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

See all

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

See all

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

See all

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

Important to go without overly high expectations. The kitchen appears to be well run and the food is extremely well presented. Seems like the focus is on the kitchen which is probably appropriate given this is a school, however the front of house should also be a more important factor in running the restaurant as well. Expected decently prepared French food and it was but nothing seemed more than just average other than the deserts. The best appetizer we had was the cheese, which obviously was selected by the chef but wasnt really prepared by the kitchen staff. It was a little odd that cheese would actually be served pre-meal but I guess it's for the American patrons who wouldn't think of cheese as a desert? There was one sause and a part of the asparagus appetitizer which was really outstanding but it wasn't a main focus of the dish. For mains the duck was OK but not something worth writing about. Each desert we tried was very well done and I'd go back to try more deserts at their other Cafe restaurant which focuses more desserts because of this. The service was pretty horrible. The server was graduating this year so obviously it wasn't his first day on the job or anywhere close but it might as well have been! He neglected to bring basic things to the table, to clear things, to refill water, etc. and he kept dropping things on the floor, took several minutes to find a pen when taking the order, brought the wrong things, etc. Others assisting seemed as hapless. We wanted to try the black truffle soup but that's one of the things he forgot! The maitre d or such never stopped by, and all of the activity seemed focused on the kitchen. It's too bad really, as the physical space is nice, the menu seems well thought out and you'd expect a nicer experience. Won't be returning here but would try some of the other restaurants on site. Perhaps they'll be better? read more

This restaurant is my favorite on the CIA NY campus. I have enjoyed many lunches and dinners at this lovely restaurant. They regularly change the menu so at each visit I have something new to try. At my last visit, I had the scallops for appetizers, the hake for entree and the table side cookie dough ice cream. The scallops was pan seared and delicious. The Hake was good, it has a spicy turmeric kick to it. The ice cream, although served in a small portion, was creamy and flavorful. If you select the ice cream, they usually have some accompagnements to it; to enhance the flavor/experience. At the CIA restaurants, since the waiting staff is composed of students, they do not accept tips. However, they add a gratuity percentage that helps fund scholarships for students. Usually, the students are very attentive and knowledgeable; it's a class for them and il sure they want high marks. The Bocuse usually has a winter prix-fixe during weekdays for lunch and dinner. Also, they usually participate in the Hudson Valley Restaurant Week. It's a good idea to take advantage of these offers. It's recommended to have a reservation, especially for dinner. Overall, nice experience, but it can be pricey. read more

See all

This is probably my most unique dining experience - with everything cooked and served by culinary school student from start to end. Three types of cusine could be chosen from - American, Italian and French. We went with French. Everything was supposed to be set up exactly the same way as other high-end dining places. We tried four appetizers, with my favorite one being poached lobster ravioli. Definitely try the beef with foie gras cooked medium rare, so juicy and tender! They also provided a pretty extensive list of desserts however everyone of us went with the assorted sweets. They even created the ice cream from scratch! Food-wise, every dish was justified. Service hmm, think they really tried hard; even though I could tell they were still pretty rudimentary and still needed lots of practices (especially in terms of dealing with clients). Overall my experience was positive, and I could see lots of potential from the chef and waiters here. read more

See all

This is a fabulous restaurant and we are regular customers. We were thrilled to be back after the quarantine! Unfortunately, the food was not up to the standards we have come to expect. While some dishes were great, others fell woefully short. Cavatelli dish and vegetable side were terribly oversalted. The entree listed as Dover Sole was actually a fish sausage, tough and dry. On what planet is a sausage advertised as Dover Sole? The special dessert was a semifreddo, which was actually a glorified Eskimo Pie. Hard ice cream covered with a chocolate shell. Semi freddo means partially frozen, not totally hard as a rock frozen. Sigh. We will return, but next time I will be asking lots of questions before I order! read more

If this was a regular restaurant, I would probably give them two stars. Since this restaurant is part of an educational institution, and most of the workers are students, I decided to add a star to the review. I was very excited to have dinner at the Culinary Institute of America. After all, it is the best known and highly respected center for culinary education in the US. The meat was disappointing though. Although beautifully presented, the flavors were disappointing. The Fresh Hudson Valley Corn Soup, was good, the highlight of the meal. You could taste the fresh corn and the soup was smooth and delicious The Black Truffle Soup VGE was tasty, as a beef soup, the black truffle flavor was very subtle, almost not there. The Pan-Roasted Arctic Char, was not bad, but I've had better. The skin was not as crispy as we would have liked, and the fish was slightly overcooked. The problem we had was that the Ricotta-filled Squash Blossom was not in the dish, and the servers took their time delivering it. By the time it arrived, it was cold and didn't taste as good as we expected. The Lobster Trilogy was a big disappointment, none of the trilogy of dishes was good. The lobster was either overcooked, or fishy tasting. Dessert was not memorable and the service, although eager, was spotty as best. I ordered a glass of rose wine, and got a glass a red wine, when I mentioned that our server, he insisted that's how their rose wine looks. I think knowing the difference between a rose and a red should be a pretty basic skill to have. Honestly if, the price of the meal had not been as high as it was, I would have probably cut them more slack. But paying that much money for what we got, in terms of service and quality of food, just doesn't cut it. I am glad I went and visited the campus, and library, or the Culinary Institute of America, but I cannot recommend going to eat there. read more

The Bocuse Restaurant - So fancy, the salt is pink - French Near Me - Hyde Park, New York

Checked out The Bocuse for the first time during their "Street Foods of France" event. A luncheon event that focused on the foods that one would find perusing the streets of France...pretty self-explanatory. However, as you might imagine coming from the CIA, the menu was on steroids ..... or shall I say, "street food for royalty". So. Much. Food. Choice of a First Course, choice of a Second Course, choice of a Main Course, and a dessert PLATTER. I waddled home and took a 3 hour nap. But I guess that's what the French do, however I did not wake up at 8pm ready for dinner. The food was excellent. The staff was very attentive and professional. My group of 12 had a super fun time and all left with happy bellies. Very much look forward to doing another event at The Bocuse again in the future. read more

See all

Have eaten at CIA several times. Bocuse is my favorite. So many techniques exemplified in every dish, gorgeous plating and great dining room with high ceilings. See my photos for examples of the gorgeous food prepared by the culinary students. Love talking with them about what their future plans are too. Definitely go and make a day of your visit, take a tour, take a class, enjoy the view of the Hudson River. The foliage viewing is fantastic in the fall. read more

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

See all

Great food! We had the cheese plate for app (wish there was more hard toast to go with the cheese), I had tortellini my husband had the chicken and we had the ice cream table side for dessert (sooooo good - ice cream was so creamy and fun to watch them make it). Bread and butter was lackluster. I liked supporting the students. It was fun they had questions at the table on cards you could use (like "what superpower would you want?"). It wasn't as formal as I initially thought. I'm surprised we couldn't get reservations for Thursday - Friday there were a lot of open tables. I would recommend and would return to one of the CIA restaurants if I'm in the area again. read more

See all

Wow, what an amazing restaurant. I will start on the location and decor. This restaurant is located in the CIA and the scenery is beautiful. It is a large beautiful campus with flowers and trees and a large water fountain. You can spend time at the gift shop and bakery before or after your meal. The bakery has really pretty desserts. You can check out my review for the bakery in a future review. All the food was fantastic. The presentation was beautiful and the flavor was spot on. My party of 5 all opted for the three course prix fixed menu. They have many options to choose from: Appetizers: Black Truffle Soup - Very strong truffle taste and very creamy Torchon of Foie Gras - The plating is beautiful, but the bread that came with it for spreading was VERY OILY, so I was not able to enjoy the foie gras Butter-Poached Lobster - ONE OF THE BEST poached lobster I have had and also one of the best dished at this restaurant Entres: Roasted Rack of Lamb - This was a little gamey for me, but the two that order this as their entrees love it. The flavor was good and it was very tender Beef Strip Loin - Good flavor, and also very tender Scallops - OMG MELT IN YOUR MOUTH BUTTER. AMAZING!!! Also has this weird pea puree which was funky but cool. Dessert: I didn't feel that any one of the desserts were extra special. They were all just okay. THEY LOOK GREAT THO. Vanilla Bean Pot de Crème - The thing I loved best about this is the caramel sauce which was more like a pudding and the black sesame halva that was amazing, everything else on this plate was blah Modernist Lemon Bar - The cake was okay, normal, the coconut ice cream mixed with the cake was a little better Table-Side Ice Cream & Classic Treats - This was really cool. They make the ice cream in front of you. It is lavender ice cream with a fruity, floral flavor. The treats were okay I will come back for the butter poaches lobster and the scallops. For dessert, just the caramel sauce with the sesame shavings read more

See all

We've eaten at a number of the other CIA restaurants, but never at the French one. The Bocuse is a re-boot of the old French restaurant. Since we never went there, I can't really compare. First of all, I have to say this is well worth the experience. You have to remember that this is a cooking school first and a restaurant second, so you are going to see things like servers that drop appetizers, waiters that can't remember menu items, etc. Just relax and enjoy it. Second of all, count yourself lucky if you get a reservation. We've had difficulty, if only because we only happen to be up in the area on rare weekends, so we were limited in our own availability. The place is also really popular. It is also a school, so it does things like close for holidays, when other restaurants would be open. My advice is to plan ahead. There is an 800 number for reservations. They open at 8 or 8:30, Monday through Friday, and they take reservations a certain number of weeks ahead of time. As soon as you know you will be in the area, make a reservation, or put the date that they start taking reservations into your calendar. Also, be flexible -- we ended up having lunch rather than dinner. Still an enjoyable experience. Lunch started with a complimentary champagne cocktail. It was prepared at the table, with a nice bit of production. For appetizers, my wife got a salad and my daughter and I each got the salmon tartare. Yum. For dinner, my wife got a lobster stew with winter vegetables, and my daughter and I each got a filet with a red wine reduction with celery root (we are related, after all). Everybody loved their food. For desert, we got the liquid nitrogen ice cream. This starts with a set of small delicacies, served on a wooden platter. I took a picture and I will see if I can post it. Then they come and hand-crank the ice cream in front of you, pouring liquid nitrogen into a bowl with a hand mixer (made by the Amish in Pennsylvania we were told). A nice finish to the meal and much recommended by all of us. read more

The Bocuse Restaurant - The delicacies that accompany the liquid nitrogen ice cream - French Near Me - Hyde Park, New York

My boyfriend took me here for my birthday. I had pork tenderloin with crab cake. He had the rabbit. Both were phenomenal! Our server was very informative and made my birthday an amazing experience. We also received complimentary desserts. My favorite from the entire evening was the table side ice cream, of course! I highly recommend making reservations if you are in the HV area. read more

See all

Excellent service and very good food that's beautifully plated. We enjoyed every course. We started with citrus cured salmon - not my favorite but lovely presentation. Boneless lamb loin with artichoke and vegetables was perfectly cooked. Goat cheese cheesecake was fabulous. We were also treated to table side freshly made ice cream, using liquid nitrogen- very cool! Definitely check out Bocuse if you're at the CIA. read more

See all

Fantastic everything. These culinary students gifted us with better service than at most fine dining restaurants. Just as wonderful of a gift was the delicious food. My party of four made sure to share and my favorites from the night are the monkfish, octopus, crab appetizer, and guinea hen (the sauce was outstandingly rich, left me constantly smacking my lips). This is a great place for a night out paired with a walk around the main building. Everything is beautiful especially in the Fall, and make sure to take in the view of the Hudson River. read more

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

Considered to be the flagship restaurant of of the Culinary Institute.of America. Formerly known as Escoffier, Bocuse is the remodeled and and updated tribute to French cuisine, and culinary technique. In addition to being a high end restaurant serving modern French cuisine, and being most talked and hyped restaurant at the CIA, Bocuse holds a special place for students. For those that do not know, at the CIA classes run on a three week cycle or flight system, So because the restaurant are student run every three weeks its as though the restaurant is hiring a whole new staff. While there is a learning curve at first, because this is typically the last class before graduation for many students is seen as the light at the end of the tunnel and you can truly see the passion, joy and determination in the students. When one first walks into Bocuse it surely holds up to everything that its supposed to. From the opening of the glass doors with the Bocuse insignia, to being greeted by the Maitre'D and seated as one admires the decor and atmosphere.Then as one gets settled in, with a choice of bread and the daily amuse bouche. just peaking into the kitchen as one looks at the menu the atmosphere among everything else sets the rest of the ngh in motion. While most students are very comfortable cooking in the back of the house its not always the case for front of the house. However while the service may not be perfect the food is absolutely outstanding despite an always changing menu,.Whether its the rich and tender poached lobster, the light and delicate crab or the fantastic pork belly any appetizer will surely start things off right. Yet it doesn't stop there, the succulent braised rabbit. or perfectly cooked poached scallops, even the But of course one can't forget about dessert. While the dessert here isn't as amazing as amazing as the appetizers mates, tor entrees both the warm chocolate cake and lemon bar are delicious. Although Bocuse is definitely more expensive than most restaurants, opting for the prix-fix will definitely save you significantly. Bocuse is many things named after a world renowned chef, a special place for students and one outstanding restaurant. With an always changing menu, gorgeous presentation, despite being a bit pricey, as well as small portions, and often hard to get into it is well worth it A huge thank you and congrats to my fellow classmates, the class of June 13, 2014 read more

See all

The food was delicious. We went on a weekday and had the three course meal. There were 6 of us at the table. Service started out fine but faltered throughout the meal. The person originally told us we couldn't have the 3 course menu and then towards the end of the meal, informed us we could. This threw us off when we declined dessert and suddenly the meal became more expensive which led us to ordering dessert to keep the discount. We ordered the steak, pot roast, poulet en vessie, fish special, and lamb 3 ways. The appetizers were the oysters, watermelon salad, and truffle soup. The food was plated really well. The flavors were outstanding for most dishes. However, the steak was not delivered but another dish. That person had to wait for their food and most of the table waited with him. The portions were very small for the price. Dessert was a type of hazelnut chilled roll and a sorbet. What came for one was cheesecake. Something not ordered but we ate it anyways because we were done. There was a long wait between the appetizers and entrees were the app plates were left on the table for a long time. Dinner took over two hours. During that time they offered bread but never brought it. Overall, it's a learning restaurant for the college so they comped part of our bill. It was a good experience read more

See all

Super yummy! The students are amazing. I just wish we could tip them instead of having the money go towards the schools. The students deserve something. read more

See all

Paul Bocuse Restaurant did it again. Food and service was implacable. I had the Black Truffle Soup, the Puff Pastry adds a special touch to a delicious broth, some vegetables, and NO black truffles, To be honest I did see a tiny speck of truffle. More appropriate name should be : Vegetable Soup. Venison Loin was cooked medium rare to perfection. Vanilla Cabernet sauce was delicious that added and extra tasty touch. Very satisfied with my choice. The Breast of Long Island Duck had my friend moaning with delight. Sautéed Dorade was also received with gusto. The bed of lentils with the roasted garlic essence were delicious, I would have loved to have it as a side dish! Now for the desert THE MOCHA, if you like chocolate go for it, it melts in your mouth, oh so good. The Cheese Plater is copious, with about 5 different assortments. A little note describing each cheeses was a nice touch. I gave 4 stars because the acoustic in the restaurant is horrible, it got very loud at one point, it's kind of a shame, not being able to have a quiet conversation in such a beautiful restaurant enjoying a wonderful meal and view. The prix fix dinner is the way to go. read more

See all

We really enjoyed getting to see the students in their element. However it was really slow and the food was very confused. Not well priced except for being a part of restaurant week. The flavors in the desert especially were really strangely paired. It was very sub par and I wouldn't recommend. But I do hope the students continue to learn and improve! read more

I am not exactly sure why every Other review was raving about this restaurant. The food was ok. Not worth the Price even in the least bit. And the service was ok. But off a note. We were never asked if we wanted anything to drink. Never was brought over a wine list. The braised beef was extremely salty. And when I brought this up to the waiter he went and talked to the chef and they explained that's how it's supposed to be. Which made no sense to Me. Salty is salty no way around it. It's a good experience but overall over priced read more

See all

Went for a special occasion Prix Fixe Lunch! Appetizers - Black Truffle Soup VGE Beef Broth, Vegetables, Black Truffles, Puff Pastry was delicious, and presentation simple and elegant. Along with the puff pastry on top it adds an extra taste to the soup. I will say it was 4/5. For my Entree i picked Lamb Loin Artichoke Barigoule, Pomme Purée, Parsley Coulis the lamb was cooked perfectly to the touch for medium rare, it gave the perfect amount of char on the lamb. The parsley coulis gave the lamb that balance texture to my palette and presentation was well presented which I enjoyed very much as for my first visit to CIA. I have to say it was 4/5. As for my dessert choice i picked Pandan Creme Brulee Cotton Pound Cake, Two Peach Sorbet, Streusel, Balsamic Sauce, the pandan creme brulee was something I didn't expect. I thought that creme brulee was going to be presented in the ramekin with sugar on to, but they did it with a French/Asian twist. They presented the pandan custard on a cookie along with peach sorbet and sponge cake with a sweet balsamic sauce on the side and it was very good. In my past experience I have not tried a pandan creme brulee before. I have to say 4/5. It was great for my first visit!!! Would gladly return again soon and try other cuisines. read more

See all

I don't have any students at this school, and visited with my husband as part of a day trip that included the FDR estate and record shopping. I really wanted to like it here, but we just didn't. I tried the puff pastry/black truffle soup appetizer everyone on yelp raves about, and it tasted like nothing. The entrees were, as the old joke goes, not great, "and such small portions!" We went for lunch and it wasn't very busy, but this meant that so many very sweet students had time to dote on our table. About every 90 seconds, someone was coming to our table, several in addition to the 2 servers already assigned to our table. It wasn't too distracting at first, but an hour into this experience, I was crawling out of my skin and couldn't wait to leave. Having been adjunct faculty at a large university for ten years, I understand this is a great way for these students to learn. I appreciate that this was helpful to them, but we paid over $100.00 for a meal we didn't really enjoy, like, at all, and we didn't relax for one moment of it. The experience wasn't good, the food wasn't good, we left hungry and a little worn out. read more

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

See all

First service very good. They know what they doing. Food is very tasty. My son also in school. Thanks for all teachers. Next year my son finished. And he will be come best Chef. read more

We went here for lunch this week and it was thoroughly enjoyable. The 3 course prefixe lunch is well worth it. We had the charcuterie and cheese plates for appetizers. Delicious. Chicken and pot au Feu were very good. Don't miss the cumin ice cream for dessert. The young wait staff in training try extra hard to please. Any parent would be delighted with their effort. read more

Just like Paris? Well maybe not but this was top-notch French food. And the 2-hour drive for us is more manageable than going through the JFK nightmare to hop on an Air France flight. Have been there twice and was really our favorite place to dine at the CIA. Some highlights: -their French press coffee is superb (a lot better than American Bounty down the hall)] -their ice cream may seem gimmicky but is in fact very tasty (especially the lavender) -Butter poached lobster appetizer and Arctic Char are consistent favorites in my book read more

The Bocuse Restaurant - Duck Entree. Yummy sauce. - French Near Me - Hyde Park, New York

See all

One of my favorites. Service always impeccable, food delicious, the students do an amazing job!

The Bocuse, when we have been, has been phenomenal. As you probably know if you're looking at this review, it's a restaurant in the Culinary. This means you get the unique experience of walking into a school (!), down a hallway, and into a very pro restaurant. The CIA grounds are pretty awesome, too. Go when it's light out so you can fully appreciate the atmosphere. This also means you have student chefs and student servers. Yes, they are being overseen by pros. Does this mean that they get everything perfect? Well, of course not. That being said, my experiences there have been absolutely spot on. Modern French cuisine with flair, served in a beautifully updated space. A worthy successor to the old Escoffier, perhaps even a notch above. Make reservations! read more

It's always fun to have culinary arts students doing the preparation and serving in a school's restaurant. At the Culinary Institute of America, in a restaurant named Bocuse, it's even a higher standard. And they do great. We had awesome food from a full menu. The menu changes often, so I won't go into details. I'll just say it was a terrific meal, because of both the food and the décor. Everything was exceptionally well done. It's worth the visit, as a unique restaurant offering delicious combinations of traditional foods. read more

Please note that I am giving them 5 stars for food, but only 3 stars for service. We were there last night for my birthday dinner (4 people). The place is beautifully elegant and very open and airy, yet warm and inviting. Seating was comfortable and tables were spaced nicely. Our first dish was the "amuse bouche" - a tiny but elegant plate with a bite-sized piece of pate, a single potato "chip" (likely from a fingerling potato since it was so small), and a petite spoonful of potato salad. It was the epitome of an "amuse bouche" and served it's purpose! Three of us ordered their signature dish - the truffle soup. It was exactly as I had hoped it would be. Redolent of earthy goodness with a gorgeous puff pasty crown. Truffles were generously incorporated in the extremely flavorful broth. It was hot and satisfying - setting the evening for what was to come. We had the frisee salad - and although it was good, it was a little disappointing. The egg was not quite as runny as it needed to be in order to add to the "dressing" when it was cut open. The dressing was barely perceptible, considering the ingredients it contained. Now don't me wrong - I hate overdressed salad, but this was the other end of the spectrum - I couldn't really even tell it was there. Someone else had the escargot (snails), and I was happy to oblige when she offered to let me taste it. It was incredible. It was an amazingly flavorful dish without disguising the snails. I would go so far as to say it was one of the top 10 dishes I have ever tasted. (I've been to France - and this was exponentially better than the amazing snails I had there!) Let me address the service issues, since it started with our appetizer course. Three of us ordered the truffle soup, and then we ordered a few other appetizers. Two of us got our soup first, and one of us got our salad first. We thought they simply made an error and forgot his soup, but that wasn't the case. When they brought out our next appetizer (salad and snails), that was when they brought his soup. When we asked why they didn't bring all the soups first, our waiter said that was how he ordered it. He simply told them which two items he wanted, and they brought them in the order he said it. It should have been clarified, instead of bringing his salad first, when the rest of the table got their soup first. When we asked our waiter what would have happened if he ordered his entree, then said he wanted soup, he acknowledged that the soup would have been served first. It seems like this service glitch wasn't a lack of experience, as much as a lack of simply taking a moment to clarify what the customer actually would like. During our meal, our waiter was noticeably absent when we needed something. He was very tentative in his demeanor to the point of being almost painfully shy. He was very polite, yet he was too soft-spoken. Now I absolutely understand that this is a teaching facility. I didn't expect perfection. I did, however, expect the service to be on par with the prices we paid for our dining experience. It sadly was not the case. Even if this was the students first day, or first week in the restaurant, the service should have been better. Our waiter completely lacked confidence, and it was reflected in the service for our entire meal. Our entrees did not disappoint. Skate was perfectly prepared, and the accompanying vegetables were as tasty as they were beautiful I tasted my partners lamb chops, and they were incredibly tender and perfectly medium rare. The sauce was intensely flavored, complex, and complemented the lamb without overpowering it. Desserts were beautiful works of art and tasted as good as they looked. The ice cream made tableside was creamy and smooth - pillowy softness of vanilla heaven in a delicate and crispy mini waffle cone. Wine by the bottle was properly priced, and did not disappoint. We shared two bottles of wine for dinner. Sparkling water and coffee rounded out our meal. I would definitely come back again for the amazing food, and hope that the service issues have been corrected. read more

We came here on a Saturday afternoon with another couple for lunch. It's approximately a 2-hour drive from NYC and we came here just for the food, so our expectations were quite high for this place. The setting is gorgeous, as you enter there is a huge wall of different wines in a glass showcase. The dining room itself is large, bustling and bright. The setting reminded me of Jean-Georges Restaurant in Central Park West. I had called in ahead to let them know that I was vegan and gluten free, so that they could accommodate for my dietary constraints (it is after all a French restaurant). They were quite understanding about it and said they would put together something for me. After we were seated, we asked for the wine / cocktail listed and they handed us a Ipad. They have an extensive wine list - which you can sort by type, region etc on the Ipad. How convenient and cool! Me and my friend ordered a glass of the Riesling, my boyfriend ordered a glass of the Montepulciano and my friend's boyfriend ordered a frostbite. My Riesling was really good - floral, hint of sweetness and so light and fresh. I liked my boyfriend's Montepulciano as well. I am typically not a huge red wine drinker - but I really liked this one, it was full bodied, not too dry and had a distinct oakiness to it. Last but by far not the least, a word about frostbite - its a tequila cocktail which is made with a serrano pepper infused tequila. It was absolutely delicious! It was a perfectly balanced cool drink, with a very muted heat coming from the serrano and the sweetness and citrus coming from the sugar and lime. It was so good! I am quite picky about cocktails - I don't like them too strong and if they are too watered down or sweet then they taste like juice. This was perfectly balanced. For our appetizers, my friend and I are vegetarian, so we ordered the black kale and arugula salad and sides of Ratatouille Niçoise and grilled leeks. Our boyfriends ordered the dungeness crab to share. Prior to our appetizers being served - they served us amouse bouche - the vegetarian version was a bite size of Caesar salad and a seafood one for the boys. Also, they brought out bread - I was really delighted to see that they could accommodate for gluten free bread for me! The appetizers I thought were really good especially the salad, it was light and tangy. The kale was shredded which made for a even better salad (I am going to try this technique at home). It also came with root vegetable chips which added crunchiness to the dish. The sherry vinaigrette really added a brightness to the salad. For the main course, unfortunately there are not a ton of options for vegetarians. For me they said they could make the warm quinoa and farro salad without the farro (and instead I asked for mushrooms to be added the dish). The presentation while lovely, the dish itself fell short in terms of flavor. It lacked seasoning and the dish itself felt a little bland. The dish comes with a carrot - lemongrass puree, which added sweetness. But it definitely needed some citrus flavors. Overall, I liked the appetizer much better than the entree. That being said, I do understand that this is a French restaurant and as such the vegetarian options are limited. My boyfriend ordered the venison for the entree and my friend's boyfriend ordered the lamb duo. My boyfriend found the venison a little overcooked (he ordered medium rare) and dry. The sauce moscovite served with the venison he found quite delicious - it was a french sauce made with venison stock, currants and wine. I was too full to order dessert. The two boys ordered the nutella hot chocolate and my friend ordered french press coffee. I tasted the coffee and it was quite good and smooth. They also served complimentary truffles and nougat at the end. Overall, I had a great experience here. The service here was so good! Really such a good surprise after you have been served in NYC (even at some of the best restaurants). Our initial waiter George wasn't sure about a lot of the questions that we asked him - but he never got frustated. Instead, he went and asked someone else. For next time, I would recommend coming here in the summer or at least when the weather is decent outside, when you can do other activities around the area and make a day trip out of it. read more

See all

After driving around the campus in search of the restaurant and parking, finally called a security guard who directed us. There is scant signage and it could be maddening, especially considering the amount of restaurant parons who must arrive daily. The room is beautiful, albeit a little too art deco for my taste. The hosts were extremely professional but the wait staff and bus people, all chef students I think, need to have dined in fine restaurants before attempting service. It was kinda ridiculous. This was all made up for by the food, which was excellent! We thought the portions were odd-large apps, smallish entrees. But overall, a lively experience. Btw, in trying to leave the campus, we experienced the same frustrating lack of signage. read more

After being told how good the food was at the CIA, particularly at The Bocuse, I asked to be taken there for lunch...but don't bother trying to get a table after 1:30pm, as they won't seat you. I was very disappointed & most likely won't go back, due to their behaviour. Upon entrance at 1:30 there was no hostess present. After waiting about 10 minutes, a very nice waitress came over and said that the hostess should return soon, asking what we needed, which I thought was an odd question in a restaurant... I replied with a smile: "To sit and eat". We continued to wait for the hostess. The blonde hostess came back around 1:45 and was not polite at all. We asked for a table and she said that the kitchen was closed and very clearly wanted us to leave. Shocked, but slightly understanding, I had asked politely if they could make an exception, since it wasn't yet 2pm or if any of the other more formal dining restaurants on the campus were open for lunch at that hour, since it was flooding outside, we drove in from Boston, & wanted a nice glass of wine with a nice meal. She immediately said that no without even a thought and continued to try to push us to leave. I asked if she was sure, as it seemed like an odd hour for all restaurants to close. To which she gave me a nasty look and proceeded to treat me like an idiot... (& btw - When we left the campus to go in search for an alternative for lunch, I had found out that there were two other "formal-ish dining" restaurants that were open at that hour on the CIA campus...) There is absolutely no reason why a hostess should be that rude, disrespectful, or absolutely unhelpful to the people that come in. She is the main reason I am not going back, as if the service starts like that, I'm scared to see how I'll be treated after being seated. Thanks, but no thanks. read more

With the decline of truly excellent cooking in the world of fine dining, we approached the Culinary Institute's classic French-style restaurant with quite a bit of skepticism. I am happy to report that we were won over! Service: cordial, friendly, prompt, attentive, and at first a bit too fussy. After all, one really doesn't need to have one's water glass refilled every ninety seconds. Still, better to be on that end than the opposite. The server ended up not being able to completely describe one of the main courses accurately. In the end, it didn't make any difference, but it might have to someone else. The bread service was outstanding. Flavorful, prompt, delicious. Nice soft butter accompanied. Excellent wine list, with a wide variety of choices. We had a 2011 Cote de Beaune that was very good. The prix-fixe of $45 is a bit of false advertising, as most items on the menu have a supplemental. Be forewarned! First course--carpaccio was an interesting presentation, rolled around potato, which really did not add anything to the dish. Traditional approach would have been better. Still, tasty. The black truffle soup was classic and delicious, encased in a dome of perfectly baked puff pastry. The soup itself was little more than a basic beef consomme. If anyone can taste black truffle in it, let me know. Halibut was prepared sous-vide, moist and tasty, with accompaniment of spring vegetables, and a cream sauce. Lamb loin was prepared medium rare, with lamb shank tortellini, flavorful morels, braised butter lettuce, and a delicious sauce. Both plates were excellent and delivered in a timely fashion. Dessert was a type of flourless chocolate cake, served with a dollop of cassis ice cream. Wonderful, with a deep, rich chocolate flavor. Decaf espresso that followed was delicious. Complementary petits-fours arrived with the hefty check. Still worth every penny! read more

Well worth the day trip from Manhattan. Pure culinary mastery without any of the snobbery associated with fine dining, The Bocuse takes French cuisine and makes it modern. The staff (who happen to be students at the Culinary Institute) provide excellent service and are happy to explain how dishes are made. The Bocuse also accommodates gluten allergies very well, providing gluten-free bread (a very rare commodity at restaurants, even in New York). Everything from the chicken fricassee to the homemade lavender ice cream was innovative and artfully created. Simply put, lunch at The Bocuse one of the best meals I've ever had. read more

This French restaurant is in the Culinary Institute of America. The service is exceptional from the moment the doors opened right up until we left. Friendly knowledgeable maître d and chef's in training for the wait staff. The food was as good and sometimes better then French cuisine I've had in Paris restaurants. We had escargot in baby turnips, and lamb meatballs for starters. For entree my wife had the rabbit loin in tarragon and I had the roasted saddle of lamb. Both entrees were cooked to perfection. The flavours were remarkable! Dessert was the chocolate variation. Great restaurant for experiencing fine French dining in the Hudson Valley. read more

We came here for my birthday lunch a few weeks ago and as with all the CIA restaurants were not disappointed. I had a beautifully plated and delicious green pea soup with a savory panna cotta. Sadly the panna cotta was too firm and didn't melt in your mouth, but the soup was perfectly unctuous and creamy. My mother ordered the black truffle soup and I nearly knocked her over trying to have some. It was divine, with a wonderful puff pastry on top. Perfection. I had a wonderful chicken dish that I cannot recall the name of that came with Brussels sprouts and I'm fairly certain I licked my plate clean. Several of our party ordered the butter poached lobster appetizer that was easily entree sized and no one had leftovers. We also splurged on dessert because honestly that's my favorite thing they do at the CIA. My uncle had the cafe Daniel which was delicious and I almost called the waiter back to order one for myself. We ordered a chocolate dessert and a creamy/fruity dessert - neither of which disappointed. Honestly, I could eat dessert here all day. The food was so good that's hard to even write about to do it justice, honestly. Just go and experience it for yourself. read more