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.


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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SIFF's Dinner & Movie: King Georges and Loulay

This Wednesday night, May 20th, is a wonderful night to take your special friends out for dinner & a movie, especially since The Chef in the Hat's restaurant, Loulay, can be a part of it! This year SIFF is making their theater experience even more enticing by collaborating with local restaurants in making one incredible evening out in Seattle. Loulay will be the dinner and night cap, with Chefs Georges Perrier and Nicholas Elmi and director Erika Frankel, after enjoying the film, King Georges, at the AMC Theater.

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What's Dried Shrimp Roe?

The tiny orange eggs (roe) from shrimp can be dried and used as an interesting garnish on dishes such as the Spot Prawns with Cepes and Pedro Ximenez Noble Sour, the brightly colored roe offering a nice bit of crunch as well. The roe is ideally added to a dish just before serving, because cooking at high heat will bring out strong flavors.

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