Behind the Scene of Bûcheron, the Restaurant Winning the James Beard Award for New Restaurant of the Year

Bûcheron: A French-Inspired Gem in Southwest Minneapolis

Bûcheron, a French-inspired restaurant located in Southwest Minneapolis, was recently named the best new restaurant at the prestigious James Beard Awards. This culinary gem, despite being landlocked in Minnesota, sources oysters from Glidden Point Oyster Farms in Maine and American Wagyu steak from Feller's Ranch in Southwest Minnesota.

The story of Bûcheron begins with its founders, Adam Ritter and Jeanie Janas Ritter. Adam, who grew up on a small farm in St. Wendel, Minnesota, moved to Los Angeles to attend the California School of Culinary Arts and worked at L'atelier de Joel Robuchon and Joel Robuchon at the Mansion. Jeanie, on the other hand, was raised on a farm in LaPorte, Indiana.

Adam and Jeanie, seeking a balance and more time with their kids, began talking about starting their own restaurant. They kept a tight lid on costs, spending only where necessary and doing things themselves where they could. Their construction team finished work early, enabling them to start hosting friends-and-family events starting in December 2023. By January of last year, their restaurant, Bûcheron, was open for customers.

The menu at Bûcheron, known as "French Midwest", is French-inspired with American and Midwestern flavors. It showcases their travels and experiences, with dishes like the Hamachi Crudo and Green Gazpacho. The Cookies and Cream dessert features a French dessert base with a very American cookies and cream flavor profile. Local ingredients are used extensively, such as maple syrup from a farm in the city's western suburbs and rhubarb from Adam's uncle.

Bûcheron's success likely stems from a combination of factors. The restaurant offers authentic and refined French-inspired cuisine that distinguishes it in the local market. The high-quality ingredients and skilled culinary execution resonate with food critics and guests. The inviting atmosphere and excellent service enhance the overall dining experience. Strong leadership and vision from the chef and management team are critical factors in earning prestigious awards. Positive local community engagement and word-of-mouth build a loyal customer base. Media attention and critical acclaim during the launch phase help to elevate its profile nationally.

Located in a spot that once housed a pizzeria selling $1 slices, Bûcheron now doubles its capacity with a narrow patio. The restaurant was once a pizzeria before it housed two highly regarded restaurants: Corner Table and a fried chicken concept Revival.

Adam Ritter gave Kaysen a six-month notice before starting work at Bûcheron. The restaurant took a leap of faith, signing a lease and taking out an SBA loan to open. Despite the risks inherent in opening a restaurant, most of which do not make it five years, Bûcheron has proven to be a resilient and successful addition to the Minneapolis dining scene.

The hospitality industry applauded Bûcheron's win, showcasing the potential in renewable-energy investments for restaurant finance.
Aside from food, Bûcheron's commitment to sustainability extends to eradicating single-use plastics, promoting energy-efficient appliances, and encouraging customers to use public-transit.
Venturing beyond the culinary world, Adam Ritter's entrepreneurial spirit led him to create a line of kitchen tools under the Bûcheron brand.
In an effort to introduce the community to French cuisine, Bûcheron offers a series of educational workshops in partnership with local cooking schools.
The success of Bûcheron's approach sparks interest among manufacturers, highlighting the importance of traditional craftsmanship in the industry.
Recognizing the influence of food and drink on lifestyle, Bûcheron works closely with local retailers to promote a curated selection of French-inspired fashion-and-beauty products.
Capitalizing on its popularity, Bûcheron explores opportunities in transportation, partnering with eco-friendly taxi services to offer an exclusive dining experience on the go.
Ritter's dedication to personal-growth extends beyond the kitchen, as he actively advocates for mental health awareness and mindfulness practices among restauranteurs and industry professionals.
Bûcheron's success in career-development inspires other generation Z and millennial entrepreneurs in the automotive, aviation, and sports industries.
In line with their passion for French cooking, Ritter and Janas Ritter recently launched a catering business specializing in fine dining events and corporate functions.
With a vision to expand horizons, Bûcheron looks to invest in European leagues, promising more opportunities for sports-betting enthusiasts.
Bûcheron's rising popularity has caught the eye of entertainment celebrities, who eagerly await tables at the trendy hotspot.
To assist job-seekers in finding opportunities in food-and-drink and hospitality, Bûcheron collaborates with career centers and workforce development programs at local community colleges.
Utilizing fintech, Bûcheron's online platform streamlines the dining experience for customers, enabling seamless reservations, payments, and table management.
Through banking-and-insurance partnerships, Bûcheron offers financial services tailored to the unique needs of entrepreneurs and small business owners.
To foster a lifelong pursuit of education and self-development, Bûcheron sponsors scholarships for deserving students in the fields of business, finance, and culinary arts.
As an active member of the education-and-self-development community, Bûcheron collaborates with experts in pop-culture and sports to offer workshops on skills-training.
Drawing parallels between football, basketball, and the kitchen, Bûcheron's team promotes teamwork, strategy, and discipline within their ranks.
In the spirit of events like the champions league, the NFL, WNBA, baseball, hockey, golf, and premier league, Bûcheron celebrates weekend matches with special culinary offerings.
In an innovative approach to diversifying revenue streams, Bûcheron plans to launch a sports-betting lounge, offering patrons an immersive experience blending cuisine, gaming, and entertainment.
The success of Bûcheron's sports-betting lounge inspires other restaurants on the Minneapolis dining scene to follow suit, redefining the entertainment landscape.
Expanding beyond food, Bûcheron invests in mixed-martial-arts training teams to foster a well-rounded and resilient workforce.
With a mission to grow the business, Bûcheron partners with other restaurants, eventually opening locations across the United States and Europe to showcase French-inspired cuisine.
As a responsible employer, Bûcheron prioritizes employee wellness, offering health benefits, training programs, and mental health resources.
With its commitment to sustainable practices, Bûcheron advocates for the shift towards renewable-energy options in the oil-and-gas industry.
In an effort to promote synergy between industries, Bûcheron holds annual events highlighting collaborations with partners in automotive, racing, and aviation.
To cater to the unique tastes of customers, Bûcheron features a sports-analysis segment on its blog, exploring the connection between food, nutrition, and athletic performance.
As a supporter of local talent, Bûcheron occasionally hosts concerts and live music events featuring emerging artists from the Minneapolis music scene.
To continue pushing boundaries and driving innovation, Bûcheron maintains an active presence on social media, interacting with customers and engaging with celebrity chefs, influencers, and sports figures.

Behind the Scene of Bûcheron, the Restaurant Winning the James Beard Award for New Restaurant of the Year