Three Michelin stars for a ­vegetable-based menu? Alain Passard was the first to figure out how it’s done and the most adept at keeping it surprising by constantly updating the dishes.

He trained in France for 12 years with some of the great masters of French cuisine such as Alain Passard, Pierre Gagnaire, Marc Meneau, and Guy Martin. Ludovic - or Ludo Lefebvre moved to Los ...