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

Rover's Spring 2016 Pop Up

Our second Rover's Pop-up dinner at Luc was just incredible! Luc got transformed from neighborhood bistro, to a Rover's-esque dining room for the night.  We would like to thank everyone who came out to join us!

 

P.S. If you didn't make this special dinner, but are interested in hearing about an upcoming event, please join our exclusive email list. You'll only receive emails regarding upcoming special events. 



Rover's Spring Pop Up Menu

Champagne, Chapuy Tradition Brut

Amuse-Bouches

Stuffed Pomme Souffle, Cured Salmon, Crème Fraîche, Chive

Chilled Carrot and Pea Soup, Pea Vine

Artichoke and Dungeness Crab Napoleon

 

Dinner

Champagne, Chapuy Tradition Brut

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

 

Chateau Reynon, Sauvignon Blanc 2011, Bordeaux

Scallop Crudo – Green Strawberry and Finger Lime, Kusshi Oyster – Rhubarb Ginger Mignonette,

Geoduck Ceviche – Sake Marinated Cucumber

 

Santenay, Louis Jadot, Clos de Malte, 2013, Burgundy

Soup & Salad En Croute, Halibut, Spot Prawn, Clam, Mussel, Trout Roe, Salsify, Spring Onion, Creamy Sea Urchin Emulsion

 

Saint Romain, Christophe Buisson, 2012, Burgundy

Crispy Skin Salmon, Chanterelle, Fava Bean, Perigord Truffle, Nettle Crème, Salmon Roe

 

Gevrey-Chambertin, Domaine Harmand-Geoffroy, 2006, Burgundy

Rabbit Roulade, Liver Mousse Stuffed Morels, Pickled Ramp, Mushroom-Rabbit Jus

 

Margaux, La Reserve D’Angludet, 2011, Bordeaux

Spring Lamb Chop and Duck Sausage Crepinette, White Asparagus, Shaved Asparagus, Béarnaise, Lamb Sauce

 

Dessert

Pineau des Charentes, Chateau d’Orignac

Tangerine Sorbet, Grand Marnier Syrup, Early Strawberry

Chocolate Hazelnut Terrine, Espresso Sauce

Rhubarb Clafouti, Vanilla Ice Cream, Rhubarb Liquor

 

Mignardises

Orange Blossom Madeleine

Chocolate Caramel Truffle


The Details

Date: Monday, 4/4/16

Time:  6:30pm

Champagne upon arrival, followed by a 7-course menu with wine pairing

Price: $300/person

(includes tasting menu, wine pairing, tax and service)

Pre-payment is required to save your seat.

No substitutions, please.

 

How to reserve:

Email your name, number of guests in your party and phone number to: Jason@luc-seattle.com.

We will call you to confirm your reservation and collect your credit card information. Pre-payment is required to reserve a table.


Cancellation Policy:

Due to the limited number of spaces for this dinner, refunds are not available. If you're unable to attend, please contact Jason@luc-seattle.com