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 Winter Pop Up 2017

UPDATE (1/25): 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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Bonjour Gourmands!

We are pleased to announce the next Rover's Pop Up at Luc on Monday, February 6 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 contacts you. 


Le Menu

Antoine de Clairvoy Brut, Champagne

Amuse-Bouches

Stuffed Pomme Soufflé, Smoked Trout, Sour Cream, Chive

Greek Mushroom, Black Olive, Feta Cheese, Oregano

Celery and Sea Urchin Soup, Perigord Truffle

Dinner

Antoine de Clairvoy Brut, Champagne

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar

Muscadet, Stephane et Vincent Perraud, 2010, Clisson, Loire

Spencer Cove Oyster Chowder, Grilled Dungeness Crab Sandwich

Domaine LaRoche‘Vieille Voye’2014, Chablis, Burgundy

Sea Scallop, Roasted Cauliflower, Pigs Feet, Shitakes, Lime, Ginger

Chardonnay/Auxerrois, Zind-Humbrecht, 2014, Alsace

Seared Hudson Valley Foie Gras, Chestnut Puree, White Port Gastric

Chateau d’Angludet 2011, Margaux, Bordeaux

Oregon Quail Ballantine, Cannellini Bean, Mushroom, Sage Jus

Famille Tardieu, 2012, Chateauneuf du Pape, Rhone

Venison Medallion, Fingerling Potato, Broccoli Florets, Juniper-Coriander Sauce

 

Dessert

Port, Rocha Colheita 1997, Portugal

Bittersweet Chocolate Hazelnut Terrine, Espresso Sauce

Muscat, Domaine des Bernardins, Beaumes de Venise, Rhone

Pineapple Upside Down Cake, Lilikoi Caramel, Macerated Pineapple

Lychee, Mango Soup, Passion Fruit Sorbet, Lime Tuile

 

Mignardises

Chocolate Truffle

Almond Macaron


The Details

Date: Monday, 2/6/17

Time:  6:30pm

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

Price: $350/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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