The Chef in the Hat

(206) 402.4588

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.

LoulayLuc

New Year's Eve Menu For 2018 at Luc Bistro

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.

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Menu $ 59

Wine Pairing $ 25

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Choice of: 

Dungeness Crab, Endive Salad, Grapefruit, Pickled Kumquat

Or

Carrot & Leek Soup, Goat Cheese and Toasted Walnut In Phyllo, Walnut Oil

Or

Foie Gras Terrine, Sauternes Gelée, Toasted Brioche

 

Choice of: 

Venison Medallion, Potato Croquette, Sautéed Spinach, Huckleberry Sauce

Or

Baked Cod, Gremolata, Roasted Cauliflower, Braised Celery, Caviar-Champagne Sauce

Or

House Wild Boar Sausage, Toasted Tsampa, Smoked Mushroom, Roasted Broccoli, Sweet Potato

 

Choice of: 

Floating Island, Calvados Crème Anglaise, Almond Cookie

Or

Chocolate Caramel Cake, Toasted Hazelnut, Vanilla Chantilly Cream

Or

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

Private Dinner with Diane Flamand, Oenologist

SOLD OUT

If you missed out on getting reservations to this private dinner, make sure that you are one of the first to hear about the next one and events like it by subscribing to our VIP Newsletter. We send out announcements for special private dinner events and the quarterly Rover’s Pop-Up dinners. To get your name on the list, please click to SUBSCRIBE.

Private Dinner with Diane Flamand, Oenologist

at Legend of Domaines Barons de Rothschild

 

Details:

Price: $300.00 (plus gratuity and tax)

Date: Tuesday, October 2nd 2018

Time: 6:30pm

Place: Loulay Mezzanine (600 Union Street, Seattle, WA 98101)

For Reservation, please call, 206-402-4588

Full Menu Below

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The Fragrance of Loulay

Chef Thierry Rautureau has taken the ambiance of Loulay to a whole new level. He has paired with local perfumer Molly Ray to create his own fragrance. We are incredibly happy to announce that you can now bring the fragrance of Loulay to your home. The fragrance is a medley of fig, green tea, lime, and bergamot. Thierry describes the scent "starting on a vibrant note when you spray the eau de toilette on yourself, then slowly mellows and becomes part of you”.

The fragrance is offered as an eau de toilette, diffuser, and luxury soap. Offered individually, or as a set, this scent is one that you will want to follow you around everywhere you go. Take a look at our online store for more information.

Chef in the Hat fragrance of Loulay Online Store.

New Recipe: Blueberry and Corn Salad

There is something about the sunny days and warm weather that really inspires a dish that is fresh and served cold. We love this recipe because it uses ingredients that are fresh from the garden it can really highlight those flavors with a very simple and easy recipe. 

Simple and easy are always wonderful words to hear when you are thinking about whipping a dish up. This one is guaranteed to be a success at your next summer BBQ.

Try this recipe out at home and share it with us! Post the pics of your dishes on Instagram and be sure to tag us, @chefinthehat.

I stole this one from Tom Douglas and made it mine

blueberry corn.jpg

Blueberry & Corn Salad

Ingredients

1 pint Blueberries

Corn Kernels of 4 ears raw

Rice Vinegar

Olive Oil

1 bunch of Chives, finely chopped

4 tablespoons of Basil, finely chopped

Black Pepper, ground

Salt

  1. Combine the blueberries and the corn kernels in a mixing bowl.
  2. In another bowl, whisk together the rice vinegar and olive oil together.  Use a 3x1 ratio.  Add to blueberries and corn, and add enough dressing just to lightly coat.
  3. Add Chives, Basil, Salt, and Pepper to taste.

© Thierry Rautureau 2018, The Chef In The Hat!!!™

Rover's Pop-Up XI Summer 2018

It is time for another evening of fine dining with Chef Thierry Rautureau, his wife Kathy, & the Luc team. Join us on Monday, August 27th at 6:30PM for our Rover's Winter Pop Up complete with; Amuse bouche, multi-course dinner and wine pairing to match. Come enjoy the entertainment of our favorite host, Chef Thierry Rautureau and the amazing flavors that he has created. Find the full menu below. These dinners do sell out quickly, so do not delay in securing your reservations. 

If you are interested in joining us, send Luc's manager Lucas an email (Lucas@luc-seattle.com.). Your reservations are not confirmed until someone from our staff contacts you.

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