Daniel Boulud and Guillaume Galliot Bring Cross Continent Dining Experience to Toronto with Exclusive Six Course Event

(NEWS) TORONTO, Canada, 2026-May-4 — /Travel PR News/ — Toronto’s dining scene will host a rare collaboration later this month, as two Michelin-recognized chefs come together for a one-night culinary event that connects kitchens across continents.

Four Seasons Hotel Toronto is set to stage a six-course dinner on May 21, 2026 at Café Boulud, bringing together Chef Daniel Boulud and Chef Guillaume Galliot for a joint menu that reflects both classical French technique and global influences. According to a press release published by Four Seasons, the event marks a continuation of the professional relationship between the two chefs, who lead restaurants in Toronto and Hong Kong respectively.

The dinner, priced at CAD 695 per person, is structured as a shared culinary progression, with each chef presenting a series of dishes that reflect their individual style while maintaining a cohesive narrative across the menu.

Chef Guillaume Galliot, executive chef of Caprice at Four Seasons Hotel Hong Kong — a three-Michelin-starred restaurant — will open the evening. His courses include a velouté de petits pois, a green pea soup paired with verbena and Ossetra caviar, followed by a tarte de canard that combines duck with strawberry and spiced caramel. A third course features Canadian lobster prepared with vin jaune, accompanied by asparagus and a stuffed morel mushroom, highlighting a balance between French culinary tradition and contemporary technique.

The second half of the dinner shifts to Chef Daniel Boulud’s kitchen at Café Boulud Toronto. His menu includes baked black cod with sorrel and purple potato, followed by a lamb saddle served with green vegetable quiche and spring garlic jus. The final course, a raspberry and rhubarb dessert with olive oil biscuit, is designed to reflect seasonal ingredients and a lighter finish to the meal.

The event also highlights the connection between two destinations within the Four Seasons Hotels and Resorts portfolio, linking Toronto and Hong Kong through a shared culinary platform. The collaboration reflects a broader trend within luxury hospitality, where flagship restaurants are increasingly used to create cross-market experiences and attract international audiences.

Supporting the evening is Cathay Pacific, which will feature its signature Cloud Nine cocktail as part of the event. The airline operates direct flights between Toronto and Hong Kong, reinforcing the link between the two cities that the dinner aims to highlight.

Events of this kind remain relatively limited in frequency, particularly those involving chefs operating at the highest level of international recognition. For diners, the format offers access to two distinct culinary perspectives within a single sitting, while for the hotel, it serves as a way to position its restaurant offering within a global network of high-end dining experiences.

Reservations for the dinner are available through OpenTable, with limited seating expected given the one-night format.