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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
A really good meal at a really good price - $39 prix-fixe meal with ad-ons came to $56. A real bargain for what you get. Wait staff are students, so still learning, but all really nice kids trying very hard. They're a pleasure. Lovely space, not noisy, just serene.
They had a special 4 course meal in memory of Chef Bocuse. We went all the way and selected this option in addition to the Chef's choice of paired wines. French onion soup with Champagne, lobster claw with Chardonnay, beef with the best Pinot Noir that has ever touched my lips, and a pineapple soaked cake which was not paired so I asked for a French red dessert wine similar to Port. Best meal I have ever had! Worth every penny. The service was spot on and the atmosphere and decor was lovely as well. We will be back.
The setting, friendly and knowledgeable staff, service and of course the food and its presentation were very enjoyable. The pre-fixe menu allows seniors to enjoy a special lunch or dinner out at a reasonable cost - we thank the culinary for offering this option.
One suggestion: It would help if the menu provided more information (regarding sauces, method of cooking, etc.) on the offerings.
This is our favorite CIA restaurant by far.
Wonderful food but the service was horrendous. Must have been a new waitress because we finished our appetizers before the wine was served. She asked us three different times what wine we ordered. Untensils were placed on the table one a time. Some of us were missing forks, some knives. One of the appetizers was served with the dinners. This waitress was totally oblivious. We were glad we went and did enjoy the meal very much
My 16 year old son and I thoroughly enjoyed our dining experience at Bocuse. We were there for a Tuesday dinner. There were many tempting choices on the prix fixe menu, so choosing was difficult! Everything was exceptionally tasty and well-presented. Fun to be served by the students, knowing that the meal was also prepared by students!
The food certainly looked good, and it tasted OK, but it was missing something. Seasoning maybe? I understand that the restaurant is almost completely run by students, but I paid $130 for 2 appetizers, 2 lunch entrees, and 4 drinks. That is just too much for the quality we received. The service was really good, although we could not find anyone on the floor that could really tell us about what we were eating. We had dinner in Albany the evening before, and for 20 bucks less it blew Bocuse out of the water.
We loved our meal! The service was outstanding as was the food. We had Oysters and beef tar tare to start duck breast and rabbit for entree and the table side ice cream for desert. Each and everything was perfectly prepared with beautiful seasonal vegetables
The Bocuse Restaurant not only has a very unique menu but to get the opportunity to be served by students who attend makes it that much more unique. The students are prepping your meal and servicing your table. It's exciting to know that they're learning in a real-world environment and that you're aiding in their progress. You should keep this in mind while you're dining, as well, and to not let yourself get too upset if they make a mistake or forget something. The food is phenomenal and the ambiance is romantic yet laid back.
We ate here while discerning if our daughter would attend the CIA after high school graduation. Everything we saw/experienced was positive, except for the loud yelling of the soul chef in the kitchen when the students did not meet her expectations. The students serving handled it with poise, but it is what we now think of first with this experience. The students turned out three good dishes and served exceptionally.
My chicken with truffles was a little disappointing and the vegetables were overcooked and dry. I prefer more natural and healthy food, not things that are overly manipulated. Students are wonderful and trying so hard - endearing. Service overall very attentive.
My husband and I had one of the most memorable evenings of dining we ever had. The students do an amazing job! We happened to be there on the evening Paul Bocuse who had just passed away, was being honored with a champagne toast and that included ALL the servers and chefs as well. It was quite a sight to see the kitchen somehow take a break to make this happen. We felt very special to be a part of it. All the food was delicious, presented beautifully and they also have a most outstanding wine list.
Food was delicious. Pre fixed meal was great. Didn’t know the classes changed at that time so the servers were new. Technically they knew what to do but it was their first time and we’re unsure. If the service was smoother it would have been perfect. But it was still a great experience.
VERY SORRY TO HEAR THAT CHEF BOCUSE HAS PASSED AWAY!
He was one of the great ones
This restaurant definitely honor's his memory
Our experience was AMAZING!!!!
We always enjoy watching the students apply what they have learned
Our servers were outstanding
we frequent all the CIS Restaurants (always wonderful)
My experience at American Bounty was phenomenal. My father and I shared the prix fixe, with the smoked salmon/caviar, monkfish, and cheesecake as our orders, as well as the house-made cocktail. All of the food was prepared and plated to perfection, and my only regret is that I forgot to take pictures before digging in to the entree and dessert. My only issue, though not actually a problem, was with the wait-staff. As someone who works in food service, it was very obvious the students were incredibly nervous, both through their posture and voice. I'd suggest some form of a short class dealing with basic nerves training and practice serving if not already implemented. Otherwise, our visit was exceptional
Arrived early for my reservation and host said no problem and politely showed my wife and myself to our table. Upon seating down and getting our thoughts together our waiter appeared and professionally introduced himself and gave us our menus and wine list. He advised us of the specials and offered opinions on wine suggestions. Our water glass was never half full throughout the meal. Our appetizers and entrees were fabulous. We ordered the sage ice cream that was made right at our table for dessert. It was a pleasure seeing our waiter and his assistant working together on getting the ice cream just right. After our dishes wee cleared I felt we were never rushed to pay the bill and leave. An all around great experience and the Culinary Institute should be very proud!
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