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.


Rover's Spring Pop Up 2017

Bonjour Gourmands!

We are pleased to announce the next Rover's Pop Up at Luc on Monday, April 24th at 6:30pm. 

If you are interested in joining us send Luc's manager Jason an email ( to reserve your space. Your reservations is not confirmed until someone from our staff contacts you.

If you would like to be the first to know about events such as these in the future, please sign up for our VIP newsletter.  

Le Menu & Wines

Taittinger Brut, Champagne


Cod Brandade Stuffed Pomme Soufflé, Pickled Daikon

Gruyère Gougère

Carpaccio Roulade, Foie Gras Mousse


Taittinger Brut, Champagne

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

Domaine LaRoche ‘’Vieille Voye’’ Chablis, 2014, Burgundy

Crudo Trio: Spot Prawn, Singing Scallop, Geoduck,

Cucumber, Radish, Citrus, Sorrel

Domaine Vincent Carême ‘’Le Clos’’ Vouvray, 2010, Loire

Chilled Nettle Soup, Pickled Spring Leek, Brisket Rye Sandwich,

House Sauerkraut

Chateau de Meursault ‘’Clos du Château’’  2014, Burgundy

Brown Butter Halibut, Artichoke, Pine Nut, Tarragon, Sherry, Manila Clam

Chateau des Jacques ‘’Clos du Grand Carquelin’’ Moulin-a-Vent, 2012, Beaujolais

Braised Rabbit, Fois Gras, Fava Bean, Carrot, English Pea, Perigord Truffle

Famille Perrin, Coudoulet de Beaucastel, 2014, Rhône

Veal Medallion, Asparagus, Morel, Bacon Sabayon, Pommes Dauphine,

Toasted Tsampa


Muscat, Domaine des Bernardins, Beaumes de Venise, Rhône

Fresh Cheese Curd, Rhubarb, Strawberry, Orange

Chocolate-Cassis Financier

Corazon Añejo, Lime, Cinnamon, Espelette

Finger Lime Pie, Kumquat Marmalade


Chocolate Truffle

Orange Blossom Madeleine

The Details

Date: Monday, 4/24/17

Time:  6:30pm

Champagne upon arrival, followed by a 7-course menu with wine pairing

Price: $350/person

(includes tasting menu, wine pairing, tax and service)

Pre-payment is required to save your seat.

No substitutions, please.


How to reserve:

Email your name, number of guests in your party and phone number to:

We will call you to confirm your reservation and collect your credit card information. Pre-payment is required to reserve a table.

Cancellation Policy:

Due to the limited number of spaces for this dinner, refunds are not available. If you're unable to attend, please contact

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