The Bocuse Restaurant

We had an outstanding meal last night at Bocuse, one of the three student run restaurants at The Culinary Institute of America. The fact that Students waited on us, served us & prepared every aspect of the meal makes it that much more special. I was blown away by the teamwork we got to witness through the glass as we watched the kitchen work. The attention to detail and presentation were impeccable, the staff was extremely attentive and the food was absolutely delicious! I look forward to many many more meals like this!

Excellent experience!!! The cuisine and service at The Bocuse Restaurant were impeccable. Highly recommend this wonderful restaurant. It was lovely to feast your eyes upon and then devour the beautiful dishes these students created for us. Wishing them all the best in their future careers as the fantastic chefs they already are! It was one of the most memorable dining experiences we have ever had 😍😋❤️

Wow! The flagship restaurant of the CIA run by the Senior Students. Great looking restaurant with a view of the kitchen and Wine 🍷 Cellar. Immaculately clean facility. Great staff. Reasonably priced. Card payments are accepted. I recommend going a few weeks into the semester, the students have ironed out all the kinks by then. Menu changes frequently. Table side ice cream 🍨 was awesome. My halibut was the star. Our server’s Mike and Deron were great! We will definitely be going back.

Wow. Everything about this experience was excellent. The food was all incredible and you are left more than satisfied by the end of your meal. Every staff member we encountered was extremely polite and friendly, and it's fun getting to watch the chefs work through the glass window. At the time we made our reservation they asked if it was for a special occasion, to which we said it was our anniversary. Throughout the night many staff members made sure to wish us a happy anniversary, and we were given a card signed by the staff. It was a very sweet touch that made the experience that much more special. It was a 3-hour drive for us and we look forward to coming back!

This is a great place to visit. Young chefs try various ways before becoming real chefs. I strongly believe it depends on who's cooking your meal The results could be different. The reason why I didn't score Bocuse at 5 was my soup was not hot and my ice cream was more like a cream taste wise and consistency.

Just went here last night. It was lovely and lively. We got seated a large table with a booth. The food was unique and well presented. Delicious flavor and good portions. The bread and castilla de canena olive oil combo is to die for. The students and teachers are professional and maintain a down to earth presence and always with a smile. 😊 they were so kind and always were able to accommodate to our needs and wants

My first time eating at the CIA was an amazing experience!! The staff at Bocuse are so well trained & attentive. The food exceeded all of my expectations. Everything I tried was truly a masterpiece. I highly recommend Bocuse for any special occasion. I can’t wait to come back and try the other restaurants, keep up the great work everyone!

This is a fantastic experience. The staff is mostly students, but they're all incredibly sweet. The food was absolutely lovely, one of a kind. I would highly recommend going here at least once!

Fantastic experience, not just culinarily (#ItsAWord) but also in terms of service and ambience. I took a class at the CIA (baking boot camp -- HIGHLY recommend) and dinner at Bocuse was a perk of the course. Wow, what a treat! Everyone raved about what they had -- as for me, I started with a gorgeous spinach soup, followed by fettuccini bolognese, which was their take on an Italian dish, along with some sort of creme on top. For dessert, I had the cheese plate -- was introduced to three new cheeses that will definitely be a part of my cheese rotation moving forward! One person in our party had the nitrogen ice cream for dessert (that's not what it's called) -- it's ice cream that is created in a food processor using liquid nitrogen table side. It was, like everything else, delicious. If I didn't know they were students working at the restaurant, I wouldn't have known they weren't already pros out in the world. Professional, charming, knowledgeable. And the food was truly outstanding. I can't wait to return -- and to check out the other restaurants at the CIA!

Seasonal, affordable (for the quality and compared to NYC) , and high quality restaurant especially the lunch menu! Location On the Culinary Institute campus, there is a positive energy of going to the Hogwarts of food. There are a lot of one way roads so follow the signs to the parking and make sure to get there on time and walk down the long culinary school hallways. There are tours which are fun and better on the weekdays because the classes are in session. Food and drink After a few visits, there are some classic favorites but the new additions and server recommendations are highly recommended. We went the ice cream for dessert because they come over and make the ice cream in front of you. You can't go wrong with anything but the soup is their classic French onion with a pastry on top. The chicken and fish have always been solid on the main dishes. The first course dishes can be hit or miss from a size perspective but they are always on point for flavor. Service The servers are also the same people who are chefs in the back making the meal so ask them their favorites because they are super knowledgeable and the menu is always evolving. Overall Make your reservation when early because they have limited capacity and high demand. Enjoy Hogwarts of food and dining and don't miss the gift shop for the merch and nice cookbook section.

My partner and I had a lovely time celebrating our special occasion over a delicious dinner at The Bocuse. We were seated right at the time of our reservation at a table with a perfect view of the kitchen so we could watch all the action happen! We each started off with a lighter wine off their wine list, which we sipped as we placed our orders off the prix fixe menu and munched on the complementary bread and whipped butter. For our first course, we opted for the Truffle Soup (one of their signature dishes) and Potatoes and Caviar. Both were so unique, and I can understand why the Truffle soup is so popular! It was delicious and very unique, and that puff pastry was soooo buttery and flaky, pairing very well with the broth. Potatoes and Caviar was also a delightfully unique dish, with a fun presentation and great balance of flavors. On to our second courses. We ordered a Pork Chop and the Duck Breast, both were very solid entrees. The pork chop was paired with a more mustard-y jus, and a rather large portion. Duck Breast was my personal favorite, as the sauce it was paired with was absolutely out of this world! Both savory and sweet, melded well with the duck. That sauce was so good, we continued to dip our bread in it once we finished the meat itself! The dessert course was also a real treat. We ordered the crepe dessert along with the pumpkin gateaux special, and both were brought out with a candle for our celebratory occasion. They both were the perfect end to our meal, especially the pumpkin gateaux which was the perfect fall treat! It was such a joy to be able to dine at the Bocuse and watch the upcoming culinary talent shine! Would absolutely recommend to others.

We come here a few times a year and it's always special. If you've never been here you need to go. This is a culinary teaching school. The restaurant has professionals and students and it is just incredible. Is the service always perfect, no, but it's always friendly and it's always very good and they're just kids they're learning. The food however is off the chart incredible every time.from escargot to truffle soup to seafood Bouillabase and more. Beautiful and delicious always. The building faces the Hudson and is beautiful and the inside gives you the opportunity to see the all window into the chef's kitchen and the ambient is just spectacular too. This would cost you double or triple if you went to a place like this in New York City.

It's been a goal of mine to visit the Culinary Institute of America in Hyde Park, NY. What foodie wouldn't want to go there? The day we arrived, we were a party of 5 and it the weather was absolutely awful; teeming rain and windy conditions prevented us from walking the beautiful grounds that surround the classic buildings. THE GROWS: Since we couldn't walk the grounds, we had to occupy ourselves for awhile before our dinner seating. We visited the gift shop and explored the indoor portion of the CIA. I then walked over to the restaurant and said we are 30 minutes early and would it be possible to be seated sooner. The answer was no. The place was mostly empty. I acquiesced but wished there would have been a place to sit and wait. We had to basically roam the hallways until our time. THE GLOWS: Once we were seated inside, service was excellent. The ambiance is classy and romantic. The only option is a multicourse option and I am so glad that is their policy! We tried as many different dishes that we could between us. The showstoppers were my dessert, the lemon curd tart and gelato. Coffee was served in a French press. The opera cake was a close second for dessert. I enjoyed the pasta with truffles and a poached egg, followed by the branzino. It's worth the drive there to experience the up and coming chefs in the industry. All gratuity goes to a scholarship fund. Highly recommend.

The pork chop was the best ever, service was good, lovely place for a special evening.

Incredibly earnest and hard-working service staff. A beautiful on-the-water CIA campus in the heart of Hudson Valley. The modern French cuisine, expertly crafted by the CIA students-in-training under seasoned chefs, embody the precision and passion of the next generation. The ambiance marries contemporary elegance with an educational zeal and served by a hard-working, committed, and thoughtful server. Service, though occasionally novice, is warm and enthusiastic. The food is seasonal, elegantly plated, and overall well done.

Good meal and attentive service. Options were a bit limited, but we all found something we were interested in. Starters and entrees were quite good. Dessert was disappointing. It's always enjoyable to observe the students in the learning process.

Ate here for the second time with parents, sister and 2 cousins while visiting my cousin's school located at The Culinary Institute of America. This was definitely my dad's first time trying this place out and I hope that he'll like it. We all got different dishes to eat for lunch, share and try out together as a family. The service there was also exceptional and the server that served us was pleasant and knowledgeable. As an overall, it was super good and delicious. We couldn't agree more. Finally, I would definitely eat and come back again next time! :)

The service was excellent, the students served as waitstaff and provided excellent service. The sommelier student, Paige, gave excellent recommendations and carefully considered what we ordered before making her recommendations. The menu changes with the seasons and I have to say the menu today was absolutely fantastic! The menu complimented autumn. I don't think that they're anything you can get that you won't enjoy and wasn't carefully curated. I would 100% coke again.

Had dinner at Bocuse with a fellow alumnus. It was good to be back! So many memories! The restaurant is manned completely by students. Our service was very good, she was a very sweet young girl. The food was delicious. We ordered a table side dessert for entertainment which is always fun! They made fresh ice cream right in front of us with liquid nitrogen. Very cool!

The bocuse never disappoints. This has been a yearly tradition to experience the future fine chefs being taught by prestigious instructors. The passion for culinary skillset was always portrayed in the students fine work of each dish. The intricacy of the plating, the food cooked to perfection, the service is what makes this exceptional. I always get surprised with the different menu items that changes every season. The wine connoisseur always has great recommendations. Very cozy and comfortable setting. Love to be near the see through window to watch the chefs cook to perfection.

It's my first time here at the Bocuse restaurant. I'm definitely coming back here. The food is top notch! From appetizers to desserts. The entree is generous. I was imagining the food to be pretty but scanty but that wasn't the case. It's actually a bit too much for me to eat in one sitting. The beef rib was fork tender served with spinach , endive-ham gratinee and fries. Carrot cake was perfectly spiced , passion fruit sauce , speculoos cookie, coconut ice cream . It was so delicious. I love the different textures in this dessert. Service was excellent!

We had lunch at The Bocuse today to celebrate my birthday. This was my first visit to Bocuse and my second time at the CIA. It was truly a 5 star experience and our waiter, Connor, was excellent! The entire staff was smooth and efficient and the prix fixe menu offered a variety of options. We would highly recommend Bocuse for a special occasion.

Travel is difficult these days but with only a two hour drive you can have lunch in Paris...or what Paris represents at the Bocuse Room of the CIA in Hyde Park. This was an amazing experience hosted by a good friend for my birthday. We sat at a corner banquette table mirrored to reflect the grandeur and suggest the meal to come. I started a Blood Orange Spritz with pomegranate and thyme: such a sparkling way to start a sparkling dinner. First Course was La Betterave: a layering of Roasted Beets, Old Chatham Cheese, Toast, Mache and Candied Walnuts. There was a layer of beet jus turned into little pearls. Words/Ingredients cannot describe these courses as the plating was exquisite! The Second Course was a Cotelette de Porc: Pork Chop, Salsify, Prosciutto, Romanesco Cauliflower, Honey Crisp Apple and an Armagnac-Rosemary Sauce a L'Ancienne poured at the table by the Chef. Dessert was an Opera pastry of an Almond Biscuit, Coffee Butter Ice Cream with a Chocolate Ganache also poured tableside. Needless to say this meal matched or excelled most every meal in my many visits to Paris. Service was done by students many of whom were working in this formal room for the first time on the first day of the semester. It was not perfection but enthusiastic and caring. The 'doggy' bag leftovers were taken from the table and boxed and remained in a refrigerated closet waiting for you to pick them with your little plastic numbered check after your tour of the campus. "I shall return!"

Thanks my boo for taking me back to his Alma Mater. I can feel the youth and passion of the students, the love from professorX. It is truly professional institute. Love it！

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

I first visited the CIA and dined at the Ristorante Caterina de' Medici in 2018, during a particularly bleak part of my life. My mood was dismal, the weather was dreary, but the campus and food were so good that I vowed to come back. Well, life is much happier now, and I'm pleased to say the campus is just as stunning as I remember (even with this miserable late winter weather). This time, we went to Bocuse, and it was a mostly great experience. The Great: - Pan Seared Dry Sea Scallops - Salmon Tartare - Pan Seared Halibut - Vanilla Pot de Creme - Paris Brest (cue inner 8yo snickering at "brest") The Okay: - Maple-Soy Glazed Duck Breast (too dry, glaze flavor didn't work with the duck) - The Service: The students are always great, but things were very slow considering the restaurant was less than half full and there were a lot of staff The ambience/decor is nowhere near as nice as Medici, IMO, but it's definitely nice enough for date night. One decor suggestion I'd give is to get rid of those big, red, half-circle placemats. They take up too much room on the table and make the surface uneven for putting plates down, which don't fit properly in the uncovered spaces. Plus, they're not that attractive.

It is always a treat having a meal at Bocuse. This is by far my favorite CIA restaurant. Make sure to make your reservation as this place is very popular. We got lucky with our last-minute reservation as someone had a cancellation. We were here to celebrate our anniversary, and wow, we felt so welcomed. We were greeted with complimentary champagne and a candlelit dessert at the end of the meal to celebrate! For drinks, we had the smoky old-fashioned and the classroom project (beer). The old-fashioned wasn't as smoky as I expected, but it was very tasty. There were so many good choices for your 3-course lunch. We started with the squash and heirloom apple veloute and the smoked salmon. The presentations on both dishes were beautiful. I was in the mood for a warm soup, and the veloute hit the spot! My partner's salmon was very delicious. For entrees, we had the duck breast and the special - lobster risotto. The duck breast was so tender and juicy... don't skip this dish if you are a duck lover. The portion for the lobster risotto was very generous, with chunks of lobsters in the dish. We thought the risotto was a bit undercooked, but it was delicious. Despite being full after our entrees, we looked forward to the desserts. All four choices sounded divine, but we went with the crepe and apple Tarte Tatin. The apple Tarte Tatin was the winner - the puff pastry was super crunchy!

This is a student run restaurant at the Culinary Institute of America. The campus is beautiful and there is a parking garage for the restaurants right under the main plaza which makes it a short walk to the restaurant. I was here for a week long class and so dinner was included in that. My group got a variety of dishes and were very happy with our food and the beautiful presentation. The snapper crudo was excellent. My monkfish main dish was quite good. I didn't love the Ile Flottante dessert as I felt the caramel paired with it was too heavy and overwhelmed the flavors. Overall though I think they students did an amazing job and the quality of the food was outstanding for the price.

There are lots of things to like about the place: 1. Brave students who try really hard and it's fun to help them learn. 2. Legit delicious and decently-authentic French cuisine (with some American and local highlights of course) 3. Impressive wine selection!!! 4. Presentation was always delightful 5. Coming here is an adventure of course 6. Yes they tolerate Vegans (one of our guests) 7. Price is of course super great! Why it didn't get 5 stars. 1. Basics... like med-rare was well-done 2. The menu didn't always have the best food pairings. 3. Food was given the wrong person repeatedly This place is great for: A. Day trips! B. People who like filling out comment cards C. People nice to students D. People who like good French but aren't sticklers! E. 12th date This place is bad for: A. Mean people to students B. People who hate day trips C. People obsessed about reliving Paris D. Breakups

Been trying to come to this restaurant for a while, finally happened. It is hard to make weekend reservations but they are a must. Do not come without a reservation. We saw how a couple was turned away and they went from Queens. Three course lunch menu for $44. We were a group of 5 and ordered different things so we could try. For appetizers, we got the black truffle soup (+$3 suppl), the grilled octopus and the white gazpacho. For the entrees, we got the crispy dorade, the guinea fowl and the duck breast. The guinea fowl was my favorite! Crispy skin and cooked perfectly! To finish off a delicious meal, we tried their goat cheesecake, the gateau au chocolat and the desserts du marche. We were impressed by how good these students were. The whole thing is run by students and they did an amazing job. Everything was delicious and definitely worth the money! No tips allowed, but a 20% student support surcharge is added to your check. Definitely a must!! I promise you'll have a great experience and a delicious meal.

Summary - it's worth a try but the food can be random. Mine is a little too salt but could be the cheese. My wife loved it. We came here a little early and was treated to a early drink at the bar. They offer free bread and a snack. The bartender (their profession) will make any drink you asked and very knowledgeable. The space is pretty on picture to be honest. We got a little lost. Directions is to park in the parking lot and walk top floor upstairs. That's it. We loop around the campus like an idiot and freezing temperatures. Campus is beautiful overseeing the Hudson valley. Beautiful sunset and food that can't go wrong. Food is delicious. It's cooked by students and staff. They made a mistake on my order and I walk away with an extra lunch in hand. The fish we had is so good. Fresh and quality meal. The experience is almost like in a play and you are playing diner. You know deep down that you are paying but also playing a part in their training

Wow! I have been waiting years to go here and it did not disappoint . Start to finish was top level service . We were lucky enough to have a table right in front of the window where everything was taking place . Highly recommend . I

A wonderful experience. TIP: Book ahead and have patience; The team is still learning. Most restaurants at CIA include gratuity.

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!

Amazing service and food! The staff/students were so polite and had great attention to detail for the food and guests. Highly recommend the duck breast for entree and chocolate for dessert. They added a wonderful touch for my husband's birthday. Absolutely loved it here and will be visiting again. Make sure to stop by the Apple Pie Bakery Cafe to pick up some to go desserts and pastries! We went during the winter deal. An incredible price for a fine dining experience!

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.

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.

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

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

After four years in upstate NY, I finally tried the CIA's Bocuse Restaurant and wow do I wish I had come earlier. The students were all very polite and made my dining experience feel special. The prix fixe menu has a large range of dishes to choose from and the ones we tried were amazing. The starter mussels came in a creamy sauce so delicious that we ended up dipping our bread in it. The garden salad was cutely plated with a good variety of vegetables but on the smaller side. I would recommend the fig and honey cocktail- it was sweet and not too strong to pair with the starters. As for mains, the sole was soft and juicy. The capers balanced out the brown butter sauce (also delicious). The potato rounds were good, as was the spinach. The steak came with a tarragon-butter sauce that went well with the fries as well. The desserts had perhaps the best presentation of them all. The regional trilogy came with a nice, flakey kouign amann, an ube pastry, and my favorite- a soft mango-lime cheesecake macaron served on a cute porcelain soup spoon. The march dessert special consisted of a crepe cake, two churros, and a strawberry popsicle with a thick strawberry-chocolate shell. The layers in the crepe cake were distinct and pretty and the churros, while crispy, were not tough. I had a great time at the Bocuse and would definitely come back to try a different menu.

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.

Our 1st time here and certainly not our last! Upon entry, we were pleasantly welcomed and escorted to our table which was PERFECT. Facing the open kitchen. We were beyond impressed with Lourdes and Alfonso. Both were extremely professional, knowledgeable of the menu and answered all questions without hesitation. The menu is a 3 course dinner .. and having been to DANIELS, Le Bernidan, and Jean-Georges, we must admit quality, portions and presentation were just as good!!! This generation of future Chefs and Restaurateurs will be a blessing to the world. Wherever they land, we will be impressed over and over again. Thank you staff for an OUTSTANDING evening!! Everything listed below was ordered and it was ALL AMAZINGLY fresh, full of flavor and beautifully presented. 1ST COURSE: SHRIMP AND ANDOUILLE cheesy stone grits, mushroom, scallion SALMON TARTARE egg mimosa, capers, fines herbes, red onion, crème fraîche . PAN SEARED DRY SEA SCALLOPS (+5 SUPPL) leek fondue, fingerling potato chips, sea urchin, truffle caviar, champagne butter sauce ² 2ND COURSE: GRILLED NY STRIP LOIN STEAK rosemary-parmesan french fries, grilled baby romaine, tarragon-shallot butter sauce SPECIAL Duck confit delicious with mushrooms, pearl onions DESSERT: PARIS-BREST parline cream, raspberry sorbet RIZ AU LAIT rice pudding, poached pear d'anjou, tahini crumble, caramel sauce Also ordered a bottle Duckhorn Vineyards, Napa Valley Merlot 2018 As a dessert cocktail also ordered their Armareto, Kahlua with cream .. OUTSTANDING Also a capuchin hot and delicious. THIS restaurant is beautiful. FANTASTIC for date night, anniversary, birthdays. Table for 2 or table for 12. Your experience will be unique. Go and enjoy!!!

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

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!

Will return. I rarely give a five star rating and this one, ran by the kids caught my fancy. We were lucky, secured a table without a reservation - even on an open house day. Thanks to February blues. It's a crispy blue sky day. Cold - 25 degrees - but brilliant. Out of three restaurants, this one ranks on top and is the last rotation before graduating. So the skills are better and the kids are clearly excited, which makes the atmosphere so much nicer and genuine. They're wide eyed to welcome their next stage and couldn't wait. The decoration is bright and modern, quiet. Thin stem glasses: Riesling and Cape Rose are good. Two kinds of bread - the sour dough bread is substantial - are delicious, so is the room temperature butter ok fess up: I only ask for it again once -:) They've a small brewery on site and the WIT draft beer is pretty good: light and delicious. The curly celery is done with slicer and soaked in the ice water (hope I remember it right ...). They served two lightly cooked physalis (also known as the Cape Gooseberry) in with the octopus. The high heat left a brown spot on the berry - not sure sure for the extra step, it tastes as raw. I first had it at a friend's home on Long Island about a decade ago, wild. She picked. We looked. And I tried. Guess I was lucky that it wasn't poisonous. Their winter prix fixe menu runs till March 13. Make a reservation and go.

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.

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.

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.

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.

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.

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.

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.

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!

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

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.

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

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.