The Bocuse Restaurant

Loved it. Everything was so fresh and the students do a great job of executing a fine dining experience. My favorite course was the escargot. The garlic sauce dipped in the bread was amazing. The salt on the butter was delicious. My duck was very tender and the sauce was just right not too sweet. My creme brulee had delicious bits of vanilla. Overall a great lunch. I would recommend to try. It was also very casual which was a plus.

Had 3 course prix fixe lunch with 4 friends. Food was exceptional. Had salmon, lobster souffle for an appetizer, duck confit bourgionon for the entree, and butter poached apples with saffron ice cream for dessert. The students at the CIA are the wait staff and were attentive and informative. A special treat and worth every penny. Had a small banquet table in the corner where we were able to converse easily. Not too noisy in a large room that was fully booked.

It was such a beautiful place and experience. The restaurant is inside The Culinary Institute of America . This is in Hyde Park, Dutchess County in NY. We went for my twin cousins birthdays. We really really enjoyed it. The wait staff is culinary students . Tbey are sooo polite and gentle and very professional as they are being trained and getting ready for the real world. Even though you could say they already there by the way they know so much . They have to learn a new menu every day of the week. They have to work alot of hours and not getting paid because they are students in a learning process. They all have to learn to work as a team ( which they did beautifully. When my whole family were watching how they do everything kind of like robots it reminded us. They

ABSOLUTELY AMAZING. I will dream about the Halibut with beurre blanc sauce for as long as I live. We visited this area just to eat at the CIA restaurants, and it was fantastic: two dinners at Bocuse, two at American Bounty, two lunches and one breakfast at Apple Pie Bakery, took the tour, too. Bocuse was my favorite. Beautifully designed restaurant. I had PEI mussels in coriander-lemongrass broth, bok choy and lime; slow roasted halibut with potato puree, roasted cauliflower, smoked roe (SO GOOD), and beurre blanc (this sauce brought to the table by two servers in a copper cup, ceremoniously poured over my halibut!! beautiful); dessert Butter Poached Apples with Pink Peppercorn Rose Meringue, Brown Sugar Cremeux, Warm Caramel Sauce (SOOOO GOOD), Tawny Port Wine Gel, Toasted Almonds, Pa

Great price/value. Beautiful space.. slightly hard to find w/poor signage. This is definitely a teaching restaurant... so I understand & give lots of grace. With that in mind my constructive feedback. The octopus salad was really rubbery...not just chewy. The duck was overdoneon the ends, but ok in the middle. A+ for presentation of all dishes.