Bocuse at The Culinary Institute of America
Bocuse Culinary Institute of America, Hyde Park, New York. The Culinary Institute of America looked to Tihany Design to create Bocuse, a new restaurant that provides a state-of-the-art training ground for students and a contemporary dining experience for visitors. Named after the legendary Chef Paul Bocuse, the restaurant pays homage to his influence on the culinary industry and the next generation of culinary professionals. While Bocuse is modern in style and function, the design celebrates elements of the traditional French brasserie and highlights the admirable history of its eminent namesake. Wainscoting, chandeliers and intricately patterned molding have been translated to a modern aesthetic and wall sconces resembling the chef’s signature toque are topped with small, Bernardaud Porcelain figurines of Bocuse himself. A thoughtfully-curated collection of photographs in the entry way also highlight memorable moments at various stages of his enviable career. Tihany’s design transports the classic brasserie into the 21st century and simultaneously provides the students an ability to learn and expand their craft in a modern, real life setting.


Photography: Eric Laignel