Bocuse Restaurant The Culinary Institute of America The Bocuse Restaurant

The Bocuse Restaurant Awards

The Culinary Institute of America's restaurant showcases "redesigned" modern French cuisine inspired by famed chef Paul Bocuse.
Open Lunch & Dinner Tues.-Sat.


The Bocuse Restaurant, Hyde Park, NY

The Bocuse Restaurant Restaurant Review:

At The Culinary Institute of America, this restaurant offers contemporary French cuisine inspired by chef Paul Bocuse in an elegant space awash in gleaming white, cream and mocha. The dining room, designed by Adam Tihany, is sleek, but playful accents --- think Bocuse figurines and chef toque-shaped light fixtures --- add quirky and warm touches, as does a window looking into the pristine kitchen. Prepared by CIA students, the food is meticulously crafted and served. Presentation is topnotch. A starter of black truffle soup with beef broth, vegetables and puff pastry is savory and delicately pungent. Refreshing scallop ceviche and watermelon gelée with lychee pearls, dehydrated watermelon and herb salad recalls the popular Asian fruit and jelly-based desserts with a Peruvian twist. Entrées such as flaky poached halibut à la nage over glazed spring vegetables and onions represent classic French preparations, while tender veal with sunchoke barigoule, braised endive, orange peel confit and eggplant is an inventive take on the traditional Provençal dish and full of eclectic and harmonious flavors. Hand-churned lemon verbena ice cream made tableside using liquid nitrogen and served in a waffle cone is not to be missed. The comprehensive wine list runs the gamut of French regions, with numerous offerings from Italy, Spain and Portugal among others.

Best Rosé Wines

For refreshing wines perfect for a hot day, take a look at GAYOT's Best Rosé Wines. See the list.