TORONTO — Café Boulud, located at the Four Seasons Hotel Toronto, is welcoming Canada’s first MasterChef and chef partner at R&D Restaurant, Eric Chong, for a one-night-only collaboration dinner. On April 26, Chong will team up with chef de cuisine Colin Henderson to serve guests a three-course menu inspired by their expertise, cooking styles and techniques.
Guests will begin with an amuse-bouche of foie gras with tangerine and cashews, followed by ravioli in crab tom yum broth with lime leaf oil and chili oil. Next up will be a rotisserie suckling pig accompanied by hoisin pork jus, ginger and scallion relish. To end the evening, pastry sous chef Kevin Levionnois will create a pandan and coconut opera dessert. Each course will be accompanied by a wine pairing selected by wine director and sommelier, Julie Garton.
“I am honoured to live in a city with unmatched local culinary talents like chef Eric,” says Henderson, chef de cuisine, Café Boulud. “We’re thrilled to collaborate with someone with such strong talent and creative vision to curate this innovative menu. We’re excited for guests to experience a culinary journey infusing elements, flavours and ingredients from both Asia and Europe – a balanced harmony between our two restaurants.”