A behind-the-scenes look at CIA’s new ultra-modern student-staffed French restaurant.

Chef Stephane Weber (right) instructs Jay Gerardi (left) in a chocolate layered cake demonstration. Credit: Jennifer May
Melanie Dunbar injects truffle oil into the Paul Bocuse signature truffle soup. Credit: Jennifer May
Final preparation of the truffle soups before they are delivered to diners. Credit: Jennifer May
Manager in Training Robert Keller (center left) consults with Chef Robert Mullooly (center right) amidst lunch service. Credit: Jennifer May
Spinach puree to accompany the filet mignon lunch entrée. Credit: Jennifer May
A lunch entrée: Filet mignon of beef with marrow custard, potato & celery root, red wine. Credit: Jennifer May
Dining room detail. Credit: Jennifer May
The private dining room, with a painting commissioned to copy the original painting of Paul Bocuse in his kitchen, with other famous French chefs. Credit: Jennifer May
Douglass Miller (Lecturing Instructor, Table Service) prepares a Smoked Manhattan cocktail. This is one of several specialty cocktails that can be prepared table-side for diners. Credit: Jennifer May
Preparation of the Smoked Manhattan cocktail, one of several specialty cocktails that can be prepared table-side for diners. Credit: Jennifer May
Table-side ice cream prepared with a hand-crank Kitchen Aid and liquid nitrogen. Credit: Jennifer May
The A.M. kitchen team leaders: Executive Chef Robert Mullooly (left) and Sous Chef Juan Lopez (right). Credit: Jennifer May
The P.M. kitchen team leaders: Executive Chef Sergio Remolina (left) and Sous Chef Sean Scott (right). Credit: Jennifer May
An amuse bouche of roasted beet & goat cheese, wrapped in puff pastry. Credit: Jennifer May
Baby carrot preparation. Credit: Jennifer May
Black truffle soup V.G.E. Élysée. Credit: Jennifer May
Happy employees at the Bocuse Restaurant. Credit: Jennifer May
Cheesecake: goat cheese cake, apple compote, walnut soil. Credit: Jennifer May
Place settings in the dining room. Credit: Jennifer May