The Bocuse Restaurant is the French restaurant in the Culinary Institute of America.  Named aptly for Paul Bocuse, it is staffed by students at the CIA who learn modern cooking techniques to bring diners classic French cuisine.  It’s in a large room at one end of a main building that has a parking garage next to it.  Tons of windows added even more light to the fairly bright white room.   Modern ceiling fixtures add soft light as does the see-through wine cellar.  One end of the room is the open kitchen.   Students not only do the cooking but also the service, drinks and wine service.  They were all very pleasant but varied in their competency.  Bench seating lines the walls with free-standing tables in the middle of the room and music was in the background.  The menu is set up as a prix fixe 3-course menu with several choices in each category.  They offered a nice wine list as well as many cocktails and mocktails – some made tableside. We were there with family so I got more pictures than I got to eat, but pictures tell a lot.  Overall the food was nice but some menu descriptions were off the mark. Continue reading →