Saturday, November 30, 2013

Cafe Boulud at the Four Seasons Hotel, Toronto.

Each Daniel Boulud resto, in different cities, ie, Montreal vs Toronto, is a very different experience in terms of quality of prep and style of prep, etc. It is my personal opinion that the quality of the experience is very dependent on the resident chef. Further, the decor can be remarkably different. Such is the case when comparing the Boulud Montreal resto vs the Toronto resto. The Montreal resto is quite elegant.

Cheese gougeres, served warm.

Very good lemon flavoured saffron linguini with little neck clams, bottarga, dandelion leaves and peppercorns. My favourite dish of the meal.

Duo of Cumbrae's dry aged beef strip loin, red wine braised short ribs, cauliflower custard, hen of the woods mushrooms and pommes dauphine.

Chocolate cake and vanilla ice cream.

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