The Chef in the Hat

(206) 402.4588

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

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Private Dinner with Diane Flamand, Oenologist

SOLD OUT

If you missed out on getting reservations to this private dinner, make sure that you are one of the first to hear about the next one and events like it by subscribing to our VIP Newsletter. We send out announcements for special private dinner events and the quarterly Rover’s Pop-Up dinners. To get your name on the list, please click to SUBSCRIBE.

Private Dinner with Diane Flamand, Oenologist

at Legend of Domaines Barons de Rothschild

 

Details:

Price: $300.00 (plus gratuity and tax)

Date: Tuesday, October 2nd 2018

Time: 6:30pm

Place: Loulay Mezzanine (600 Union Street, Seattle, WA 98101)

For Reservation, please call, 206-402-4588

Full Menu Below

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The Fragrance of Loulay

Chef Thierry Rautureau has taken the ambiance of Loulay to a whole new level. He has paired with local perfumer Molly Ray to create his own fragrance. We are incredibly happy to announce that you can now bring the fragrance of Loulay to your home. The fragrance is a medley of fig, green tea, lime, and bergamot. Thierry describes the scent "starting on a vibrant note when you spray the eau de toilette on yourself, then slowly mellows and becomes part of you”.

The fragrance is offered as an eau de toilette, diffuser, and luxury soap. Offered individually, or as a set, this scent is one that you will want to follow you around everywhere you go. Take a look at our online store for more information.

Chef in the Hat fragrance of Loulay Online Store.

New Recipe: Blueberry and Corn Salad

There is something about the sunny days and warm weather that really inspires a dish that is fresh and served cold. We love this recipe because it uses ingredients that are fresh from the garden it can really highlight those flavors with a very simple and easy recipe. 

Simple and easy are always wonderful words to hear when you are thinking about whipping a dish up. This one is guaranteed to be a success at your next summer BBQ.

Try this recipe out at home and share it with us! Post the pics of your dishes on Instagram and be sure to tag us, @chefinthehat.

I stole this one from Tom Douglas and made it mine

blueberry corn.jpg

Blueberry & Corn Salad

Ingredients

1 pint Blueberries

Corn Kernels of 4 ears raw

Rice Vinegar

Olive Oil

1 bunch of Chives, finely chopped

4 tablespoons of Basil, finely chopped

Black Pepper, ground

Salt

  1. Combine the blueberries and the corn kernels in a mixing bowl.
  2. In another bowl, whisk together the rice vinegar and olive oil together.  Use a 3x1 ratio.  Add to blueberries and corn, and add enough dressing just to lightly coat.
  3. Add Chives, Basil, Salt, and Pepper to taste.

© Thierry Rautureau 2018, The Chef In The Hat!!!™

Rover's Pop-Up XI Summer 2018

It is time for another evening of fine dining with Chef Thierry Rautureau, his wife Kathy, & the Luc team. Join us on Monday, August 27th at 6:30PM for our Rover's Winter Pop Up complete with; Amuse bouche, multi-course dinner and wine pairing to match. Come enjoy the entertainment of our favorite host, Chef Thierry Rautureau and the amazing flavors that he has created. Find the full menu below. These dinners do sell out quickly, so do not delay in securing your reservations. 

If you are interested in joining us, send Luc's manager Lucas an email (Lucas@luc-seattle.com.). Your reservations are not confirmed until someone from our staff contacts you.

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Live Music on Monday Nights at LUC with Maggie Kim

We have brought the ambiance of France to Madison Valley. The Chef in the Hat and his staff are so happy to have Maggie Kim join us every Monday night to play at LUC. Your evening will transport you from Seattle to Toulouse with the always delicious cuisine from the kitchen and ambiance brought to you through music. 

Learn a little more about the woman bringing a bit of France ambiance to LUC on Mondays below.

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Chefs Corner with Loulay's New Chef de Cuisine, Mike Landon

We are so happy to welcome chef Mike Landon into the role of Chef de Cuisine at Loulay. Our relationship with Mike started at Loulay 3yrs ago. He began in the garde manager station after leaving his previous role as a lead cook.  He then worked his way through the kitchen station by station until 2 months ago when he got moved into his current position of chef de cuisine. Needless to say, Loulay has given Mike the full experience. We are so happy to have him on our team the last 3 years and are very excited to see what he does for us at Loulay.

Recently, we sat down to chat with Mike about what he is excited for in this summer season. Take a look at all of the ingredients he is excited for, what he likes coming out the garden and what he brought on his last camping trip.

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Bastille Day 2018 at Luc

Join Thierry Rautureau, The Chef In The Hat, his wife Kathy, the Luc’s team and the Madison Valley neighborhood to celebrate Bastille Day at Luc!

We will serve a delicious buffet, wine, beer and live music by Rouge and Chef Thierry behind the grill.

Buffet meals will be available for all attendees who purchase tickets. They are $25 for adults who pre-reserve before July 10th and $15 for children under the age of 12. There will also be tickets available at the door the day of the event for $30. Prices include sales tax.

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