Never able to get a reservation. Months out and nothing available. Maybe a late Week day lunch? I can't opine on the food as I've been trying for ages to get a reservation to no avail. Between school holidays and Covid is been impossible. read more

French at its finest. The students and teachers put their hearts into each dish and it is part of the whole experience. We enjoyed every course and every dish, so happy we were 4 and willing to share. The duck was something I could eat everyday and would recommend, so hard to narrow down the dishes but probably just nit picking the yellowtail appetizer I would skip read more

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Food is excellent, the atmosphere is casual but understanding its a working classroom. the duck was outstanding actually one of the best dishes I have ever had anywhere. My wife had the steak which was perfectly cooked. The mussels appetizer was also outstanding with fennel and cream it was delicious. The wine list is wonderful and very reasonable. A really wonderful experience. read more

The Bocuse Restaurant - Desert soup - French Near Me - Hyde Park, New York

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Everything was good about CIA all the restaurants are great ambience was great. Service was great. Drinks was great. read more

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Extraordinary! The Prix Fix luncheon menu contained multiple options, many of them vegan friendly The cold corn soup came with a surprisingly spicy buttermilk foam. The duck breast was cooked to perfection. Desert portions were small but super-rich. Extensive wine list, the 'cellar' on display in the main dining room behind a glass wall. Mocktails too... the lemongrass basil spritz was a favorite Can't say enough about the service... impeccable and friendly while attentive and efficient. We have dined at all the CIA restaurants and have never been disappointed. But plan ahead. Reservations are a must and books up a week in advance read more

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We arranged dinner for 3 last week and we had a wonderful experience. My wife book the dinner Thursday night, so automatically we receive a 20% discount. We had dinner reservations for 6:45pm but we arrived a bit early and we were seated right away. Our table was right next to window that overlooks the kitchen, kind of seating like in a stadium box and you get to see the intricate inner workings of what happens in the kitchen right from tour seat. I was cold, so my appetizer was black truffle soup which come with a beautiful puff pastry dome, honestly it has a beautiful presentation. However, the broth was extremely light in flavor, of course you can taste the truffle but otherwise not impressed. Definitely something different to try. My wife had mussels dijonnaise, wow amazing bkend of flavors. Buttery, with hints of mustard, we had some broth left over and to not waste it, we dipped pieces of bread in it. One word "Yummy Licious". My daughter had the salmon salmon tartare with pickled veggies, on a cold night I won't have a cold appetizer, so while it look pretty, I didn't taste it but she . The main courses were very diverse, braised lamb, short rib and dover sole with brown butter and veggies. What can i say, the food was all very delicious, beautiful presentation and each dish had a lot of individuality. My braised lamb had hints of curry, served over Mediterranean cuscus with roasted veggies. My wife had the diver sole and she raved about it, my daughter had the braised short rib and they were very satisfied with the portions, service and presentation of the entire menu. Dessert was excellent as well, we had chocolate tart, i had an almond cake served with raspberry sorbet and it was nice to see that they serve french press coffee, as that is my favorite coffee service. From the wine list we had 2 glasses of the house Bourdeux. Overall our server was very attentive, food service kept coming right along and dinner was done in 90 mins. I would highly recommend dinner here! read more

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Dined here for a birthday lunch. The restaurant was accommodating and provided us with a great table a full view into the kitchen. It was my guest's first time and she was blown away! The pre-fixe lunch menu was more than French cuisine. We had our choice of shrimp and grits, lamb meatballs and pork chops. Everything was delicious. I only wish for softer bread from the bread basket. The tasty butter helped soften the bread. I highly recommend the additional $5 for the TARTE AUX CITRONS dessert as they prepare the nitrogen ice cream at your table. All the students provides great service. Wishing them all the best in their culinary journey! read more

The Bocuse Restaurant - The TARTE AUX CITRONS dessert...it's a lemon lover's dream! - French Near Me - Hyde Park, New York

A fine dining restaurant located inside the CIA staffed by the students and the Executive Chef is a instructor. The food and service was impeccable. I gladly support the restautants in the school since it suuports the students and their education. The restaurants gives them great learning experience in the industry. Dinner is $49 Prix Fixe which is reasonable for a fine dining meal. Dover Sole is entree which in itself is worth the price. Make reservations early. At times it is not easy to get. read more

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My son invited me here for a belated Christmas gift. Loved the grounds of the campus, the decor of the restaurant and the overall experience. The only reason I'm only giving them a 4 is for the over eager service. We were interrupted so much that it was distracting to our conversation. The servers are students, so this is understandable. Our food, however, was unbelievable. I had the duck and it presented beautifully and cooked perfectly. This is a must order if you go. We also had a cheese plate to start off our meal. Though the portions were small, the flavors were diverse. They don't give you a basket of bread, you must request it from your servers. I finished my meal with a L'Eclair. The pastry is baked onsite and what a treat! It was almost too pretty to eat. Don't forget to stop at the gift shop while you're on campus. read more

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This one is an upscale eatery, offering contemporary French cuisine. It is named after one of the most famous chef in France, Paul Bocuse. The inside was large, sleek and modern. We went there for early dinner, we were the first one to arrive after they opened for dinner. They had windows all around, bringing in lots of natural lights. To the right of the entrance, they have their kitchen with a large window, so the patrons can take a peek at where all the magic happens. Just as all the other eateries at the CIA, the staffs including chefs and servers are students at CIA, supervised by their professors. On the table, they had an ice-breaker game! It had lots of conversation openers that were very interesting, fun and/or funny. For dinner, we all ordered three-course prix-fixe menu. Appetizer of our choice were Black Truffle Soup VGE, and Crab Cake. For the entrée, we ordered Poached Turbot, Market Fish, which was Salmon on this day, and Trilogy of Lamb. They were high quality, prepared very well, and delicious. For dessert, we heard about some kind of super awesome "table-side ice cream" that they offer. Once we put in our dessert order, the whole production started. Our server brought out hand-crank Kitchen-Aid. The ice cream was hand made right there, on the spot by the table, which was great! The desserts were really good, we enjoyed them all. After everything was done, we received complimentary desserts! Our server, an CIA student, and other staffs who are also students provided great service. The dishes were elegant and sophisticated, with modern twist with culinary technique. Just as the other eateries here at the CIA, you should have a reservation, as they are super popular no matter what day of week it is. We had a really great dinner here, delicious food and warm service, definitely a wonderful culinary experience for us! read more

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What an absolutely wonderful experience we had. First and foremost, I highly recommend you call for reservations. We literally made reservations about a month prior to our dining and it worked out just fine. The lunch menu consists of a price fixe, 3 course meal. For starters I had the Oysters, the Burgundian burger and the chocolate mousse cake. The oysters were delicious, a nice way to start the meal. The burger was cooked perfectly at a medium temperature; it was served with mushroom, bacon, onion and cheese-what a terrific burger. So tasty and juicy. I loved it. For dessert I had the chocolate mousse which was delicious, a perfect way to end my meal. My girlfriend started with the Tagliatelle pasta which was served with braised lamb, artichoke and olives. She had as her main course the duck breast and for dessert she had the crepe cake. She absolutely loved her pasta and said the duck breast was perfectly cooked and tasted even better. She liked the crepe cake but wasn't overwhelmed. Our guest had the octopus and raviolis for their appetizers and one had the burger and the other had the pork tenderloin. Everyone loved their entrées. We will definitely do it again. read more

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We were in the private dinning room because we were a party of 8 and the main dining room only seats up to parties of 6. Everything from service to food was amazing. can't say enough good things about our experience. Highly recommend. read more

I had an awesome meal here a few years back and definitely reviewed the restaurant, but it was taken down for some reason (some of my photos are still up). I don't remember everything that I ate, unfortunately, though it was my first time trying frog's legs. I was also impressed by the Magret de Canard a l'Orange (the chestnut purée was my fave) and Chèvre cheesecake (Goat Cheese, Pear, Citrus, Quince Compotes). I returned in April 2018 with my boyfriend for his birthday lunch and had an equally good experience. We started with the white asparagus and black truffle soup appetizers, which were wonderful. The tenderloin of pork and lamb and eggplant entrees were even better, especially the eggplant! The table-side ice cream was the perfect ending. I've yet to visit American Bounty, but I prefer Bocuse to the Italian restaurant. read more

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Unbelievable that this modern French restaurant was staffed by students. We got lucky and secured a table without a reservation. The three courses lunch costed $44 per person and worth every penny and more. There were many choices within each course. The four of us chose different dishes so we could taste as many dishes as possible. The presentation and table service were excellent. An short but informative narrative by the waiter and waitress accompanied each dish. Every dish was an art in appearance and taste. Again we couldn't believe the chefs were students. A meal at any one of the full service restaurants in CIA is highly recommended for anyone visiting Hudson Valley. read more

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Food is excellent. Culinary experience with not your normal recipes. Had the three course. Dessert was best ever.

This was my second visit to the CIA (but to a different restaurant). While the experience in and of itself is great, I was not blown away by the food here. The students that work at the restaurant are great and you can tell that they really are trying. However, given that the restaurant was only about a quarter full on the night we were there, I would have expected the service to be more attentive and prompt. I came in here with a group of 6 on a Saturday evening. We had made a reservation well in advance so there were no issues getting seated. I started out with an eggplant appetizer. The presentation was great (see photo) but I think the flavors were a bit overdone. It was very overwhelmingly sour. For my main course, I had the market fish which I was surprised to learn was monkfish that day. Not something I would typically eat but I was interested to see how they did with such a difficult fish. Finally, finished off with the rice pudding which was a really unique way of preparing it and was delicious. Overall, the vibe of this spot is very upscale and you definitely feel like you're in an upper-tier restaurant. It's not my favorite out of all the CIA restaurants, but definitely worth a try. read more

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By the time I made the connection that I was going to be within a ten minute's drive of the Culinary Institute of America during my work trip, it was too late to get a reservation at any of the on campus restaurants. Even so, I was determined to try my hardest to get in and called the day of the evening I wanted to dine and was able to get in! I was feasting solo and so appreciated the host sitting me next to the kitchen window. That turned my dining experience into a show! It was entertaining to watch the students and teachers in action, prepping the food that came out right in front of me. From Tuesday to Thursday, you can take advantage of a $35 prix fixe menu which is quite a deal in my opinion. I started with the foie gras terrine, followed by a pork tenderloin special, and ended with the cheesecake. All of this with a fancy French twist, of course. I really enjoyed everything I tried and found the portions to be perfect. I also enjoyed wine by the glass throughout. A 17% charge is added to your receipt automatically rather than standard gratuity, since even the servers are students. All in all, definitely a must do when dining in the Hudson Valley. I can't wait to check out American Bounty and Apple Pie Bakery Cafe next! read more

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I've been wanting to come to the CIA for a while and it absolutely did not disappoint. Aside from the wonderful campus which you are free to walk around and explore, the food here is not to be missed. This is better than what you can find during NYC Restaurant Week. We came when they had their winter dining special (20% off) and it was an absolute steal for such an amazing three course meal. The service from the student staff was friendly and attentive and the food was absolutely amazing. Next time I would make a few more reservations so I could try all of the offerings on the menu! My hands down favorite of all the restaurants at the CIA. read more

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Although the experience is lovely, the service is beyond exceptional... the food. It so much. We did the prix fe, which is all that is offered so that was an easy decision. I had the tagliatelle with 62 degree egg and truffle. It was bland, needed seasoning and perhaps a topping of Parmesan. I had the flat iron steak, again bland. The roasted eggplant and veg served alongside had little to no flavor but the steak was cooked perfectly. I had the fromage platter for dessert, the three cheeses served were all super strong, a goat cheese and blue cheese and I forget the other. All way too strong after such a meal. read more

To say this restaurant was fabulous is putting it lightly! I have no idea why we'd never gone there before, even though we've heard good things and been to the CIA for other events. So glad that a friend from out of town invited us there at the last minute and that we went! Everything was amazing, from the appetizers to the dessert and the entree, even the bread and the wine was fabulous! Seriously the best meal I've ever had anywhere! I loved everything, there service was impeccable and the presentation was a work of art! Honestly, I didn't want to leave and now I want to go back! I would recommend them anytime for a fabulous and memorable dining experience! read more

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We planned a trip upstate to dine at the Culinary Institute. Luckily we were able to a get a Friday night reservation at the Bocuse Restaurant because all restaurants were closed for the remainder of the weekend. The meal from start to finish was an absolute delight. The students working front of house were amazing. They were able to fully describe each course and everyone was so polite. You could see the attention to detail as they set the tables and changed out the cutlery. We had three courses and each was more delicious than the next. We had the spicy crab salad and ravioli to start. Absolutely fabulous. We had the sole and short ribs for the main course and they were delicious. The short ribs could be cut with the fork. And dessert is always fun and we were just able to fit that in after a fabulous meal. Loved the open kitchen where you can see the young chefs at work. We plan to take a cooking class and will be sure to book ahead to dine and enjoy all the hard work and fabulousness of the CIA. read more

I've enjoyed so many dishes here over the years. One of my top favorites is the fried fish tacos.

This was our second visit. Our first was much better, the service. Food was and is pretty amazing. This is an hour and a half from the city. Students serve here. They have a no tipping policy but service charge is 17.5. Pretty steep but good food. Among the appetizers, the truffle soup was excellent. The top was a flaky puff pastry. Beef based broth with vegetables was inside. Delicious! The pumpkin and squash soup was pretty yummy too. You get all the flavors and how. The foie gras was excellent. The Salmon and crabmeat tartare is my favorite. Nice chunky meat pieces, just how I like it. The autumn salad is pretty neat I'd say. They have these thin pieces of vegetables that is probably baked. This might be a seasonal thing though. I got the steak for my main. They cut them up I. Little pieces which is a good touch if you consider plating an important aspect of your food. It comes with mushrooms and asparagus and some shredded pumpkin purée of sorts. My friends chicken was very soft he said. The duck was also solid. Can't say much about the details as these were my friends orders. I always order their handmade ice cream because I remember it from last time. This time they had a sage ice cream that was beautifully flavored but our server messed up while making it and chose to serve us the messed up scoop. Disappointing! Could have been creamier. The ice cream comes with other petit desserts. Pretty standard, nothing extraordinary. Will i go back? Maybe not. I'd like to check it CIA's other restaurants next time. read more

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Went with friends in October for our 2nd trip to the Culinary Institute of America to try out the restaurants...this time it was French cuisine @ Bocuse! The students were 5 weeks away from graduating...and preparing meals. Service was good. Appetizers: Butternut squash and black truffle soups were good Salmon tartar crab duo was ok... crab didn't have much taste (should've gotten the butternut squash or mushroom soup) Mushroom soup - good Foie gras - good Main courses for the group included: NY Strip - was good Bacon wrapped pork Chicken Market fish - this was the best of the dishes, in my opinion Desserts: Recommend table side ice cream & classic treats (min 2 ppl have to order). Watching our servers make Liquid Nitrogen Sage Ice Cream was really cool! Cheesecake Tip: Ask for the kitchen tour...they will take you if not too busy. Merci! Congrats to the graduating class! read more

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This was an amazing experience. The food was excellent, especially the presentation and service. The wine choice was also excellent. The entree and dessert were excellent and the entree was very good. read more

My brother is a student at CIA and I have always loved going to the restaurants when I visit! I had not been to the French restaurant and was excited to eat here. My only constructive feedback would be that this meal took forever. Our reservation was at 6 and while we did get four courses we didn't leave until like 9:15 and there was a lot of time in between courses. I started with the cheese plate which was great and then got the risotto which was my favorite of the night! I then got the duck which was fabulous though a little under done and then we finished with the table side ice cream which I strongly urge everyone to get because it's an experience and it was delicious! read more

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Love this place! Everything is exquisite and the food is unbelievable. Excellent selection of wines as well.

This is a student-run operation in a university setting, and they do a great job with professionalism and knowledge of their menus!

Really good atmosphere, and interesting dishes. This was my first fine dining experience, and I was super stoked when we made a reservation for three a month ago. They offered a $45 pre fixe option, with appetizer, entree and dessert. I got the red snapper ceviche for my app, and it was just okay, if not strange. It tasted like they used orange juice as part of the acidic marinade. For the entree I ordered the duck breast but they ran out and so I ordered the artic char instead. It tasted like lightly cooked salmon, and was garnished with what looked like a crispy latka with ketchup and ikura. The combination of flavors was interesting, but besides the ikura it felt like something I could get at a dining hall. For dessert they only had one matcha creme brulee left so I instead ordered a chocolate passion fruit dessert. It also seemed experimental- and was composed of a pocky stick (?) encrusted with popcorn bits, a literal kernel of popcorn, chocolate ganache, and some fruity sponge cake. I also ordered a lemon flavored cocktail, but they messed up the order and gave me a lavender one- still refreshing, though! the lavender wasn't too strong, and the honey made it pretty sweet. The drinks menu did not see overly expensive, and most glasses of wine were around $9+ and cocktails being around $13+. Overall the ambiance was good, and we didn't feel rushed throughout the meal. there was an ample amount of waiters who constantly refilled our water and bread. We understood that students were tending us and were in the process of learning, so things like mixing up/ taking a while to write down orders made sense. The campus is also very manicured and gram worthy, and my friends and I had a good time doing an impromptu photoshoot. I would say it's worth the trip at least once as a bucket list item but because it's so far from the city it'll probably be a while before I return. read more

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Inside the Culinary Institute of America resides The Bocuse Restaurant. Our journey started when the maitre d' opened the double doors for us and we were whisked into an elegant and contemporary looking restaurant. Culinary Institute of America students are in their final phase of graduation and are working hard in the restaurant. There is a large glass partition and guest can see the internal workings of the kitchen. The wait staff is standing by at parade rest waiting for their dishes to be brought out to the guests, very classy. The interactive wine iPad list was very cool. It was a full listing of their wine list along with each wine description. The wine list was extensive and very impressive. The beer on tap was also pretty good, they offered about 7 beers from Europe and America. There is one thing you must get at The Bocuse Restaurant, it is the black truffle soup. What a presentation! Its a large puff pastry and inside the "dome" in soup with truffle shavings. Insane!! My wife had an excellent entree, the Artic Char. It was buttery and cooked perfectly. My entree was the sliced sirloin steak. What a dish! From the way the steak was sliced, you can see there are fine details being executed.The brown gravy was so good, I wanted to lick the plate clean. The stuffed artichoke heart was also a nice touch. Dessert? OMG, I'm packed at this point but we decided to order a small French cheese plate sampling. Again, it was just small tastes that packed a powerful punch. (They also give you a small chocolate for two sampling with your check) I highly recommend The Bocuse Restaurant inside the Culinary Institute of America. read more

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I was here for a special event and did not have the standard menu, so a review of my meal wouldn't be helpful. But there are two things I want to tell you. 1. About the parking. CIA is HUGE and signage is not the greatest. You will enter from Route 9 and will see comforting signs that say "Restaurants" and "Restaurant Parking" but after awhile the parking signs disappear! There remains an arrow that says "Visitor Parking" and that's what you should follow. You want to go around to the opposite side of the huge Gothic building that greets you at the entrance (Roth Hall, which is incidentally a former Jesuit monastery) and park in a multi story semi-underground parking structure. From there it's easy to get to the Roth Hall rear entrance where the restaurants are. 2. Save room for dessert! They do an amazing job both on technique and on presentation. I am not a dessert guy but am glad I did not let this pass me by. Currently they are experimenting with ice cream made table side using a converted Kitchenaid mixer (to avoid trailing a cord, they installed a hand crank) and liquid nitrogen. read more

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An awesome culinary adventure. The food was well prepared, the staff was helpful, the only downside was it took over an hour for my food to be served. We started the meal off with the goat cheese ash ravioli and the tomato and watermelon salad. The ravioli was plated beautifully, and had a hint of sweetness which complemented the fullness of the goat cheese. The watermelon and tomato salad, was more like a strawberry and tomato salad. The heirloom tomatoes were abundant and fresh. The basil oil really brought a lot of excitement to the fish. For dinner I ordered the beef pot-au-Feu. The meat was prepared to a perfect medium rare. The broth was rich, and the vegetables absorbed the sauce nicely. For desert we had the table side ice cream, where the serve makes ice cream from liquid nitrogen and cream. It was a science experiment gone AWESOME. The flavor was spot on and truly enjoyable. They also brought out an assortment of sweets to pair with the ice cream, highlighted by the macaroon. read more

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Big yum! Absolute must for foodies. Good food cooked & served by the culinary institute's students. So be patient with the students' awkwardness as the restaurant serves as a laboratory of sorts for them to practice their newly acquired skills. Reservations are sparse, so book in advance. read more

Lovely restaurants run by the students of the CIA. We had a special spiced plum cocktail made at our table! The 3-course menu for $59 was quite affordable...but we kept ordering wine ;) Great pairings by the student who was the sommelier for the evening. We had a too-long wait for our entrees (hey, it's a learning experience for the students) and they were so apologetic and made it right with extra desserts and exceptional dessert wines. Overall a great experience that I would do over and over again. read more

I have visited this restaurant several times. Here is my observations and recommendations: Pro: 1- outstanding service. This restaurant is run by students of Culinary Institute of America. These students have a different position each day and all of them are really wonderful young men and women. Truly 5 stars 2- beverages, alcoholics and non-alcoholics are great and the servers know about each more than one expect. 5 stars 3- main course: there are two deals here, one Tuesday to Friday, three course meals for $26. It really worth the price, selected appetizers, main course and deserts. However, if one visit this restaurant on weekends, no deals exist and the bill can go up to $50 person. 3 stars 4- service charge of 20% added (no tipping allowed) - 5- impressive location and very beautiful restaurant - 5 Stars 6- remarkable wine cellar. 4 stars Con: French restaurants are famous for small portion of food, this restaurant is not exception. You definitely leave the place not full 2 stars read more

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Went for Tuesday-Thursday Prix Fixe Lunch Food - 5/5. The bread is made by the pastry department and is amazing. French roll and sourdough have great crust and with the salted butter is just absolutely delicious; I think we had three each! Foie gras terrine was rich and meshed well with the sweetness of the strawberries and slight bitterness from the cardamom. The brioche was a great palate cleanser! Duck breast had great sear on the skin with a perfect medium rare. The rice was shaped well and had good flavor but the vegetables were too bitter. The les deux chocolats were plated very uniquely and not what I expected but the sweet flavors were there; one even tasted like an upscale twix bar in the best way! Service - 5/5. The staff are students and very professional. The bread and clearing service were doing in the classic French style. At the end of the meal they give you little confectioneries; the madeleines were my favorite! Value - 4/5. It is part of the Culinary Institute of America's learning program and you understand that the funds go towards education but it must still be said that the prices are on the higher end with a $35 weekday lunch prix fixe. I don't mind the new style of food presentation as the flavor is still good but there is a little part of me that makes me feel like I'm paying for a test kitchen. The portions are on the smaller side, reminiscent of nouvelle cuisine, with the meal consisting of a slice of foie gras and two slices of duck breast while the prices remain high. Still, it is quiet an experience and recommended. Parking - Private Garage (Free) read more

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Best restaurant I've been to all year!!! A delightful experience!!! The food is absolutely exquisite and the culinary students are so inspiring and passionate about cooking. Absolutely recommend the prix-fixe served during certain weekdays (we didn't seek this out but were pleasantly surprised). Everything is so fresh, nuanced, and fantastic. Even dishes I consider risky (i.e., fish) knocked it out of the park. Renewed my faith in humanity (and confirmation my taste buds had simply been dormant). read more

Yet another memorable experience at the CIA! My friend and I last visited two years ago and dined at the American Bounty, which was equally as good. The Bocuse was no exception. One must first understand exactly what the CIA is before forming expectations: a teaching college. Because of this, it is a good idea to be patient while these chefs-in-training do their very best to serve you. Once again, my friend and I were very satisfied with both the excellent food and service. We could tell from the rip that our waiter was a bit wet behind the ears when it came to service, however, he tempered his nervousness with quiet confidence and knowledge about the entire menu. He answered all of our questions expertly. For appetizers, we decided on the Black Truffle Soup V.G.E. and the Salade du Potager. The soup was excellent, with a menagerie of different tastes that pleased the palate and the salad was equally as impressive, with explosions of flavor along with a satisfying variety of textures. For the entree's, we chose the American Wagyu Beef and the Turbot with Shrimp and Mussels in a bechamel sauce. Initially, the wait staff brought my friend the wrong dish (they brought the salmon dish instead of the turbot) but within two minutes, they brought the correct dish. No big deal. Both dishes tasted incredible, were expertly prepared and were presented beautifully. The only criticism of either dish was that the bechamel sauce sort of overpowered the texture and taste of the turbot, but not to the point that the dish was ruined. Lighter on the sauce would probably be advised. Finally, for dessert, we opted for the table side ice cream with the apple trilogy. It was fascinating to watch the waiter prepare the ice cream, using a cream base, stand mixer and liquid nitrogen. It came out GREAT! Overall, we couldn't have been more pleased with both the food and service at The Bocuse. We look forward to returning to the CIA in the near future for another great experience! Compliments to the staff! read more

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Was excited to try this French restaurant as we had a wonderful time dining at another CIA restaurant. Service is great and food is exceptional! Must order the table side ice cream as they make it right by your table. We got an extra cone for those who ordered different desserts. The only complaint I have is that they wouldn't combine the tables as my friends made two separate reservations although they did seat us next to each other. read more

The Bocuse Restaurant - French Near Me - Hyde Park, New York

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I recommend eating here during Hudson Valley restaurant week, but do not think it would be worth the price otherwise. Let's start with the positives. The ambiance is fantastic, as is the location (gorgeous views) The student waiters were also attentive and kind. While the presentation of the food was great, the food itself was just okay. Personally, I felt the truffle soup was too watery and the squid ink pasta was not flavorful enough. I also felt the molten lava cake was good, not great. All in all, I recommend visiting for the entire experience. read more

The Bocuse Restaurant - French Near Me - Hyde Park, New York