Bastille Day Celebration Hosted at LUC in Seattle. Tickets on Sale now.Read More
Easter Sunday 2019Read More
There are probably a million ways to use leeks, soups, baked, grilled, poached, steamed, as an appetizer or a side dish or a garnish on a dish. In this recipe the leeks are julienned and simply slowly cooked in Champagne which give them a bright and yeasty flavor. Make sure you take them out of the cooking liquid as soon as they are tender. The white sturgeon caviar is a very luxurious item that is replaceable by less expensive caviars available on the market. For good resource try Seattle Caviar Company in Seattle.
Rock salt is a great tool for helping keep the oysters steady on the baking pan and the plate. Be sure to use a generous layer, so the shells will be able to settle into the salt. You can also use the salt on the serving plates for the same purpose, which also provides a striking visual element. For a more decadent presentation, you could top each oyster with a small dollop of extra caviar just before serving.
12 small Spencer Cove oysters in the shell
1/2 cup heavy cream
3/4 cup Champagne
2 small leeks, white part only, split, cleaned, and very thinly sliced
3 egg yolks
2 tablespoons unsalted butter, melted
2 ounces white sturgeon caviar
Preheat the oven to 400˚F. Line a rimmed baking sheet with about 1 inch of rock salt.
Shuck the oysters. Discard the top shells and carefully cut the adductor muscle that attaches each oyster to its bottom shell. Pour the nectar from each oyster into a small dish; reserve the nectar. Set the oysters, in their shells, on the prepared baking sheet, nestling them gently into the salt so they sit evenly.
Put the cream and oyster nectar in a small skillet over medium-high heat and boil to reduce by half, 2 to 3 minutes. Set aside.
Put 1/2 cup of the Champagne in a small skillet with the leeks and a pinch of salt. Cook over medium heat just until the leeks are tender and the Champagne is fully reduced, 8 to 10 minutes, stirring occasionally.
Whisk together the egg yolks and the remaining 1/4 cup of the Champagne in the top of a double boiler or in a stainless steel bowl set over a pan of simmering, not boiling, water. Whisk the mixture until frothy and doubled in volume, about 2 minutes. Whisk in the reduced cream with the melted butter slowly and continue whisking until fluffy and thickened, and a ribbon of the mixture holds on the surface for a few seconds when the whisk is lifted, 3 to 5 minutes longer. Take the pan from the heat and gently fold in the caviar.
Bake the oysters just until warmed, but not cooked through, about 2 minutes. Take the oysters from the oven and turn on the broiler (or a blow torch). Top the oysters with an even layer of the leeks, then spoon the sabayon evenly over and broil, or using the blow torch, until the sabayon is lightly browned, about 1 minute.
To serve, make a bed of rock salt on individual plates (you can reuse the salt from the baking sheet but it will be hot, so use a large spoon to transfer it) and arrange 3 oysters on each plate, in a spoke pattern. Add a tuft of fennel to the center of the plate for garnish and serve right away.
Makes 4 servings
Thursday, February 14, 2019
Please call us at (206) 328-6645 or book online using our reservations tab. If you have specific questions about your seating time, or special requests please don’t hesitate to call or email email@example.com
3 Course Prix Fixe Menu $59
Wine Pairing $30
Dungeness Crab Salad, Endive, Roasted Walnut, Blood Orange Dressing, Pickled Carrot
Chardonnay, Cinquante Cinq, 2017, Pays D’OC, FR
Chestnut Soup, Roasted Shallot Compote, Périgord Truffle Oil
Riesling, Jean-Baptiste Adam, 2016, Alsace, FR
Smoked Sturgeon, Buckwheat Blini, Chive Beurre Blanc, Paddle Fish Roe
Chardonnay, Saintsbury, 2015 Carneros, CA
Venison Medallions, Roasted Brussels Sprout, Sweet Potato Purée, Mulled Wine Sauce
Côtes du Rhône Villages, Famille Perrin, 2016, Rhône, FR
Homemade Semolina Pappardelle, Shimeji Mushrooms, Romanesco, Roasted Garlic, Crumble Cheese
Pinot Noir, Albert-Bichot, Horizon, 2016, FR
Pan Seared Steelhead, Saffron Couscous, Lemon Confit, Glazed Rutabaga, Lobster Sauce
Bordeaux Blanc, Légende, 2017, Bordeaux, FR
Almond Cake, Lemon Glaze, Meyer Lemon Sauce
Limoncello di Capri, IT
Coconut Bavarois, Rum Caramelized Pineapple, Toasted Coconut
Moscato D’Asti, Saracco,2016, IT
Chocolate Pot De Crème, White Chocolate Cookie, Vanilla Whipped Cream
LBV Ruby Port, Meneres, PT
Dinner for two: $120
Côte de Boeuf :
Painted Hills Farm, 32 oz Bone-In Rib-eye
Pomme Soufflés, Green Salad, Side Brussels Sprouts, Side Whipped Potato
Thierry Rautureau, The Chef In The Hat
Andrew Yanak, Chef de Cuisine
Lucas Grobe , Manager
VALENTINE’S DAY AT LOULAY
THURSDAY FEBRUARY 14, 2019
Please call us at (206) 402-4588 or book online using our reservations tab. If you have specific questions about your seating time, or special requests please don’t hesitate to call or email firstname.lastname@example.org
Wine Pairing $89
WARM SUNCHOKE CONFIT,
Compressed Celery, Vadouvan Yogurt, Pickled Mustard Seed, Dill
WP – Sancerre, Francois le Saint, Loire Valley, FR. 2016
FOIE GRAS TERRINE
Sauternes Gelée, Grilled Thyme Brioche
WP – Vouvray, Domaine Huet, Clos du Bourg, Loire Valley, FR 2017
Dungeness Crab, Yellow Finn Potato, Périgord Truffle
WP – Viognier, Dariôush, Napa Valley, CA. 2017
BRAISED PORK BELLY
Celery Root Purée, Kale, Caramelized Apple, Bourbon Sauce
WP – Pinot Noir, Ken Wright, Willamette Valley, OR. 2015
Cauliflower Mousseline, Romanesco, Black Garlic, Kumquat Beurre Blanc
WP – Montagny, Les Tourelles de la Crée, 1er Cru, Burgundy, FR. 2016
HOUSE MADE BEET TORTELLINI
Horsereadish Fromage, Beet Crème, Red Watercress
WP – Chinon, Couly-Duteil, La Baronnie-Madeleine, Loire Valley FR. 2014
Black Lentils, Tokyo Turnip, Wilted Spinach, Red Wine Butter Sauce
WP- Savigny-les-Beaune, Château de Meursault, Burgundy, FR. 2015
Yam Purée, Roasted Brussels Sprout, Black Trumpet Mushroom, Tellicherry Peppercorn Sauce
WP – Cabernet Sauvignon, Ramey, Napa Valley, CA. 2013
ROOT VEGETABLE EN CROUTE
Tsampa Barley, Mushroom Reduction, Parsley, Chervil, Périgord Truffle
WP – Châteauneuf-du-Pape, Domaine de Fontavin, Cuvée Empire, Rhône Valley, FR. 2014
GLUTEN FREE CHOCOLATE CAKE
Almond Crèmeaux, Candied Orange, Grand Mariner Meringue, Bittersweet Chocolate Sauce
WP – Pineau des Charentes, Château d’Orignac, Cognac, FR. NV
PEAR TARTE TATIN
Rose Ice Cream, Port wine reduction, Caramel Crunch, Vanilla Whipped Cream
WP – Ratafia de Champagne, Dumangin, Champagne, FR. NV
BAY LEAF PANNA COTTA
Meyer Lemon, Pomegranate Gel, Graham Cracker Tuile
WP – Champagne, Laurent Perrier, Demi-Sec, Tour-Sur-Mare, FR. NV
Bonjour Gourmands, and Happy Holidays, to all of you!
As we are coming closer to end this year and start 2019, both Kathy and I want to thank all you patrons of our businesses for your great support in the last year and before and for your constant return. We cannot do this without you.
We also want to thank all our team of co-workers making Luc & Loulay the places you remember and keep coming back to. They rock!
Also in the midst of all our festivities, I want to make sure we do not forget the less fortunate. This year more than ever that topic of conversation seems to translate into more and more people getting involved in lending a hand. Kudos to all you.
If you ever are looking to help and are not sure what to do, my recommendation is to start with Food Lifeline, they will be very happy to guide you. Hunger does not have to happen.
We hope to see you for New Year's Eve or before if you want to beat the crowd in either restaurant to celebrate and toast the New Year. The menus and reservation information is listed below.
From all of us at Luc and Loulay, we wish you a Healthy and Happy 2019.
We look forward seeing you in soon,
Thierry & Kathy
Loulay New Year's Eve
A golden evening at Loulay awaits you. Executive Chef Thierry Rautureau has created his New Year's Eve menu alongside Chef De Cuisine Mike J. Landon. With course options for every pallet we hope to provide a memorable dining experience.
Please call Loulay at 206.402.4588. to secure your reservation for a fabulous evening on December 31st, 2018.
We begin seating at 5:00 PM, we have seating’s that also begin at 9:00 PM for those of you toasting in the later part of the evening. Our mid seating’s, please either book online or call. If you cannot get a seating time you prefer online, please call as the Open Table system may have specifications it can’t accommodate that we can manually enter.
Here is the menu for the night. We are happy to answer any email questions as well that you may have regarding the evening. Please email our manager email@example.com
Menu $95 per person
Wine pairing $85 per person
LUC New Year's Eve
Luc in Madison Valley Seattle, is a charming place to spend your New Year's Eve. Executive Chef Thierry Rautureau and Chef De Cuisine Andrew Yanak, worked together to create a special menu sure to please. You can view the menu here.
We look forward to making it a memorable evening for our guests on December 31st, 2018.
To reserve your seat at the table call 206.328.6645 or go online. If you have any issues booking online, please give us a call and we will be happy to assist you.
Any questions feel free to contact our manager Lucas Grobe firstname.lastname@example.org and he will be delighted to assist you.
Wine Pairing $25
Recipe from Chef Thierry
I could not make up my mind on which recipe to post this month. Both of these are festive, holiday spirited, seasonal and very engaging in the kitchen, not to mention expensive to make, but it is time to indulge. Truffles and Foie Gras can be found at Seattle Caviar Company on Eastlake Avenue in Seattle.
Seared Albacore Tuna, Caramelized Turnip, Foie Gras, Pomegranate Glaze
Makes 4 servings
6 tablespoons unsalted butter
1 turnip, peeled, trimmed, and cut into ¼ inch dice
2 teaspoons sugar
Salt and freshly ground white pepper
2 cups pomegranate juice (page xx)
2 tablespoons fish stock (page xx) or dry white wine
1-pound sashimi grade ahi tuna, about 1 inch thick
4 foie gras slices (1 1/2 to 2 ounces each)
Heat 1 tablespoon of the butter in a medium skillet over medium heat until melted and foamy white. Add the turnip with the sugar and a pinch of salt, tossing to mix. Sauté over medium-low heat until the turnip is tender and evenly caramelized, 10 to 12 minutes, stirring often. Set aside in the skillet.
Meanwhile, bring the pomegranate juice to a boil in a medium saucepan over medium-high heat. Boil until reduced by half, 4 to 5 minutes. Spoon out about 2 tablespoons of the reduction to use for garnish and add the fish stock to the remaining reduction in the pan. Boil to reduce again by one-third, 2 to 3 minutes, then take the pan from the heat. Cut the remaining 5 tablespoons of butter into pieces and add it to the pan, swirling gently so that it melts creamily into the sauce. Season the pomegranate glaze to taste with salt and pepper and keep warm over very low heat.
Cut the tuna and foie gras into 4 rounds about 2 1/2 inches across (if you want to be fancy about the presentation), or simply cut the tuna into 4 pieces of roughly similar shape and size and leave the foie gras slices as is. Cut the tuna rounds / slices in half horizontally and season the tuna and foie gras with salt. Heat a large heavy skillet over high heat. Add the foie gras rounds/slices and sear about 30 seconds on each side. Transfer the foie gras to a plate and add the tuna to the same skillet. Sear quickly to brown the outside but leave the tuna very rare, 10 to 15 seconds per side.
To serve, spoon the warm caramelized turnip into the center of each plate, spreading it out evenly. Top with a round of tuna, set a round of foie gras on top, and finish with a final round of tuna. Drizzle the pomegranate glaze around, sprinkle chives over the tuna, and top the sauce with a drizzle of the reserved pomegranate reduction. Serve right away.
Salsify Bisque with Baby Carrots and Périgord Truffles
Makes 4 servings
Salsify is a root vegetable with white flesh hidden under a thin, dark skin that must be well peeled before using. I still use the same technique for peeling salsify that my mother taught me: she peels the root by scraping off the skin with the back of a small knife. Be sure to peel thoroughly, and do so just before cooking to avoid discoloration.
2 pounds salsify
1/2 cup all-purpose flour (this will help keep salsify white)
Salt and freshly ground black pepper
8 ounces mixed baby carrots (such as Thumbelina, yellow, orange, red), trimmed
1 3/4 cups vegetable stock
1/3 cup crème fraîche
2 tablespoons minced truffle
Julienned winter Périgord truffle
Peel the salsify and cut it into 2-inch pieces. Put the flour in a large saucepan and slowly whisk in about 6 cups of water, then add 1/2 teaspoon salt. Add the salsify to the pan. Fold a clean, dampened kitchen towel in quarters and lay it directly over the salsify so that it remains fully submerged in the liquid during cooking. (Alternatively, you can top the salsify with a small heatproof plate.) Bring the liquid just to a low boil over medium-high heat, then reduce the heat to medium and simmer gently until the salsify is tender when pierced with the tip of a knife, about 20 minutes, stirring frequently. The liquid should not boil; reduce the heat to medium-low if needed. Stir gently and often as the flour will want to stick to the bottom of the pot.
Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat. Add the carrots and boil until just tender, 4 to 8 minutes, depending on their size. Drain well and let cool, then peel away the skin and cut the carrots lengthwise into quarters. You could also choose to roast the carrots in a 400 degrees oven.
When the salsify is tender, drain it and run hot water over briefly to remove any lingering flour. Drain well, then put the salsify in a food processor with 1/2 cup of the vegetable stock. Pulse to purée until smooth, then add the crème fraîche and pulse a few times to evenly blend. Transfer the purée to a saucepan and stir in the minced truffle and 1 cup of the vegetable stock. Warm gently over medium-low heat and season the soup to taste with salt and pepper. Put the remaining 1/4 cup vegetable stock in a medium skillet, add the carrots with a pinch of salt, and warm over medium heat.
To serve, arrange the carrots in the center of warmed shallow soup bowls, first laying 2 or 3 pieces side-by-side in one direction, then top them with another layer of pieces in the opposite direction. Ladle the hot soup around the carrots. Sprinkle the julienned truffle over the carrots, and serve right away.
The Chef In The Hat™
If you ever want to check out more recipes from Chef Thierry, they are available in previous blog posts, as well as his original Rover's Cookbook, and in our stories and clips on social media.
Luc's Coq Au Vin featured at FareStart's Maslow
In January 2019, our Coq au Vin will be the featured special on Maslow's lunch and dinner menu. I went to Maslow's in early December to work with some of the apprentices that will be making that dish daily. Needless to say, I had fun! It is always refreshing and inspiring to see someone's eyes bulge when they are making something they do not already know how, and get the satisfaction of a delicious finished dish. I encourage everyone to get down to Maslow's for lunch or dinner during January and report on your findings. To learn more about FareStart and Maslow's go to:
Private Parties and Business Meetings
Tis' the season to gather and celebrate. We are booking for both December 2018 and the new year of 2019 at this time. Our restaurants do offer full buyouts, private rooms and semi-private dining tables.
Please contact us for available dates and we will send you the pricing information options for your preferred arrangement.
For Loulay events, contact email@example.com or call 206.402.4588
For LUC events, contact firstname.lastname@example.org or call 206.328.6645
Holidays Shop Code
This month's promo code for our friends in the shop is HOLIDAY .Enter at checkout and you recieve 20% off all items as well as Free Shipping.
Stay in touch with us, we will have a special announcement about this line in January and how Chef Thierry intends to #giveback on the sustainability and community support movement here in Seattle.
Luc New Year’s Eve Menu 2018
Monday December 31st
2800 E. Madison
Seattle, WA 98112
Please Call (206) 328-6645 to book your reservation or you can also book online at Open Table If you have any difficulties booking online or have questions please don’t hesitate to contact our team and we will gladly assist you.
Menu $ 59
Wine Pairing $ 25
Dungeness Crab, Endive Salad, Grapefruit, Pickled Kumquat
Carrot & Leek Soup, Goat Cheese and Toasted Walnut In Phyllo, Walnut Oil
Foie Gras Terrine, Sauternes Gelée, Toasted Brioche
Venison Medallion, Potato Croquette, Sautéed Spinach, Huckleberry Sauce
Baked Cod, Gremolata, Roasted Cauliflower, Braised Celery, Caviar-Champagne Sauce
House Wild Boar Sausage, Toasted Tsampa, Smoked Mushroom, Roasted Broccoli, Sweet Potato
Floating Island, Calvados Crème Anglaise, Almond Cookie
Chocolate Caramel Cake, Toasted Hazelnut, Vanilla Chantilly Cream
Caramelized Pineapple, Coconut Ice cream, Beignet, Rum Sauce
The entire LUC team wishes you a
“Healthy & Happy New Year”
Executive Chef, Thierry Rautureau
Chef De Cuisine, Andrew Yanak
Manager, Lucas Grobe
New Year’s Eve Menu at LOULAY
600 Union Street
Seattle, WA 98101
Please Call (206) 402-4588 to book your reservation or you can also book online at OpenTable If you have any difficulties booking online or have questions please don’t hesitate to contact our team and we will gladly assist you.
Monday, December 31st
Menu $95 per person
Wine pairing $85 per person
Butternut Squash Soup, Périgord Truffle Oil
First Course: Choice of
Caramelized Quince, Pickled Fennel, Amlou Dressing, Radish, Arugula
Smoked Spencer Cove Oyster Chowder
Pickled Mustard Seed, Dashi, Shiso
Cured Moulard Duck Breast
Yellow Finn Potato Salad, Medley Of Olive, Anchovy, Hard Boiled Egg, Verjus
Second Course: Choice of
Roasted Squab and Foie Gras
Rapini, Salsify, Pommes Fondant, Cointreau Sauce
Cauliflower, Leek Fondue, Périgord Truffle, Beurre Noisette Emulsion
Chèvre, Sage, Hazelnut, Egg Yolk, Beurre Monte, Périgord Truffle
Third Course: Choice of
Snake River Farms New York Steak
Yam Purée, Romanesco, King Oyster Mushroom, Bone Marrow Cake, Horseradish Béarnaise Sauce
Butter Poached Ling Cod
Shallot Confit, Bloomsdale Spinach Fondue, Parsnip, Lobster Sauce
Tsampa Stuffed Cabbage
Sunchoke Confit, Sauerkraut, Celery Root Purée, Mushroom Consommé
Dessert Course: Choice of
Choux Craquelin, Hazelnut Buttercream, Roasted Cranberry Curd
Grapefruit Cardamom Sorbet
Campari Poached Grapefruit, Puffed Rice, Rice Tuile, Citrus Ash
Black and White Chocolate Entremet
Chocolate Cake, White Chocolate Mousse, Passion Fruit Gelée
Champagne Pate De Fruit
The entire Loulay team wishes you a
“Healthy & Happy New Year”
Thierry Rautureau, Executive Chef
Mike Landon, Chef De Cuisine
April Pogue, General Manager
Scot Smith, Beverage Director
Letter From Chef Thierry
Fall is here, and the harvest is in full swing!
The air is crisp and cool, leaves are falling, mushrooms are popping everywhere, quince are ripe ready to pick, and I am starting my jams and compote for Holiday gifts.
I recently did a trip to Bordeaux in France, visiting Chateau Lafite Rothschild, drinking Legende wines and harvesting grapes at Chateau Rieussec. Needless to say, that both Scot Smith our Beverage Director at Loulay and yours truly ate and drink way too much, however all of it was very delicious. We had a wonderful dinner at Garopapilles, visited the oldest bakery in Bordeaux with a 300 years old oven, stroll through the Marche, had a sunset boat ride in the Bay of Arcachon and ate many oysters and mussels along the way. We had the honor of watching a barrel maker build a barrel at Chateau Lafite and taste some very wonderful Barons de Rothschild Champagne, Chateau Lafite, Chateau Duhart-Millon, Chateau Rieussec and Legende wines. I recommend to anyone interested in wines to visit Bordeaux, a city that has changed for the better over the last 15 years.
Fall menus are also in full throttle at both restaurants. Chef Mike Landon at Loulay is braising boneless beef ribs with pickled vegetables for lunch sandwich and roasting black cod with green lentils, chard and guanciale. Chef Andrew Yanak at Luc has added duck breast, chanterelle mushrooms, fingerling potatoes, black currant-peppercorn reduction on the menu along with our traditional Boeuf Bourguignon, a crowd pleaser. He is also working hard on Seattle Restaurant Week our bi-annual local restaurants promotion.
This time of year, is also the time to remember those folks with less, left out in the cold. Don’t forget to give a hand or some of your fortune to those in need.
October is also the month when I launched our line of fragrances made with our fantastic, local artisanal perfumer, Molly Ray. “Working with Molly was such an incredible discovery and a fun way to compose a scent, I cannot wait to do more”, see below for our promotion.
We are slowly gearing up to the holiday season, Halloween, Thanksgiving and New Year’s Eve, stay tune for more info coming in soon.
We truly appreciate your support, we cannot do this without you. We look forward seeing you in soon.
Thierry & Kathy
On October 1st, we welcomed guests to support the launch of Chef In The Hat Fragrances. Joined by our friends at Barons de Rothschild Champagne, Seattle Magazine and Remy Martin it was a lovely evening. I am especially grateful to my dear friends and the community of Seattle who supports me and my culinary and artistic visions.
Molly Ray and I would like to thank those of you who have followed this journey to launch. We are delighted to share our artisanal products with you. For the month of October use code: PUMPKIN at checkout to get 20% off as well as free shipping.
Nearly 600 guests gathered on October 4 for FareStart’s 23rd Annual Great Food, Better Lives Gala Auction at the Skybridge at the Washington State Convention Center.
A dream wine dinner sponsored by Chef in the Hat brought $23,000 for the cause. The donation was a custom multi-course feast for 10 created by Celebrity Chefs Thierry Rautureau and Tom Douglas paired with Opus One Wine. Previously to dinner a tasting of Bordeaux First growth along with Chateau Cheval Blanc and d’Yquem.
It was a grand evening bringing together FareStart’s Board of Directors, auction committee, event sponsors, hospitality partners, donors, guests and volunteers who helped raise more than $1.2 million to support FareStart’s culinary training programs for the homeless and disadvantaged.
Steamed Penn Cove Mussels and Fennel with Saffron
Penn Cove mussels from Whidbey Island are some of the best mussels available locally, and one of the trademark Northwest products.
4 shallots thinly sliced
3 large cloves garlic, halved, plus 1 pinch minced garlic
3 sprigs thyme
2 sprigs parsley
1 fresh bay leaf, partly torn
10 whole white or black peppercorns
2 cups dry vermouth
1 cup dry white wine
2 tablespoons olive oil
1 large fennel bulb
Salt and freshly ground white pepper
2 tablespoons Pastis or another anisette liqueur
1 plum tomato halved
1 teaspoon saffron threads
1 1/2 pounds live Penn Cove mussels scrubbed and debearded
3 tablespoons crème fraîche
1 tablespoon unsalted butter
Finely minced shallot
Green fennel fronds
Combine the shallots, halved garlic cloves, thyme, parsley, bay leaf, and peppercorns in a medium saucepan. Add the vermouth and wine, bring just to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes.
While the broth is reducing, trim the stalks from the fennel bulb and discard, reserving some of the tender fennel fronds for garnish. Halve the fennel bulb lengthwise and cut out the tough core. Separate the layers of fennel, trimming away any tough or browned portions, and cut the fennel, with the grain, into 1/8-inch slices. Heat a medium skillet over medium heat, then add the olive oil. Add the fennel and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the pinch of garlic with salt and pepper to taste, toss to mix, and continue cooking until the fennel is just barely tender, 3 to 5 minutes longer. Add the Pastis, very carefully light the alcohol with a long match, and flambé until the flames subside. Set aside until ready to serve.
When the broth is reduced, strain it into a large saucepan, pressing well on the solids to remove as much flavorful liquid as possible. Add the tomato and saffron to the broth, return to a boil over medium-high heat and simmer for 2 to 3 minutes. Add the mussels, cover the pan, and cook until the mussels have opened, shaking the pan gently once or twice, 3 to 5 minutes total. Begin checking for opened, cooked mussels after the first minute, scooping them out with a slotted spoon into a medium bowl; continue to check for and remove cooked mussels every 20 to 30 seconds. Discard any mussels that still aren’t open after 5 or 6 minutes of cooking.
Return the cooking liquid to a boil, adding back to the pan any accumulated juices from the bowl of mussels; cover the mussel bowl with foil to keep warm. Boil the cooking liquids to reduce by one-third, 5 to 7 minutes. Slip off the tomato skin and discard it.
Whisk the crème fraîche into the saffron broth and set aside to cool slightly. Transfer the broth mixture to a blender and process until smooth, working in batches if necessary (Blending hot liquids like this creates extra pressure within the blender container; it’s important to firmly hold down the lid while blending. A chef trick is to cover the blender with a kitchen towel, to catch any drips or splatters.) Add the butter to the blender with the final batch. Strain the broth through a fine sieve and return to the saucepan to keep warm over medium heat. Taste for seasoning, adding more salt or pepper to taste. Reheat the fennel over medium heat and remove the mussels from their shells.
To serve, spoon the sautéed fennel into the center of warmed shallow soup bowls. Arrange the mussels around the fennel. Ladle the hot broth over the mussels and scatter shallot and chives over the mussels. Top the fennel with a frond of green fennel and serve right away.
Makes 4 servings
Holiday Parties and Meetings Mezzanine
Friends of Loulay this holiday season we encourage you to book the mezzanine. This luxurious second floor space seats up to 32 guests and provides standing room for up to 40
Seated Dinner Capacity: 32 separate tables or 20 at one table board room style
Food and Beverage minimum Sunday – Thursday is $1,500
Food and Beverage minimum Saturday and Sunday is $2,500
*December is an additional $500 to the minimum, due to overall demand
Preset menus are required for all parties above 12 guests
Balcony is available for $1,000 extra and accomodates 25 additional guests – standing
Please email email@example.com to book or call (206) 402-4588
Social Gets Cozy
Luc and Loulay will focus on the current menus and offerings. Fragrance will highlight the various artisanal products, and Chef Thierry's account will be a lifestyle and chef tutorial page. This week we did a meringue how to; next up carmelized onions for the Autumn recipes!
We've implemented this change so you can engage in what pleases you the most as social has become a very crowded space.