The Chef in the Hat

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.


Seattle Restaurant Week is back at LUC

Get ready to start making those date night plans because Seattle Restaurant Week is back at LUC. It is always such a treat to offer a 3-course dinner for only $33. We will be offering 3 options for each course, see full menu below.

Join us at LUC, Sunday - Thursday between April 2nd - 19th, to enjoy these delicious special menu options. 

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Rover's Winter Pop Up IX

It is time for another evening of fine dining with Chef Thierry Rautureau, his wife Kathy, & the Luc team. Join us on Monday, March 12th 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. These dinners do sell out quickly, so do not delay in securing your reservations. 

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Shellfish Showcase in January at Luc and Loulay

This deliciously themed event was inspired by Dine Around Seattle, who are dedicated to connecting Seattle residents with the best of Seattle's restaurants.  We are happy to present to you dishes with ingredients that the Pacific Northwest is famous for, seafood. Chef Thierry is dedicated to providing the best and most fresh seafood that our region has to offer from local sustainable farms and the menus he has prepared truly shine a spotlight on them.

Join us January 7th - 25th (Sunday - Thursday) to enjoy our special shellfish inspired menus. 

See full menus for Luc & Loulay below.

New Recipe: Orange Panna Cotta with Pomegranate Sorbet

Winter holiday parties are plentiful with hearty foods and rich flavors. Here is a versatile recipe that you can pair with different flavors of sorbet to add to any event. In this recipe we use winter ingredients, orange and pomegranate, to bring a colorful and lighter ending to the meal. Pairing this dessert with a delicate tuile cookie adds visual appeal to this dish. 

Do not miss the recipe at the bottom of the page for everyone's favorite garnish, Tuile Cookies. They are delicious, delicate and the perfect compliment to this dish.

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New Year's Eve 2017 Celebrations with the Chef in the Hat

Send out the 2017 year with the Chef in the Hat! We are offering delicious New Year's Eve menus at both Loulay & Luc this year accompanied by wine pairings to top off the meal. 

If you don't feel like going downtown for New Year's Eve, celebrate with us at Luc in the heart of one of Seattle's best food neighborhoods: Madison Valley. We will be serving 3-courses for $59 per person alongside an optional wine pairing of $32.50. Luc is taking phone and online reservations for the evening and also taking limited reservations by phone for our kitchen counter seating. Make your reservations online via our website, or call us at 206.328.6645.

Need to see the downtown lights and feel the ambiance of the city? You can also celebrate this New Year's Eve at Loulay.  Offered will be 4-courses for $95 per person and an optional wine pairing for $85. If you need more convincing, make sure to check out the full menu below, there won't be a question once you see that one of the dessert options is a trio of Valrhona Chocolate Mousses. To make a reservation, visit our website or call (206) 402-4588.


Loulay's Full New Years Eve 2017 Menu

Luc's Full New Years Eve 2017 Menu

Spud Master Contest

Luc and Loulay have been nominated for Spud Master contest, a new voting poll to name the best potato dishes at Seattle restaurants! A number of Luc and Loulay’s delicious potato dishes have been selected to be a part of the contest!

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Fall Recipe: Wild Mushroom Salad with Potato Galette, Roasted Shallots, and Pecans

It is so fun to try new recipes as the seasons change and who better to get inspiration from than, the Chef in the Hat, Thierry Rautureau. We have a fabulous recipe for you to try this fall, Wild Mushroom Salad with Potato Galette, Roasted Shallots, and Pecans. 

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