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 WINTER POP UP XIII 

ROVER’S WINTER POP UP 

XIII 

Dinner Hosted On: Monday, February 25th, 2019 

Reservations are now available. See Details Below.

 

Amuses-Bouche 

 

Pascal Ponson, 1er Cru Champagne 

Roasted Leek Soup, Crispy Chili Sauce, Pomme Soufflé 

Celery Root Mousseline, Celery Broth, Périgord Truffles 

Foie Gras Torchon, Apple Gelée, Thyme Brioche 

 

Dinner 

 

Wafflart-Atoniolli, 1er Cru Champagne 

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar 

 

Château de la Ragotiére, Muscadet Sèvre et Maine, 2014, Loire Valley 

Cured Steelhead, Fennel, Radish, Caper, Olive, Olive oil, Tobiko 

 

Aurélien Verdet, Hautes Cotes de Nuits, 2012, Burgundy 

Frog’s Leg, Cuttlefish Ink Risotto, Ossau-Iraty Cheese, Garlic, Chervil 

 

Domaine Drouhin, Chardonnay ‘Arthur’, 2014, Willamette Valley, Oregon 

Scallop, Foie Gras, Chestnut Purée, Poultry Nage 

 

Chateau de Marsannay, Gevrey Chambertin, 2014, Burgundy 

Roasted Quail, Cassis Glaze, Braised Cabbage, Duck Offal, Mustard Dressing 

 

Chateau Clairvoy, Bordeaux Rouge, 2008, Bordeaux 

Venison Medallion, Farce Quenelle, Root Vegetable Gratin, Wok Brussels Sprout, Port Sauce 

 

Dessert 

 

Château d’Orignac, Pineau des Charentes/ Meneres, LBV Ruby Port/ Sempe, 15yr Armagnac 

Kumquat Panna Cotta, Vanilla Tuile 

Chocolate Soufflé, Blood Orange Crème Anglaise 

Almond Cake, Olive Oil, Pear, Almond Glaze 

 

Mignardises 

 

Orange Madeleine 

Chocolate Truffle 

  

 Thierry Rautureau, The Chef In The Hat       

Andrew Yanak, Chef de Cuisine

Lucas Grobe, Manager 

            

 

The Details 

Date: Monday, 02/25/19 

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.  

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