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.

LoulayLuc

Luc’s Smoked Salmon and Leek Crêpe with Crème Fraiche Recipe

Crêpe Batter (yields 25 crêpes)
2 C flour
¼ C sugar
3 eggs
½ C milk
2 TS Butter (melted)

In a bowl mix all the dry ingredients, add the eggs and pour the milk over slowly while whisking.
Finish by mixing all the butter. Strain thru a fine sieve and let rest for about one hour.

in a warm sauté pan, melt some butter and drop about 1 oz of butter. Cook under medium heat until lightly blonde and flip your crêpe on the other side. Cook for another couple minutes and set aside. Keep making all the crêpe until you use all the batter.

 

Filling

3 oz salmon thinly sliced and julienned

1 leek (slice thin across)
½ onion sliced thin
2TS butter

In a sauté pan, melt the butter, add the onion and cook until translucent. Add the salmon and leeks and cook for about 10 more minutes. Set aside.

Finishing
1 TS crème fraiche
1 TS chives sliced thin

Put the filling in half the crêpe, top with crème fraiche and chives. Fold the other half over and serve.

Thierry Rautureau 2014
The Chef In The Hat (tm)

Fall SRW at Luc!

Seattle Restaurant Week at Luc!

Seattle Restaurant Week returns this October! Enjoy a 3-course dinner menu for just $30 Sunday through Thursday, October 19th-23rd and October 26th-30th!

SRW Fall 2014 Menu

First Course – Choice of:

Lobster mushroom and corn soup, chive, potato, crouton

or

Baby beets, smoked yogurt, faro, tender herb salad, walnut vinaigrette

or

House smoked Neah Bay salmon, tartin, chèvre, picholine olive, capers, arugula

 

Entrée – Choice of:

Braised leg of lamb, heirloom smashed potato, ratatouille, fried parsnip,

red wine braising jus, olive oil

or

Pan seared king salmon, cauliflower, heirloom potato, red grape,

hazelnut brown butter

or

Linguini, foraged mushrooms, braised leek, house made fromage blanc, parmesan stock

 

Dessert – Choice of:

Chocolate caramel cake and whipped cream

or

Basil scented bavarois, poached pear, sable cookie

The Bite Cooks! Recipes

If you missed The Bite Cooks! this year we have the recipes from the cooking demos from our very own Chef de Cuisine Rob Sevcik from Loulay Kitchen & Bar and Chef de Cuisine David Mitchell from Luc.


Interview with the Chef In The Hat

A few weeks ago the Chef In The Hat sat down with Jason Price from The Hungry Dog Blog for a one on one interview.

“Chef Thierry Rautureau is as close as it comes to being a legend on the Seattle food scene. From Rovers to Luc to Loulay to Top Chef Masters – the Chef in the Hat has been delighting local diners with his food for decades. Read on to learn about Thierry’s passion for food, eating locally and giving people amazing dining experiences!”

To read the full interview click here!

The Bite Cooks! 2014

The GROUPON Bite of Seattle 2014 will take place Friday July 18, Saturday July 19, and Sunday July 20. Take part in this annual celebration by spending the weekend sampling bites from some of Seattle’s best restaurants and sipping on local craft beers and hard cider.

For his 7th year in a row, Chef Thierry Rautureau will be hosting The Bite Cooks! Friday, Saturday, and Sunday. The Bite Cooks! is a  high energy live cooking entertainment showcase located on the Fisher rooftop for everyone to enjoy! Participants include some of Seattle’s finest chefs, including our very own Chef Rob Sevcik from Loulay and Chef David Mitchell from Luc!

Check out The Bite Cooks! line up here!

New Brunch Hours at Luc!

New hours for Brunch at Luc! Brunch will be served from 10am-3pm every Saturday and Sunday with new Spring brunch items on the menu!

New Spring Brunch Menu Items

pan seared king salmon, tapenade, warm lentil  $21

baked eggs, Moroccan spices, shaved ham, comté cheese $12

chocolate hazelnut crepe – whipped cream $7

crepe of rhubarb confit, lemon curd, whipped cream $7

french toast, vanilla saffron, maple syrup $11