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 Fall Pop Up 2016

Bonjour Gourmands! 

Update (10/23): This dinner is currently sold out. If you would like to be added to the waitlist, please email Luc's manager Jason Appleton (jason@luc-seattle.com) with your name and the number of guests in your party. 

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We are so excited to announce our next Rover's Pop Up at Luc. We love transforming Luc for an evening and hosing these special dinners for you. The response has been so positive, that we are ready to announce our 4th dinner of the year. Monday, 11/7 at 6:30pm

If you are interested in joining us send Luc's manager Jason an email (Jason@luc-seattle.com.) to reserve your space. Your reservations is not confirmed until someone from our staff (likely, Jason!) contacts you. 


Le Menu*

Amuse Bouche

Champagne, Antoine de Clairvoy Blanc de Blanc

Butternut Squash Bisque, Hazelnut Ravioli

Pomme Soufflé, Wild Mushroom, Air Dried Beef

Hunter’s Terrine, Huckleberry Mustard

 

Champagne, Antoine de Clairvoy Blanc de Blanc

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

Muscadet, Stephane et Vincent Perraud, 2010, Clisson

Roasted Beet, Pickled Apple, Endive, Walnut, Shaved Agour, Toasted Sherpa

Pinot Blanc, Domaine Sprecht, 2012, Alsace

Quail and Matsutake Consommé, Black Salsify, Chervil

Chardonnay,  HanzellFlagship 2013, California

Cod, Seaweed, Parsnip Puree, Sea Urchin and Lobster Sauce, Finger Lime Caviar

Volnay, Les Santenot Premier Cru, Vincent Girardin, 2010, Burgundy

Scallop and Foie Gras, Brown Butter Turnips, Foie Gras Nage

Walla Walla Cabernet Sauvignon, Leonetti, 2011, Washington

Pheasant, Kale Sauerkraut, Pheasant Sausage, Caramelized Yam, Sage Mole

Gros Manseng, ‘les Ruminant des vignes’ Dominique Andiran,  2012,  Gascony

Quince Parfait, Pear Belle Helene, Chocolate Tuile

Mignardises

Chocolate, Caramel Truffle

Orange Blossom Madeleine

*Menu items are subject to change due to the availability of ingredients. 


The Details

Date: Monday, 11/7/16

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

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