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.


Loulay Brunch Menu

Served Saturday and Sunday from 7am to 2pm.


Classic French Omelette, fine herbs, comté, served with como bread $14

Smoked Salmon Scramble, leeks, sage, chèvre served with como bread $12

Two Eggs Any Style, organic chicken eggs, house bacon or sausage, served with como bread $12

Eggs Benedict, poached eggs, Nueske’s ham, english muffin $17

Root Vegetable Hash, poached egg, harissa, hollandaise $14



Croque Monsieur, Nueske’s ham, mornay sauce, brioche $15

Steak and Eggs, New York strip, sauce bordelaise, two eggs, como bread $22

Halibut, avocado, pancetta, corn mousse, israeli couscous $26

Beef Burger, fries, aioli, bacon shallot jam $16

Farmer's Breakfast, seasonal vegetables, artisanal cheese, sausage, grilled bread $18


French Toast, brioche, cinnamon, peach $15

Galette Du Jour, seasonal fruit, vanilla diplomat creme $7

Clafoutis, brandied cherries, vanilla chantilly $7

Spiced Sugar Beignets, seasonal compote, mascarpone crème anglaise $12


House Made Granola, honey greek yogurt, seasonal preserve $9

Pommes Lyonnaise, Yukon potatoes, caramelized onions $5

Brioche Toast, salted butter $3

Cured Bacon, Carlton Farms $6

House Sausage, pork, garlic $7

House Salad, seasonal greens $9

Add Foie Gras, La Belle Farm $17

*Organic Scrambled Egg, White sturgeon caviar $25


Looks good. Take me back to the Loulay Menu