Café Boulud Toronto

The story

Crafted with passion, served with love

French Brasserie Rooted in Craftsmanship

Café Boulud by Chef Daniel Boulud occupies a graceful space inside the Four Seasons Hotel Toronto in Yorkville, serving as a natural gathering place for everything from weekday power lunches to leisurely weekend brunch. The kitchen operates on a philosophy of seasonal evolution — French culinary tradition as the foundation, local Ontario ingredients as the living expression of it.

The Kitchen and the Cellar

Executive Chef William Kresky leads the kitchen, and his five-course tasting menu is the clearest statement of what Café Boulud Toronto stands for. Available Monday through Saturday at dinner, it moves through seasonal creations at CAD 160 per person, with optional wine pairings curated by Head Sommelier Anna Jarosz at CAD 270 per person — a considered progression through both the plate and the glass.

The drink program earned particular notice from Forbes Travel Guide, which recognized the restaurant for a cocktail list that moves between handcrafted contemporary drinks and classic standards. The wine list leans into traditional French appellations while giving meaningful space to Ontario producers — a pairing that mirrors the kitchen's own balance of old world and local.

The Room

Forbes Travel Guide describes the dining room at dinner well: a low candle on each table throws a soft glow across modern rolling chairs and grey velvet banquettes. The counter bar at D|Bar offers a more immediate option — a place to pull up for a quick bite or a well-made drink without the formality of the main room.

When to Come

The restaurant runs breakfast daily, weekday lunch, dinner from Monday through Saturday, and a weekend brunch on Saturday and Sunday. Recurring events — including a 50 for 50 Power Lunch and a rotating Plat du Mois — give regulars fresh reasons to return. For a special occasion, private dining is available as well.