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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
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
The waitress was unfriendly, unorganized.
Didn't get anyone in the party s order correct. Did notproperly explain menu items. She did not introduce herself to us.
Had no name tag on.
Someone who s graduating in 2 weeks did not seem ready to take care of guests.
Would not go back there.
Food was fair
The food was good, not fabulous. The service was not particularly good. We ordered two different wines to start but they brought two of the same kind. My friend ordered the cheeses to start but they could t tell her which cheese was which. There were some long waits between courses. The check charged us for dessert even though we had a three-course prix-fixe. It took 10 minutes for that to be corrected. Though they say there is a no tipping policy, 17% is added to the check. I probably would try one of the other CIA restaurants next time we're in the area.
The food was very, very good. Service was inconsistent. Simple things like getting bread to the table in a timely manner and giving the right dinner to the right person. If you remember this a training ground, and enjoy fine food, I would definitely recommend.
The restaurant is worth the experience, with the food tasty, but not exceptional. The service is friendly, but still working on perfection. After dinner beverage was forgotten, coffee was not offered after dinner, and plate of chef's cookies were an after-thought. We asked for the cookies, seeing they were brought to other tables.
Definitely take the daily tour of the CIA, offered for $6, to appreciate the restaurant.
We went for my son's 18th Birthday celebration and the food was exceptional. The service, unfortunately, did not match the meal. When I told the student manager he did his best to make the evening a success and was kind enough to make us handmade sage ice cream. We would go back again.
Students and staff service were outstanding. Ambiance was lovely. Dessert menu was a little confusing. We ended up ordering WAY more than we could eat at premium prices. Also the remarks on the tips were confusing. It says no tips, but a service charge is automatically applied. So everyone DOES pay a tip, just not to student servers.
Servers were friendly and were happy to answer any of our questions, such as what their post-graduation plans are (chef, owner, etc.). Both the duck and sirloin dishes were superbly cooked and served with unique presentations. The assortment of cheeses and bread were delicious.
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