Four Seasons Hotel Toronto
60 Yorkville Avenue, Toronto, Ontario, Canada M4W 0A4
Toronto, Canada – October 27, 2011
A Match Made in Culinary Heaven: Daniel Boulud Partners with the New Four Seasons Hotel Toronto to Bring an Entirely New Dining Experience to the City. Café Boulud will feature Boulud’s brilliant style in a chic Yorkville location.
Acclaimed chef and restaurateur Daniel Boulud has chosen the new Four Seasons Hotel Toronto as his partner in the city. Opening with the new hotel in 2012, Café Boulud, as well as a new street level bar, will welcome both locals and visitors to the city in stylish settings anchoring the new landmark property in the hometown of Four Seasons Hotels and Resorts.
Café Boulud at Four Seasons Hotel Toronto
Café Boulud will offer a new menu in a more casual format than at the eponymous New York restaurant.
“This is cooking that pays homage to my childhood in France, and celebrates the foods I’ve come to love after spending almost three decades in America,” says Boulud.
As with Manhattan’s Café Boulud, the cuisine is inspired by the chef’s four culinary muses, with guests encouraged to mix and match as they please: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, exploring the flavours of international cuisines.
There will also be a series of dishes that sweeps the shores of the Mediterranean, from France’s Côte d’Azur to Spain, Italy, Greece, North Africa and beyond with an emphasis on lighter, olive-oil based cooking. Yet Daniel Boulud’s approach will remain rooted in French culinary tradition and inspired by the rhythm of the seasons, while the chef and his expertly trained team work to adapt their artistry to the finest ingredients they can source, and of course to suit Toronto’s tastes.
To accompany the meal, diners will choose from a well composed list of vintages from every wine making continent, always central to Daniel Boulud’s restaurants.
“I believe Four Seasons represents the ultimate benchmark of excellence in hospitality, and I could not have a finer partner or setting for creating a restaurant, especially here in Toronto,” explains Boulud. “We share a standard in our approach to taking care of our guests, in the consistent quality of our cuisine and service and in the welcome we offer.”
Reached by a soaring staircase rising from the street level bar, Café Boulud will float above the bar in a cosy loft-like setting with large windows looking out into Yorkville. Natural light will warm the space during the day and long summer evenings.
Café Boulud will be open for lunch, dinner and weekend brunch, and welcome Toronto’s movers and shakers for the best power breakfast in the city. A private dining room will also be available.
A New Bar in the Heart of Yorkville
The new bar, with its extra-tall see-and-be-seen windows and entrances directly from Bay Street and Yorkville Avenue, is destined to become a favoured local watering hole for Torontonians and regular visitors to the city, whether it’s for after work drinks, a casual evening with friends or a fashionable lunch break from a day of shopping and gallery hopping in the neighbourhood.
The bar will have its own separate menu, including many Boulud favourites such as the famous db Burger, plus house made charcuterie, sausages and new choices created just for this location. In addition to wines by the glass and craft beers on tap, the cocktail menu is being developed by Xavier Herit, who co-authored a book of cocktails with the chef.
It will be a modern, comfortable space with a variety of seating options from intimate clusters of deep chairs around low tables to stools at the bar and more private enclaves for the camera-shy. In season, the bar will set out tables and chairs on the sunny south side along Yorkville Avenue, and the western sunset side on Bay Street.
“I have known Daniel since his early days in New York, so I am delighted to work with him now, and share his inimitable style with our guests,” says Dimitrios Zarikos, regional vice president and general manager of Four Seasons Hotel Toronto. “He’s a spontaneous cook, often taking inspiration from a walk through a local market and then improvising a menu. With the abundance of fresh ingredients available in the city and the many cultural influences here, I’m sure we can look forward to delicious surprises in the future.”
Zarikos continues, “Four Seasons has always been a place where Torontonians gather, and where visitors to the city are welcomed with open arms. Daniel Boulud is the perfect match for the city’s adventurous palate, and for the kind of dining experiences that are now the hallmark of restaurants and bars at Four Seasons around the world.”
About the New Four Seasons Hotel Toronto
Set to open in mid 2012, the new Four Seasons Hotel Toronto will be located in the heart of Yorkville, just steps from art galleries and cafés and a short stroll to Bloor Street shopping and world-class museums. Two towers designed by architectsAlliance and Page + Steele IBI Group Architects rise above landscaping by Claude Cormier + Associés Inc. and NAK Design Group, with interior design by Yabu Pushelberg (hotel including the bar), Brian Gluckstein Design Planning (residences) and Rosalie Wise Designs (Café Boulud). In addition to 259 guest rooms and suites, the property will also be home to 210 Four Seasons Private Residences, two stunning naturally-lit ballrooms plus additional meeting spaces, and for the first time in the city, a full-service Four Seasons Spa.
New Directions in Dining at Four Seasons Hotels and Resorts
Daniel Boulud is the latest in a group of well-known chefs who are partnering with Four Seasons to present unique dining experiences and menu concepts, including Joël Robuchon, Wolfgang Puck, and Michael Mina. They join culinary talent from within Four Seasons that includes Michelin-starred chefs Vincent Thierry, Chan Yan Tak, Eric Briffard, Kevin Hickey and Andrea Accordi.
“Hotel dining has evolved considerably in the years since we opened our first restaurant in 1961. Back then, hotel restaurants were usually associated with fine dining in a formal setting, but today’s travellers are looking for something quite different,” reflects Guy Rigby, vice president, food & beverage for the Americas region at Four Seasons. “Now people are more interested in getting to know new cultures through food and drink. They want a welcoming, casual environment where they feel comfortable, and where they can enjoy flavourful cuisine made with local ingredients. Sitting shoulder to shoulder with locals makes the experience even better.”
In recent years Four Seasons has attracted more local patrons to its restaurants and bars with street level locations, changing menus that reflect local tastes and seasonal ingredients, regular culinary events and strong social media presence. Many Four Seasons restaurants and bars now have their own websites too, as a testament to their stand-alone status.
Among many others, new-style Four Seasons restaurants and bars include ART (Seattle), BOURBON STEAK (Washington), Cielo (St. Louis), Culina, Modern Italian (Los Angeles), deca (Chicago), EDGE (Denver), Jin Sha (Hangzhou, China), Quattro (Houston), Talavera (Scottsdale), The Blvd (Los Angeles), TRIO (Austin), YEW (Vancouver), and coming soon, Edge, Steak & Bar (Miami) and Wit and Wisdom (Baltimore).
“The one consistent factor now, as always, is Four Seasons service. Wherever you dine with us, along with great food and a wonderful atmosphere, you can expect the personalised, welcoming service and attention to detail for which Four Seasons is renowned,” says Rigby.
About Daniel Boulud
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities. In New York City, his home since 1982, he is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Café Boulud, Boulud Sud and Épicerie Boulud. In all his restaurants guests find a warm and welcoming approach accompanying the soulfully satisfying traces of the traditional cooking he grew up with on his family’s Rhone Valley farm. Yet he is best known for New York’s exquisitely refined DANIEL, the renowned three Michelin star Relais & Châteaux restaurant. Diners will also discover the chef’s ingredient-driven seasonal French-American cooking in Miami, Palm Beach, London, Singapore and Beijing. Boulud is the recipient of three James Beard Foundation awards, including Outstanding Chef and Outstanding Restaurateur, and was named a Chevalier de la Légion d’Honneur by the French government as well as Chef of the Year 2011 by The Culinary Institute of America. He is the author of six cookbooks and the creator and host of the television series, After Hours with Daniel. Boulud is a generous and energetic supporter of Citymeals-on-Wheels, serving on their board of directors since 2000 and is also co-founder and Chairman of the Bocuse d’Or USA Foundation.