Making French food during the Olympics

Elevating French Cuisine with a Midwestern Twist: Bûcheron's Culinary Journey

In a captivating fusion of French culinary traditions and Midwestern flair, Bûcheron, a new restaurant in South Minneapolis, is redefining the dining experience. Led by owner and chef Adam Ritter, this establishment is on a mission to bring a touch of French elegance to the heartland, showcasing the versatility of French techniques and the richness of local ingredients.

Blending the Best of Both Worlds: Bûcheron's Culinary Artistry

Whitefish Dip: A Delectable Homage to the North

Bûcheron's Whitefish Dip is a harmonious blend of French and Minnesotan influences, creating a delightful appetizer that tantalizes the taste buds. The dish features a creamy, luscious base of crème fraîche and cream, which is whipped to perfection to form stiff peaks. The star of the show, the smoked whitefish, is carefully picked and checked for bones, ensuring a smooth and flavorful experience. The addition of chopped dill, chives, and a touch of brunoise shallot adds a refreshing and herbaceous note, while the zest and juice of lemons provide a bright and citrusy contrast. The final touch is a sprinkle of ground white pepper, which enhances the overall depth of flavor. Served with a garnish of dill sprigs and trout roe, this Whitefish Dip is a true celebration of the region's bountiful resources and the chef's culinary artistry.

Feller's Ranch American Wagyu Steak: A Taste of Midwestern Luxury

Bûcheron's Feller's Ranch American Wagyu Steak is a testament to the restaurant's commitment to quality and innovation. The steak is meticulously prepared, with the outer sinew and fat cap removed to ensure a clean and refined presentation. The meat is then lightly seasoned and sealed in a sous vide bag, where it is cooked to perfection at a precise temperature of 56°C for one hour. The addition of roasted beef fat, thyme, and bay leaf infuses the steak with a depth of flavor that is both comforting and sophisticated. The result is a tender, juicy, and flavorful cut of meat that showcases the exceptional quality of the Wagyu beef and the chef's mastery of French cooking techniques.

Potato Mousse and Potato Confit: Elevating the Humble Spud

Bûcheron's Potato Mousse and Potato Confit are two sides that elevate the humble potato to new heights. The Potato Mousse is a silky-smooth creation, made by simmering Yukon gold potatoes in seasoned cream and butter until tender. The mixture is then passed through a fine mesh strainer or food mill, creating a velvety texture that is further enhanced by the addition of an ISI Gourmet Whip charge. The result is a light and airy potato puree that melts in the mouth.The Potato Confit, on the other hand, is a celebration of the potato's natural sweetness and texture. Fingerling potatoes are peeled and cut into bite-sized obliques, then gently cooked in a bath of melted butter until tender. The potatoes are then roasted in a sauté pan with garlic and thyme, caramelizing the exterior and creating a delightful contrast of textures.

Sauce Bordelaise: A French Classic with a Midwestern Twist

Bûcheron's Sauce Bordelaise is a masterful blend of French technique and Midwestern ingredients. The sauce begins with a rich beef jus, which is combined with roasted beef trim, red wine, butter, and a mirepoix of shallot, carrot, and celery. The mixture is simmered and reduced, allowing the flavors to meld and intensify. The addition of bay leaf, thyme, rosemary, and black peppercorn adds a depth of aromatic complexity, while a splash of red wine vinegar provides a subtle acidity that balances the richness of the sauce.The final dish is a harmonious symphony of flavors and textures. The grilled Feller's Ranch American Wagyu Steak is paired with the warm Potato Confit, which is then crowned with the velvety Potato Mousse. The Sauce Bordelaise is drizzled over the top, tying the entire dish together and creating a truly memorable dining experience.

Champs-Élysées Cocktail: A Parisian Indulgence in the Heartland

To complete the French-inspired culinary journey, Bûcheron offers the Champs-Élysées Cocktail, a sophisticated and refreshing libation. This cocktail is a harmonious blend of Courvoisier cognac, Dolin Genèpy, lemon juice, and honey syrup, with a dash of Angostura bitters to add depth and complexity. The result is a well-balanced and elegant drink that pays homage to the iconic Parisian boulevard, transporting diners to the heart of France with every sip.Bûcheron's culinary offerings are a testament to the power of culinary innovation and the ability to bridge the gap between French tradition and Midwestern sensibilities. By seamlessly blending the best of both worlds, the restaurant has created a dining experience that is both familiar and extraordinary, inviting guests to embark on a gastronomic adventure that celebrates the rich cultural heritage of France and the bountiful resources of the Midwest.