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

Spring 2016

April 10-14 and 17-21, Sunday through Thursday only

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

SRW Spring 2016 Menu* $30

(choose one from each course)


English Pea Soup, Fromage Blanc, Lemon Oil

Gem lettuce salad, tarragon vinaigrette, walnuts, parmesan

Pickled apple and pear, goat cheese, hazelnuts, balsamic, crostini


Confit chicken leg, cannellini beans, lardon, caramelized brussel sprouts, Dijon 

demi sauce

Pan Seared Halibut, spring radishes, smoked oyster mushrooms, cauliflower, 

tarragon beurre blanc

 Parisian gnocchi, foraged mushrooms, baby carrot, pearl onions, lemon confit, 

brown butter caper sauce


Pot de crème, hazelnut cookie

Crème brulee, lemon sable

Orange Chocolate Madeline, poached pear, vanilla ice cream


Wine pairing $21


Viognier, Domaine Montfaucon, FR

Cotes du Rhone, Domaine La Lyre, FR

10 year tawny port, Warre's Otima


Looks delicious! Make a reservation. 

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