© Tina Rupp / Chicken in Vinegar
Trading in one legendary epicurean inspiration for another, the Culinary Institute of America in Hyde Park, NY will replace its Escoffier Restaurant with one named after French master chef Paul Bocuse. According to the Poughkeepsie Journal, the new restaurant will open next year. The old student-staffed project worked from August Escoffier’s authoritative resource Le Guide Culinaire, while the new will reflect Bocuse’s lighter cooking style. In keeping with his legacy, this fast Bocuse recipe for Chicken in Vinegar Sauce uses fresh tomatoes and mild vinegar for flavor in a traditionally ultra buttery French classic.