Thierry's wife Kathy makes some of the best rice pudding you'll ever have. Warm from the oven, sweetened with maple syrup with a layer of flan like custard on top it is the ultimate comfort food. It is also simple as can be.Read More
For the month of December, taste your way across the left bank of Bordeaux in a special wine pairing at Loulay. This is a rare opportunity to taste wines from Margaux, Saint Estephe, Pauillac, Saint-Julien, and Graves with Beverage Director Scot Smith as your guide.Read More
Perfect and simple warm appetizer to impress all of your friends at your next holiday party. Chef Thierry suggests using kusshi or kumamoto oysters for this recipe, but any small-ish oyster will do. The rock salt will keep the oysters steady while they’re in the oven, and you can use the same salt to serve your finished dish. Serve with a nice bottle of champagne, mais bien sûr.Read More
Don’t feel like going downtown this NYE? Be merry and celebrate at Luc in the heart of one of Seattle’s best food neighborhoods: Madison Valley. We’ll be serving a 3 course menu for $45 per person alongside an optional wine pairing for $27.
You can make your reservation online via our website, OpenTable, or by calling us at 206.328.6645.Read More
Celebrate New Year's Eve 2014 at Loulay! We'll be serving 3 seatings: 5pm, 7pm, and 9:30pm. The first seating will feature a 3 course menu for $55 with optional wine pairings. The second and final 9:30pm seatings will serve a 4 course menu for $75 with optional wine pairings.
To make a reservation, please call (206) 402-4588. Online reservations will not be available for this evening.Read More
We're honored to be named as one of Thrillist's Best New Restaurants of 2014.Read More
We're happy to share that Loulay was featured in The New York Times travel column "36 Hours in Seattle".Read More
From Chef Thierry's cookbook, Rover's Recipes from Seattle's Chef in the Hat. Co-authored with Cynthia Nims. This original recipe is served along side a Cannellini bean salad, but you can use this pork belly in sandwiches, over polenta or with a simple green salad.Read More
Thierry Rautureau’s three-level showpiece bucks nearly every ascendant trend.