Vive la France! Bastille Day in The Bocuse Restaurant at the CIA on July 14

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 Park, NY.

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 includes:

  • Appetizer—Vichyssoise with Lobster
  • Main Course—Choice of one:
    • Croque Madame with Foie Gras
    • Pan Bagnat with Oil-Poached Ahi Tuna
    • Classic Quiche Lorraine with House-made Slab Bacon
  • Dessert—Petard 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)
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Media Contact:

Virginia Muré
Communications Manager

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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