Top chefs talk evolution of French cuisine

Marcella Veneziale

The Culinary Institute of America opened its first new restaurant in nearly 40 years, The Bocuse Restaurant, at its Hyde Park, NY, campus on Feb. 15.

To commemorate the restaurant’s namesake, renowned French chef Paul Bocuse, the school hosted a panel discussion with Bocuse and some of the country’s top toques, including Daniel Boulud; Thomas Keller; Jean-Georges Vongerichten; and Jerome Bocuse, son of Paul Bocuse. The panelists discussed the past, present and future of French cuisine.

Watch the full panel discussion.

Part One:



Part Two:

Part Three: