This year, Minneapolis welcomed Bûcheron, a new restaurant from a husband-and-wife team, chef Adam Ritter and hospitality director Jeanie Janas Ritter. Adam Ritter spent his career in esteemed kitchens around the United States and beyond, contributing to Michelin-starred and “World’s 50 Best” restaurants around the globe before moving home to Minnesota. Most recently, he planned the opening and led all menu development as chef de cuisine at James Beard Awards Best New Restaurant-finalist Demi, part of the Soigné Hospitality Group in Minneapolis. Jeanie Janas Ritter comes from a similar background, spending time in the kitchen at Chez Panisse in Berkeley, Calif., before transitioning to front-of-the-house operations at fine dining establishments in Las Vegas, Singapore, Chicago, Healdsburg, Calif., and most recently the Twin Cities.
Bûcheron’s owners, Adam Ritter and Jeanie Janas Ritter with their children.
Meals at Bûcheron run about $60-75 per person without drinks.
Jeanie Janas Ritter recently discussed the new project.
A selection of Bûcheron’s dishes
How are you approaching the creative innovations in this restaurant?
Our inspiration for the menu comes from the Bistronomy movement in Paris, where chefs with extensive fine-dining backgrounds apply the same level of quality to more casual food and service. Our food is thoughtful, creative and delicious, while remaining approachable and satisfying. Our wine list, overseen by general manager Tyler McLeod, is crafted to complement our food, leaning heavily on biodynamic wines and female winemakers. Our cocktail program, led by bar manager Will Gobeli, takes inspiration from classic cocktails where small twists are added to elevate them in a manner similar to our food. Everything we serve, whether it’s food or beverages, focuses on the highest level of quality while still being approachable and, most importantly, delicious.
Bûcheron’s dining room
How does the menu reflect this?
There are many signature dishes we feel fully represent the vibe of the space, and the commitment to blending a fine-dining sensibility with casual service. They include a wedge salad garnished with lamb bacon, Big Woods Blue cheese, beets, tomato, and a ground cherry vinaigrette; a foie gras terrine served with a Carcavelos wine gelée, strawberry-rhubarb jam, a warm scone, and buckwheat; kohlrabi & broccolini with Bing cherries, sesame, anise hyssop, and juniper; grilled rainbow trout with radish, cucumber, espelette & citrus beurre blanc, and ginger mint; Feller’s Ranch American wagyu steak with confit shallot, potato mousse, rapini, and Bordelaise sauce; and our “Cookies & Cream,” a milk sorbet with cocoa macaron, vanilla custard, and lemon verbena.
Bûcheron opened in Minneapolis earlier this year
What did you choose Minneapolis for this concept?
Minneapolis, and specifically the Kingfield neighborhood, is where we and our two young boys live. In the spring of 2020, we were on a walk with our new baby, George, just before I went back to work from maternity leave, and we realized that this restaurant space was vacant. We tracked down the landlord and the details fell into place so serendipitously that we decided to move forward with opening Bûcheron. We always wanted a neighborhood restaurant with a community feel and a great vibe, and Bûcheron has become that place and then some. We are so grateful to be able to serve our community and our guests in this special little restaurant that we have created with our outstanding team. You can feel the energy when you walk into our space, with a team who is truly excited and proud of what we are serving and guests who walk through our doors and know that they are going to have a great time.
An absinthe dispenser at Bûcheron
Tell us about the design of the space
Minneapolis-based Christian Dean Architecture designed the space to create a warm and convivial atmosphere. It’s adorned with artwork from local photographer Mary Jo Hoffman. The restaurant has natural light during the day and offers a cozy, dimly lit ambience at night. Special design elements include reclaimed wood and vintage fixtures along with more modern accents. We hope we have created a space that is warm and welcoming, where guests will have an elevated yet effortless dining experience.
