Replacing Escoffier — the Culinary Institute of America’s flagship teaching restaurant — is no small feat. But Bocuse, named for pioneering French chef Paul Bocuse, is up to the challenge. The modern interior (patrons can peruse the wine list using tableside iPads) and predominantly French menu (a popular dish is the Black Truffle Soup VGE, which Chef Bocuse introduced while working at the Elysée Palace in Paris) make diners feel très chic indeed.
Restaurant Spotlight: Bocuse Restaurant at the Culinary Institute of America in Hyde Park
Enjoy French fare at this très chic Dutchess County restaurant
