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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
Rotisserie night
Wednesday, 5:30 pm – 10:30 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.
    Freshly Baked Lemon Madeleines
  • Grilled octopus tentacle served on a bed of orange fall squash soffritto on a white round plate
    POULPE | NOIX DE COCO

    Grilled Spanish Octopus, Red Thai Coconut Curry Sauce, Coconut Crisp, Squash Soffritto, Coriander, Mint

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

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

Café Boulud is always going to be the place where people know they can get exceptional food and service.

William Kresky Executive Chef
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 William Kresky of Four Seasons Hotel Toronto

William Kresky

Café Boulud Executive Chef
Growing up in Kitchener, Ontario, Chef Kresky’s passion for cooking ignited at a young age. At just 15, he began his culinary career at a local restaurant, where he fell in love with the art and intensity of the kitchen. Over the years, his dedication has led him to renowned establishments. Chef Kresky’s culinary philosophy – deeply rooted in seasonality, sustainability, and the harmonious blend of classic and modern techniques – has consistently delighted guests with creative menus that showcase his commitment to locally sourced ingredients. Now, Chef Kresky brings his flair for innovative menu design and bespoke dining experiences to Café Boulud.

Events

  • November 21, 5:30 PM – 9:30 PM

    Charcuterie Dinner

    Discover the art of charcuterie with a four-course dinner. Each menu item highlights a blend of flavour and texture, showcasing the talent and artistry of Resident Charcutier and Chef Tristan Quiniou. CAD 145 per person.
    Reserve now
  • December 7–8, 14–15, 21–22, 24–26, 28–29 and January 1, 11:30 am – 2:30 pm

    Festive Brunch

    Cherish the holiday season at Café Boulud with a two-course brunch. Executive Chef William Kresky and his team have prepared a lineup of warm and comforting menu items to enjoy.
    Reserve Now
  • December 31, 5:30 PM – 10:00 PM

    New Year’s Eve Six-Course Dinner

    End the year with a six-course prix fixe tasting menu at Café Boulud. Discover the flavours of the season and toast to 2025. CAD 245 per person.
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More Dining Options