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.

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Press




Loulay named Seattle Met 2014 Restaurant of the Year



As 150-some lucky diners discovered last night, Loulay is one damn fine place to find yourself with an appetite.



Having signed up for our annual Secret Supper, they got texts yesterday morning announcing the name of the restaurant I chose as the very best of 2014. Last night was the celebration dinner, in four courses, with matched wines. Being an anonymous critic I never get to go to these things. I hear it was fantastic.....



Read the whole article here



 


America's 10 Best French Fries


The process of making a puffed-up potato, called pomme soufflé, is so difficult to master, chef Thierry Rautureau fried every batch himself for the first three months they were on the menu.


Read the whole article in July/August 2015 edition of the Food Network Magazine.




10 Seattle Burgers to Eat Right Now


Chef Thierry Rautureau does it again with this simple, slightly smoky half-pound burger. We've found it perfectly cooked, with spot-on flavors (thank you, bacon onion jam and aioli), and a not-too-soft bun.


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Slide Show: Seattle’s Best French Fries


Thierry Rautureau is a rare Seattle chef using the labor-intensive, classically French method for creating the perfect, puffed-up specimens known as the basket of souffle potato crisps at Luc. There are basically a million ways these little potato pillows can go wrong (shape, thickness, moisture content), but the results are invariably brilliant, seasoned with salt, served while still warm, and paired with harissa aioli.


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10 Seattle Burgers to Eat Right Now


Chef Thierry Rautureau does it again with this simple, slightly smoky half-pound burger. We've found it perfectly cooked, with spot-on flavors (thank you, bacon onion jam and aioli), and a not-too-soft bun.


Read more


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Seattle's 10 best new burgers of 2014


The upscale French restaurant, from Seattle's famed Chef In The Hat, does not mess around when it comes to burgers.


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8 Seattle Power Lunch Picks


I was really impressed with the food; the soups are sensational. And booths! I just love a booth; it feels more private. The seasoned waitstaff understand how to be of service without being intrusive.


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The Top Celebratory Spots in Seattle for Large Groups


Loulay highlights chef Thierry Rautureau’s modern French cooking with a Northwest influence in an upscale setting that is packed daily with both tourists and locals.


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The Winners of Seattle Magazine's 2014 Best Restaurants Readers' Choice Awards


Our crack dining critic team presents their editors picks for the best dining experiences in the city. But we always know our readers have a thing or two to say, too. Behold, their selections in our annual Best Restaurants Readers' poll.


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Loulay: all-around razzle-dazzle from the Chef in the Hat


While the indefatigable Rautureau roams up, down and all around, posing for selfies and charming guests, known to him or not, with a raconteur’s gift for gab, chef de cuisine Rob Sevcik keeps the kitchen operating at peak performance.


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The 21 best restaurants in America


Thierry Rautureau’s extravagant new 4,000sqft flagship restaurant (located in the Sheraton building downtown) seats around 100 and serves dishes that remind him of his upbringing..


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Downtown Seattle's Latest Restaurant Opening: Loulay


There were eggs scrambled so softly, as if they were whispered into their tender final state, crème fraîche gently folded in and then spooned ever so carefully back into an egg shell, topped with black sturgeon caviar and served with a tiny spoon with which to eat it. It’s the sort of extravagance rarely on display in Seattle, even at the finest restaurants.


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The 25 Most Important Restaurants of 2013


Loulay is a big leap from the small, intimate Rover's for Thierry Rautureau, a luxe place that seats 120 on three levels in the center of Downtown Seattle.


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