The Bocuse Restaurant
Using modern techniques pioneered by the great Lyons chef Paul Bocuse, this contemporary successor to the Culinary Institute of America's Escoffier, serves classic French cuisine in a casual yet sophisticated beige and white room designed by famed restaurant designer Adam Tihany. In addition to such iconic dishes like black truffle soup, torchon of goie gras, and rack of lamb, there's an informative and reasonable wine list (presented on an iPad). There's also a dessert cart that serves specialty cocktails and hand-cranked ice cream prepared tableside with liquid nitrogen in two minutes.
