Acclaimed chef and restaurateur Daniel Boulud, pictured here with Executive Chef Thomas Bellec, has chosen the new Four Seasons Hotel Toronto as his partner in the city. Opening with the new hotel in 2012, Café Boulud, as well as a new street level bar, will welcome both locals and visitors to the city in stylish settings anchoring the new landmark property in the hometown of Four Seasons Hotels and Resorts.
Café Boulud will offer a new menu in a more casual format than at the eponymous New York restaurant. “This is cooking that pays homage to my childhood in France, and celebrates the foods I’ve come to love after spending almost three decades in America,” says Boulud.
As with Manhattan’s Café Boulud, the cuisine is inspired by the chef’s four culinary muses, with guests encouraged to mix and match as they please: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, exploring the traditional flavours of international cuisines.
There will also be a series of dishes that sweeps the shores of the Mediterranean, from France’s Cote d’Azur to Spain, Italy, Greece, North Africa and beyond with an emphasis on lighter, olive oil-based cooking. Yet Daniel Boulud’s approach will remain rooted in French culinary tradition and inspired by the rhythm of the seasons, while the chef and his expertly trained team work to adapt their artistry to the finest ingredients they can source, and of course to suit Toronto’s tastes.
“I believe Four Seasons represents the ultimate benchmark of excellence in hospitality, and I could not have a finer partner or setting for creating a restaurant, especially here in Toronto,” explains Boulud. “We share a standard in our approach to taking care of our guests, in the consistent quality of our cuisine and service and in the welcome we offer.”
The outdoor wrap around terrace will be open July 1st, Canada Day. We can hardly wait!
* Photography by George Pimentel at the Four Seasons Private
Residences Toronto Presentation Gallery. All of the food for this event was prepared by Four Seasons Executive Chef Thomas Bellec.