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 Summer Pop Up 2017

-- SOLD OUT --

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Bonjour Gourmands!

We are thrilled to announce our next Rover's Pop Up! Join us on Monday, August 21st for an evening of incredible food and wine with Chef Thierry, Kathy and the team at Luc. 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 Jason an email ( Your reservations is not confirmed until someone from our staff contacts you.

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Le Menu & Wines 

Taittinger Brut, NV, Champagne


Pommes Soufflé filled with Ratatouille

Geoduck, Lemongrass Sake, Watermelon, Micro Wasabi

Smoked Duck, Oven Dried Tomato, Anchovy, Sharp Cheese, Sourdough Crust



Taittinger Brut, NV, Champagne

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar


Marc Kreydenweiss Pinot Blanc, Auxerrois La Fontaine aux Enfants, 2013, Alsace

Zucchini, Squash Blossom, Heirloom Tomato, Basil


Christophe Semaska Lys d'Or Condrieu, 2011, Rhone

Spot Prawn, Crayfish, Tomato Water, Roasted Corn, Salmon Roe,

Tarragon Chili Oil


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

Tea Smoked Tuna Belly, Bell Pepper Coulis, Sea Beans, Rice Pilaf, 

Garlic Chips, Chive

Louis Latour Gevrey-Chambertin, Cote de Nuits, 2010, Burgundy

Pheasant, Haricot Verts, Chanterelles, Foie Gras, Truffle, Pheasant Reduction


Domaine Philippe & Vincent Jaboulet Crozes-Hermitage Nouvelere, 2010, Rhone

Lamb Duo: Lamb Noisette, Yogurt, Olives, Artichoke, Smoked Lamb Neck, Fresh Beans, Waffle Fries, Fennel Salad, Lamb Sauce



Domaine J. Laurens Cremant de Limoux, Languedoc

Peach Melba, Raspberry Coulis, Toasted Almond, Whipped Cream,

Olive Oil Cake, Macerated Blueberries, Basil Pastry Cream

Chocolate-Blackberry Mousse, Pistachio Tuile



Chocolate Truffle

Orange Blossom Madeleine

The Details

Date: Monday, 8/21/17

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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