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  • Interior of The Bocuse Restaurant dining room, on the campus of the Culinary Institute of America in Hyde Park, NY.
    Interior of The Bocuse Restaurant dining room, on the campus of the Culinary Institute of America in Hyde Park, NY.
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  • Black truffle soup in puff pastry served at The Bocuse Restaurant, on the campus of the Culinary Institute of America in Hyde Park, NY.
    Black truffle soup in puff pastry served at The Bocuse Restaurant, on the campus of the Culinary Institute of America in Hyde Park, NY.
    Slide 2 of 4
  • Tableside cart service, mixing cocktails at The Bocuse Restaurant at the CIA in Hyde Park, NY.
    Tableside cart service, mixing cocktails at The Bocuse Restaurant at the CIA in Hyde Park, NY.
    Slide 3 of 4
  • Table side ice cream served at The Bocuse French Restaurant in the Hudson Valley.
    Table side ice cream served at The Bocuse French Restaurant in the Hudson Valley.
    Slide 4 of 4

    • The Bocuse Restaurant

    The Bocuse Restaurant is located at The Culinary Institute of America. 1946 Campus Drive (Route 9), Hyde Park, NY 12538-1499

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    2019 Diners’ Choice Award

    French Cuisine

    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 breathtaking architectural interior design. With a great French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world-class dining experience.

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    A chef preparing multiple plates of food at the Bocuse Restaurant at The Culinary Institute of America in Hyde Park, NY.

     

    Cannele de Bordeaux. Part of our

     

    A chef slicing steak.

     

    Plated dish at the Bocuse Restaurant at The Culinary Institute of America in Hyde Park, NY.

      

    Plated dish at the Bocuse Restaurant at The Culinary Institute of America in Hyde Park, NY.

     

    Filet Mignon of Beef with Marrow Custard: Tournedo de Boeuf aux Moelle Royale, Freres Troisgros, Wild Mushrooms, in a Red Wine Sauce

     

    Chefs in the kitchen at the Bocuse Restaurant at The Culinary Institute of America in Hyde Park, NY.

     

    Plated dish at the Bocuse Restaurant at The Culinary Institute of America in Hyde Park, NY.

     

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