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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.

HOURS

Breakfast
Daily 7:00 AM – 11:00 AM
Brunch
Saturday and Sunday 11:30 AM – 2:30 PM
Lunch
Monday – Friday 11:45 AM – 2:30 PM
Dinner
Monday – Saturday 5:30 PM – 10:00 PM

MENUS

BreakfastWeekend Brunch
LunchDinner
Drinks

Signature Dishes

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

    Whole rotisserie duck with Ontario plum, spinach, turnip, duck confit salad and peppered duck jus

  • Roasted black cod served on a white plate with spinach subric, celeriac pur�e, salsify and sauce Marchand de Vin
    Black Cod | Spinach

    Roasted black cod with spinach subric, celeriac purée, salsify and marchand de vin

  • Two slices of venison, halved Brussels sprouts, red cabbage and lingonberries arranged in a half circle with streaks of red-colored sauce on the other side all on a round white plate
    Venison | Red Cabbage

    Caraway roasted strip loin, port-braised red cabbage, barley, lingonberry and juniper jus

  • 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

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

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.

Events

  • Available Monday Through Saturday During Dinner Service

    Café Boulud Tasting Menu

    Café Boulud invites you to revel in a five-course tasting menu featuring new dishes dreamt up by Chef de Cuisine Colin Henderson. You can enjoy this special dinner offering alongside optional wine pairings carefully curated by Head Sommelier Anna Jarosz. Offered every Monday through Saturday during dinner service, this tasting menu is available for CAD 135 per person and CAD 210 per person with wine pairings.
    View Menu

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