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.


The Spot Prawn Festival is happening this weekend! (May 17th)

The Spot Prawn Festival is happening the weekend of May 17, 2015, and to get everyone in the spirit, we are sharing with you a wonderful recipe from Chef Thierry's cookbook, 'Rover's', written with Cynthia Nims.

 If you just can't get enough of Spot Prawns and are looking for something fabulous to do this weekend, there is Spot Prawn Festival Info HERE.

Spot Prawns - with Cepes and Pedro Ximenez Noble Sour

Makes 4 Servings / Pedro Ximenez is a grape used in Spain to make sweet wine, from which this "noble sour" is made. It is very lightly sour, hinting at vinegar, but so low in acidity that the deep brown liquid is commonly served as an after-dinner digestif. Look for Pedro Ximenez noble sour in specialty food shops, such as ChefShop. If you're unable to find it, you can combine 6 tablespoons of balsamic vinegar with a pinch of sugar and boil gently until reduced to about 1/4 cup. **If your spot prawns have their own roe attached, see the link for tips on drying it to use as a garnish. Foodie TIP ;)

  • 1 tablespoon olive oil
  • 1 tablespoon plus 1 teaspoon finely minced shallots
  • 1/4 cup Pedro Ximenez noble sour
  • 2 tablespoons plus 1 teaspoon walnut oil
  • 1 teaspoon sherry vinegar
  • 1/2 pound cepe mushrooms, cleaned
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon minced garlic
  • Sea salt and freshly ground white pepper
  • 2 teaspoons minced fresh chives
  • 3/4 pound spot prawns, peeled


  • Red Bell Pepper Coulis
  • Fleur de sel

Heat a small skillet over medium heat, then add the olive oil. Add 1 tablespoon of the shallots and cook until just tender, about 30 seconds. Add the Pedro Ximenez, 1 tablespoon of the walnut oil, and the sherry vinegar. Cook until slightly reduced, 2 to 3 minutes. Remove from the heat and set aside.

Preheat the oven to 200 F.

Trim the mushrooms if needed. Cut the caps from the stems. Halve the stems lengthwise (or quarter if quite large) and cut the caps and stems into 1/4-inch-thick slices.

Heat a large skillet over medium-high heat, then add the butter ad 1 tablespoon of the walnut oil and hea until the butter is melted and foamy white. Add the mushrooms and saute until beginning to soften, 1 to 2 minutes. (It's important that the mushrooms not be crowded in the skillet or they will give off lots of liquid and become soggy; cook in 2 batches or in 2 separate skillets if necessary.) Add the remaining 1 teaspoon of shallots, the thyme, and garlic and season to taste with salt and pepper. Cook, stirring often, until the mushrooms are fully tender, 2 to 3 minutes longer. Transfer the mushrooms to a plate and sprinkle the chives over; keep warm in oven.

Toss the shrimp with the remaining 1 teaspoon of the walnut oil and season with salt and pepper. Heat the clean, large skillet over high heat, add the shrimp and cook, turning once, just until lightly browned on the outside but still tender and partly translucent in the center, about 1 minute total.

To serve, arrange the cepes in a flat 3-inch circle in the center of warm plates and arrange the shrimp on top in a spiral pattern. Drizzle the Pedro Ximenez sauce over the shrimp, add dots of red bell pepper coulis around the shrimp and mushrooms, and top the shrimp with tiny pinches of fleur de sel.

Bon Appetit!