Three-Course Lunch Features the Essence of French Flavors
Hyde Park, NY – Celebrate France’s National Day at a special lunch event in The Bocuse Restaurant on Thursday, July 14, 2016 at The Culinary Institute of America (CIA), in Hyde
The famous storming of Bastille prison in Paris on July 14,
1789 sparked the French Revolution, and is widely recognized as the beginning
of the end of the French monarchy. Bastille Day is a public holiday celebrated
with outdoor festivals in many cities worldwide. Along with the music and
dancing, great French food and wine are a major part of the merriment.
Join the fun this year with a delicious immersion in the
essence of French flavors.
Your three-course lunch served with French Rosé wines
- Main Course—Choice
- Croque Madame with Foie Gras
- Pan Bagnat with Oil-Poached Ahi Tuna
- Classic Quiche Lorraine with House-made Slab Bacon
Nougat Glacé with Fresh Berries
- For the Table—Charcuterie
Plate and Basket of Gaufrettes
“By celebrating French Independence Day, CIA students learn
about a major event in French history, and have an opportunity to be introduced
to a few more modern-style and casual French cuisine dishes that are not
typically on the menu,” says CIA Chef Lynne Gigliotti.
The all-inclusive price is $55 per person, prepaid.
Staggered seating is available from 11:30 a.m. to 1 p.m. Reservations can be made at online or call 845-451-1014.
Photo Caption and Hi-Res Image:
Celebrate France's Bastille Day at The Bocuse Restaurant. (Photo credit: Serge Ramelli)
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the foodservice
and hospitality industry, the independent, not-for-profit CIA offers associate
degrees in culinary arts and baking and pastry arts; bachelor’s degree majors
in management, culinary science, and applied food studies; and executive
education through its Food Business School. Its conferences and consulting
services have made the CIA the think tank of the food industry in the areas of
health & wellness, sustainability, world cuisines & cultures, and
professional excellence & innovation. The college also offers certificate
programs and courses for professionals and enthusiasts. Its worldwide network
of 49,000 alumni includes leaders in every area of foodservice and hospitality.
The CIA has campuses in New York, California, Texas, and Singapore.
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