The New Café Boulud

The stylish Four Season’s Hotel at 60 Yorkville Avenue in Toronto has re-opened its doors to a newly re-designed Café Boulud. Imagined by the award-winning designer Martin Brudnizki and a French menu created in collaboration by Chef Daniel Boulud and Chef de Cuisine Sylvain Assié, have created a restaurant that transports you into a modern brasseries in Lyon as soon as you walk up the stairs and into Café Boulud. This restaurant has been expertly designed to create intimate pockets and corners everywhere you turn to have guests enjoy their dining experience in their own private section of the room. From the vibrant and well lit bar, to the intimate back corner of the room which gives you the ambiance of private dining, there is the perfect table waiting for you to help customize your dining experience.
UntitledUntitled  Creating a dynamic menu filled with traditional French Rotisseries that features chicken, lamb, lobster, potatoes and even pineapple cooked to perfection on an open flames on the Rotisol. The menu also hosts a variety of seafood dishes which will rotate seasonal catches that are sources from both coasts of the country. And always, as a favourite of many, their charcuterie will return under the direction of aster Charcutier Gilles Verot who has also introduced a selection of housemade terrines and pâtés. UntitledUntitledUntitledThis menu is without a doubt very French in its DNA. But we are also in Canada, and we celebrate its ingredients in our dishes. I’m French, but I’m not the most traditional French chef. I have traveled, and worked with many great international chefs, and so that influence has naturally worked its way into my food,” said Chef Daniel Boulud.  UntitledUntitledUntitledUntitledLocated in the flagship Four Season’s Hotel in Toronto, Café Boulud upholds that certain level of standards and excellence they are known for around the world serving breakfast, lunch, dinner and Sunday brunch at their Yorkville location. Reservations can be made at or by calling 416.963.6000. Untitled

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