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.



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!



Monday, November 19, 2018


Charles Ellner, Brut Carte Blanche, Champagne

Pumpkin Bisque, Urchin, Truffle

Pomme Soufflé, Tomme de Savoie Fondue, Black Peppercorn

Iberico Pork Cheek Paupiette, Curry Mustard


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


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


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