Chef In The Hat: Luc

Friday Fry Day: Chef Thierry Rautureau Makes Pommes Souffle

Eater.com Friday FryDay Demo w/ Chef Thierry Rautureau, The Chef In The Hat!

Friday, April 29, 2011, by Allecia Vermillion via Eater.com

When Chef in the Hat Thierry Rautureau opened Luc last year, pretty much everyone who dined at the bistro poured forth from the building raving about the souffle potato crisps (or pommes souffle if you want to get French about it). The process of creating these puffed little bites is an involved one. While Rautureau recalls producing giant batches in his earlier days at Chicago’s La Fontaine, the intensive labor required means only a handful of US restaurants, most famously Arnaud’s in New Orleans and Daniel Boulud’s DB Bistro Moderne in New York, offer these on the menu.

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Posted on April 29th, 2011

LUC’s 1st Anniversary

LUC's 1st Anniversary 5/6/11

Join the LUC Crew for a glass of sparkling and cake as they celebrate LUC’s 1st Anniversary!

Friday, May 6, 2011

9:30pm to 11:00pm

$5 paid at the door*

Reservations: Please RSVP to Tyler Richardson at [email protected].

Please include your name, number of guests in your party and your phone number.

You will receive a confirmation of your reservation.

Space is limited so email to make your reservation soon!

Thank you very much for your continued support and we look forward to toasting many years to come.

Cheers!
Thierry & Kathy Rautureau

*Proceeds will be donated to the American Red Cross Japan Relief

Posted on April 29th, 2011