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.
Hours of Operation:
Lunch: 11:30 a.m.–1 p.m., Tuesday–Saturday
Dinner: 6–8:30 p.m., Tuesday–Saturday
$31 to $50
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Full Bar, Non-Smoking Restaurant, 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
Staff and food were amazing!!!!!! I was supposed to be meeting people, and they couldn't come, and I felt a bit sheepish showing up alone. But the staff -- every single one of them -- treated me royally! And the food was delicious.
Worth a visit
Great attention to detail, from arrival to personally seeing us out the door. Waiter was friendly and gave good advice when asked.
A wonderful lunch!
It could have been a dinner too. We ordered 2 appetizers each--could not choose, everything looked so tempting. Black Truffle Soup was one, a delectable lobster dish with a poached (?)lobster tail for another appetizer. Entrees were equally great--a Bouillabaisse, and a beef dish. Everything prepared and presented to perfection. Desserts another 10! Truly a memorable birthday meal. Made the day! Student servers were attentive, and so very precise in everything they did.
We felt we were in a 5 star restaurant, ...
We felt we were in a 5 star restaurant, the waiters were professional and pleasant. The food presentation was wonderful and the taste was exceptional! It was a wonderful experience!
Food was outstanding. The service was excellent.
The appetizers were delicious. I would say that the desserts were exceptional
Meeting the expectation
While we had a wonderful dinner, first and foremost diners need to remember they are attending a school; a very fine school where students are learning all about being in the business of marketing fine food. We were there on the first night of a new rotation and while our servers were all very nice and trying very hard to please, it was clear that front of house service did not necessarily match up to the food coming out of the kitchen. That being said, appetizers of carpaccio and poached lobster were both prepared so beautifully and presentation and flavored were spot on. For entrees, the seared duck breast and seared scallops were both a hit and the pork entree was good but the sauce didn't seem a fitting accompaniment. Both desserts ( chocolate course and "cotton" cake) at our table were enjoyed while I chose the cheese course to finish. While I enjoyed the variety and choices of cheese, it was listed on menu with "dried fruits and nuts". They wasn't a single dried fruit, which would have been a nice pairing with a few of the cheese choices and five almonds circled the plate. Even a cheese course can stand a touch of sweetness so the missing fruit and nuts stood out. Some candied pecans, perhaps? All in all, an excellent meal. I'll definitely return!
Every thing we had was fantastic. each dish got better right up to the dessert of Coffee Ice Cream OMG was it good. Coffee was the best I have had in a long time. The main course the taste and presentation was wonderful. I would recommend this restaurant to everyone.
A little bit of a disappointment ...
Ate at Bocuse after a Saturday class at the CIA. Honestly, was a little disappointed. (1) the food was good enough but not "knock your socks off." At the CIA, I expected "Lord take me now" moments and there were none, just well-prepared food. (2) Our waiter's English skills were so poor as to impact the dining experience adversely. Sample dialog: "What are customers saying about these three soups?" "Yes, we have three soups." "What kind of feedback are you getting from customers?" "Yes, we like your feedback." Etc. We got wrong items delivered, had problems communicating about the wine, etc. I'm not trying to be a jingoist pig here or anything but at Bocuse's prices the customers deserve to be able to communicate with the waitstaff.
The service was just impeccable and every dish I tasted was out of this world. Sometimes I didn't know what I was eating but it didn't matter because it was just that good. It was the best restaurant I could have ever picked to celebrate my mother's birthday. Outstanding!
Amazing students. Positive Energy all around.
Passionate commitment to details and excellence. Had a pleasant "retreat" at this scenic location.
Gourmet food at its finest but very inex ...
Gourmet food at its finest but very inexpensive. Yes they are student prepared but so close to chef prepared that it's indistinguishable. Service is spot on formal European service. Menu rotates three times a year based on seasonal variety of ingredients. Guaranteed a top of your list.
Great food...poor service
The food as usual was excellent...our waitress left a lot to be desired...could not describe the menu...placed wrong food to each of us...we asked for a Mac and Cheese dish with appetizer..it did not come but was still on the bill...we love the Culinary but the service had to come up to some degree with the quality of the food
Good food but come with expectations
Considering meals and service is done by students, some of which are novice, don't have your expectations too high. Some of the dishes were excellent. Service was hit or miss, depending on a student. Overall good experience but don't expect 5-star restaurant kind of experience, there will be hick ups.
Excellent service and food!
We all enjoyed the food. It was different and the presentation was awesome! It was pricey for Lunch but well worth it. I highly recommend giving this place a try. Our waiter was outstanding!
Top notch service & beautiful cuisine
The service from student staff is perfection and the food is as beautiful to look at as it is to eat. This was my second visit in a year with a different companion. Lunch each time in this most comfortable yet sleek room. Don't miss out.
Exceptional wait staff, personnel and fo ...
Exceptional wait staff, personnel and food taste and presentation. We come up to the C.I.A . Several times a year. This was by far the best experience we have had to date!
Food was excellent and was beautifully a ...
Food was excellent and was beautifully arranged on plate.
Hudson Valley Treasure
Our dinner at Bocuse Restaurant was a culinary delight! Each course presented well known foods enhanced with unique and unexpected flavors. We will definately return.
The best course was the dessert... Coffee was horrible ...muddy. Wild duck... too gamey. Gravy too salty Vegetables overcooked and salty. The sauce for gnocchi was worse than the coffee...too salty too thick too overpowering...the choice of the the type of mushroom used was a mistake. Scallop entre... ok...just 3? tuna appetizer was not too bad.... Sourdough bread crust... too hard to bite. Bread roll too spongy. Was it microwaved? No complaints about the service.
First Time at Bocuse
We have tried to get into Bocuse during Restaurant Week before but have never been successful. We at last made it and we thoroughly enjoyed it. The restaurant describes itself as modern French with a twist; this is nothing like what you think a French restaurant would be! The food was inventive, with flavors you wouldn't think would work ... but they do! Even though it was very hard to decide what to try on the menu, we were happy with the different selections we made. We can't wait to return!
Our lunch at Bocuse was just excellent as expected. We'll be back!
Your kind and polite services impressed me.
My friends and I had a great time thanks to wonderful dishes, beautiful restaurant. You always smiled and talked with me friendly. So it was very comfortable for us to be here. Fortunately, that week was the restaurant week. We could have a great lunch with unbelievable good prices. The entree, the main, and the desert made me satisfied. All of dished were completely traditional french dishes. I loved them a lot. I would like to visit you again. I am looking forward to seeing you soon.
A Night at Bocuse
I dined alone during Restaurant Week. Every member of the staff was charming. The meal was superb, the wines were exquisite, and I had a remarkably happy surprise when I called for my check. Someone else had paid it.
Elegant Dining Experience!
The design of the restaurant was light and airy but cozy. One draw back was the structural columns in the space I had the misfortune of being seated at table facing a huge column. But the food over shadowed the bad table location. The prawns appetizer was outstanding and the duck breast was cooked perfectly. Loved the interactive wine listing, it was a nice touch. Can't wait to return, I will make sure next time to as for a different table location. Bon appetite!
Affordable French delicacy
Second year visiting the restaurant in hudson restaurant week. We were extremely happy with food,service and everything. Will visit next time again!!!
I have eaten several times at the Bocuse Restaurant; however, I did not like the selections I chose from the Restaurant Week menu. The green onion and truffle soup in a pastry was served to me cold. After them bringing the apple squash soup to the other three guests at my table and in error also bringing it to me. I told them I ordered the truffle soup. My soup took over 10 minutes to be served to me. My three guests had already finished their soup and had to wait for me later on to finish mine. I did not want to return the soup to wait another 10 minutes for a hot one. My selection of the market fish was not very appetizing. The broth lacked any flavor. In fact, it was kind of bland. the cherry clam shell had to be pried open as the shell was slightly slit. I was very disappointed this time with my meal. The dessert was the only good part of my meal.
Food was outstanding
Everything was outstanding. We both had Red Prawns as an appetizer and Sea Scallops as a main course . My wife had Pear Charlotte and I had Triple Chocolate for dessert. We absolutely loved everything served. Along with the check came some petite deserts just to cap things off. I can't recommend La Boucuse strongly enough - a real deal during Restaurant week!
This was our second visit to Bocuse, one of the CIA restaurants in Hyde Park, NY, during a Hudson Valley Restaurant week. The students are extremely pleasant and accommodating. The service is always excellent. I had asked to be seated with a view of the kitchen, which is visible behind glass, so that I could watch the food being prepared, and they did not have to be reminded to honor this request. The food and presentation is always excellent, and they are happy to oblige by answering my questions about ingredients and preparation methods. Portions were generous and we never felt rushed. I always look forward to visiting the restaurants at the CIA.
My daughter loves french food and being her birthday, Hudson Valley restaurant week was a perfect opportunity to have lunch at CIA. Every dish was beautifully presented and flavorful. Service was attentive and personable.
First time at Bocuse/CIA was a treat
My wife and I took advantage of Hudson Valley Restaurant Week's promotion to visit The Bocuse. The special prix fixe menu's offerings were varied enough. Our wait staff was knowledgeable and engaging about the menu including the alcoholic beverages. She got the duck and a Belgian style witbier (wheat beer) made on premises"; I, the branzino (Eur. sea bass) and a white Bordeaux. (The drinks were extra, reasonably-priced, and both delicious.) The two different breads were outstanding and needed no butter, particularly the dark sour bread. Both appetizers were great, too -- one, warm kabocha squash (deep-tasting like yam) and fried goat xheese (creamy, nearly liquid) w/ spiced pumpkin seeds, beets, tangerine vinaigrette (which ingredients melded nicely); the other, apple-squash soup w/ mushroom-foie gras ravioli, was perfectly sweetish. (Just found out what fois-gras is, so probably won't get it due to ethical issues.) The duck came cooked on the rare side of medium rare, and had to be sent back. When returned, it was sumptuously yummy. The fish was swimming (so to speak) in an odd-flavored, slightly- thickened Bouillabaisse broth that grew increasingly piquant with each taste and won me over totally. Wait staff forgot our dessert, even with reminders. After a 20-min, wait, we got cheesecake/pear compote, which was mild; and"Chocolate Variation" (cake + ganache + mousse + cassis [berry] ice cream, which was intense in a pleasing way. Staff gaffes, attributable to youth, were tolerable, and we thoroughly enjoyed our meal.
It was great.
Because of the prices it's not something I'd do all the time. But once in awhile, or for a special occasion it was a lot of fun. The food was great, the service was excellent. I forgot our waiters name, but he was excellent. And not only was the food great, but the CIA now makes their own beer on campus. I'm sure with French food I was suppose to have a glass of wine, but I had a couple glasses of their beer instead, and it was very, very good. All in all it was a very nice experience.
Loved every minute!
Absolutely wonderful 3 course dinner. Every bite was delicious and perfectly cooked and served. Our server brought us 2 (complimentary) glasses of champagne for our anniversary! The restaurant has beautiful lighting and decor and we could watch the meal assembly through the glass . Can't wait to go back!
The food was very good. Well prepared and very yummy. The service was excellent.
Need I say more? The food,service, ambiance were absolutely excellent.
My wife and I took advantage of Hudson Valley Restaurant Week to visit Bocuse at CIA. Each dish was beautifully presented and each bite was a new flavor combination. However, the sophisticated food experience was comfortable, not pretentious. We were given tastes before ordering wines by the glass, each a winner. The service by the students was a pleasure. The Sarezac cocktail was worth the trip- bartender fills glass with smoke, so there's a bit of woodsmoke smell, but no smoke flavor in the drink. For us, expensive, but not something available elsewhere- a treat that was worth it.
Terrific HV Restaurant Week experience at Bocuse
Unlike many other participating restaurants, there was not a limited menu specifically for restaurant week. We could order any appetizer, entree, and dessert on the menu, though there was a +$4 for a few of the entrees, which we found very reasonable. The food was absolutely excellent and the wait staff was beyond great. Just an overall wonderful dining experience and for two of us we figured we saved more than $40 due to restaurant week. Also, my dining partner is a retired food service management professional and the waiter asked if we'd like to visit the kitchen after dinner. It was great to see what was happening in the very busy (and spotless) kitchen. Would definitely recommend taking advantage of restaurant week at any of the three Culinary restaurants.
By Far my favorite French restaurant. I ...
By Far my favorite French restaurant. I never get tired of their fantastic culinary skills!
This was the third visit and as expected ...
This was the third visit and as expected they delivered superbly. The food and service were spot on. Always enjoy the ever changing menu.
This was our second time to the CIA Hyde Park. The first time we truly enjoyed the American Bounty, but this time we were blown away by the Bocuse. Everyone we encountered could not have been more polite and professional. Our server Mary Ann was fantastic. When we asked her a question, she was not afraid to say she didn't know but she would get us an answer, and she did-everytime. It was refreshing to have someone like that as opposed to someone who seems to make it up as they go along. As a matter of fact, at one point she gave us an answer and then returned to apologize saying she gave us the wrong answer to one of our questions. She explained that one of her colleagues over heard our exchange, and in private out of earshot from us advised Mary Ann of the correct answer. That was an excellent example of teamwork, and Mary Ann's effort in getting it right for the customer. I've gone on so long about the service, I mustn't forget about the food. We were lucky enough to sit right by the kitchen, with its giant glass window so we could observe all the goings on. That place ran like a well oiled machine. I could go on and on about the different flavors, but the short answer is PHENOMENAL. I have done nothing but tell everyone I know how PHENOMENAL this place is. The few people that I know that have been there agree, and the others are saying it sounds amazing and they have to try it. In short order we are going to try the Italian restaurant next, and hope our experience will be half as PHENOMENAL as Bocuse. I hope I didn't say PHENOMENAL too much.
Waiter dumped a tray of drinks behind us ...
Waiter dumped a tray of drinks behind us and main course took 45+ minutes to be served after appetizer course. Truffle soup didn't star the truffle as advertised. Duck was not crisp on the main dish. Fromage course at end was the best. Waiter couldn't answer most questions and never followed up with answers. Found out it was only 2 weeks into their training rotation afterwards. It was obvious.
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