Uniting Two Culinary Legends: Michelin Acclaimed Chefs Collaborate for a Once-in-a-Lifetime Dinner at Four Seasons Hotel Toronto

Four Seasons Hotel Toronto will host an extraordinary, one‑night‑only culinary event on May 21, 2026 at 6:30 pm, bringing together two internationally celebrated chefs from Michelin‑rated restaurants. Hosted at Café Boulud Toronto, this exclusive six‑course dinner will see Chef Daniel Boulud welcome longtime friend and colleague Guillaume Galliot, Executive Chef of Caprice at Four Seasons Hotel Hong Kong — a three‑Michelin‑star restaurant for an exceptional eighth consecutive year — for an unforgettable evening of refined indulgence and global culinary artistry.

Rooted in French tradition and elevated by worldwide influence, the collaboration unites two chefs whose cuisines reflect technical mastery, bold elegance, and deep respect for seasonal ingredients.

The six‑course dinner, priced at CAD 695 per person, begins with Chef Guillaume Galliot’s velouté de petits pois, a silky green pea soup delicately scented with verbena and crowned with Ossetra caviar, followed by his tarte de canard, where rich duck is balanced by strawberry and spiced caramel. The menu progresses with homard Canadien au vin jaune, featuring Canadian lobster paired with asparagus and a stuffed morel mushroom, showcasing Galliot’s mastery of classical French cuisine infused with global finesse.

“To cook with Daniel at Four Seasons Hotel Toronto is deeply meaningful,” says Chef Guillaume Galliot. “This dinner is an invitation to travel through flavour—where classical technique meets the inspirations of the world, course after course.”

Chef Daniel Boulud then leads the latter half of the evening with morue charbonnière à l’oseille, presenting baked black cod with purple potato and a vibrant sorrel coulis, followed by an elegant selle d’agneau farcie—a refined lamb saddle served with green vegetable quiche and spring garlic jus. Dessert brings the experience to a luminous close with framboise‑rhubarbe, a delicate composition of raspberry, olive oil biscuit, and rhubarb ice cream that captures the freshness and elegance of the season.

“This event is to celebrate friendship and our partnership with Four Seasons, with Gaillot’s restaurant in Hong Kong and my restaurant in Toronto. It’s a great occasion for us to cook together,” says Chef Daniel Boulud. “Guillaume is one of the most accomplished French chefs in Asia, and Toronto shares a strong connection with the Asian community that knows and appreciates his talent. It’s great that they want to celebrate this with us. This is the first of the many times we will cook together.”

The evening is proudly supported by Cathay Pacific, the premium award-winning home airline of Hong Kong. To conclude the experience, Cathay Pacific invites guests to enjoy its refreshing signature Cloud Nine cocktail, which is also served onboard and in the airline’s luxurious First and Business class lounges. With daily nonstop service between Toronto and Hong Kong, Cathay Pacific seamlessly connects these two dynamic luxury destinations.

For epicureans, global travellers, and lovers of haute cuisine, this singular evening at Four Seasons Hotel Toronto is more than a dinner—it is a rare meeting of culinary minds, destinations, and flavours, designed to be savoured and remembered.

Reservations for this exclusive experience are available via OpenTable.