Call us to book your table. +1 (416) 964-0411 Make a Reservation

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.

HOURS

Breakfast
Daily, 7:00 am – 11:00 am
Brunch
Saturday and Sunday, 11:30 am – 2:30 pm
Lunch
Monday – Friday, 11:30 am – 2:30 pm
Dinner
Wednesday – Saturday, 5:30 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

Call us to book your table. 416-963-6000 Make a Reservation

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

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 de Cuisine Colin Henderson sitting at a wooden table in his chef whites

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.

More Dining Options