Michelin-star chef Daniel Boulud’s French Brasserie in Toronto's Four Seasons Hotel in Yorkville, Café Boulud, serves a seasonally changing menu rooted in French tradition, highlighting both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon, executed with finesse by chef de cuisine and new Executive Chef William Kresky. The snazzy dining room by London-based designer Martin Brudnizki — acclaimed as one of the world’s top restaurant designers known for bringing a lived-in luxury to his projects such as Le Caprice, J Sheekey, and The Ivy in London — is comfortable and sophisticated with luxurious yet understated details like Hermès wallpaper, Ralph Lauren sconces, retro walnut panelling, mod Jaguar green and tan leather banquets and rich oxblood red 1950s-style chairs, which evoke a playfulness as well as elegance to the space, inviting guests to sit back and surrender to Daniel and William's rustic yet meticulously executed bistro classics.
Executive Chef William Kreskey
parmigiano reggiano and guanciale with Mimosas for the table
baby gem and toasted baguette
Huevos Rancheros with crispy tortilla, re-fried beans, Canadian bacon,
sunny side eggs and ranchero sauce
Prime Rib Brunch with Potato Rösti, Blistered Cherry Tomatoes,
Cremini Mushrooms and Béarnaise Sauce
Three Cheese Quiche with Compté, Beaufort, Gruyère, roasted figs,
spicy greens salad and lemon-truffle vinaigrette
Daniel's Gargantuan Gougères
Yields 30
Recipe courtesy of Chef Daniel Boulud
1 cup milk
1 cup water
6 tbsp unsalted butter, cut into tablespoons
3/4 tsp salt
1 1/2 cups plus 1 tbsp all-purpose flour
1/2 tsp Piment d'Espelette
4 large eggs
2 cups shredded Gruyère cheese
Fleur de sel and cracked black pepper
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. In a large saucepan, combine the milk with the water, butter and salt, and bring to a boil over moderately high heat. Add the flour all at once with the Piment d'Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Reduce the heat to low, return the saucepan to the burner and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes.
Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg.
Drop 3-tablespoon mounds of dough onto the baking sheets, 2 inches apart. Top each round with 1 tablespoon of cheese; sprinkle with fleur de sel and pepper.
Bake the gougères for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes longer, switching the baking sheets halfway through, until the gougères are puffed and browned. Turn off the oven, propping the door ajar with a wooden spoon, and let the gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within. Serve warm or at room temperature.
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