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Chef de cuisine Sylvain Assié and Lyonnaise chef Daniel Boulud.
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The dishes, like this poulet à la broche, are inspired by Boulud’s traditional family meals in Lyon.
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A colourful charcuterie platter to share; or, perhaps not.
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The Martin Brudnizki–designed space features a retro-modern dining bar and spacious lounge.
Café Boulud Toronto
Fine French cuisine.
Cuisine speaks the language of love at Café Boulud in Toronto, the newly transformed brasserie in Yorkville’s Four Seasons Hotel. The unpretentious, Martin Brudnizki–designed space is retro-modern, with a seasonal menu of Lyonnaise chef Daniel Boulud’s classic dishes as well as French fare that is difficult to find in Canada: think quenelles de brochet (enveloped Ontario pike in a lobster cognac sauce) and pulled rabbit charcuterie, done in the traditional French style by Parisian charcutier de tradition Gilles Vérot. Explains chef de cuisine Sylvain Assié, who grew up near Montpellier: “We are focused on our French roots, highlighting the soulful, warm, and lively spirit that is true to French culinary culture.”
