LA’s Trois Mec, a Michelin-Starred Restaurant in an Old Pizza Shop, Shares the Secrets Behind its World-Class Non-Alc Pairing

Trois Mec's current non-alc offerings (from left to right): Alain Milliat, Rosé of Cabernet, Spritz / Lime Agua Fresca, Cucumber Green Juice, Chili Salt / Pear Cider, Spiced with Chinese Five-Spice, Vietnamese Cinnamon / Egyptian Chamomile, Citrus, Acacia Honey / Black Lime and Blood Orange Shrub / Milk Tea of Spiced Chai, Ginger, Black Tea

The Uber pulled into the parking lot of a tiny strip mall and dropped us at a white, brick building with an old, lighted pizza sign.

My confusion was further compounded by the valet station set up outside - and the laundromat and doughnut shop sharing the lot.

We were looking for Trois Mec - chef Ludo Lefebvre's acclaimed, Los Angeles restaurant.

Trois Mec is tiny (only 24 seats). But it's won just about every award a restaurant can win - Best new Restaurant in Los Angeles, #1 Best Restaurant Dish by Food & Wine and a Michelin star in 2019, among others.

Despite the accolades, Trois Mec has a sense of humor (hence their decision to keep the old Raffallo's Pizza sign above the door).

The front of Trois Mec

The small space requires Trois Mec to be thoughtful with its offerings. The space is simple and mostly white. The kitchen is open (a row of bar seats overlooks the action). And the decoration is minimal, but curated...

There's a Harold Ancart print on the kitchen wall. And the bathroom signs are two surrealist, nose-heavy humans drawn by Louise Bonnet. Even some of the dishes were made by acclaimed ceramicists - including insanely beautiful plates made by Bonnet's husband Adam Silverman.

The thoughtfulness continues with Trois Mec's menu... and certainly its non-alcoholic pairing to go along with the multi-course meal.

Jeremy Roberts, Trois Mec's Sommelier, is responsible for creating these wonderful, beverage journeys. And he was kind enough to share how he puts these menus together, as well as some of his favorite concoctions and non-alc products at Trois Mec.

You'll find our conversation below...

The Zero Proof: What was the idea/inspiration behind your non-alc drink pairings?

Jeremy Roberts: I try to find inspiration every day, and everywhere I go. Sometimes it can be just an idea or a tweak to an existing drink. For example, I had a rosemary thyme latte recently at a local coffee shop and it inspired a hibiscus/rose tea latte that will be on our next pairing.

Others can be inspired by wine, so we've had a pomegranate/nutmeg drink that took flavors you'd expect in famous red wines and replicated them in a non-alcoholic cocktail. Also, some of the drinks can be inspired by "everyday" drinks. This would be our take on aguas frescas, Arnold Palmers, sodas or classic cocktails, etc.

Finally, I'm really inspired by Chef Ludo's food. I always feel lucky that they stock the pantry and walk-in with tons of top ingredients that I am allowed, with no questions asked, to use.

TZP: Can you explain the process of coming up with these pairings? And would you say it's easier or more difficult than a typical, alcoholic pairing?

JR: There are three main thought processes that go into a drink. The first would be harmony - so flavors that assimilate. For example, we have an avocado sushi with lime vinaigrette and jalapeño and the drink is a lime-cucumber agua fresca, with green juice and a chili salt rim. So, flavors that are very similar.

The second would be contrast. Right now, our dessert is a Chestnut Mont Blanc (I think it's my favorite dish on the menu!) it is, however, a sweeter dessert. So, to contrast the sweetness the pairing is a black tea with spiced chai, ginger and just a hint of milk. 

Finally, a compliment pairing. For this you pick out a flavor(s) that are not already on the dish but that would complement it. For this I think of how at home you'd traditionally marinate fish in citrus. So, lots of our fish pairings have a citrus component even if there is no citrus component on the dish.

TZP: What percentage of guests order the non-alc menu and what's the general feedback you receive?

JR: It's not an exact number, keep in mind we're a small restaurant with only 8 or 9 tables. But we usually sell between one to six non-alcoholic pairings per night. With that being said, we've found that many people who have it, order it again and again on return visits.

TZP: Have you seen an increase in interest for non-alc over the past year? If so, any trends or reasons you've noticed?

JR: For Trois Mec, the NA pairing has always been steady. But I have noticed a huge increase in low to 0-abv drinks around town recently. My wife actually abstains from alcohol, so it is much appreciated.

TZP: What's been your favorite non-alc drink you've served in recent memory?

JR: I am in love with this cider! It's from master cider maker Eric Bordelet, in Normandy France. He uses about 20 different types of heirloom apples. Just about every guest who tries it asks where they can buy it. Our importer told us he thinks we're the only account in Southern California that carries it. 

TZP: Dinner at Trois Mec runs $110 and up per person. And the non-alcoholic pairing is an additional $45. You can learn more about the restaurant and make reservations through their website. If you're ever in Los Angeles, we highly recommend you give this non-alcoholic pairing a try. It's one of the most thoughtful in the country. 

Trois Mec's current non-alc offerings (from left to right): Alain Milliat, Rosé of Cabernet, Spritz / Lime Agua Fresca, Cucumber Green Juice, Chili Salt / Pear Cider, Spiced with Chinese Five-Spice, Vietnamese Cinnamon / Egyptian Chamomile, Citrus, Acacia Honey / Black Lime and Blood Orange Shrub / Milk Tea of Spiced Chai, Ginger, Black Tea

The Uber pulled into the parking lot of a tiny strip mall and dropped us at a white, brick building with an old, lighted pizza sign.

My confusion was further compounded by the valet station set up outside - and the laundromat and doughnut shop sharing the lot.

We were looking for Trois Mec - chef Ludo Lefebvre's acclaimed, Los Angeles restaurant.

Trois Mec is tiny (only 24 seats). But it's won just about every award a restaurant can win - Best new Restaurant in Los Angeles, #1 Best Restaurant Dish by Food & Wine and a Michelin star in 2019, among others.

Despite the accolades, Trois Mec has a sense of humor (hence their decision to keep the old Raffallo's Pizza sign above the door).

The front of Trois Mec

The small space requires Trois Mec to be thoughtful with its offerings. The space is simple and mostly white. The kitchen is open (a row of bar seats overlooks the action). And the decoration is minimal, but curated...

There's a Harold Ancart print on the kitchen wall. And the bathroom signs are two surrealist, nose-heavy humans drawn by Louise Bonnet. Even some of the dishes were made by acclaimed ceramicists - including insanely beautiful plates made by Bonnet's husband Adam Silverman.

The thoughtfulness continues with Trois Mec's menu... and certainly its non-alcoholic pairing to go along with the multi-course meal.

Jeremy Roberts, Trois Mec's Sommelier, is responsible for creating these wonderful, beverage journeys. And he was kind enough to share how he puts these menus together, as well as some of his favorite concoctions and non-alc products at Trois Mec.

You'll find our conversation below...

The Zero Proof: What was the idea/inspiration behind your non-alc drink pairings?

Jeremy Roberts: I try to find inspiration every day, and everywhere I go. Sometimes it can be just an idea or a tweak to an existing drink. For example, I had a rosemary thyme latte recently at a local coffee shop and it inspired a hibiscus/rose tea latte that will be on our next pairing.

Others can be inspired by wine, so we've had a pomegranate/nutmeg drink that took flavors you'd expect in famous red wines and replicated them in a non-alcoholic cocktail. Also, some of the drinks can be inspired by "everyday" drinks. This would be our take on aguas frescas, Arnold Palmers, sodas or classic cocktails, etc.

Finally, I'm really inspired by Chef Ludo's food. I always feel lucky that they stock the pantry and walk-in with tons of top ingredients that I am allowed, with no questions asked, to use.

TZP: Can you explain the process of coming up with these pairings? And would you say it's easier or more difficult than a typical, alcoholic pairing?

JR: There are three main thought processes that go into a drink. The first would be harmony - so flavors that assimilate. For example, we have an avocado sushi with lime vinaigrette and jalapeño and the drink is a lime-cucumber agua fresca, with green juice and a chili salt rim. So, flavors that are very similar.

The second would be contrast. Right now, our dessert is a Chestnut Mont Blanc (I think it's my favorite dish on the menu!) it is, however, a sweeter dessert. So, to contrast the sweetness the pairing is a black tea with spiced chai, ginger and just a hint of milk. 

Finally, a compliment pairing. For this you pick out a flavor(s) that are not already on the dish but that would complement it. For this I think of how at home you'd traditionally marinate fish in citrus. So, lots of our fish pairings have a citrus component even if there is no citrus component on the dish.

TZP: What percentage of guests order the non-alc menu and what's the general feedback you receive?

JR: It's not an exact number, keep in mind we're a small restaurant with only 8 or 9 tables. But we usually sell between one to six non-alcoholic pairings per night. With that being said, we've found that many people who have it, order it again and again on return visits.

TZP: Have you seen an increase in interest for non-alc over the past year? If so, any trends or reasons you've noticed?

JR: For Trois Mec, the NA pairing has always been steady. But I have noticed a huge increase in low to 0-abv drinks around town recently. My wife actually abstains from alcohol, so it is much appreciated.

TZP: What's been your favorite non-alc drink you've served in recent memory?

JR: I am in love with this cider! It's from master cider maker Eric Bordelet, in Normandy France. He uses about 20 different types of heirloom apples. Just about every guest who tries it asks where they can buy it. Our importer told us he thinks we're the only account in Southern California that carries it. 

TZP: Dinner at Trois Mec runs $110 and up per person. And the non-alcoholic pairing is an additional $45. You can learn more about the restaurant and make reservations through their website. If you're ever in Los Angeles, we highly recommend you give this non-alcoholic pairing a try. It's one of the most thoughtful in the country.