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

Throwback Rover’s Pop-Up Dinner

We are hosting a Throwback Rover’s Pop-Up Dinner on Monday, December 7th! 

I’ll be in the kitchen with Chef David and Kathy will transform Luc into a Rover’s-esque dining room for one night only. Space is limited.

Looking forward to seeing you there! 

Thierry 

P.S. If you're interested in attending one of these events in the future, please sign up for this special email list. You'll only receive emails about Rover's Pop Up events. 

 


ROVER’S POP UP MENU

Monday, December 7, 2015

 

Chapuy Tradition Brut, Champagne

Amuse-Bouches

Stuffed Pomme Soufflé, Cured Salmon, Crème Fraiche, Chive

Beet Napoleon, Fromage Blanc, Olive Oil & Cherry Vinegar Caviar, Walnut Cracker

Roasted Chestnut Soup, Foie Gras Mousse, Argan Oil

Deviled Quail Egg, Truffle

 

 

Dinner 

Schramsberg Sparkling 2007 Brut in Magnum, Napa Valley

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar

 

Chateau Reynon, Sauvignon Blanc 2011, Bordeaux

Geoduck Ceviche, Oyster and Caviar Sabayon, Dungeness Crab Avocado, Grapefruit

 

Weinbach Tokay Pinot Gris, Clos des Capucins 2002, Alsace

Celery Root-Sea Urchin Soup, Truffle

 

Chateau Puligny Montrachet 2012, Puligny Montrachet

Salmon Tournedos, Caramelized Parsnips, Chanterelle, Lobster Sauce

 

Gouges, Nuits St Georges, Les Chenes Carteaux 2003, Burgundy

Deconstructed Quail Cassoulet, Tarbais Beans, Quail Sausage, Leg Confit, Seared Foie Gras

 

Leonetti, Merlot 2002, Walla Walla

Venison Medallion, Salsify Risotto, Carrot, Spinach, Black Peppercorn Sauce

 

 

Dessert 

Chateau d’Orignac, Pineau des Charentes

Chocolate Hazelnut Coconut Terrine

Quince Upside Down Cake

Pomegranate, Pineapple Mango Soup, Passion Fruit Sorbet

 

 

Mignardises 

Blood Orange Pâte de Fruit

Peanut Butter S’mores Candy Bar


 

The Details 

Date: Monday, 12/7/15

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:

You may cancel your reservation by 12/1/15 for a full refund. Due to the limited number of spaces for this dinner, refunds will not be available after 12/1/15.