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.


Luc's Seattle Restaurant Week Menu

Fall 2016

October 9-13 and 16-20, Sunday through Thursday only

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*This menu may change due to the availability of ingredients. 

SRW Fall 2016 Menu* $32

(choose one from each course)


Carrot-ginger soup, niçoise crostini

Beet and roasted bell pepper, gem lettuce, shaved Agour cheese, harissa beet purée, molasses dressing

Smoked salmon tartine, goat cheese, fennel and parsley salad


Neah Bay Coho salmon, butternut squash, whipped potato, apple-onion chutney, cider beurre blanc

Confit of chicken hind quarter, cannelini bean, braised fall greens, caramelized rutabaga, black peppercorn sauce

Saffron pappardelle, chanterelle, caramelized onion,  parmesan, toasted marcona almond gremolata


Orange Grand Marnier crepe, pastry cream, candied orange

S’more, toasted peanut, peanut butter ice cream, chocolate ganache, toasted meringue

Butterscotch crème brûlée, lemon sable cookie


Wine pairing $21

Sauvignon Blanc, Corvidae ‘Wise Guy’, 2015, WA

Bordeaux, Château Clairvoy, 2005, FR

10 year tawny port,Warre’s Otima


Please, no substitutions

Dine-in only



Looks delicious! Make a reservation. 

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