L'Oursin
6-Course Nouveau Bistro Dinner Series
Prepare to fall in love with this intimate French bistro that has become a mainstay of the Central District. It is the creation of co-owners (and Brooklyn émigrés) Chef JJ Proville, who spent formative years learning his craft in France’s Haute Savoie, and Beverage Director/Co-Owner Zac Overman, who has developed an exceptional, all-natural wine list and inventive cocktails. The décor is just as you would expect—wood wainscoting, brass chairs, plenty of mirrors, and the requisite zinc bar—but the surprising menu features classic French dishes customized with Northwest players like Dungeness crab, lingcod, and other fruits de mer. (Makes sense for a restaurant whose name means “sea urchin.”) Meat lovers can rejoice, however, in dishes like brisket bourguignon and canard confit. SeattleMet named L’Oursin to its September 2019 list of “Seattle’s 100 Best Restaurants,” calling it “one of Central District’s most urbane hangouts,” while the Seattle Times dubs its cuisine “impeccable.” We will be taking over the restaurant for this event and will hear about the pitfalls and the pleasures of creating a bona fide bistro in an American city.
About the Hosts:
Zac Overman
Co-Owner
Zac Overman met business partner JJ Proville met in New York City in 2007 while tending the bar at Brooklyn's Fort Defiance restaurant (and while JJ was cutting his teeth at the legendary Gramercy Tavern). After a fateful trip to the Pacific Northwest, Zac and JJ moved to Seattle, deepening their understanding of Northwest cuisine and cocktail culture at Sitka & Spruce, Rob Roy, Il Corvo and Art of the Table, before opening L'Oursin in 2017.
Holly Morgan
Sous Chef
A Washington native, Chef Morgan is a 13 year veteran of the Seattle culinary scene, having cut her teeth in the kitchens of Marjorie and Single Shot before joining the team at L'Oursin as Sous Chef in 2018. She's proud to be a part of Seattle's tight-knit food community and create experiences that transcend “just a meal”.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Arctic Char Tartare
with salmon eggs and toasts
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Albacore Tuna Crudo
with tonnato, olives, and herbes de provence
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Kale César
with bay shrimp, parmesan, and garlic croutons
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Grilled Sturgeon
with polenta, charred raab, and bagna cauda
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Duck Leg Confit
with cassoulet beans, chistorra, and braised pork shoulder
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Mousse au Chocolat
with candied hazelnuts
L'Oursin
1315 E Jefferson St
Seattle, WA 98122
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- The chef will be unable to accommodate vegetarians at this event. For other allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 72 hours before the event.
