The new Bocuse restaurant is a lot more fun than its predecessor, the Escoffier. The room itself is bright and appealing, and the menu has been lightened a lot. More of a casual/bistro place than a fine dining experience, which was just fine with us. Very nice selection of breads (made by the students at the on-campus bakery). Flavorful, tender piece of beef cooked exactly to my preferred point between rare and medium rare, brightly flavored sauce. When there was a delay before our desserts came (the place was at capacity with several very large tables; frankly, we didn't mind the delay since we had eaten every crumb on our plates...), the waiter brought a charming little plate of house-made marshmallows. Desserts tend to the theatrical (ice cream made from fresh cream table side, in a mixer with dry ice to freeze it fast), but everyone enjoyed watching the treats being prepared at neighboring tables. Especially for the price, it's a great place for a relaxed evening when you're in the area.
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