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.Read More
Join The Chef in the Hat and the Madison Valley community to celebrate Bastille Day at LUC! We will be closing down 28th Street with a live music performance by Rouge playing French classics, and Chef Thierry Rautureau manning the grill.Read More
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.Read More
The Spot Prawn Festival is happening this weekend, and to get everyone in the spirit, we are sharing with you a wonderful recipe from Chef Thierry's cookbook, 'Rover's', written with Cynthia Nims.
If you just can't get enough of Spot Prawns and are looking for something fabulous to do this weekend, there is Spot Prawn Festival Info HERE.
Spot Prawns - with Cepes and Pedro Ximenez Noble SourRead More
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.Read More
The very talented Chef de Cuisine at Loulay, Chef Rob Sevcik, has done it again! This spring he has created a wonderful new recipe for you all to try at home with a Moroccan inspired preparation of lamb shanks over couscous. We hope that you are fired up to try this recipe at home, you will not be disappointed! :)Read More
We'll be opening our doors at 9am to accommodate all of the families celebrating the generations of Mothers in their lives. Make your reservations by calling 206.328.6645.Read More