The Bocuse Restaurant — Restaurant in Town of Hyde Park

This one is an upscale eatery, offering contemporary French cuisine. It is named after one of the most famous chef in France, Paul Bocuse.

The inside was large, sleek and modern. We went there for early dinner, we were the first one to arrive after they opened for dinner. They had windows all around, bringing in lots of natural lights. To the right of the entrance, they have their kitchen with a large window, so the patrons can take a peek at where all the magic happens.

Just as all the other eateries at the CIA, the staffs including chefs and servers are students at CIA, supervised by their professors.

On the table, they had an ice-breaker game! It had lots of conversation openers that were very interesting, fun and/or funny.

For dinner, we all ordered three-course prix-fixe menu. Appetizer of our choice were Black Truffle Soup VGE, and Crab Cake. For the entrée, we ordered Poached Turbot, Market Fish, which was Salmon on this day, and Trilogy of Lamb. They were high quality, prepared very well, and delicious.

For dessert, we heard about some kind of super awesome “table-side ice cream” that they offer. Once we put in our dessert order, the whole production started. Our server brought out hand-crank Kitchen-Aid. The ice cream was hand made right there, on the spot by the table, which was great! The desserts were really good, we enjoyed them all.

After everything was done, we received complimentary desserts!

Our server, an CIA student, and other staffs who are also students provided great service. The dishes were elegant and sophisticated, with modern twist with culinary technique. Just as the other eateries here at the CIA, you should have a reservation, as they are super popular no matter what day of week it is. We had a really great dinner here, delicious food and warm service, definitely a wonderful culinary...

This place deserves a 10 star. AMAZING food, perfectly cooked meats, balanced flavors for all three courses. Outstanding pricing for such good food ($59 for three course dinner!). Waiters/students are so adorable, their diligence is reflected with the service we got today.

I'd like to shout out especially to the main courses. We ordered the maple leaf duck breast, beef short ribs, and market fish. The meats were cooked to such perfection, it was astounding that students made them (well, of course under the instructions of a well known chef, but still surprising). The temperature spread across the meat, the tenderness, the timing, all resulted in meats that were neither overcooked nor undercooked, not even slightly. Flavors were also on point, and there's always something on the plate to counterbalance the main flavor (for example, the sourness of the veggies complements the sweet and savory duck so well). Just wow.

And can we talk about how adorable the waiters/waitresses are (all are supposedly CIA students, so around 18-22 years old?). Some of their actions are slower and feel more inexperienced than the typically older waitresses at high end restaurants, but the way they gently put down the plates/ sets the bread, and how a waiter confused the direction of the utensils and then briskly walked back to reset them, add such satisfactory details to this dining experience. It's cool to not just eat and enjoy, but witness the students LEARN through cooking and serving...

It is always a treat having a meal at Bocuse. This is by far my favorite CIA restaurant.

Make sure to make your reservation as this place is very popular. We got lucky with our last-minute reservation as someone had a cancellation.

We were here to celebrate our anniversary, and wow, we felt so welcomed. We were greeted with complimentary champagne and a candlelit dessert at the end of the meal to celebrate!

For drinks, we had the smoky old-fashioned and the classroom project (beer). The old-fashioned wasn't as smoky as I expected, but it was very tasty.

There were so many good choices for your 3-course lunch. We started with the squash and heirloom apple veloute and the smoked salmon. The presentations on both dishes were beautiful. I was in the mood for a warm soup, and the veloute hit the spot! My partner's salmon was very delicious.

For entrees, we had the duck breast and the special - lobster risotto. The duck breast was so tender and juicy... don't skip this dish if you are a duck lover. The portion for the lobster risotto was very generous, with chunks of lobsters in the dish. We thought the risotto was a bit undercooked, but it was delicious.

Despite being full after our entrees, we looked forward to the desserts. All four choices sounded divine, but we went with the crepe and apple Tarte Tatin. The apple Tarte Tatin was the winner - the puff pastry was super crunchy!

As the restaurant changes its menu frequently, we will...