The Chef in the Hat

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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.

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Filtering by Tag: caviar

Recipe: Oysters with Leeks and Caviar Sabayon

Perfect and simple warm appetizer to impress all of your friends at your next holiday party. Chef Thierry suggests using kusshi or kumamoto oysters for this recipe, but any small-ish oyster will do. The rock salt will keep the oysters steady while they’re in the oven, and you can use the same salt to serve your finished dish. Serve with a nice bottle of champagne, mais bien sûr.

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