Chef Daniel Boulud Launches Enticing Spring Menu in Toronto

Chef de Cuisine Nicholas Trosien and Chef Daniel Boulud. Photo by Stephanie Dickison.

Chef de Cuisine Nicholas Trosien and Chef Daniel Boulud. Photo by Stephanie Dickison.

Spring is always an exciting time for restaurants, as hearty root vegetables make way for fresh, herbaceous ingredients, and menus get invigorated with an infusion of new dishes.

 To mark the momentous occasion, Chef Daniel Boulud arrived in Toronto to introduce the seasonal menu and welcome Chef de Cuisine Nicholas Trosien of Cafe Boulud and d|bar and Wine Director Four Seasons Hotel Toronto Julie Garton to the team. Coinciding with news that Four Seasons Hotels and Resorts surpassed their previous record with 25 Michelin Stars at 17 restaurants worldwide, celebrations include a blowout fête filled with boldface industry folk, and celebratory media lunch the following day.

Lunch and dinner menus curated by Chef Trosien with pairings by Ms. Garton feature French bistro classics including an array of enticing seafood (Lyon-style northern pike quenelle $32, steelhead trout $42, seared tuna $44, pan seared scallops $43, and Tagliatelle D’homard $36 - squid ink pasta with lobster), alongside Parisian Steak Tartare seasoned tableside ($23, $33), Confit de Canard ($37), Carre D’Agneau ($58), and Duo de Veau ($46).

Trosien showcases Canadian seasonal produce throughout the menu including Aubergine ($29) where vadouvan spiced eggplant steak takes the spotlight. Served with baby rainbow carrots, morel mushrooms, and eggplant puree, the elevated vegetarian entrée is sure to be as an sought after as the array of steaks ($40-$159) and long-standing favourites done on the Rotisol Olympia rotisserie imported from France: Poulet à la Broche ($33, $69) and whole Canard ($79), available during dinner service.  

Garton has chosen seasonal selections - Gruner Veltiner ‘Senftenberger Piri’, Nigl, Kremstal with dry, tart flavours (grapefruit, green apple, and white peach) - that pairs well with spring produce (asparagus, fiddleheads) and Syrah Jamet, Collines Rhodaniennes, France, boasting deep black fruit and violet floral aromas to complement earthy flavours, meat dishes, and dark chocolate. 

Recent honours and awards for Four Seasons Hotel Toronto include: 2017 TripAdvisor's Traveller's Choice Winner - #1 Best Hotel in Toronto, Robb Report's Best of the Best, Condé Nast Traveller's Hot List and T+L's Top City Hotel in Canada. The new spring menu, available until the first day of summer, June 21st, is sure to elicit additional accolades.

Visit Café Boulud for more info and Toronto Restaurants on Instagram for additional photos.