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The Bocuse Restaurant

The Bocuse Restaurant at The Culinary Institute of America is an elegant and contemporary version of a classic French brasserie. www.bocuserestaurant.com

The Culinary Institute of America I A rendering of the New Bocuse Restaurant was designed by Adam Tihany, and will open in the Winter of 2013. The new restaurant, named after the famed French chef Paul Bocuse, will be serving up a new take on French cuisine.

The Bocuse Restaurant - Classic French Cuisine in New York

bocuserestaurant.com

Watch as, CIA Assistant Professor of Hospitality and Service Management Philip Papineau, prepares table side ice cream using liquid nitrogen! Served in our house-made waffle cones.

Cannele de Bordeaux. Part of our "Classic Treats" on our dessert menu! The Bocuse Restaurant at The Culinary Institute of America.

Want to learn how to mix a Smoked Manhattan? In this video, Associate Professor of Hospitality and Service Management John Fischer, shows you how! Enjoy one made table side here at The Bocuse Restaurant.

Try our Lyonnaise-Style Frisée Salad recipe at home! The Bocuse Restaurant at The Culinary Institute of America.

Watch as CIA Chef Sergio Remolina prepares Lyonnaise-style Frisée Salad from the menu at The Bocuse Restaurant!

Lobster with Champagne & Caviar I The Bocuse Restaurant at The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

bocuserestaurant.com

Three Chocolates I L'Assiette aux Trois I Chocolats Gaston Lenotre I Passion Fruit, Orange, Hazelnut, Sea Salt I The Bocuse Restaurant I The Culinary Institute of America

Roasted Rack and Epigram of Lamb I The Bocuse Restaurant I The Culinary Institute of America

Cacao-Cured Foie Torchon I Foie Gras en Torchon au Cacao I Orange Marmalade, Brioche Toast, Beet Salt I The Bocuse Restaurant I The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

bocuserestaurant.com

Paul Bocuse with students for the grand opening of The Bocuse Restaurant I The Culinary Institute of America

Table side Teas and Tisanes I The Bocuse Restaurant I The Culinary Institute of America

Fresh ingredients for Table side Teas and Tisanes I The Bocuse Restaurant I The Culinary Institute of America

The student-staffed Bocuse Restaurant I The Culinary Institute of America

Breast of Duck With Blood Orange I Chestnut Purée I Candied Orange Zest I The Bocuse Restaurant I The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

bocuserestaurant.com

Black Truffle Soup V.G.E. Élysée I Beef Broth, Vegetables, Black Truffles, Puff Pastry I The Bocuse Restaurant I The Culinary Institute of America

Mont Blanc I Le Gâteau Mont Blanc I Chestnut Vermicelli, Pound Cake, Rum, Cassis Ice Milk I The Bocuse Restaurant I The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

bocuserestaurant.com

CIA Student preparing Meat Fruits for the Grand Opening of The Bocuse Restaurant

Marinated Salmon Tartare I Dill Whipped Créme Fraîche I Frozen Mustard Pearls I Sieved Egg I Brioche Crouton I The Bocuse Restaurant I The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

ciarestaurants.com

Roasted Rack and Epigram of Lamb I The Bocuse Restaurant I The Culinary Institute of America

Crisp Frog Legs Orly Style I The Bocuse Restaurant I The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

ciarestaurants.com

Table Side Ice Cream I The Bocuse Restaurant I The Culinary Institute of America

Student working in the Back of the House I The Bocuse Restaurant I The Culinary Institute of America

Wine Room I The Bocuse Restaurant I The Culinary Institute of America