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 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.

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.

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.

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.

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.

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!

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

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

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

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

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

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

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