Latest news with #CaféBoulud
Syyaha
21-05-2025
- Entertainment
- Syyaha
Inside Riyadh's Most Luxurious New Brunch Experience at Café Boulud
Riyadh, Saudi Arabia, May 2025– Café Boulud at Four Seasons Hotel Riyadh is elevating the brunch scene in Riyadh, with the launch of a refined and indulgent Friday brunch experience. Seamlessly blending the charm of a New York weekend with the finesse of classic French cuisine, this new offering invites guests to unwind, indulge, and savor every bite in one of city's most elegant dining destinations. From the moment guests step into the stylish, naturally lit interior of Café Boulud, they are welcomed into a warm and refined space where every detail is designed to elevate the dining experience. The curated menu, served as a bottomless à la carte brunch, brings together signature dishes, luxurious mains, and made-to-order specialties—each crafted with the precision, creativity, and flair that define Café Boulud's unique culinary signature. The experience begins with handcrafted cocktails like classic Mimosas, zesty Limoncello Spritz, and a daring Jalapeño-infused Vermouth—each designed to awaken the senses. Cold starters set the tone for indulgence like delicately plated shrimp cocktails, and a caviar supplement for those seeking elevated luxury. Egg lovers can revel in a variety of delicacies at the dedicated egg station, including perfectly executed Eggs Benedict, Florentine, or Royal, creamy Avocado Toast topped with poached eggs, and custom-prepared eggs with seasonal garnishes. Brunch adventurers will find joy in the hot starters and mains—from Chicken & Waffles drizzled with maple syrup to Lobster Rolls on buttered buns, Roasted Black Cod with lemon butter, and Wagyu American Burgers served with all the trimmings. Dessert is an event of its own. Guests can select from the Classic Cheesecake Trolley with customizable toppings, the tangy and sweet Key Lime Pie, a rich chocolate Brownie with Brazilian nuts, or a nostalgic Banana Split layered with ice cream, whipped cream, and chocolate sauce. Every dish is thoughtfully prepared to evoke delight. Café Boulud's new Friday brunch is already becoming a favorite for locals and visitors alike, offering standout cuisine in an atmosphere that's both vibrant and inviting. Whether you're celebrating something special or just looking to enjoy the best brunch in Riyadh, this experience is the perfect way to slow down and enjoy your weekend. Brunch is served every Friday from 12:30 PM to 4:00 PM, priced at SAR 375 per person. For more information or bookings please visit:
Syyaha
08-04-2025
- Health
- Syyaha
Mornings at Café Boulud
Mornings at Café Boulud Riyadh are more than a routine; they are an invitation to indulge in the elegance of a Parisian breakfast. From the moment you step inside, the scent of freshly baked pastries mingles with the rich aroma of expertly brewed coffee, setting the perfect tone for a leisurely start to the day. Begin your morning with a warm, flaky croissant or a rich pain au chocolat, each bite a delicate balance of crisp layers and buttery softness. Pair it with a selection of artisanal cheeses curated by Philippe Caillouet, the esteemed Cheese Monger and recipient of the prestigious 'Meilleur Ouvrier de France' title. For those who enjoy a heartier start, the menu offers an array of thoughtfully crafted dishes, each celebrating bold flavors and impeccable ingredients. Egg lovers can savor the Café Boulud Omelette, a classic creation elevated with a velvety hollandaise sauce, served alongside roasted potatoes and a perfectly grilled tomato. The Saudi Breakfast embraces local flavors, featuring organic egg shakshuka, crispy Arabic bread, pickled vegetables, foul mudammas, and smooth labneh. For a lighter yet nourishing choice, The Healthy One presents a vibrant combination of an egg white omelette, cherry tomatoes, sliced avocado, feta cheese, grapes, and cashews. Traditionalists will appreciate Our Eggs, prepared to preference and served with comforting sides. For those with a sweet tooth, mornings at Café Boulud bring indulgence to the table. The Pancakes, delicately infused with vanilla, arrive topped with whipped cream, drizzled with maple syrup, and adorned with fresh berries. Meanwhile, the Café Boulud French Toast, crafted from thick slices of brioche, is elevated with mascarpone cream, salted caramel, and crunchy hazelnuts—each bite a moment of pure delight. No breakfast is complete without the perfect cup of coffee. Whether it's a rich espresso, a frothy cappuccino, or a soothing herbal infusion, every sip is designed to be savored. Paired with the tranquil morning ambiance, Café Boulud offers the perfect setting for business meetings, friendly gatherings, or a quiet moment of indulgence before the city fully awakens. At Café Boulud Riyadh, mornings are meant to be relished, not rushed. Each dish, each sip, and each moment comes together to create an experience where breakfast is not just a meal, but a celebration of life's simple pleasures.
Yahoo
21-03-2025
- Entertainment
- Yahoo
'Top Chef' Season 22, Episode 2 recap: 'Schitt's Creek' star Sarah Levy joins for poutine, maple challenges
Top Chef Season 22 continues in Toronto with more Canadian-inspired challenges for the remaining 14 chefs to tackle. Host Kristen Kish, head judge Tom Colicchio, and Canadian judge Gail Simmons, were joined by Schitt's Creek star Sarah Levy (daughter of Eugene Levy, sister to Dan Levy), and iconic chef and restauranteur Daniel Boulud, to judge this week's dishes. A reminder from last week, Vincenzo "Vinny" has immunity in the elimination challenge, after his big win. While the rest of the contestants cook to the best of their abilities to stay in the competition. Levy appeared a special guest for the Quickfire Challenge this week. With all but one chef based in the U.S., the competitors were tasked with putting their spin on poutine. "Making a poutine that's better than the real thing, I don't think it's possible," Massimo, the Montreal-based chef in the competition, said on the show. From plantain to yucca, paneer to cheddar cheese, there were a lot of different variations for the judges to taste. But of course, some interpretations of poutine were better than others. Sarah told Bailey that the fries in her Korean shrimp arrabiata poutine, with potatoes and mozzarella, got lost with all the other components of the dish. For Henry's scallion yucca pancake with gruyere cheese sauce and chili oil, Gail said the sauce was great, but found the pancake "spongey." And Paula's seco poutine with plantains, sofrito and cotija cheese had good flavour, but Kristen found the seco "too wet" for the french fry. Massimo's potato roulade, sauce mornay and beef reduction was among the favourites, with Sarah saying it had the beloved flavours of poutine in a "very beautiful package." Kat's poutine was the most traditional and Gail praised the mushroom sauce over the crispy potato, smoked soy and cheese curds. But Shuai was the ultimate winner, who made a perfect soy sauce fondant potato, according to Kristen's feedback, with a three cheese sauce. He won $5,000 in Quickfire quick cash. Moving along to the elimination challenge, legendary chef Boulud arrived. Inspired by Canadian sugar shack meals, the contestants were separated into two teams of seven. Each team was tasked with creating a brunch menu, with each team member responsible for one dish, and every dish needed a maple component. Boulud also gave a little hint about his personal preferences, saying that he loves a soufflé dish for brunch. The teams had two hours at Café Boulud to cook, with one chef from the winning team being named the ultimate winner of the challenge, and one chef from the losing team would be eliminated. While the teams were each given $2,500 to shop, Kristen surprised the chefs by giving them an extra $50 per team to purchase additional ingredients at the St. Lawrence Market. But there was a catch, each team was shopping for ingredients for the other team. Kristen also revealed the winning team would receive $35,000. That's when ingredients like candy, cooked pizza and lasagna came into the equation for the chefs to work with and integrate into their brunch plans. The menus for each team and the feedback from the judges went as follows: Lana — Maple cured salmon, maple vinaigrette, meyer lemon, everything bagel spice — Tom was a fan of the integration of maple in a way that wasn't too pronounced Shuai — Toad in a hole with maple togarashi-cured yolk, béchamel, miso maple butter and pizza — Daniel enjoyed the togarashi on the bread and Gail said the pizza "wasn't bad" in the dish César — Pouched lobster, curry biscuit, maple hollandaise — Tom said the lobster was beautifully cooked, but the biscuit was "dense" Zubair — Tandoori maple fried chicken, scallion corn cake, spicy maple butter, sweet maple yogurt — All the judges agreed that the chicken was delicious, and Tom added that the maple and spices worked well together Corwin — Rum maple tamarind glazed pork belly, chawanmushi with sesame seeds and scallions — While Gail's chawanmushi was set nicely, that wasn't the case for Daniel, and Kristen said her mouth went "numb" with so much clove Tristen — Maple jerk strip loin, dukkah and maple jus, rice grits — Tom and Kristen were in agreement that the meat was "beautifully" cooked, and Kristen highlighted that the seasoning helped the maple in the dish Paula — Maple peach french toast, candy corn crème anglaise and peach gummy Italian meringue — Daniel thought the dish was "very, very sweet," but "satisfying," and Tom and Gail loved how the candies were incorporated Kat — Congee with maple bacon chili crisp and soy maple jammy egg — Sarah said the dish was delicious, and Tom highlighted that the heat played off the sweetness well Katiana — Maple cured salmon tartare with whipped silken tofu, housemade furikake and daikon maple leaves — Gail wanted more maple in the dish, Tom added that it was "subtle" compared to everything else they were served Anya — Syrniki with macerated strawberries, whipped maple syrup and Siberian pine cone jam — Tom said it tasted like cheese cake and he liked the lemon in the background Henry — Fried chicken, polenta, chicken gravy, maple chili ginger honey — Daniel wished his chicken was more moist, but liked the gravy, and Kristen found the chicken coating particularly dry as well, while Tom was looking for more maple flavour, and Gail didn't get enough gravy Massimo — Steak and eggs with wild spinach and maple lasagna bordelaise — Gail said the egg was cooked beautifully and the dish was "delicate" for steak and eggs, but Tom thought it lacked maple Vinny — Maple and cheddar soufflé with truffle oil — Daniel said it wasn't too eggy and the truffle oil wasn't a problem, and Gail highlighted that she could taste all components in a balanced way Bailey — Maple tart with shipped yogurt, pine nuts and maple brown butter pineapple — Sarah and Tom said the maple wasn't coming through, and Kristen highlighted that the tart was underbaked Overall, the judges were impressed with how everyone did, but the Brown team won the $35,000. Kristen said the win came to them because that team used maple the best. And the individual winner of the challenge was Zubair, who has immunity in the next elimination challenge. While Henry and Bailey were identified as the chefs with the worst dishes on the Green team, the ultimate decision was that Bailey was eliminated from the competition, heading to Last Chance Kitchen for a shot at redemption. Chef prep came up in this week's episode, with Shuai revealing that he practiced making a dish similar to poutine, assuming it would be part of the Destination Canada season of Top Chef. So how much prep can the contestants actually do before heading on Top Chef? Less than you may think. "When they come, ... they don't have access to their phones and computers, because they could look up recipes," showrunner Doneen Arquines told Yahoo Canada during a set visit in Toronto last year. "So when they hand that stuff over, we give them a blank notebook, and then anything they've memorized to that point they can write down, but they have no opportunity to research."
Yahoo
17-03-2025
- Entertainment
- Yahoo
I've been to bachelorette parties in spots from Hawaii to Las Vegas, but a Canadian city has been the best destination so far
I've traveled worldwide to attend bachelorette parties, but Toronto was an unexpected favorite. The Canadian city had good food, luxe hotels, and exciting activities. My favorite part was playing dress up (literally) and attending an opera. I've been invited to more bachelorette parties than I can count. They've all been a lot of fun and have given me an excuse to visit fabulous destinations around the world. I've been to Cabo, Napa, Puerto Rico, Palm Springs, India, Hawaii, Las Vegas, and more to celebrate dear friends who were getting married. I'm typically excited whenever a new invitation comes in, but when I found out one of my friends was having her bachelorette in Toronto, I was a little disappointed. I didn't think it would be an exciting destination for a girls' trip. However, to my pleasant surprise, I was wrong. The Canadian city completely blew me away. We stayed at the beautiful Four Seasons in the city's historic Yorkville neighborhood. To match the city's creative energy, local artists' works were displayed throughout the hotel. The lobby even had giant dandelion sculptures hanging from the ceilings. The hotel was also located within walking distance of plenty of restaurants and cafés. I was blown away by the food offerings in Toronto. Some of my favorite meals were the French fare at Café Boulud, al dente pasta and traditional Italian pizza at Spaccio West Terroni, Latin-inspired cuisine at Baro, and Michelin-starred dining at Alobar Yorkville. Although lovely accommodations and great food are already pluses, the diverse activities available around Toronto really exceeded my expectations. For daredevils, CN Tower's EdgeWalk is a must. There's nothing quite like walking around an outdoor platform that's 116 stories above the city. It's an epic view, a great bonding experience, and a one-of-a-kind photo op. If you're traveling with adventurous wine enthusiasts, I recommend the helicopter tour with Niagara Helicopters Limited, which flies over Niagara Falls and ends at a winery. We also enjoyed a segway tour of the Distillery District, which was bustling with boutiques, cafés, breweries, and eateries. For a more low-key afternoon, Toronto also has several noteworthy museums, but I can only speak to the unique experience at the Bata Shoe Museum. It houses antique shoes from regions around the world, imaginative futuristic kicks, and unique artist exhibitions. My absolute favorite part of the trip was renting dresses at The Fitzroy for a night at the opera. The Fitzroy sectioned off an area of the store and provided us with bubbly and sweet treats during the dress fittings. I'll fully admit that I was wrong about Toronto. It ended up being an incredible destination for a bachelorette party — and would probably be great for any old girls' trip, too. I had experiences that would be considered out of the ordinary on any trip, like helicopter tours and a night at the opera. Plus, every meal was uniquely delicious. The diverse activities, luxe accomodations, and memorable meals made Toronto my favorite bachelorette-party destination to date. Read the original article on Business Insider
Syyaha
09-03-2025
- Entertainment
- Syyaha
Ramadan with a French Twist: Café Boulud's Exquisite Fusion of Tradition and Innovation
In the heart of Riyadh, where the golden hues of sunset signal the breaking of the fast, an extraordinary culinary experience awaits. This Ramadan, Café Boulud, the renowned French restaurant at Four Seasons Hotel Riyadh, unveils a unique Iftar and Suhoor experience that masterfully blends Arabic traditions with the artistry of French cuisine. Under the expert guidance of Executive Chef Nicolas Lemoyne, the restaurant redefines Ramadan dining with an elegant fusion of flavors. Priced at SAR 250, the Iftar experience begins with premium dates and aromatic Arabic coffee, setting the tone for an exquisite meal. Guests can choose from refined starters such as Tomato & Burrata with heirloom tomatoes and herb pesto, a classic Nicoise Salad with confit tuna and quail egg, or the Shrimp Hor Mok, a Thai-inspired dish with lemongrass, ginger, and cucumber ajad. For the main course, options include the delicate Bass & Potato, featuring black bass with crispy potato and red butter sauce, the indulgent Beef Striploin with king trumpet mushrooms and rich beef jus, or a vegetarian delight—Mushroom Linguine, enhanced with truffle pecorino. To end on a sweet note, guests can indulge in a decadent Chocolate Molten Cake with Valrhona Guanaja chocolate and pistachio ice cream or a Caramelized Apple Tatin with Brittany shortbread and crème fraîche. As the night deepens, Café Boulud transforms into an oasis for Suhoor, priced at SAR 296. The menu offers an array of gourmet selections, from a Cold Mezze Selection with olives, feta, and dates to a Cold Cuts Selection featuring smoked salmon and artisanal cheeses. Main course choices range from a comforting Arabic Breakfast with shakshuka and crispy Arabic bread to the hearty Steak & Eggs with grilled striploin and green peppercorn sauce. For a French-inspired twist, the signature Frenchy Burger combines Wagyu beef with raclette cheese and pickled dressing, served with crispy fries. Dessert options include Blueberry Pancakes with fresh berries, the rich Molten Chocolate with warm Valrhona chocolate and pistachio ice cream, or a refreshing seasonal Fruit Platter. Beyond the exquisite cuisine, Café Boulud's ambiance enhances the experience with its both intimate and celebratory setting. Café Boulud invites guests to embark on this exceptional culinary journey, where tradition meets innovation, and every dish tells a story of cultural harmony. Whether gathering with family, friends, or colleagues, this Ramadan experience promises to be as unforgettable as the season itself. Iftar & Sohoor reservations can be made on The Chefz app or by calling: 11-2115544.
