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According to Nathan Hambley - 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. We do not serve classical French food. Instead we use traditional French techniques to tease out the flavors of the region?s best 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. For more information contact And The Chef in the Hat at: nhambley@frause.com You can fax And The Chef in the Hat at (206)325.1092.