#FOOD: CAFÉ BOULUD AT FOUR SEASONS HOTEL TORONTO
Elegance. With all eyes on the return of the Four Seasons Hotel Toronto, many are more so curious about the Arrival of its Culinary Centerpiece, Café Boulud, the just-launched Toronto Chapter from Michelin-starred Chef, Daniel Boulud. Reuniting with my lovely Friends Tina and Moulann, the Setting was just perfect for an intimate Affair. Romantically-lit, with walls adorned brightly with colurful splashes of Pop Art galore, it leaves an impression not soon to be forgotten.
Desserts were on the Agenda tonight and the three of us gathered a cross-section of Staff-recommended Selections. I tried the Chocolate Mousse Cake (divided perfectly into three sections) and dressed with a side of Pear Sorbet, Nashi Pear Cubes and Pomegranate – a delight to every bite. My Friend Tina had no complaints about her Hazelnut Gianduja Gâteau, complete with Crystallized Violet (think: the easily breakable Sugar Glass used in Cinema with crushed Flower Petals) and Blood Orange-Vodka Sorbet. Moulann (and the rest of us!) are obsessed completely with the Grapefruit Givré – the Fruit filled with Sorbet and topped with Sesame Halva (a classy Cousin to Candy Floss). Coffee was rich and bold and you know you’re in fine Company when the the Canister contains Sugar in lump format.
Café Boulud is exactly what has been missing in a somewhat trying-of-late Yorkville, and although it may not look so, it is completely accessible. Most Desserts here range in-and-around the $10 mark. International Flare, Toronto Budget.
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(Photo credit: Mr. Will Wong)