Restaurants

Café Boulud by Four Seasons

Call us to book your table. +1 (416) 964-0411 Contact

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.

Breakfast
Monday – Friday 6:30 am – 11:00 am Saturday – Sunday 7:00 am – 11:00 am
Lunch
12:00 noon – 2:30 pm
Brunch Sunday
11:00 am – 3:00 pm
Dinner
Daily 5:30 pm – 10:00 pm

Signature Dishes

  • 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

Many of these dishes are the same ones I used to cook with my grandmother when I was young. The flavours bring me back to memories of my family in France, crowding around the kitchen island trying to steal a bite before the table is set.

Chef de Cuisine Sylvain Assié
Reservations and Inquiries +1 (416) 963-6000 Website Private Dining

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.

Portrait photo of Chef de Cuisine Sylvain Assié wearing uniform

Sylvain Assié

Chef de Cuisine

Growing up in small-town Avignon, France, Chef Sylvain still remembers his grandmother’s Sunday family lunches, with roasted lamb leg, bouillabaisse and many other authentic French dishes. Since then, he has continued to work in Michelin-starred kitchens across the world, taking inspiration from his hometown’s prized gardens and fresh produce. Today, he creates innovative French dishes alongside Chef Daniel Boulud at our Hotel.

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