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 firstname.lastname@example.org
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 email@example.com 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