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.


Try your hand at Chef Thierry's Recipe

We are giving away a $50 gift certificate to one of our fine restaurants to the foodie who makes  one of Chef Thierry's recipes either from our blog or his cookbook

We know that many of our foodie followers are also the head chef of their households. Now is the time to show us what you got!

How to participate:

  • Make Chef Thierry's recipe
  • Take a lovely photo of your dish
  • Follow Chef Thierry on Instagram @chefinthehat
  • Post on Instagram with the hashtags #ChefThierrysRecipes & #chefinthehat
  • Tag us! @chefinthehat

We will select a winner on Dec. 20th. Just in time to use that $50 for a last minute gift or treat for yourself. ;)

Can't wait to see all of your pictures! Happy Cooking!!

Food Network Magazine - 'America's 10 Best French Fries'

We are so honored to be named in the list of "America's 10 Best French Fries" by Food Network Magazine! Chef Thierry's Soufflé Potato Crisps are one of the most popular things to order at LUC. The process of making these magnificent potato pillows from heaven (or pomme soufflé), is so difficult, Chef Thierry made it a point to fry each batch himself for the first three months. 

If you haven't already, go pick up the July/August edition of the Food Network Magazine to check it out. There are 9 other french fry places in America to check out too! 

New Recipe for Bastille Day: Raspberry & Blueberry Millefeuille

The colors of red, white, and blue give this summertime dessert a festive 4th of July look, though it could just as well be in honor of Bastille Day, which is celebrated in France on July 14th, since the French flag has the same color scheme. Whidbeys loganberry liqueur is named for Whidbey Island, which is north of Seattle on the Puget Sound. It adds the ideal complement of berry flavor to the filling, though you could use Chambord, cassis, or another berry liqueur in its place.

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