Escoffier is out, Bocuse is in: the 38-year-old Escoffier Room teaching restaurant at the Culinary Institute of America is shutting its doors for a $3 million remodel. When it reopens next year, it will be transformed into Bocuse Restaurant, a "sleek, haute brasserie." Said Jonathan Benno (Lincoln, NYC): "[I]t's one more little piece of history, and of our culture as chefs, that is being put on a shelf in a library.” [NYT]
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