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| Loulay sign above kitchen. |
It was my birthday recently and for my Birthday dinner, my friends took me out to eat at
Loulay Kitchen and Bar, Thierry Rautureau's newest restaurant in downtown Seattle. I'm a big fan of Chef Rautureau's other restaurant, Luc in Madison Valley, so I was excited to try out his latest restaurant. Loulay is named for chef Thierry Rautureau's hometown of Saint Hilaire de Loulay in France. The restaurant is located at Sixth and Union on the Sheraton Hotel block.
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| Huge mirror and lights at Loulay. |
The interior of the restaurant is very spacious. There is seating at the chef's counter, similar to Chef Rautureau's other restaurant, Luc. There are high-backed booths and tables in the main dining area on the first level, as well as, a 24-seat bar area. There is a balcony area that gives a perfect bird's-eye-view of the kitchen and main dining area. There is also a mezzanine level that seats about 30 diners and can be used for private parties.
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| View of dining area from balcony at Loulay. |
I loved the energy of the restaurant. All areas were full of diners enjoying their food and wine. I can easily see Loulay becoming one of my favorite Seattle restaurants.
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| Amuse Bouche of Ceviche on toasted baguette. |
Almost as soon as we sat down in our booth, we were greeted by Chef Thierry Rautureau himself! Thierry is well-known to visit with guests at his restaurants. He loves to chat with his patrons and get to know them. I've had the pleasure of talking to Chef Rautureau at Luc, and I was very pleased to see him yet again at Loulay. He mentioned that everything on the menu was delicious, and after looking it over, I agree, it all sounded very good.
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| Appetizers of Beet Salad, Duck Sliders, and Crab Beignets. |
For a started, we were treated to an Amuse Bouche of Ceviche on a toasted baguette. It was the perfect little starter to what would be a most enjoyable dining experience. For our appetizers, we ordered the Beet Salad, Duck Sliders, and the Crab Beignets. All of which were spot-on and delicious.
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| Lamb and Polenta |
For my main course, I chose the Lamb and Polenta. As expected, I was not disappointed. The lamb was tender and the delicious sauce gave the dish so much flavor.
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| Beignets with sour apples, malt ice cream, and caramel. |
For dessert, we ordered the Beignets with sour apples, malt ice cream and caramel. The powdered beignets were reminiscent of the ones I've tried at Cafe du Monde in New Orleans.
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| Chocolate Truffle Cake with a praline bar, lemon cremeux, roasted white chocolate ice milk. |
I also ordered the Chocolate Truffle Cake. It was complete with a praline bar, lemon cremeux and roasted white chocolate ice milk. This dessert was the perfect finish to an amazing night of delicious food.
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| It was a pleasure meeting The Chef in the Hat, Thierry Rautureau. |
Chef Rautureau was nice enough to take a picture with us. He is an amazing Chef and I wish him all the best with Loulay. I will definitely be back for many visits.
