Located in the Four Seasons Hotel in Yorkville, this French Brasserie features a seasonal menu of contemporary takes on classics inspired by Chef Daniel Boulud’s hometown of Lyon.
Cafe Boulud is located on the second floor of the hotel and as you’d expect from a high-end hotel, the décor is nothing short of stunning. Designed by London-based designer Martin Brudnizki, the space has a vintage mid-century ‘Mad Men’ feel featuring dark teals and wood elements throughout the space.
If you’re only interested in drinks and a small bite to eat, d|bar is located on the ground floor of the hotel serving up a selection of creative cocktails and casual fare. The bar and lounge features a DJ every evening except Sundays from 9:00pm until they close.
Cafe Boulud is offering a special limited-time ‘Festive Rotisserie’ menu of dishes cooked on their unique Rotisol rotisserie (the largest in Toronto!). The special menu consists of a four-course prix-fixe at $95 per person and is only offered from November 14th to 30th. I was fortunate enough to get a sneak preview of the menu – here’s a look at what to expect:
Nova Scotia Lobster – celeriac à la rotisserie and lobster butter. The impeccably cooked lobster was paired so wonderfully with the buttery celeriac puree. What a way to kick off the meal!
Baked Roast Lake Trout – wrapped with bacon and stuffed with sage, swiss chard and pine nuts. While each dish on this menu was fantastic, the trout was my personal favourite. The fish was so moist and the addition of the bacon, well, how can it not be amazing? The stuffing was also really delicious. I loved that they used swiss chard. It’s such a great green!
Dry-Aged Cumbrae Rib Eye à la Broche – confit root vegetables with marrow and horseradish. The ribeye, which was a pretty substantial portion given that it was the third course, was cooked to a nice rare and was so incredibly flavourful and tender. The hits just keep coming. One bite in and I think everyone at the table had one of those “oh my god” moments.
Slow-Roasted Honeycrisp Apple – with maple-cranberry syrup, walnut ice cream. Dessert won’t disappoint either. The sweet apple was roasted whole and the taste was reminiscent of apple pie filling. I particularly enjoyed the walnut ice cream that accompanied it. Make sure you get a bit of it with each bite of the warm apple for that great contrast. Such a comforting dessert!
Remember, this menu is only available for a limited time from November 14th to 30th during dinner service (every evening from 5:30pm). Make your reservation now!
*This was a complimentary meal. The opinions in the post, as always, are my own.*