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Café Boulud

This fellow Daniel Boulud just might know his way around a kitchen. In a slinky lofted space within Toronto’s Four Seasons Hotel, and aided by a top-shelf service staff, the French mastermind rolls out a roster of smart, composed dishes in four menu categories: classic French; seasonal; vegetable-driven; and exotic world cuisines. A duck egg is barely cooked in its shell, peeled and then quickly fried before being set atop a bed of jambon de Paris and asparagus, which makes for the most astounding soft-cooked egg you’ve ever eaten.

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