As denizens of the Hudson Valley since 1980,my spouse and I have had ample opportunity to dine at all of the Culinary Institute's restaurants and experience their evolution. We had always been underwhelmed by Bocuse's predecessor, L'Escoffier, which tended toward trendy without offering much in the way of classic French cuisine. In its present incarnation, Bocuse rises to lofty levels, with its weekday prix fix menu a veritable steal. As is our wont, we shared all our courses and both of us were overwhelmed by our selections. A cream of mussel soup was a succulent riff on a traditional Billi Bi preparation while the Hudson Valley foie gras was unctuous and delectable. Our main courses and desserts were similarly superb and beautifully embellished. We were fortunate in having outstanding service since student wait staff can run the gamut from indifferent to highly professional and entertaining. Our sole criticism, precluding a five star rating, is that the décor is somewhat cold and pedestrian. If you have the opportunity to secure a reservation, you are in for a transporting experience.
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