2/12/2013 04:36:00 PM

Culinary Institute of America Will Open The Bocuse Restaurant

Many big names in the food world got their start at The Culinary Institute of America in Hyde Park, New York, and the next generation of innovators is set to have a new training ground when The Bocuse Restaurant opens this Friday on the campus. The eatery will showcase contemporary French cooking, which is a change from the campus' former venue The Escoffier Restaurant, which focused on more traditional fare and served patrons for 40 years. Students will use the teachings of chef Paul Bocuse, which encourage outside-of-the-box thinking, a focus on seasonality and ingenuity in the kitchen.

There will be a sous vide machine on the premises for the first time ever, and there will also be a working pastry station for students to focus on dedicated pastry techniques. They're nixing any white tablecloths and formal table side service in favor of a more casual approach that will appeal to modern audiences. In fact, things will still happen table side, but instead of duck carving, think servers using brulee torches to burn whiskey barrels as they prepare smoked Manhattans. The 100-seat venue will feature fun design touches (look for the small, porcelain figures of Bocuse on the wall sconces) The space was designed by famed designer Adam D. Tihany, who is also the art director of the Institute. Oh, and if the decor isn't enough eye-candy, there's also some awesome views of the Hudson River. You can see the full menu here.


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