We are so honored to be named in the list of “America’s 10 Best French Fries” by Food Network Magazine! Chef Thierry’s Soufflé Potato Crisps are one of the most popular things to order at LUC. The process of making these magnificent potato pillows from heaven (or pomme soufflé), is so difficult, Chef Thierry made it a point to fry each batch himself for the first three months.
If you haven’t already, go pick up the July/August edition of the Food Network Magazine to check it out. There are 9 other french fry places in America to check out too!
The Bite of Seattle is coming up and we are gearing up for a very exciting weekend of cooking and eating! Chef Thierry will be your host for the full weekend of cooking demos from local chefs and the exciting COOK-OFF competitions all sponsored by Albert Lee Appliance.
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The colors of red, white, and blue give this summertime dessert a festive 4th of July look, though it could just as well be in honor of Bastille Day, which is celebrated in France on July 14th, since the French flag has the same color scheme. Whidbeys loganberry liqueur is named for Whidbey Island, which is north of Seattle on the Puget Sound. It adds the ideal complement of berry flavor to the filling, though you could use Chambord, cassis, or another berry liqueur in its place.
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This event is currently sold out.
We will be closing down 28th Street in Seattle with a live music performance by Rouge playing French classics and Chef Thierry Rautureau manning the grill.
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We would like to thank everyone who came out to Dinner & Movie: King Georges and Loulay during SIFF 2015! The film was wonderful, the food delicious and the company best of all!
Merci!
For the month of June, Loulay and Luc will be participating with restaurants all over the country in the #86AIDS campaign.
We’ll be serving a special drink and appetizer and with every purchase a contribution is made to the Global Fund to fight AIDS.
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This Wednesday night, May 20th, is a wonderful night to take your special friends out for dinner & a movie, especially since The Chef in the Hat’s restaurant, Loulay, can be a part of it! This year SIFF is making their theater experience even more enticing by collaborating with local restaurants in making one incredible evening out in Seattle. Loulay will be the dinner and night cap, with Chefs Georges Perrier and Nicholas Elmi and director Erika Frankel, after enjoying the film, King Georges, at the AMC Theater.
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Join the team at Luc as they serve you a delicious Vanilla parfait with Bing cherry compote and sable cookie bright and early at Seattle Magazine’s annual brunch run!
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The Spot Prawn Festival is happening this weekend, and to get everyone in the spirit, we are sharing with you a wonderful recipe from Chef Thierry’s cookbook, ‘Rover’s’, written with Cynthia Nims.
If you just can’t get enough of Spot Prawns and are looking for something fabulous to do this weekend, there is Spot Prawn Festival Info HERE.
Spot Prawns – with Cepes and Pedro Ximenez Noble Sour
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The tiny orange eggs (roe) from shrimp can be dried and used as an interesting garnish on dishes such as the Spot Prawns with Cepes and Pedro Ximenez Noble Sour, the brightly colored roe offering a nice bit of crunch as well. The roe is ideally added to a dish just before serving, because cooking at high heat will bring out strong flavors.
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