Skip to main content

Chef Daniel Boulud unveils the new Café Boulud at Four Seasons Hotel Toronto

From a media release:

The new Café Boulud is now open
a modern brasserie with a soulful French menu
Chef Daniel Boulud unveils the new restaurant
at Four Seasons Hotel Toronto

TORONTO, ON (Sept 17, 2015) — Four Seasons Hotel has opened the doors to the new Café Boulud, located in the flagship Toronto location at 60 Yorkville Ave. In the heart of Yorkville, the new restaurant features a stylish redesign imagined by award-winning designer Martin Brudnizki and a French menu created in collaboration by Chef Daniel Boulud and Chef de Cuisine Sylvain Assié.

The heart of the menu is traditionally French, offering dishes that both Chef Boulud and Chef Assié grew up with in the countryside of France, such as Quenelle de Brochet ($29), enveloped northern pike with cognac Nova Scotia lobster sauce, and Boudin Blanc ($24), white sausage, caramelized onions, apple, and mashed potatoes, and a Blanquette au Vert ($29).

Rotisserie is a star of the menu, with chicken, lamb, lobster, potatoes and even pineapple, cooking over the open flames of a top-of-the-line Rotisol, made in the largest and oldest rotisserie factory in France. (Poulet à la Broche rotisserie pictured above)

Seafood, including a Plateau De Fruits De Mer ($65) featuring oysters, shrimp, clams, mussels and tuna tartare, is sourced from the country’s two coasts whenever possible and will rotate on the menu according to the season. The restaurant continues its emphasis on charcuterie, a program led by master Charcutier Gilles Verot, and introduces a selection of housemade terrines and pâtés.

Famous favourites, such as the Frenchie Burger ($24) and Beignets de Calamar ($18), beer battered calamari, pickled hot pepper, anchor the menu. The wide range of cocktails include the likes of Aviation ($15), gin, lemon, crème Yvette, maraschino, and Led Zeppelin ($15), tequila, amaro nonino, aperol, lime. Desserts, such as the show-stopping Soufflé Grand Marnier ($14) made from orange crème anglaise and the equally indulgent Coulant Au Chocolat ($14), offer guests the opportunity to truly treat themselves.

“This 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. “There’s a delicately spicy, aromatic Bouillion Pho from Vietnam and the Sea Bass Catalane made with romesco sauce that is a nod to Spain. This is the food that I like to eat, and I hope that Sylvain and I have created a menu that people want to come back to enjoy again and again.”

Transforming the interior, Martin Brudnizki Design Studio gave the French brasserie a classic, midcentury look with a contemporary twist. Interior architect Brudnizki, known for bringing a lived-in luxury to his projects, introduced a warm palette and comfortable, luxe furnishings to evoke a certain playfulness as well as elegance to the space, ideally suited to the sophistication of Four Seasons Hotel Toronto.

Ribbed banquets upholstered in jaguar green and tan leather with tweed detailing and 1950s-shaped chairs in an opulent oxblood ruched leather invite guests to stay, relax and have a great conversation. The walls are decorated in blue herringbone Hermès wallpaper and finished in walnut work, while further accents of colour can be found in corner tables, made from an emerald green lava stone. Refreshingly bright and airy in the daytime, in the evening the restaurant is gently illuminated with a line of 14 bespoke double pendant lights that run through the center of the room, taking inspiration from mid-century design maestro, Angelo Lelli - the brass adding an understated glamour.

A focal point of the room is the intimate dining counter, constructed in wood panels painted in a high gloss lacquer and topped with Calacatta marble featuring a bronze and glass gantry, and eight oxblood leather bar stools.

“There is something strong yet simple about mid-century design that creates harmony in an interior and we wanted to build on this balance with Café Boulud,” said interior architect Martin Brudnizki. “The end result is an abstraction of mid-century design principles, as each element evokes the period, but takes on a contemporary element, to ensure the interior exudes an elevated sense of intrigue and quality.”

The new Café Boulud is open daily for breakfast, lunch, dinner and Sunday brunch, from 7 a.m. to 10:30 p.m. Reservations can be made at or by calling 416.963.6000.

Twitter: @CafeBouludTO
Instagram: CafeBouludTO
Facebook: CafeBouludTO
Hashtag: #thenewboulud

About Café Boulud and d|bar:
Located at the flagship Four Seasons Hotel Toronto, Café Boulud, by Chef Daniel Boulud, serves a soulful menu deeply rooted in French tradition. The playfully retro-modern restaurant designed by Martin Brudnizki, located in the iconic Yorkville neighbourhood and steps from the Mink Mile shopping district is suspended above the street level and includes a dining counter and private dining room for up to eight guests. The restaurant serves breakfast, lunch, dinner and Sunday brunch. Right below the café is d|bar, the lively lounge serving an array of lunchtime favourites, bar-friendly fare, and a large variety of uniquely mixed cocktails with a dj playing in the late evening.


Popular posts from this blog

Esmeralda Enrique Spanish Dance Company Spring 2013 Toronto Performances

From a media release:

The new season brings
Esmeralda Enrique Spanish Dance Company
to new heights and new audiences

March 20-24, 2013 - A Night in Madrid
April 25-28, 2013 - Annual Toronto Season - World Premiere of Portales

TORONTO : Following on the heels of Esmeralda Enrique Spanish Dance Company's (EESDC) 30th anniversary year where its production Aguas/Waters was named one of the top five dance shows of 2012 by NOW Magazine, the early months of 2013 are full of excitement and possibility for Esmeralda and the company, which brings the finest flamenco and Spanish Classical Dance to Toronto stages.

March 20-24, 2013 - A Night in Madrid
Company dancers Esmeralda Enrique and Paloma Cortés perform Spanish Classical dance with the celebrated Tafelmusik Baroque Orchestra and Chamber Choir for A Night in Madrid featuring the Iberian flavoured music of composer Luigi Boccherini who made his home in Spain. His work is infused with the sounds of Spanish and gypsy folk music.

March 20-24 …

Film News - imagineNATIVE Embargo Collective at the Berlin Film Fest

Hot Off the Presses:
(and gosh, doesn't that expression sound quaint these days?)

to have its European Premiere at the Berlin International Film Festival 2010
(Internationale Filmfestspiele Berlin 11.-21.02.10)

(Toronto, February 3rd, 2010) The imagineNATIVE Film + Media Arts Festival is pleased to announce the official selection of the festival’s Embargo Collective programme for the Forum Expanded section of this year’s Berlin International Film Festival. This programme of works was commissioned by the imagineNATIVE festival for its 10th anniversary and will have its European premiere Monday, February 15th, 8.30pm at Cinema Arsenal 2 and a repeat screening Wednesday, February 17th, 4pm at CinemaxX 6.

Curated by imagineNATIVE’s Artistic Director Danis Goulet, the Embargo Collective is an international group of seven Indigenous artists at the forefront of the changing global landscape of Indigenous cinema. Inspired by Lars von Trier’s The Five Obstructi…

Guitar Rock | Happy Freuds - Echo Of Sounds Independent: May 31, 2019

Guitar Rock
Happy Freuds - Echo Of Sounds
Independent: May 31, 2019
Stream/Buy on Bandcamp
Stream it on Spotify

With tight musicians and intriguing lyrics, Happy Freuds delivers high energy guitar rock with stylistic flair on Echo Of Sounds, their debut release. Produced with a minimum of overdubs or fixes, the album consists of a mix of original material, rearrangements of works from others and selected, less known, classic rock.

A kinetic rhythm section is the bones of the music, offering interesting patterns that augment sometimes unexpected harmonic changes. It's brainy rock, in other words, meant for music lovers who can appreciate the quality. Teo's vocals are raspy and expressive, growly when necessary - perfect for the musical mode. Teo also covers lead guitar, adapt at ear worm leads, with a tone that can be clean or dirty as required

Their sound ranges from straight up hard rock in tracks like The Mountain to the pop-flavoured acoustic Background Noise and folky To …