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Chef Daniel Boulud looked to his roots – and his grandmother’s kitchen table in Lyon – to create an unmistakably French restaurant, complete with a gleaming rotisserie that serves up slow-cooked excellence.


Daily, 7:00 am – 11:00 am
Saturday and Sunday, 11:30 am – 2:30 pm
Monday – Friday, 11:00 am – 2:30 pm
Wednesday – Saturday, 5:00 pm – 10:00 pm

Signature Dishes

  • An orange mixed drink with edible flowers floating at the top.
    Our Masterdish: Birds of a Feather

    Gin, sweet orange, sour lemon and elderflower

  • Aerial view of rotisserie whole chicken in roasting pan with herbs, fresh bread
    Rotisserie Chicken

    With roasted potatoes and watercress salad

  • Two-tiered platter with fresh lobsters, oysters, mussels, lemon on ice, glass of white wine
    Plateau de Fruits de Mer

    An array of fresh seafood, including oysters, shrimp, crab, clams, mussels and lobster

  • Aerial view of charcuterie board with pate, pickles, toasts
    Charcuterie Board

    Chef’s selection of cured meats, terrines, pickles, toasted sourdough

My passion in the kitchen is both in the food and the people. My goal is to inspire and develop the team around me while continuously enhancing the menu and overall guest experience.

Chef de Cuisine Nicholas Trosien
Reservations and Inquiries +1 (416) 963-6005 Website Contact Us

The Team

Portrait photo of Chef and Restaurateur Daniel Boulud wearing uniform

Daniel Boulud

Chef and Restaurateur

Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, Chef Daniel Boulud infuses his many culinary endeavors with the traditional flavours of the French countryside. He is chef-owner of several award-winning restaurants as well as the Feast & Fêtes catering company. Never boring, Chef Daniel’s menus feature seasonal highlights, locally sourced ingredients and one-of-a-kind style.

Chef Nicholas Trosien stands in front of a wooden stair case with his arms folded.

Nicholas Trosien

Chef de Cuisine

Growing up in Livonia, Michigan, Chef Nicholas started working in the kitchen of a nearby restaurant at the age of 15. He soon decided to advance his culinary career and hone his skills at Le Cordon Bleu Miami while working part-time as a prep chef at a bistro. Over 15 years later, he has worked with a notable James Beard award-winning chef in multiple restaurants, beginning his Four Seasons career as a Sous Chef in 2012. He is now the Chef de Cusine of Cafe Boulud where he inspires the team with his creative touch, leadership chops, and culinary worldliness.

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