Inspired by traditional French cuisine, the Bocuse Restaurant is a new student-run campus brasserie with modern flair, from its decor to its menu. Situated on the first floor of Roth Hall, the center of the Culinary Institute of America’s academic life, Bocuse arises as a complete renovation of the former Escoffier Restaurant, which had been there ASSOCIATED FIRMTihany DesignCOST PER SQ FT$618.10FEATURED IN2013 Educational InteriorsINTERIOR CATEGORYInterior Renovation years.
The new 2,500-square-foot kitchen integrates food-service preparation at various locations rather than pre-defined stations to allow greater collaboration among student chefs. The main dining room decor is contemporary and bright with polished-steel lighting fixtures, oak floors and bentwood armchairs, with space to accommodate up to 100 guests.
Project challenges included the demolition of structural bearing walls within Roth Hall that required evacuation of the spaces above and below during construction. The existing kitchen flooring was raised by a structural-steel frame to create a seamless floor transition between the kitchen and dining spaces.
A new glass viewing window was installed to enable diners to experience and view the kitchen while food is prepared.