The Culinary Institute Of America Opens The Bocuse Restaurant

The Cia Updates Its Curriculum And Codifies Modern Techniques As Vital To The Success

The Bocuse Restaurant, a spectacular learning lab for students and The Culinary Institute of America's (CIA) ninth public restaurant, opens its doors today. Featuring contemporary French fare, it offers guests the chance to experience French cuisine through the lens of modern techniques. Students staffing this restaurant will be applying their foundation of classic French training, while taking their craft to the next level by experimenting with cutting-edge methods and presentations.

Following nearly 40 years of award-winning service, the CIA closed the doors of its flagship restaurant, The Escoffier Restaurant, in a move which recognized the need for an approach that reflects the French restaurant of the future. Reopening today as The Bocuse Restaurant, the CIA has advanced its curriculum to reflect the teachings of revered Chef Paul Bocuse (named Chef of the Century by the CIA in 2011) and to apply those modern techniques deemed essential by faculty to prepare CIA students for continued success in this competitive industry.

"Paul Bocuse is, simply stated, the most important chef in history. He set the standard for culinary excellence, business accumen, and media savvy that generations of chefs around the world still aspire to," says Dr. Tim Ryan, president of the CIA. "His contributions to the profession have surpassed those of legendary French chef August Escoffier, so we felt that it was important to change the name of the CIA's long heralded French restaurant---from Escoffier to Bocuse. Just changing the name, however, would not have been an appropriate tribute, or in keeping with the CIA's nature to constantly improve, so we asked our Art Director, world renowned restaurant designer Adam Tihany, to work with us on a complete transformation of the former space. We envisioned something light, modern, and accessible, that also showed our affection for, and respect of, Chef Bocuse. At the same time, we asked our faculty members to think about the French restaurant experience of the future (in America), and to incorporate new technologies, techniques, presentations, and thinking while remaining true to the sprit and essence of French cooking. Above all we wanted a customer-centric restaurant: comfortable, fun, interesting, not too expensive, with delicious food and attentive service."

The Bocuse Restaurant exemplifies the philosophy of its namesake by instructing its student staff to think outside the established rules, just as Bocuse did when he embraced the market inspired menu, collaboration with fellow chefs and innovation in his kitchen. Aiding the implementation of this new curriculum is Assistant Professor Sergio Remolina. Chef Remolina instructs associate and bachelor's degree candidates in the kitchen of The Bocuse Restaurant, and he traveled to Lyon to work alongside the great chef. During his visit, Chef Remolina also staged with a number of Bocuse's leading chefs in his legendary kitchens, including L'Auberge du Pont de Collonges and L'Ouest to garner inspiration for the menu.

To highlight the diversity of French cuisine, the menu features a selection of classic mainstays, regional favorites and iconic "chef's signature" dishes. Classic menu selections include Roasted Rack and Epigram of Lamb and Potato Crusted Lemon Sole, with contemporary twists. Communicating the country's multi-dimensional approach to food, regional favorites like Crisp Frog Legs Orly Style and Lobster Bisque are highlighted. The menu also includes iconic dishes with vibrant culinary heritages that were originally conceptualized by Chef Bocuse himself, including Bocuse's V.G.E. Truffle Soup. All the dishes are prepared with a focus