Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Ludo Lefebvre
Lefebvre has described his food as "French with an international flavor." Some of Ludo’s best-known dishes include rack of lamb in a caraway-seasoned broth with baby vegetables, "entrecôte" with vanilla flavored potato purée, and cardamom and pericarp pepper encrusted lamb. He has been known for using over 200 spices and believes that his most unusual "truc" (technique) is making "crême chantilly" with fats other than cream, which he learned from Pierre Gagnaire, and his favorite cookbook is "Le Pyramide Cookbook" by Fernand Point.