• Best Chef: Northwest
    James Beard Foundation
  • Restaurant of the Year 2014 (Loulay)
    Seattle Met Magazine
  • Best Classic Restaurant (Rover's)
    Seattle Metropolitan magazine
  • Finalist
    Top Chef Masters
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

My Restaurants

  • Luc
    2800 E Madison St.
    Seattle, WA

Where I Eat

Behind the Scenes

Chef Thierry Rautureau reviews  at
"Serving a quail roulade, tomato salad, chickpea mash, basil/ yuzu sauce @ Palace Ballroom with Chefs Tom Douglas and Mark Fuller"

From My Menu

Chef Tom Douglas reviews Bœuf bourguignon at Luc
$$ | French/Belgian
Madison Valley
1 Review
"Only a Frenchman with a dedicated cook for a mother could leave this dish as simple as it should be. Voila! Chef Thierry has done just that. Perfectly tender beef, regular mushrooms and luscious carrots finished with flat-leaf parsley are all it takes!"
Chef Maria Hines reviews Pommes soufflé crisps at Luc
$$ | French/Belgian
Madison Valley
1 Review
"These puffed frites served with harissa aioli have such an amazing texture. They're addictive."
Chef Jennifer Shea reviews White bean cassoulet at Luc
$$ | French/Belgian
Madison Valley
1 Review
"Thierry Rautureau has created a lovely little neighborhood gem. LUC is cozy and chic—just the kind of place I love. The white bean cassoulet is decadent, comforting, and absolutely delicious with its duck confit, lamb sausage, and frisée salad. Order it with a glass (or two) of Bordeaux and you'll be in cassoulet heaven."