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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

MENUS

BreakfastWeekend Brunch
LunchDinner
DanieliciousFive-course tasting menu
Drinks

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

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 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

  • Available weekdays for lunch and dinner from July 5 to 19

    Danielicious menu

    Danielicious returns with a new summer menu. Savour the essence of Café Boulud with a three-course prix fixe lunch or prix fixe dinner.
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  • Monday – Saturday, 5:30 PM – 10:00 PM

    Five-Course Tasting Menu

    Café Boulud invites you to revel in a five-course tasting menu featuring dishes developed by our culinary team. Optional wine pairings curated by Head Sommelier Anna Jarosz are also available. CAD 145 per person; CAD 220 per person with wine pairings.
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  • Monday – Friday, 12:45 pm – 2:30 pm

    Express Lunch

    Whether it’s lunch with colleagues or networking with business associates, our new Express Lunch menu is the perfect option. Two courses: CAD 52; three courses: CAD 60.
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More Dining Options