From takeaway meals and desserts to gift baskets covering all the essentials, we've got just what you need to celebrate the women in your life this Mother's Day.
- 10:00 AM - 6:00 PM, daily from Monday, May 3 - Sunday, May 9,
Baskets, Fresh Bloom and Sweet Treats
Pick up a beautifully curated basket from the Mother’s Day Gift Card Desk. Spoil mom with a selection of floral bouquets by Teatro Verde, hand-crafted chocolates, champagne, Spa items, macaron towers, Afternoon Tea and of course, caviar.
- Friday, May 7 – Sunday, May 9
Mother's Day Afternoon Tea
Surprise and delight mom with an Afternoon Tea tower, and enjoy our curated selection of teas while indulging in sweet and savoury Boulud bites including house-made scones and preserves. This offering is also in partnership with award-winning Canadian jewellery designer, Dean Davidson. With every Afternoon Tea purchase, guests will receive a 15% Dean Davidson jewellery voucher. For every CAD 300 spent on Dean Davidson jewellery, an exclusive gold pendant necklace will be gifted.
Café Boulud Takeaway Meals
This Mother’s Day, bring home a Chef-curated family feast. Families can choose from a roast beef prime rib, a garlic and black pepper roasted leg of lamb and a salt-crusted red snapper dinner. Both beef and lamb dinners begin with a caesar salad, while the salt-crusted snapper will begin with a strawberry and candied pecan salad. All three meals are served with brown butter heirloom carrots and buttered asparagus. The roast beef and lamb offer a mashed potato and chive accompaniment while the snapper is served with confit fingerling potatoes. Mom can end the occasion on a sweet note with a pistachio and raspberry cake made with raspberry cremeux, vanilla mousse and pistachio crunch.
Brunch by Boulud
Enjoy a three-course Mother’s Day Brunch from the comfort of your home. Begin with a seasonal asparagus salad topped with soft fried egg, pickled mustard seed, toasted almond jambon and sorrel emulsion. Next up, a foie gras french toast made with brioche bread and topped with baby beetroot, pistachio, pickled berries and mascarpone. To finish, savour a Fleur de Vanille dessert made with strawberry-yuzu compote, yuzu curd and vanilla mousse.