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“A wonderful experience”
Review of Bocuse Restaurant

Bocuse Restaurant
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Ranked #1 of 48 Restaurants in Hyde Park
Certificate of Excellence
Cuisines: French
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed May 13, 2014

The purpose of this restaurant is for the students at the CIA to learn. But you would never know it. These polished and energetic students are professional above board. The food is superb and the dining experience is lovely. 1st course - lobster dish and a pork belly dish, both outstanding and melt in your mouth. 2nd course - scallops dish and beef loin - again. so yummmmy! lastly for desert - table side home made ice cream - made with nitrogen - for a great show and little extras to much on while you watch. this is a wonderful place and love watching the open kitchen - and the level of intense desire to succeed that these young people have.

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Thank juk2010
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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266 - 270 of 333 reviews

Reviewed May 12, 2014

This was our first visit to Bocuse, but it most certainly will not be our last. We visit the CIA once a year, sometimes twice. Last year we were unable to get a reservation.

The Bocuse offers a prix fixe lunch and dinner menu Tuesday through Thursday. Every item on the menu is included though a few have modest up charges. This is a great deal, and if you can go during one of the Hudson Valley dining weeks, it is even better.

Our reservations were for the first lunch sitting. The welcoming drink was champagne with orange pearls which dissolved to give it a light citric undertone.

For our Appetizers we had the Torchon of Foie Gras which was incredibly good. We also had the Braised Pork Belly with pickled vegetables, Bulgar wheat salad and black Mission fig.

For our entrée we had the Beef Strip Loin. Both came cooked as we requested. The accompaniments included Lardons, Pasta Ribbons, Beech Mushroom and Charred Parsnip. The plating was beautiful and the food was delicious.

For dessert we had the Table-Side Ice Cream & Classic Treats. Wow! The Lavender ice cream was made at the table with a hand cranked KitchenAid. You have to see this to believe it. There were four treats served with the ice cream. They were extraordinarily delicious.

Everything we had was awesome! The service was excellent. One of our party who is from Japan asked what the Japanese name was for Tilefish. The server went to ask about it, and returned with a smart phone with a complete description of it in Japanese. We were all most impressed!

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Thank Jack D
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 9, 2014 via mobile

besides the fact their excellent wine list had a beautiful.Austrian wine that my gorgeous Austrian girl friend enjoyed, every part of.dinner was wonderful. the appetizers were special particularly.the jonah crab, WOW! the hen entree spectacular and rabit was nice too. braised leeks, au gratin potatoes amazing. quite a special.night!!!

Thank Hockeylover59
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 11, 2014

Top service and food in an elegant restaurant made my daughter's 19th birthday an unforgettable experience. The soups were amazing! My husband and son had their signature truffle soup and I had the squash soup that is a seasonal special. My daughter had the crab appetizer and it was just ok- she was wishing that she ordered the soup too! She and I both had the scallops that were incredible! My son and husband had meat dishes and enjoyed their meals immensely. We couldn't resist the ice cream made by our waiter right by our table. This was really unique and something to try. We also ordered the assorted chocolate dish that was out of this world! The wait staff is trained and ready to make this a very special day.

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1  Thank Moosherella
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 8, 2014

This was our second time dining at Bocuse. This experience was even better than the first. As I stated in my other review, this is a school. The waiters and chefs are all students. They are being graded on their performance. Classes rotate in and out of the restaurant fairly quickly, so the quality of the service and food can depend greatly on how long the class has been in the restaurant.

The first time we went the students had only been there for a few days. Yet, the food and service was great. We didn't realize it at the time, the menu was limited. This time around, the students were in their 3rd week at the restaurant. The menu was vastly different. There appeared to be almost double the amount of available appetizers and entrees. It would make sense that they start the students with a simpler menu and add to the menu as they progress through the class.

This meal was spectacular. Everything was wonderful. The scallops were wonderful. The appetizers were fantastic. The desserts were just incredible.

The students did a wonderful job with the food and service. This is really what all restaurants should aspire to. And it is no surprise that these students are highly sought after upon graduation. They have worked very hard to be at such a high level of quality and service. Congrats to them for a job well done.

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Thank JudyMetroNYCarea
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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