Oeufs Mimosa – Deviled Egg, Sweet Paprika, Dill
Duck Confit Wings – Sauce a l’Orange
Brandade Fritters – Salt Cod, Sauce Gribiche
Duck Pate – Confit, Liver Mousse, Apple Gelee, Grilled Bread
Pommes Dauphine – Potato Beignets, Black Truffle Raclette Fondue
Petits Croques Madame – Jamon, Gruyere, Sauce Mornay, Quail Egg
Vacherin – Apple Confit, Lemon Curd Chantilly
Hazelnut Profiteroles – Coffee Ice Cream, Caramel
Cold Brew Coffee
Almond Croissant Bread Pudding
Opened by Gavin Kaysen early 2017 in the quiet town of Wayzata, approximately twenty minutes from downtown Minneapolis by car, Bellecour looks to bring a sense of Lyon to North America and in so doing also act as a tribute to mentors Paul Bocuse and Daniel Boulud by focusing on simplicity but also refinement and classic technique.
Easily thought of as a follow-up to the success of Spoon and Stable, Kaysen’s still red hot Restaurant in Minneapolis where local ingredients take center stage, guests approaching Bellecour will quickly notice that the space itself bears little resemblance to its sibling and more to a farmhouse, though once inside there is certainly no lack of style whether it be amidst the well-appointed dining room or more casual Bakery and Bar.
Youthful in terms of staff and feel, though patrons trend at least two decades older than what would be seen at S&S twenty-four hours later, it was from a pleasant young woman with a nose ring that Ice Water was poured and menus presented, the decision to sit at a comfortable banquet in the Bar area made largely in order to have access to Happy Hour bites, though the entire Dining Room selection is available there as well.
Using low decibel French tunes to quiet the din of other diners, a Sunday evening during the school year still seeing the space mostly filled shortly after opening, it was ordering in rounds that dinner began with a Deviled Egg Amuse, the bold blend of Herbs and Onions rising high before quickly dissipating and shortly thereafter followed by crispy Duck Legs dressed in Citrus plus six Fritters featuring tender Salt Cod inside a dainty golden Shell.
Happy to hear that Chef de Cuisine Nick Dugan had picked Duck as Bellecour’s Pate du Jour, the former Mina-man serving Confit beneath a creamy layer of Liver Mousse and Apples, it was with bites spread on Bread soon gone that two more plates arrived, textbook Pommes Dauphine marrying Choux with Potato over melted Cheese with a nose of Truffle while three-bite Croques replaced toast with housemade Brioche and Hen Eggs with sunny-side up specimens from a Quail.
Debating at this point whether to continue savory or veer sweet, Pastry Chef Diane Yang’s newly debuted Dessert menu and some Pastries still available from the bakery simplifying the decision, it was with Cold Brew Coffee in hand that an atypical Vacherin proved pleasant and light before indulging in peerless Profiteroles, though if one were to look for the best sweet selection from this visit it would most certainly be re-warmed “Blueberry Frangipane” that eats like Clafoutis and makes far better use of Almond Paste than either a soggy Almond Croissant or Bread Pudding, though the Super-size Pistachio Macaron was none too shabby either.