<![CDATA[Bocuse]]>As is tradition for us, for about the last 8 years at least, The Hubby and I trek the hour(ish) to The Culinary Institute of America for an Anniversary Dinner. Over the years they have closed a couple of the Restaurants on Campus, I am happy to report as of right now we have been to 5 of them, this includes 2 that have since closed. The only food offering establishment on campus we have not visited is the Apple Pie Bakery.

This year we decided on The Bocuse restaurant which is the schools newest restaurant replacing The Escoffier, offering French Cuisine. As described on the school website, “Sleek and strikingly contemporary, this French restaurant is named for the most famous chef in France, Paul Bocuse. The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With a great French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world class dining experience.” Honestly I couldn’t agree more, this was by far one of the best meals we have had at the CIA.

Since we were a little early for our 7pm reservation, we wandered over to the bar at the American Bounty Restaurant. As a side note we will be dining at the American Bounty next month with our fabulous friends JP and Earl. We each ordered one of their current cocktail offerings, and sat in their comfy chairs enjoying the ambience.

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From here forward it is probably just best to let the Pictures do the talking. The pictures are mine, but all captions have been taken from The Culinary Institute of America’s website menu.

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20140111-013156.jpgOn the left is the Hubby’s White Whiskey Sour

On the Right is my Bocuse Special – Creme de Cassis, Framboise, Sparkling Wine and Lemon Peel

20140111-013201.jpgChefs offering Amuse Bouche

Lobster Bisque with Parsley Oil

20140111-013206.jpgBlack Truffle Soup VGE
Soupe aux Truffes Noires Élysée Paul Bocuse 1975
Beef Broth, Vegetables, Black Truffles, Puff Pastry

20140111-013212.jpgOctopus Basquaise
Poulpe Basquaise
Saffron Potatoes, Pequillo Pepper, Sweet Onions, Grape Must Gel

20140111-013218.jpgRoasted Venison Loin
Rôti de Venaison
Amaranth, Root Vegetables, Pomegranate and Chestnut Confit, Sauce Moscovite

20140111-013224.jpgBraised Beef Short Rib
Plat de Côte de Bœuf au Jus de Genievre
Celeriac-Potato Purée, Hibiscus Infused Parsnips, Wild Mushrooms and Beef Jus

20140111-013233.jpg20140111-013229.jpgComplimentary Cheese Plate -the cheese definitions are in the top picture and start at 12 o’clock on the plate.

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Floating Island, Caramel Anglaise, Passion Fruit Coulis
Date Cake, Toasted Walnut-Brown Sugar Sauce
Braised Pineapple and Salted Butter Crumble
Coffee Macaron

20140111-013244.jpgBurnt Orange Ice Cream, Smoked Chocolate Sauce, Pizelle, Caramelized Cocoa Nibs

20140111-013248.jpgComplimentary Chocolates, Jellies, and Almond Cake

It is very safe to say we will be making a return visit to The Bocuse Restaurant again. For now I look forward to our return visit to The CIA next month, stay tuned for a follow up to that meal as well.

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