Chef Gavin Kaysen will open his restaurant, Bellecour, on Wednesday, March 15, at 739 Lake St., Wayzata.
Bellecour is the second restaurant from the James Beard Award winning chef. Located in downtown Wayzata, the restaurant will serve Kaysen’s interpretations of classic French dishes with Midwestern ingredients. The restaurant was inspired by Kaysen’s trips to Lyon with close friend and mentor Chef Daniel Boulud.
“For this restaurant, I drew inspiration from some of the fantastic meals I’ve enjoyed in Lyon, as well as the sense of hospitality that the restaurants there have,” Kaysen said.
Menu highlights include roast chicken with pommes puree and buttered baby leeks; escargot en croute with garlic and parsley butter and fennel crème fraiche; and whipped salt cod brandade with confit garlic, fried parsley and toasted bread.
“The food here will be simple but we want every element to be perfect,” Kaysen said. “When there are only a few components on the plate, they each need to sing in perfect harmony.”
Robb Jones will lead the restaurant’s bar with an emphasis on French liqueurs and spirits and classic techniques, as well as a selection of low-proof cocktails. Nico Giraud will be in charge of the wine list, which will focus on French varietals. Pastry Chef Diane Yang, a James Beard Outstanding Pastry Chef Semifinalist, will run the bakery and the restaurant’s dessert menu, which will feature classic French desserts.
Bellecour’s bakery will be open 7 a.m.-9 p.m. daily and dinner will be served 5-10 p.m. Tuesday-Saturday and 5-9 p.m. Sunday. The bar opens at 4 p.m. Tuesday-Sunday. Lunch service will launch in the coming months.
For more information and for reservations, visit bellecourrestaurant.com or call 952-444-5200.