfahren
EaterOktober 30, 2013
Meals must be purchased in advance off Trois Mec's website. Including tip but excluding alcohol, the nightly prix fixe amounts to nearly $100 a head.
James JacquetJuly 28, 2014
It's a little tricky getting a reservation however it's more than worth the extra effort. Ludo is the mad scientist of haute cuisine
James JacquetApril 4, 2015
This is the best restaurant in LA hands down @TroisMecLA xoxo Ludo
Meredith GruenAugust 7, 2014
Parties of two get the best seats in the house - at the counter where you can watch incredible food being prepared in the open kitchen.
Los AngelesJanuar 8, 2014
Lefebvre’s rich, fluffy potato pulp with brown butter, onion soubise and laguiole cheese is the standout fave of foodies.
Jenny L.Dezember 13, 2014
Make reservations weeks in advance (pre purchase tickets on line). Get the wine pairings. They know what they'd doing.
Dan ChunFebruar 8, 2014
Schon mehr als 5 Mal hier gewesen
get the supplement dish-well worth it and if you're a pescatarian, let them know ahead of time for some alternative tastings
KasiaJanuar 8, 2019
Unexpected and surprising. The best restaurant in LA.
Caroline On CrackNovember 26, 2013
Schon mehr als 5 Mal hier gewesen
Best place to sit? At the bar! That way you can see all the action.
kris ordazJuly 17, 2013
Say yes to everything. The food and wine pairings are delightful. A lot of thought put into each dish.
LA WeeklyAugust 4, 2014
This is not the overly precious cooking of the avant-garde. There are no sauce swooshes or pretentious platings or the sense that what you're consuming might be visual art rather than dinner. Mehr erfahren
Vlad GoldinSeptember 25, 2013
Truffle Mac and cheese with ice cream is a must add on.
Steve CopelandNovember 28, 2013
Sit at the bar for one of the best live cooking shows you'll get to see!
Matt ShapiroDezember 22, 2015
The last two dishes were bangers. Lit my brain on fire. Thank you chef Ludo.
Jesse TaoFebruar 21, 2017
Turbot was good. Wine pairing helps the experience
MarcAntoine JarryNovember 6, 2014
C'est plutôt bon, mais il y a toujours un truc en trop dans les plats, en tout cas à mon goût. Dans le cas présent, un peu moins ce serait vraiment mieux. Irancy a 90$ vraiment ?
LA WeeklyNovember 5, 2014
Named Best Restaurant in our 2014 Best of L.A. issue! Mehr erfahren
LuxeLifeApril 19, 2013
An excellent dining experience if you'd like to treat your tastebuds to multiple orgasms
Simple FoodieOktober 10, 2013
Get the wine pairing. Great experience.
James JacquetJuly 18, 2014
It was extraordinarily unique and unpretentious
Annie W.Mai 27, 2018
Worth the hype
J.d. MareshAugust 3, 2013
Wine pairings are a must. Supplements are amazing.
Chris LJanuar 6, 2014
Jonathan Gold's 10 Best Dish: Potato puree
Simple FoodieOktober 9, 2013
Killer ! Get wine pairing.
Jason CSeptember 3, 2016
Plenty of style and cool, but I found the food to be just fine.
WhitneyNovember 21, 2018
One of the worst meals I’ve had in a long time, and very expensive on top of that. Service and atmosphere are good.
Max ClarkApril 17, 2013
Amazing! Figure out how to get a ticket and come.
Haifa Al SaudSeptember 5, 2013
So GOOD and light
Anton ShusterJuly 7, 2015
Very tasty. I saw Jonathan Gold here.
JJ CohoonSeptember 24, 2014
James Beard Foundation Best New Restaurant 2014 nominee.
Alain GayotMai 9, 2014
Free parking Mehr erfahren
Jose HoMai 24, 2014
I'd come back.
Reza AskariNovember 30, 2016
It wouldn't be an exaggeration to say it was the worst food I've had this year." I left after the 2 appetizers and the first course.

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