Our menu
is best described as the cuisine of the Pacific Northwest refined by a
French accent. The Chef in the Hat provides the French accent while the
bounty of the Pacific Northwest provides the raw ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are
local, sustainable, organic, and seasonal. He buys from a variety of
purveyors that include mushroom foragers, Washington State cheese makers,
and area farmers.
