Culinary Institute of America

The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, Chef Bocuse pioneered the market-inspired menu, which focuses on fresh and seasonal ingredients that set the stage for today’s local sustainable movement.

The Bocuse Restaurant showcases a selection of classic mainstays, regional favorites, and iconic signature dishes. CIA Chef Sergio Remolina is the executive chef and instructor at the restaurant. To prepare for the opening, he traveled to Lyon, France to cook alongside Chef Bocuse.

One classic dish on the new menu is Frisée aux Lardons, or Lyonnaise-style Frisée Salad. “It is a great combination of salty, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.”

Frisée, a member of the endive family, has a small head with spiky or frilly thin leaves. Trim the green part of the lettuce by cutting it off with kitchen scissors, wash in cold water, spin the leaves dry, and hold in a damp towel in the refrigerator until you are ready to serve.

Frisée aux Lardons is an impressive start to an elegant dinner or a delicious main course for lunch.

Not only is the new Bocuse Restaurant an educational experience for our students, but a learning opportunity for our guests to experience the true breadth and evolution of French cuisine.

Please call 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m) to reserve your table or on OpenTable.com.


Nao and the CIA Bakery Café as one of its ‘Must-Try Eats’!

Nao (pronounced Nay-O) is a culinary tapestry of Latin ingredients, traditions, and culture. A spectacular showcase for flavors of the New World, Nao’s menu features Latin American dishes rooted in tradition and creatively reinterpreted using new perspectives, ingredients, and techniques. Diners enjoy fresh, seasonal plates that pay homage to the great cuisines of Latin America in a warm and inviting atmosphere.

Call 210-554-6484 to make a reservation at Nao, or via OpenTable.com.

The CIA Bakery Café offers a variety of light café fare including soups, salads, and sandwiches, and features a selection of classic and contemporary pastries and baked goods. Complete with a large picture window, the CIA Bakery Café overlooks the college’s teaching kitchen and allows guests to watch both our students as well as food enthusiasts in action as they learn the CIA’s secrets of success in our teaching kitchens.

No reservations are necessary at the CIA Bakery Café.