Nearby points of interest
Nearby points of interest
About The Bocuse Restaurant at The Culinary Institute of America
Sleek and strikingly contemporary, this French restaurant is named for the most famous chef in France, Paul Bocuse. The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With an exceptional French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world class dining experience.
Hyde Park, NY 12538
Hours of Operation:
Lunch: 11:30 a.m.–1 p.m., Tuesday–Saturday
Dinner: 6–8:30 p.m., Tuesday–Saturday
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Visa
Full Bar, Non-Smoking, Private Room, Wheelchair Access
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Whether celebrating a special occasion with family and friends or hosting a corporate outing, The Bocuse Restaurant at The Culinary Institute of America can accommodate all your special event needs.
The Bocuse Restaurant at The Culinary Institute of America Ratings and Reviews
Bocuse offers an authentic semblance of a formal French restaurant with excellent
food and wine menus; one must remember that the service is provided by students
whose courtesy and attentions are unmatched, but their knowledge is just building.
We enjoyed a wonderful breast of duck (with a shortage of brussel sprouts that had
been promised on the menu) and a superb salad with dried strips of pear,
a unique dressing, greens and a perfectly poached egg. Desert was uninteresting with the exception being an excellent lemon curd. My companion was very pleased by the wine
and displeased by the coffee.
Have been ro Bocuse 4 times in last 5 years. I have always raved about it. This time not so much. Menu was adequate, but missing the flair I had expected. Food was good but the wow factor was missing. Service was good, but a step below previous visits. Prices, however, were reaching stratospheric levels.
I love the enthusiasm of the students at CIA!
The food was excellent and we sat at a table with a kitchen view. The kitchen was spotless and very well supervised. It is a great dining experience. The students are so willing to share their knowledge and expertise.
The presentation of the food was spectacular as was the taste and composition of each dish.
Always enjoy and evening at the Culinary Institute and this was no exception. The front of the house students are always delightfully nervous and the those preparing the meal were spot on. The salmon tartare and foie gras were lovely and the preparation of the duck breast delicious. A more than ample serving of the truffle ricotta cavatelli was also very tasty.
The food was exceptional and not something you would find on most restaurant menus. The presentation was spectacular and the service was attentive but not intrusive. Everything on the menu sounded delicious and it was hard to decide what to order. We all loved what we decided on and look forward to our next visit.
We spent the afternoon at the CIA marveling at the architecture and the amazing scenery. We went for a tour of the school, which I highly recommend and at 6:00 pm we had our reservation at Bocuse. It is fun to see the students working in the kitchen behind a glass wall and fun to see the wait staff working so hard being good hosts. The food was delicious however the portions of my NY Strip and my wife's mussels were rather small for the value. However the Ice cream, which I totally recommend is handmade at your table and is worth every cent. It was worth the hour drive from home and I would recommend Bocuse to those that want to see where the next great chefs will be trained.
We had a memorable experience at Bocuse on Saturday 11/11 lunch. It happened to be the last day of HV Restaurant Week and they carried the normal menu with some reasonable extras for a few of the dishes. The foie gras appetizer was a nice portion and outstanding and the seafood duo was small but full of flavors. My wife loved her duck and I enjoyed the poulet en vessie which is a rarely found dish and was full of flavors (plenty of truffles). Don't miss the special dessert of sage ice cream on a sugar cone done table side with apple doughnut and tart (which are served warm after the ice cream). We drank the recommended wine pairings (ask for them) which were all great (Cremant Rose d'Alsace and Sauternes with the appetizers for instance). Pressed coffees were delicious. Service was wonderful. Enjoy talking with your student servers...it enhances the dining experience. We dropped one of our cream cones on the floor...the maitre d'h came right away and brought us another cone and extra ice cream....a lovely gesture since it would have been a pity to miss this sensational sage ice cream. We'll definitely be back, whether HVRW or another day. Bocuse is an outstanding restaurant providing outstanding quality and creativity and affordable considering what you are served.
Wish the students were more educated about the food and beverage program. It started by them not knowing whether the wine was dry or not, and ended with them not knowing what the cheeses were on the cheese plate. We came to experience the education and prowess that comes with a degree from the CIA. I left feeling unimpressed and like I had wasted a valuable weekend day, as we had traveled 2 hours each way from nyc. The students were very attentive and in that regard the service was great, was just unimpressed with the lack of knowledge about the food, which in my opinion makes the experience.
We went for restaurant week. The food was absolutely delicious. Use of fragrance, spice and texture was innovative without being overpowering. The presentations were works of art. It was a meal to remember. I love chatting with the students who come from all over the world. Just wish we lived closer.
We went for restaurant week. It’s a beautiful room. The food was delicious _ we had the Duracell and the tagliatelle- both great! Drinks were also excellent. The service was great too- it’s nice to chat to the waiter about his experiences as a student there. Thanks!
Dishes were absolutely perfect. We had fish for main entree and snails for appetizer, chocolate mousse and lava like cake for dessert. I'm particularly picky about fish. This fish was perfect, not overcooked, yet crispy skin.
Nice to have gluten free option for bread.
This was our first visit to Bocuse and we were delighted. Our prix fixe dinner was superb with foie gras and salmon tartare with crab starters, pork tournedos entrees and lemon tart and floating island for desserts. The service could not have been better and the students were wonderful. It was obvious that the diners were enjoying themselves.
The overall service was poor, but I guess when you have an added service charge of 17% there really isn't any incentive for better service. It took me months to confirm a reservation and I was very disappointed. I bought a country house in the Hudson Valley and we have been wanting to visit. It was an experience, but not one we need to repeat.
Went for lunch during Restaurant Week. It's an unbeatable bargain of $27 for 3 courses. All food was perfectly cooked and beautifully presented with great service. The only detraction is the noise level that bounces off all the hard surfaces in the otherwise attractive room.
My husband and I stopped here for lunch on our fall trip to the area. We have been to CIA before, but not to Bocuse. What a great time we had here watching the students work so very hard and eating deliciously prepared food. It is an experience to dine here that everyone should try at least once. Most likely you will be back!
They screwed up every course
We were invisible
1. Gave her my plate everytime including wine
2. I asked for more bread and they gave it to table next to us
3. Waited over 1/2 hr. Between courses
Table next returned his steak so they gave him mine
And I waited over 1/2 hr on top for mine
Finally waiter came out and confessed
She returned fish asked for cavitelli
After 1/2 h again she gave up
Constructively we said that if you charge professional prices we should get professional service or else charge us educational rates
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