Chona Kasinger

Loulay Kitchen & Bar


At Loulay, Chef Thierry Rautureau reinvents the French food he grew up on, bringing an unexpected twist to familiar classics. There's the beef burger with aioli and bacon-shallot jam, which you can and should add a duck egg or foie gras to, and hot chocolate with toasted brioche and salted butter, based off a recipe passed down from his grandparents. The name of the chic three-level restaurant pays homage to Rautureau's childhood, too, specifically his hometown in France: Saint Hilaire de Loulay.