Restaurant: Petit Trois
Location: 13705 Ventura BoulevardSherman Oaks, CA 91423. 818-989-2600
Date: July 5, 2025
Cuisine: French
Chef: Ludo Lefebvre
Rating: Really good – regular date night place
Petit Trois, nestled in the heart of Sherman Oaks, is a culinary gem that transports diners straight to the heart of Paris with its authentic French cuisine. The brainchild of renowned chef Ludo Lefebvre, Petit Trois Le Valley is the second outpost of the original Petit Trois, and it continues the tradition of serving classic French dishes with a modern twist. The dining concept is simple yet elegant, focusing on the quality of ingredients and the art of French cooking.
The atmosphere at Petit Trois is warm and inviting, with a charmingly rustic interior that exudes a cozy, Parisian bistro vibe. The open kitchen allows diners to witness the culinary magic unfold, adding an interactive element to the dining experience. What sets Petit Trois apart is its commitment to authenticity. From the escargots swimming in garlic butter to the perfectly caramelized tarte tatin, every dish is a testament to the rich culinary heritage of France. The restaurant’s signature dish, the omelette, has been hailed as a masterpiece, with its creamy, almost custard-like interior and golden exterior.
Petit Trois Le Valley is more than just a restaurant; it’s a celebration of French cuisine and culture. It’s a place where food lovers can indulge in the simple pleasures of expertly prepared dishes, served in an atmosphere that’s as comforting as the food itself. Whether you’re a Francophile or simply a lover of good food, Petit Trois is a dining experience not to be missed.
Chef Ludo Lefebvre is a renowned French chef and the mastermind behind Petit Trois, a popular French bistro located in Petite Trois, le Valley. Born and raised in Burgundy, France, Lefebvre trained under some of the best chefs in France, including Alain Passard and Marc Meneau, before moving to Los Angeles in the 90s. He has since made a name for himself in the culinary world, earning recognition from the James Beard Foundation and the Michelin Guide.
Lefebvre’s philosophy in the kitchen is centered around simplicity and authenticity. He believes in using high-quality, fresh ingredients and traditional French cooking techniques to create dishes that are both comforting and sophisticated. At Petit Trois, he serves classic French fare like escargot, steak frites, and croque monsieur, all prepared with a meticulous attention to detail. His achievements include being named one of the World’s 50 Best Restaurants by San Pellegrino, and receiving a Michelin star for his previous restaurant, LudoBites. Despite his success, Lefebvre remains humble and dedicated to his craft, continually striving to perfect his recipes and provide his guests with an unforgettable dining experience.
Deviled Eggs. Creamy, tangy yolks whipped with mustard and mayo nestle in tender whites, often dusted with paprika for a gentle kick. A rich yet bright two-bite classic with a silky filling against delicate, chilled egg white.
Escargots. The buttery garlic sauce is to die for. The snails are tender with a gentle chew, nestled in hot, herb-flecked butter that begs for bread.
The warm, golden crust of the French Baguette beckons with its rustic allure, its surface a tapestry of delicate fissures that promise a satisfying crunch. As you draw it closer, the enticing aroma of toasty wheat and a whisper of fermentation envelops your senses, hinting at the craftsmanship behind every loaf. Upon tearing it apart, the interior reveals a soft, airy crumb, contrasting beautifully with the crust’s robust exterior. Each bite cradles a subtle nuttiness, complemented by a light dusting of flour that adds a velvety finish. This is not merely bread; it is an experience, dancing between sumptuous textures and flavors that linger with contemplative grace.
Onion Soup. Classic (if a touch small). Expect deeply caramelized onions in a rich, savory broth with a molten cap of cheese over a crusty crouton.
Leeks.
Trout Almondine. Classic and clean—tender, butter-basted trout with a toasted-almond crunch, brightened by lemon and parsley and finished with a glossy brown-butter sheen.
Duck Confit. Slow-cooked in its own fat until the skin is crisp and the meat is silky-tender and savory. Rich, gently salted, with a subtle garlic-and-thyme aroma.
I’ve had more than this in total at PT — and everything is classic French executed really well by LA Standards. The drink program is also outstanding, if a bit pricey.