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.

LoulayLuc

ROVER'S SPRING POP UP XIV

ROVER’S SPRING POP UP 

XIV

Dinner Hosted On: Monday, May 27th, 2019 

ROVER’S SPRING POP UP

Amuses-Bouche

Delamotte, Brut Champagne

Geoduck Ceviche, Mango, Spring Onion, Citrus

Nettle Soup, Fennel Salad

Puff Tsampa, Air Dried Beef Bavette, Chive

Dinner

Pascal Ponson, 1er Cru Champagne

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar

Kracher, Pinot Gris, Burgenland, 2016

Dungeness Crab Roll, Avocados, Cucumber, Tobiko Gribiche

Trimbach, Pinot Blanc, Alsace, 2017

Spot Prawns, Spring Peas, Morels, Duck Prosciutto, Nage

Domaine Jean Vullien, Mondeuse, Vin de Savoie, 2016

Cabbage Papillote, Washington Halibut, Pork Belly, Black Lentil Purée, Beurre Rouge

Château de Coulaine, Cabernet Franc, Chinon, 2016

Veal Breast Roulade, Mushroom Duxelle, Asparagus, Madeira Sauce

Zede de Labegorce, Margaux, 2015

Beef Zabuton, Foie Gras, Artichoke, Pine-Nuts, Green Peppercorn Sauce

Dessert

Sauternes, Château Grillon, 2015

Tilted Rhubarb Panna Cotta, Vanilla Tuile, Bittersweet Chocolate Bit

Dark Chocolate Mousse, Italian Meringue, Macerated Huckleberry

Très Léché Crème Caramel, Lady Finger, Cara Cara Orange

Mignardises

Orange Madeleine

Chocolate Truffle

Thierry Rautureau, The Chef In The Hat       

Andrew Yanak, Chef de Cuisine

Lucas Grobe, Manager 

      

The Details 

Date: Monday, 05/27/19 

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: lucas@luc-seattle.com.  

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: lucas@luc-seattle.com.  

Hear more about these types of events, join our exclusive email list.  

ROVER'S AUTUMN POP UP XII

Every season The Chef in the Hat hosts a Rover’s Pop Up dinner at Luc in Madison Valley, Seattle. This seasonal dinner was hosted on November 19th, 2018 and focused on the flavorful bounty of Autumn. The full menu with wine pairings can be viewed here. Each Rover’s Pop Up dinner begins with a day of exciting and intricate preparation by Executive Chef Thierry Rautureau, Chef De Cuisine Andrew Yank and the culinary team. Pictured below are the nights featured dishes and a behind the scenes look at the Rover’s preparation. We hope you enjoy and look forward to welcoming you at our next Rover’s Pop Up. To receive notifications of the dinner schedules in the future please subscribe here. Bon Appetit!

ROVER’S FALL POP UP

XII

Monday, November 19, 2018

Amuse-Bouche

Charles Ellner, Brut Carte Blanche, Champagne

Pumpkin Bisque, Urchin, Truffle

Pomme Soufflé, Tomme de Savoie Fondue, Black Peppercorn

Iberico Pork Cheek Paupiette, Curry Mustard

Dinner

Charles Ellner, Brut Carte Blanche, Champagne

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

Domaine La Croix-Canat ‘La Chantepleure’, Pouilly Fume, 2015

Watercress, Spaghetti Squash, Toasted Walnut, Pickled Cranberry,

Apple Cider-Honey Vinaigrette, Fennel Pollen

Bret Brothers La Soufrandiere, Macon-Vinzelles, Burgundy 2016

Brined & Smoked Turkey Consommé, Turkey farce, Celery, Apple, Parsnip

Domaine Rolet Père et Fils, Vieilles Vignes Poulsard (Arbois), 2011

Seared Scallop, Braised Beef Tongue, Brown Butter Shallot,

Pickled Cabbage, Merlot Foam, Shrimp Glaze

Château de Cosse, Sauternes, 2014

Foie Gras, Caramelized Quince, Brioche, Pomegranate, Calvados Sauce

Château la Vieille Cure, La Sacristie, Fronsac, 2012

Venison Medallion, Crispy Sweetbread, Chanterelle,

Celery Root Purée, Huckleberry Sauce

Desserts

Schramsberg, Cremant Demi-Sec, Napa, 2014

Poached Pear and Pinot Noir Sorbet, White Chocolate Rolls

Mascarpone Bavarois, Hazelnut, Praline Crumble, Huckleberry Coulis

Financier, Passion Fruit Curd, Meringue, Passion Fruit Sauce

Mignardises

Chocolate Truffle

Orange Blossom Madeleine

Thierry Rautureau Manager Chef De Cuisine

The Chef In The Hat Lucas Grobe Andrew Yanak

Behind The Line Preparation Photos

Rover's Pop Up XI

Rover's Pop Up Dinner X

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Rover's Pop Up Dinner IX

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Rover's Pop Up Dinner VIII

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Rover's Pop Up Dinner VII

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Rover's Pop Up Dinner VI

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Rover's Pop Up Dinner V

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Rover's Pop Up Dinner IV

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Rover's Pop Up Dinner III

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Rover's Pop Up Dinner II

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Rover's Pop Up Dinner I

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