From The Bocuse Restaurant at The 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
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.
Our recipe for poached eggs is listed below, but watch our technique video for tips >
Nutritional analysis per 11-ounce serving—730 calories, 26g protein, 12g carbohydrates, 260 mg
cholesterol, 6g fiber, 65g total fat, 13g saturated fat, 1570mg sodium.