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 Fall Pop Up VIII

We had another very fun and successful Rover's Pop Up dinner at Luc Nov. 13th. Even with all of the wind and stormy weather, our lights stayed on, and Chef Thierry and the rest of the Luc staff were able to put on an evening of delicious flavors with incredible wine pairings provided by Luc's manager, Jason.

These dinners sell out very quickly, 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.  

Full Menu

Besserat de Bellefon Brut, Champagne


Tartar Of Beef, Quail Egg, Caper, Dijon Horseradish

Mackerel Salad, Potato, Gribiche Sauce

Confit Carrot, Green Grape Gelee, Shaved Parmesan



Besserat de Bellefon Brut, Champagne

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

Château de Sancerre Blanc, 2016, Loire

Dungeness Crab, Endive, Pomegranate, Fried Walnut, Tarragon Dressing

Domaine Mosny Chenin Blanc, Les Graviers, 2014, Loire

Seared Scallop, Lemon Grass, Ginger, Urchin, Finger Lime

Château de la Crée, Gravieres Premier Cru, Santenay, 2013, Burgundy

Baked Black Cod, Green Lentils, Swiss Chard, Cranberry Beurre Blanc

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

Foie Gras, Caramelized Quince, Thyme Brioche, Sauce Acidulée

Hecht & Bannier Bandol Rouge, 2011, Provence

Elk Medallion, Pumpkin Pappardelle, Chanterelle, Huckleberry Vinegar Sauce



Domaine des Bernardines, Muscat Beaumes de Venise, Clear Creek Mirabelle Brandy

Roasted Pear

Honey Apple Sorbet

Chou Croquant



Chocolate Truffle

Orange Blossom Madeleine


Join Chef Thierry Rautureau, his wife Kathy, & the Luc team on Monday, November 13th at 6:30PM for an incredible evening of fine dining, Amuse bouche, followed by multi-course dinner and a wine paring to match. Along with the delightful and always entertaining company of our own, Chef in the Hat. 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.

The Details

Date: Monday, 11/13/17

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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