Seattle Chef Thierry Rautureau, of Rover's and Luc (also known as the "Chef in the Hat"), talks about competing on Bravo's hit, "Top Chef Masters," and cooks two recipes like the ones that impressed the judges on the show.
Recipes:
Brussels Sprout Slaw
1 lb Brussels Sprouts
2 Tablespoons Dijon mustard
2 Tablespoons rice wine vinegar
1 egg yolk
3 Tablespoons Moroccan extra virgin olive oil
3 Tablespoons Canola oil
1 Teaspoon harissa
Shred raw Brussels Sprouts on mandolin or with knife to width of 1/8 inch
For dressing, incorporate egg yolk, mustard and vinegar—mix well
Mix oils and slowly add to vinegar mixture while whisking
Add Harissa and season to taste
Seared Wagyu Beef Cubes with Harissa Aoli
1-2 lb Wagyu sirloin
Moroccan extra virgin olive oil
Chef in the Hat salt spice rub
Cut beef to 1” squares
Coat cubes lightly with olive oil and season with spice rub
Sear with a medium hot pan or griddle on all sides
Served on top of Brussels sprouts slaw with Harissa aoli
Harissa Aoli
One egg yolk
1 Tablespoon Dijon mustard
Juice from half a lemon
¼ Cup extra virgin olive oil
2 Teaspooons Harissa
1 Small boiled potato, cold, peeled and riced
½ Teaspoon chopped garlic
Salt and pepper to taste
Incorporate egg, mustard and lemon juice; slowly add olive oil while whisking
Stir in riced potato until smooth
Add garlic, harissa and season to taste
Spoon or pipe onto top of hot beef cubes
About Luc
Luc is a French-American café and bar named after the father of Seattle Chef Thierry Rautureau, The Chef in the Hat. Located at the intersection of Madison Street and 28th Ave. in the heart of Seattle’s Madison Valley, Luc is a neighborhood spot with heartwarming food, cocktails and a well-selected wine list. Luc is open everyday for dinner at 5:00 and the restaurant will begin serving brunch in June on Saturdays and Sundays. Also in the future, look for select Luc menu items to go. www.luc-seattle.com.
