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Café Boulud Restaurant Review: Guests are greeted by life-size paintings of Bob Marley and Marilyn Monroe, courtesy of artist Mr. Brainwash, as they are ushered to their seats at Café Boulud in the Four Seasons Hotel Toronto. With minimalist furniture, concrete pillars and floor-to-ceiling windows, the restaurant has more of an art gallery feel than that of a fine dining establishment from chef Daniel Boulud. Protégé chef Tyler Shedden delivers on the gastronomic side of artistry with an array of delicately designed dishes, presented in four culinary muses: “La Tradition” (classic French cuisine), “La Saison” (seasonal delicacies), “Le Potager” (the vegetable garden), and “Le Voyage” (international flavors). Diners are encouraged to select one dish from each muse, or mix and match a combination from any of the four groupings. At lunchtime, a prix-fixe menu will decide for you. For dinner entrées, we recommend the generous Nova Scotia lobster salad, the crispy duck egg with hints of wild mushrooms and celery root, or the fragrant nine-herb agnolotti that bursts with a different flavor with each bite. The caramelized Gala apple with ginger ice cream is the ultimate finisher. Pair your food with a carefully chosen wine from wine director Drew Walker’s 350-plus-bottle selection. Sunday brunch is worth exploring as well.