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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 11:45 AM – 2:30 PM
Monday – Saturday 5:30 PM – 10:00 PM

Signature Dishes

  • Table set with Whole Rotisserie Duck sliced in a cast-iron pan along with two wine glasses and silverware
    Canard Rôtisserie | Prune (Serves Two)

    Whole Rotisserie Duck, Seared Plums, Sliced Plum, Duck Salad

  • Tartare on a white plate.
    Tartare de Boeuf | Laitue Romaine

    Classic Beef Tartare, Quail Egg, Pickled Accompaniments. Sorrel, Baby Gem, Toasted Baguette

  • Madelines in a basket.
    Warm Madeleines

    Freshly Baked Lemon Madeleines

  • Grilled octopus tentacle served on a bed of orange fall squash soffritto on a white round plate
    Octopus | Coconut

    Octopus with red Thai curry sauce, coconut crisp, fall squash soffritto, coriander and mint

  • Chicken and vegetables in pans.
    Poulet Rôtisserie | Courge (Serves Two)

    Whole Rotisserie Chicken, Roasted Root Vegetables, Mushroom Risotto, Chicken Jus

I am grateful to assume the role of the many great chefs who I had the privilege of learning from. I look forward to guiding the menu and to leading this team that truly feels like a family.

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

Meet The Team

A chef in a white shirt and trousers stands in front of a pin-striped wall surrounded by foliage.

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 de Cuisine Colin Henderson stands wearing a black-and-white striped apron over a white chef's coat

Colin Henderson

Chef de Cuisine
Chef Colin’s interest for the culinary arts began at a young age and at fifteen years old he began working as a fry cook in a small local restaurant. This experience led into the enrollment and successful completion of Culinary Management School at Ottawa’s Algonquin College. Prior to assuming his position at Café Boulud, Chef Colin joined Ottawa’s Beckta Group as sous chef and later aided in the opening of Toronto restaurant Lena also in the position of sous chef. Colin had the unique opportunity to work closely with Chef Michael Tusk in his San Francisco three Michelin star restaurant Quince, learning the finer points of fresh pasta and perfecting the sophistication of food plating finesse.


  • Now through February 28, 11:30 am – 2:30 pm and 5:30 pm – 10:00 pm

    Danielicious Menu at Café Boulud

    Café Boulud presents Danielicious, a spin on the city’s seasonal culinary event. Enjoy a three-course prix fixe lunch or prix fixe dinner curated by Chef de Cuisine Colin Henderson.
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  • Monday – Saturday, 5:30 pm – 10:00 pm

    Plat du Mois

    Enjoy the best of French cuisine classics courtesy of Café Boulud’s new monthly rotating menu, Plat du Mois. February Feature: Classic French Onion Soup.
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  • Thursday, February 29, 6:30 pm – 10:00 pm

    Colin Henderson X Michael Hunter

    Embark on a one-of-a-kind gastronomic journey hosted by Chef de Cuisine Colin Henderson and Michelin-recognized Chef Michael Hunter of Antler. You can enjoy everything from Torched Canadian Scallops to B.C. Uni and Halibut Truffle Farce with Cauliflower Purée.
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More Dining Options