Minneapolis’s James Beard-Nominated Bûcheron Melds Midwest Ingredients With French Cuisine | Eater Twin Cities
"A small Kingfield bistro run by husband-and-wife team Jeanie and Adam Ritter that quickly earned a devoted following and a James Beard Award finalist nod for Best New Restaurant. The kitchen practices a self-described “Midwest French” approach, applying French technique to explicitly Midwestern ingredients and emphasizing clarity of flavor — examples include celery root tortellini in an acorn broth and a playful plated homage modeled after a local artist’s photograph. The menu highlights hyper-local sourcing (wild rice from the Indigenous Food Lab, beef from Fellers Ranch, jam from family raspberry bushes) and the team preserves peak-season produce by freezing to serve year-round. Hospitality is central: the owners staffed the restaurant with trusted colleagues from prior workplaces to build a family-friendly, community-oriented team, run bimonthly tasting dinners, keep the bar available for walk-ins even as reservations book quickly, and focus daily on improving operations, deepening producer relationships, and sustainable business practices." - Katherine Lawless
