Thierry Rautureau
@chefinthehat
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Thierry Rautureau is a James Beard award winning chef. He is the Proprietor and Executive Chef of Loulay Kitchen and Bar and Luc in Seattle Washington
Seattle, WA
Joined March 2009
https://t.co/tvcCMBiKoY My announcement regarding Loulay Kitchen and Bar downtown Seattle, and Luc Bistro in Madison Valley, Seattle. #Seattle @beardfoundation @seattletimes @EaterSeattle
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Our CEO @AngelaDunleavy visited Hot Stove Society. She talked with longtime FareStart friends Chef Thierry Rautureau @chefinthehat and Pamela Hinkley about our job training programs, how we are feeding our community, and the FareStart Gala! Listen at: https://t.co/KLNKQW5vu9
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Ultra-processed foods are in part driving overeating and weight gain. I talked with Drs. Chris and Xand van Tulleken from the podcast Addicted to Food about how these lab-made foods can cause addiction similar to drug addiction. Read more @dailymaverick
https://t.co/K87JjGBScr
dailymaverick.co.za
The problem of hunger and malnutrition underpinned by poverty in South Africa remains critical, and is inseparable from the overconsumption of ultra-processed food.
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We can’t rest until Bristol Bay, America’s most iconic salmon fishery, gets the protection it deserves. Read Tom’s article in @seattletimes here: https://t.co/org7D2OCqY
#stoppebblemine #vetopebblemine #savebristolbay #bristolbay
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Check out "From Turkey to Teriyaki: An Immigrant Chef's Thanksgiving Table" https://t.co/4m5vKyjii3
@Eventbrite
eventbrite.com
Join KCTS 9 for From Turkey to Teriyaki: An Immigrant Chef's Thanksgiving Table. Please note that this event will take place virtually.
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Volunteers needed! Our friends at the Food Bank Farm need volunteers for their harvest over the next several weeks. Spots are available on Sundays to harvest cabbage, beets, and collard greens to be donated directly to Food Lifeline! Sign-up below! https://t.co/oEqP02iVeq
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Don't miss this beautiful tribute by @alleciav to Seattle icon @chefinthehat
https://t.co/MGHX1tcGes
seattlemet.com
The Chef in the Hat closed his Madison Park bistro, Luc, and will not reopen Loulay, downtown.
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@chefinthehat @beardfoundation @seattletimes @EaterSeattle Thank you, Chef, for all you have done for the Seattle restaurant community and for supporting FareStart’s work throughout your career. You are an inspiration!
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So long to @chefinthehat's Loulay (in the @SheratonSeattle). I'll definitely miss that burger - the one with the foie gras - but mostly I'll miss Thierry's sweet personality. #EndOfAnEra via @ronaldholden
forkingseattlecom.wordpress.com
The French call it jeter l’éponge, throwing in the towel. In this case, it’s Thierry Rautureau who’s calling it quits, so the éponge is likely to be made of foie gras. Even so, it…
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Luc is open for take-out and dine-in! Here are our updated hours. #Seattle Monday Closed Tuesday 4:30 pm - 9:00 pm Wednesday 4:30 pm - 9:00 pm Thursday 4:30 pm - 9:00 pm Friday 4:30 pm - 9:00 pm Saturday 4:30 pm - 9:00 pm Sunday Closed https://t.co/zbWuwvc0IG
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We are down to 30 boxes left, and less than 5 floral arrangements. Please order soon. We want to ensure our customers are taken care of. https://t.co/TxjfzT3EA8 We do have wine, sides and dessert to go as well as the full Al La Carte Menu.
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Good Evening, I will prepare an additional 75 dinner boxes for Mother's Day. Each box serves two. We have 50 Halibut Boxes and 25 Lamb Boxes. Please share with friends and the community this special dinner box. Here is the menu. Order at https://t.co/TxjfzT3EA8
#Seattle
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Our Mother's Day Box is available for pre-order now. Please go to https://t.co/TxjfzT3EA8 to order. Kathy has also put together beautiful flowers to take home to the special Mom in your life. Also, we are re-opening for indoor dining this week. I will post updates. #Seattle
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My dinner box for two this evening and Wild Coho Salmon is on the menu. https://t.co/TxjfzT3EA8
#Seattle What's for dinner!? Le Menu below:
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Thank you so much for helping our team at Luc sell all of our Easter Dinner boxes. These types of community support help us rebuild from the previous year. I'm excited to say I will be opening the patio soon. Stay tuned.
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