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.


Rover's Winter Pop Up IX

It is time for another evening of fine dining with Chef Thierry Rautureau, his wife Kathy, & the Luc team. Join us on Monday, March 12th at 6:30PM for our Rover's Winter Pop Up complete with; Amuse bouche, multi-course dinner and wine pairing to match. Come enjoy the entertainment of our favorite host, Chef Thierry Rautureau and the amazing flavors that he has created. Find the full menu below. These dinners do sell out quickly, so do not delay in securing your reservations. 

If you are interested in joining us, send Luc's manager Lucas an email ( Your reservations are not confirmed until someone from our staff contacts you.

Full Menu

Besserat de Bellefon Brut, Champagne


Radishes, Love Butter, Toasted brioche, Maldon Flakes

Pumpkin, Celery Root, Leeks Soup, Périgord Truffles

Lamb Tongue Salad, Yukon Potato, Anchovy, Capers, Lemon, Portuguese Olive Oil



Besserat de Bellefon Brut, Champagne

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar

Domaine Samaska, Viognier, Condrieu, 2011, Rhone

Cured Steelhead, Wheat Berry, Pink Peppercorn, Red Watercress, Beet Caviar

Domaine Sangourd-Guyot, Pouilly-Fuisse, 2015, Burgundy

Manila Clam Soup, Beef Marrow, Escargot, Winter Squash, Herbs

Domaine Marc Roy, Gevrey Chambertin, Clos Prieur, 2005, Burgundy

Sturgeon, Rabbit kidney, Romanesco, Veal Feet, Shitakes, Lime, Ginger Sauce

Maison Sachel, Sauternes, 2010

Seared Hudson Valley Foie Gras, Chestnut Purée, Baked Apple, Raw Cider Sauce

Chateau d’Angludet, Bordeaux,  Margaux, 2011

Venison Medallion, Black Chanterelle Flan, Roasted Garlic, Treviso, Juniper-Gin Sauce



Bernard Boutinet, Pineau des Charentes

Kumquat Panna Cotta, Vanilla Tuile

Chocolate Tart, Blood Orange Caramel, Meyer Lemon Confit

Pear Feuilleté, Pastry Cream, Harissa-Honey, Almond Syrup



Orange Madeleine

Chocolate Truffle

The Details

Date: Monday, 3/12/18

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

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

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