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.


Throwback Rover’s Pop-Up Dinner

We are hosting a Throwback Rover’s Pop-Up Dinner on Monday, December 7th! 

I’ll be in the kitchen with Chef David and Kathy will transform Luc into a Rover’s-esque dining room for one night only. Space is limited.

Looking forward to seeing you there! 


P.S. If you're interested in attending one of these events in the future, please sign up for this special email list. You'll only receive emails about Rover's Pop Up events. 



Monday, December 7, 2015


Chapuy Tradition Brut, Champagne


Stuffed Pomme Soufflé, Cured Salmon, Crème Fraiche, Chive

Beet Napoleon, Fromage Blanc, Olive Oil & Cherry Vinegar Caviar, Walnut Cracker

Roasted Chestnut Soup, Foie Gras Mousse, Argan Oil

Deviled Quail Egg, Truffle




Schramsberg Sparkling 2007 Brut in Magnum, Napa Valley

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar


Chateau Reynon, Sauvignon Blanc 2011, Bordeaux

Geoduck Ceviche, Oyster and Caviar Sabayon, Dungeness Crab Avocado, Grapefruit


Weinbach Tokay Pinot Gris, Clos des Capucins 2002, Alsace

Celery Root-Sea Urchin Soup, Truffle


Chateau Puligny Montrachet 2012, Puligny Montrachet

Salmon Tournedos, Caramelized Parsnips, Chanterelle, Lobster Sauce


Gouges, Nuits St Georges, Les Chenes Carteaux 2003, Burgundy

Deconstructed Quail Cassoulet, Tarbais Beans, Quail Sausage, Leg Confit, Seared Foie Gras


Leonetti, Merlot 2002, Walla Walla

Venison Medallion, Salsify Risotto, Carrot, Spinach, Black Peppercorn Sauce




Chateau d’Orignac, Pineau des Charentes

Chocolate Hazelnut Coconut Terrine

Quince Upside Down Cake

Pomegranate, Pineapple Mango Soup, Passion Fruit Sorbet




Blood Orange Pâte de Fruit

Peanut Butter S’mores Candy Bar


The Details 

Date: Monday, 12/7/15

Time:  6:30pm

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

Price: $300/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:

You may cancel your reservation by 12/1/15 for a full refund. Due to the limited number of spaces for this dinner, refunds will not be available after 12/1/15.