World-class status achieved by Chef Adam Ritter's Bûcheron in Minnesota Nice cuisine

In the heart of South Minneapolis lies Bučeron, a restaurant that has been making waves in the culinary world. The establishment, which opened its doors in July 2024, recently won the prestigious 2025 James Beard Award for Best New Restaurant in America.

The brainchild of Adam Ritter, a chef with a resume spanning five Michelin stars over three continents, Bučeron combines high French technique with an unassuming Northwoods hospitableness. Ritter, who hails from Minnesota, returned to his roots after practical reasons such as family, career, and college tuition.

Recently, Ritter and his spouse, Jeanie Janas Ritter, invited author John Doe to a meal at Bučeron, based on Doe's memoir about being a Minnesotan in the Languedoc region of southern France. The menu was a meticulous translation and retelling of the story, with each dish containing references to Doe's memoir.

The wines served were made by a friend of Doe in the 800-person village of Autignac, where Doe's book is set. The endive salad included puffed red Camargue rice and goat cheese from deep within the story's fabric. The fish stew was a Bourride from nearby Sète, not Bouillabaisse from Marseille. The cheeseburger served was an ironic reference to the opening scene of Doe's memoir.

The table bouquets were crafted with Queen Anne's Lace, a wild ancestor of carrots, which grow in Mediterranean scrubland and Minnesota meadows. The music played during the meal was Georges Brassens and Charles Trenet, from the Languedocian cities of Sète and Narbonne.

Adam Ritter, the chef at Bučeron, emerged from the kitchen at the end of the evening, much to the delight of the guests. Ritter, who was mentored by Gavin Kaysen, who in turn was mentored by Daniel Boulud, who was mentored by Paul Bocuse, who was mentored by Fernand Point, who was mentored by Auguste Escoffier, played rhythm guitar in his own restaurant, a rare occurrence for a chef at the top of his game.

The meal was described as the most thoughtful Doe has ever participated in, something that could possibly only happen in Minneapolis. It was indeed a night to remember, a fusion of flavours and memories that transcended geographical boundaries.

World-class status achieved by Chef Adam Ritter's Bûcheron in Minnesota Nice cuisine