Four Seasons Hotel Toronto is set to 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. Held at Café Boulud Toronto, this exclusive six-course dinner will feature Chef Daniel Boulud welcoming his longtime friend and colleague Guillaume Galliot, Executive Chef of the three-Michelin-star Caprice at Four Seasons Hotel Hong Kong — an honour the restaurant has proudly held for eight consecutive years.
Rooted in French tradition and elevated by global influences, this collaboration unites two masters of cuisine. Both chefs are known for their technical precision, bold elegance, and deep respect for seasonal ingredients.
The six-course dinner, priced at CAD 695 per person, begins with Chef Galliot's velouté de petits pois — a silky green pea soup delicately infused with verbena and topped with Ossetra caviar — followed by his tarte de canard, a harmonious balance of rich duck, fresh strawberry, and spiced caramel. The meal continues with homard Canadien au vin jaune, pairing Canadian lobster with asparagus and a stuffed morel mushroom — a true testament to Galliot's classical French technique enhanced by global sophistication.
"Cooking alongside Daniel at Four Seasons Hotel Toronto holds deep meaning for me," says Chef Guillaume Galliot. "This dinner is an invitation to travel through flavours — a journey where classical technique meets global inspiration, course after course."
Chef Daniel Boulud takes the lead for the second half of the evening, presenting morue charbonnière à l'oseille — baked black cod with purple potato and a vibrant sorrel coulis — followed by selle d'agneau farcie, a refined lamb saddle accompanied by green vegetable quiche and spring garlic jus. Dessert offers a luminous finish: framboise-rhubarbe, a delicate composition of raspberry, olive oil biscuit, and rhubarb ice cream capturing the season's freshness and elegance.
"This event celebrates friendship and our partnership with Four Seasons," says Chef Daniel Boulud. "Guillaume runs an outstanding restaurant in Hong Kong, and I have mine in Toronto. It's a wonderful opportunity to cook together. Guillaume is one of the most accomplished French chefs in Asia, and Toronto has a strong connection with the Asian community, who know and appreciate his talent. I'm thrilled they want to celebrate this with us. This marks just the first of many collaborations."
The evening is proudly supported by Cathay Pacific, the award-winning airline and Hong Kong's home carrier. To conclude the experience, Cathay Pacific will invite guests to enjoy its signature Cloud Nine cocktail, also served on board and in the airline's First and Business class lounges. With daily non-stop flights 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 offers more than just a dinner — it's a rare convergence of culinary vision, diverse destinations, and exquisite flavours, designed to be savoured and remembered.
Reservations for this exclusive experience are available via OpenTable.
Source: press.fourseasons.com
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