(sniffing)
>> LEFEBVRE: To be a chef in Los Angeles,
you can really express yourself.
People are very open, people come to try what you're doing.
You have no excuse if you have nobody in your restaurant.
You're doing something wrong.
♪ ♪
One of my favorite ingredients in this country
is American cheese. I love it.
I decide to go to Los Angeles.
Why?
Maybe because I was in love with Pamela Anderson.
Baywatch.
You know, who don't like (bleep) Baywatch, guys?
You know, I mean...
♪ ♪
I want to cook what people like.
I want to cook for people.
French technique with Los Angeles culture on the plate.
I can cook like this-- blind.
We have an eruption.
(imitates explosion)
It's fried, it's good. It's good for a hangover.
(laughing)
Nobody better at escargots than me.
I'm from Burgundy.
(whistling): Intense.
Intense.
Boom, that's it.
(sniffing)
♪ ♪
One of my favorite dish is the escargot, snail from Burgundy.
It was the flavor I grew up with.
Trust me, when I'm depressed, when I'm sad,
when I miss my country,
glass of Chablis and escargots.
And that I'm a happy man.
♪ ♪
We eat a lot of escargots in Burgundy,
but escargots is also really for a celebration.
So now we're going to add our garlic.
Some shallot.
Of course we use white wine from Burgundy.
Chopped parsley.
Snail butter is really like a mother butter
in Burgundy in cooking.
We use this butter most of the time for escargots,
but you also can use it for everything.
Mix it until it becomes soft.
Voilà.
Most people the mistake they do, they put escargots right away
and the butter.
That's good.
No, a little key for detail to be better,
you put a little bit butter first.
Little pure butter.
Then after you put your escargot, push it, okay, voilà.
And then after you put some more butter.
You don't want any air between the escargot and the butter.
And be generous.
And again, more butter.
Make sure to lick your finger.
Doctor Sue is going to be mad with me again.
My blood test.
Poof, that's it.
That's a beauty, a piece of art.
Make sure when you put them in the oven, the shell is straight.
You want the escargot to swim, frying in the butter.
♪ ♪
Perfect.
So now you can see, you know, our escargots are ready.
(sizzling)
I know the escargots are cooked when you can hear
the sizzling of the butter.
We say the butter is singing.
(imitating sizzle)
Baguette.
So I'm going to show you how the way we eat escargots, guys.
When I was a kid, you can ask my mom,
I was eating like ten dozen of escargots.
It was like a competition, like I was a machine, a machine.
Wait ten seconds.
(imitating soaking)
Like the sound...
(slurping)
The sound of the butter.
(slurping)
I take the last one, sorry.
Mm... so good.
My mom will be proud of me.
(sniffing)