Café Boulud, Four Seasons Hotel, Toronto

I made it out to Café Boulud recently on a wintery Friday night.  It was the perfect setting in which to keep warm against the outside chill.  Luxe leather chairs and banquettes paired with contemporary French bistro style lighting, created very much a French bistro feel.  Every detail has been thought through down to the bistro style red striping on the cloth napkins.

The restaurant is owned by renowned chef Daniel Boulud.  The vision behind the café is a menu “rooted in French tradition, highlighting both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon.”

The only down side at all, is on a busy night, the noise from D bar one level down, Cafe Boulud is on a mezzanine level overhanging the bar which means if you are seated near the edge of the restaurant you can hear rowdy groups below.  Thankfully the café is enchanting enough that it’s able to keep you distracted for the most part.

We started the meal with the Canadian oysters, a selection of 6 market oysters at $18cdn, fresh and served with a light mignonette.

Also started with the Foie Gras au Torchon, served with cherry and green almond light spread and toasted brioche at $24cdn.  The foie gras was not seared as I normally have it but was li
ght.  I was not a huge fan however of the toasted brioche because I felt it took away from the delicate nature of the foie gras, it was also difficult to spread the foie gras on it. Overall I
likely would not order this starter again.

 

 

As my main I ordered the Confit de Canard.  Slow cooked duck, perigord style sautéed potatoes, and parsley salad for $36cdn.  I have absolutely nothing but glowing praise for this dish.  The duck was absolutely perfect and pretty much melted in my mouth.  I would order this again in a heartbeat!

My companion ordered the Homard aux Choux, grilled lobster with bok choy cabbage and ginger beurre blanc for $56cdn.  The lobster was perfectly done and there certainly was not a single bite left on the plate.  The presentation and plating was also stunning.

Unfortunately there was no room in my tummy for dessert, next time I’ll probably forgo an appetizer to ensure I can finish off with a sweet.  Looking around, a popular selection seemed to be the Baked Alaska for two, pistachio and vanilla ice cream, raspberry sorbet, and fresh meringue flambeed with kirsch.  It was a show watching the flambéing done table side.

For full menu, to make reservations, and any other additional information visit the Café Boulud website HERE.