The Bocuse Restaurant

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427 reviews

#1 of 26 Restaurants in Hyde Park$$$$, French, Vegetarian Friendly, Vegan Options

+1 845-451-1012+ Add website

Hours

Tue

11:30 AM - 1:00 PM6:00 PM - 8:30 PM

Wed

11:30 AM - 1:00 PM6:00 PM - 8:30 PM

Thu

11:30 AM - 1:00 PM6:00 PM - 8:30 PM

Fri

11:30 AM - 1:00 PM6:00 PM - 8:30 PM

Sat

11:30 AM - 1:00 PM6:00 PM - 8:30 PM

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Ratings and reviews

4.5

427 reviews

#1 of 26 Restaurants in Hyde Park

RATINGS

Food

Service

Value

Atmosphere

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PRICE RANGE

$31.00 – $50.00

CUISINES

French

Special Diets

Vegetarian Friendly, Vegan Options, Gluten Free Options

meals, features

Location and contact

1946 Campus Drive The Culinary Institute of America, Roth Hall, Hyde Park, NY 12538

+1 845-451-1012

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Does this restaurant have private dining rooms?

Yes

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About

Sleek and strikingly contemporary, The Bocuse Restaurant is named for the most famous chef in France, Paul Bocuse. Here, CIA students re-imagine the execution of classic French cuisine through the lens of ultra-modern cooking techniques under the instruction of world-class faculty. Enjoy casual yet sophisticated service alongside an exceptional French wine list and innovative cocktail program during your unique and exciting dining experience.

PRICE RANGE

$31.00 – $50.00

CUISINES

French

Special Diets

Vegetarian Friendly, Vegan Options, Gluten Free Options

Meals

Lunch, Dinner

FEATURES

Reservations, Seating, Parking Available, Free off-street parking, Wheelchair Accessible, Serves Alcohol, Full Bar, Wine and Beer, Accepts Credit Cards, Table Service, Gift Cards Available

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4.5

427 reviews

Excellent

269

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309allan

Hyde Park43 contributions

Winter dining lunch special

Mar 2020 • none

My wife and I dined at Bocuse Restaurant for lunch today. We live in Hyde Park and the campus and restaurants are about two miles from our house. We dine several times per year at various of the restaurants on campus but Bocuse had been our least favorite. They are currently having winter dining specials of 3 courses for $19 pp. for lunch. The decor is very modern and we are not big fans of that. We last dined there a few years ago and can’t exactly recall what led us to walk away less than thrilled. The one positive takeaway from that dinner was looking across the dining room and seeing the restaurant namesake, Paul Bocuse, dining with the president of the school. It just happened that his son was graduating with a culinary degree on that day. Sadly, he has since passed on. Clearly, seeing Paul Bocuse dining there wasn’t sufficient motivation to return. We decided to return today and give it another try. We were glad we did. We each had very enjoyable appetizers, entrees and desserts. The two wait staff attending our table were delightful. Both will be completing their degrees and moving on tomorrow. We always make a point of asking student wait staff where they are in their educational cycles and their plans beyond graduation. I would say American Bounty remains our favorite campus restaurant followed by Caterina de Medici. However, we both do like French food, dine at other French restaurants in the area. We will be sure to not let so much time pass before returning to Bocuse.

Written March 5, 2020

This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.

James M

Cornwall43 contributions

Outstanding Experience

Feb 2020 • couples

Incredible and unforgettable experience. The decor is contemporary with an absolute attention-to-detail and “spotless” cleanliness . The service is beyond comparison as demonstrated by both the students and instructor-staff (professional, courteous, and a genuine appreciation for your visit). We were lucky enough to be seated at the window adjacent to the kitchen. A real treat to watch the students and staff perform with “military precision” and professionalism. The food is well proportioned and delicious. Honestly, recognizing that many French restaurants focus on quality and not quantity (i.e., we expected small portions), we could not finish everything on our plates. The food, service, and ambiance is outstanding and very reasonably priced. The Bocuse at the Culinary Institute is a must if you’re in the Hudson Valley (note: please check the opening times as this is a College).

Written February 15, 2020

GovernorNC

Southern Pines88 contributions

The absolute best of the best!

Nov 2021 • none

This is the French Restaurant of the Culinary Institute of America. I was prepared to be impressed and I was not disappointed. The décor, the wait staff and, ah yes, the food were together, perfect. I was lucky to have as my servers two third year students, Rhys and Kyle. They were attentive but did not hover, they engaged me in conversation (I was solo) about the school, menu and food preparation and their future plans. Most enjoyable and kudos to both of them. The menu was a three course price fix with both spirits and wine available. I recollect there about eight entrees and four desserts from which to choose. I had a most remarkable Dover Sole in a Beurre blanc sauce with back potatoes and a blended mix of fall veggies. It does not get better than this restaurant. Pallets of future diners will benefit greatly from the training these young men and women are receiving. The only opportunity for improvement was I though the wine pour was a little light. You can fix that with a bottle!

Written November 3, 2021

Andres72423

Bridgeport4778 contributions

Culinary excellence

May 2022 • family

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.

Written May 19, 2022

arubaphil

Kinnelon663 contributions

Beautiful Bocuse

Sep 2022 • none

While staying in Rhinebeck, my wife and I traveled to Hyde Park to dine at Bocuse. Bocuse is the French restaurant on the campus of the Culinary Institute of America with a full bar offering a three course prix fixe menu. We began with appetizers of carrot cavatelli and oysters gratinee. The oysters were in the Rockefeller style and the cavatelli offering a unique and delicious twist on pasta. Entrees were the scallops and the pork schnitzel. The scallops were seared perfectly and the schnitzel thin, crispy and served in a savory sauce. Desserts were the goat cheesecake and the warm chocolate cake. The entire meal was exceptional and served by professional and friendly culinary students. Definitely visit the Culinary Institute for a memorable meal.

Written September 17, 2022

Lenihangirl

22 contributions

Excited to go there; disappointed with the main dish

Apr 2023 • friends

The service at Bocuse was excellent, and we got a table near the large plate glass kitchen window, as requested, so we could look in and see all of the activity there. The appetizers were a hit (mussels, pate, bacon and onion tart), as were the desserts (dome au chocolat and Ile Flottant with vanilla creme Anglaise), but 3 of us were disappointed with our main dish, the "market fish" Artic Char. I normally love this fish, but it was too-simply seared, presented with the skin side up (I'm not a fan of eating fish skin) and undercooked. I left pieces of it on my plate, which is a rarity in the CIA restaurants. The choice of side vegetable for this dish was leeks - these are wonderful as a flavoring, but not so great when served in large chunks. They were difficult to eat and unappealing. One often associates French food with wonderful sauces. If I had ordered the salmon, I would have experienced a decadent morel cream sauce. What came with the char was "Sauce Vierge," which is akin to salsa. If I had realized that I'd be getting a vinegary mix of chopped tomatoes, I wouldn't have ordered this dish. If I ever go back there, I will return to the Italian restaurant. I genuinely loved every morsel of the food there and said out loud "this is the most delicious food I've eaten in my whole life!" I couldn't say that about Bocuse.

Written April 12, 2023

Gregory M

Westchester336 contributions

An enjoyable meal in a non-pretentious atmosphere

Jul 2022 • couples

This is the fine dining restaurant the Culinary Institute of America, Hyde Par, NY. This is a prix fixe three course meal. You have a choice of selections in each course. I started with the house made carrot cavatelli which was more vegetable than pasta. Next I chose the maple leaf duck breast. Finally I opted for the goat cheesecake which the server warned me that it was a deconstructed dish rather than a slice of cake. Everything was unique and delicious and we thoroughly enjoyed our experience. Be aware that this is a “classroom “ experience for the students in the back (the cooks) and front (wait staff, servers and busboys), so sometimes the service can be a bit uneven, but all the students were doing their best to give us a good experience. I think we were there just after the group came from back to front. We enjoyed speaking to the students about their training; one of our servers told us working up front gave her a new appreciation of what the wait staff goes through. We saw an instructor guiding our waiter trough opening a bottle of wine, presenting it to the customers, decanting and serving it at the next table.

Written July 15, 2022

Jeffrey D

150 contributions

Fun, unpretentious, very nice dinner

Nov 2022 • none

As other reviews state, this the fine dining French restaurant at the Culinary Institute of America. The staff are almost entirely all students and this is a great way for them to learn and for you to get a delicious three course meal. My wife and I ordered entirely different dishes and five of the six dishes were excellent. Unfortunately, her salmon was very undercooked. Front of house was excellent. You can see everyone is learning on the fly and how attentive to detail everyone is. Placement of silverware and flatware was specific and our waiter seemed a little nervous at the table. They'll develop more comfort with practice. On the whole, it was a great evening with very good food, and we had a lot of fun there. Drinks were also excellent.

Written November 7, 2022

WahooHoward

Montclair158 contributions

Fancy, yet casual lunch, at the CIA

Dec 2021 • none

We were happy to help the students at the Culinary Institute of America learn their craft by dining at the classic restaurant, Bocuse, during our recent visit to the area. The three-course lunch menu offered ample choices, ambitious in their ingredients and plating, and the dishes we had were for the most part well prepared and executed. Service was friendly and competent, though clearly some are just learning. And while the cuisine aimed for fine dining, the atmosphere was more casual, which made for a comfortable lunch-time visit.

Written December 28, 2021

Whinbrook

Greater London719 contributions

Highly recommended

May 2024 • couples

Had a fabulous dinner at Bocuse. It was as good as anticipated. The waiter staff were charming and friendly. Our main waiter appeared a little nervous at first but then seemed to relax and was great. Restaurant space was nicely designed and there was quality silverware, china and glass wear. Portions were well judged and we left pleasantly full. The menu appeared a bit challenging at first but the dish descriptions were perhaps a little fancier than the actual food, so there was nothing overtly gourmet. It was fairly busy (Tuesday evening) when we arrived and I was a bit surprised to see a table with toddlers in high chairs. I would have though the restaurant inappropriate for children. Very impressive campus and we wondered around briefly before going in for dinner. It's also very reasonably priced considering the quality and mandatory 20% tip for student well being was no hardship to give.

Written June 15, 2024

Maribel Cuprill

Puerto Rico45 contributions

Sublime

Feb 2023 • couples

This is our fourth time at Bocuse. We love the ambiance, looking at the cuisine watching the preparations of the dishes . The quality and service is always outstanding. It is reasonably priced for the level of the food and the tips are for a good cause , ( scholarships for future chefs ! )

Written July 22, 2023

JulesVerne1

Sunnyside201 contributions

You'd never know it was a cooking school except for the reasonable prices.

Nov 2023 • couples

First rate in every way. The students, including maitre de, sommelier, primary server, all on top of their game. Lunch prix fix. App: leeks, upright sections, bleu cheese wedges, walnuts, a vinaigrette. Leeks well cleaned, probably steamed or gently sautéed, perfect consistency. Good, inventive dish. Main, monkfish in a white sauce, mushrooms, new potatoes (terrific in their own right), pickled red onion, seafood filled house made and very fresh ravioli. Whole dish quite subtle. Dessert a cheese plate--a blue, a comte, and a great brie family delice de Bourgogne. Figs, good size pieces. Masterful wine list; and glass wines well curated and quite reasonable. Elegant room.

Written November 12, 2023

XSki007

New Jersey1319 contributions

Very Good Choice

Nov 2021 • couples

Nice value meal with interesting wine accompaniments. I ordered a few things that I haven’t had in a while with the escargot and the Dover sole. My partner ordered a seasonal salad, and that was perfect, as were the escargot. The Dover sole presented well, however it was overwhelmed with a lukewarm meunière sauce that was a bit too much, unfortunately. The desserts were outstanding. The red wine selections were very satisfying. I didn’t particularly care for the whites. All in all a worthwhile visit, just not a 5!

Written November 8, 2021

njlees25

Pennington93 contributions

A great experience

Jun 2022 • couples

Went for lunch and was not disappointed. Students while learning, ensure that you get the best possible service. The food from our soup and octopus appetizers to the amazing deserts was top notch in preparation and presentation. And so much energy in the building where the restaurants are located at the CIA made it a pretty cool experience.

Written June 17, 2022

Maribel Cuprill

Puerto Rico45 contributions

Best view best food

Feb 2022 • couples

This our third time in Bocuse , and it never disappoints. This time we were sited next to the kitchen window so we got the front sit experience of the food process and plating . It was fantastic! Our food was great , service was impeccable and the wine ( Viña Real Reserve 2010) was superb. We will definitely return next year again.