Café Boulud Proudly Presents an Evening of Culinary Craft

Experience a remarkable four-course dinner as Café Boulud’s Executive Chef William Kresky collaborates with Baker Hsu, Chef de Cuisine at Vancouver’s Michelin-recommended L’Abattoir, for a one-night-only celebration of artistry and flavour at Four Seasons Hotel Toronto.

The pair first met at one of Canada's most celebrated restaurants. Now, the two longtime friends will craft an elegant fusion of Lyonnaise-Canadian technique with Pacific Northwest creativity and refinement.

This exceptional evening promises an unforgettable gastronomic experience not to be missed.

• Thursday, April 16, 2026, 6:30 pm
• CAD 185 per person
• Wine pairings available

For more information or to book your reservation, visit OpenTable.

Menu

Amuse-Bouche

Baker Hsu - L'Abattoir:

• L'Abattoir Baked Oysters
• Beef Tartare on Tempura Shiso

William Kresky - Café Boulud:

• Foie Gras Mousse with Rhubarb
• Salt Cod Croquette

First Course

Baker Hsu - L'Abattoir:

• Dungeness Crab Chawanmushi
• Brown Butter Potatoes, Artichoke Chips, Meyer Lemon

Second Course

Baker Hsu – L’Abattoir:

• Pacific Sablefish
• Koshihikari Rice, Shio Koji, Crispy Chicken Skin

Main Course

William Kresky - Café Boulud:

• Milk-Fed Veal Ribeye
• Morel Mushrooms, Grilled White Asparagus, Whole Grain Mustard Jus

Dessert

Ruby Nguyen - Café Boulud:

• Rhubarb and Raspberry
• Rhubarb Yogurt Sorbet, Yogurt Mousse, Vanilla Sablé, Rhubarb Raspberry Sauce