A single outstanding dish can establish a restaurant's identity. At Daniel Boulud's Cafe Boulud in Toronto's Four Seasons Hotel, rotisserie chicken is king. Staying true to Boulud's Lyonnaise heritage and rooted in what he calls "French culinary DNA," each chicken takes two days to make, is brined and then dried before spending an hour over opeYi rotisserie flames. More than 250 are sold every week.
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