Spoon and Stable Chef Gavin Kaysen (above left) has announced details of his second restaurant. The eatery, to be called Bellecour, is slated for downtown Wayzata in the former Blue Point space. The theme: “Classic French dishes with Midwestern ingredients.” As per a press release (below) Bellecour is shooting for a spring opening in 2017.
The name Bellecour comes from the Place Bellecour in the center of Lyon. The restaurant is a nod to Kaysen’s relationships with close friends, mentors, and lauded chefs Daniel Boulud and Paul Bocuse. Chef Boulud was born in Lyon, and Chef Bocuse is based there. The Place Bellecour connects the old town and the new town and is a place where Kaysen spends time and finds inspiration during his travels to Lyon for the Bocuse d’Or.
Before finding the space in Wayzata, Kaysen spent months walking through others to find the perfect location for his second restaurant. Of finding the Bellecour location, former home of The Blue Point, Kaysen says, “Once I walked through these doors, I felt an immediate connection to the charm and the natural character of the building, the town, and the smell of the lake nearby.”
Kaysen and the team are currently hard at work on a menu. It will feature a mix of classic French dishes like escargot and French onion soup, along with seasonal Midwestern ingredients and flavors. A bakery by Pastry Chef Diane Yang will welcome guests to the restaurant. Guests at Bellecour can expect the same attention to quality and hospitality that they’ve come to know at Spoon and Stable.
Linda Kaysen, Chef Kaysen’s wife, is collaborating with Shea Design and Zeman Construction on the look and feel of the space at Bellecour. Linda Kaysen, Shea Design, and Zeman Construction also worked together for the design and build-out of Spoon and Stable. The atmosphere at Bellecour will be casual while still bringing guests exceptional cuisine and thoughtful hospitality.
For more information and updates on opening please visit www.bellecourrestaurant.com.
Bellecour is located in downtown Wayzata, and opening in the spring of 2017. The menu offers Chef and Owner Gavin Kaysen’s interpretations of classic French dishes, with Midwestern ingredients. The bakery at Bellecour will be open for breakfast and the full restaurant will be open for dinner. Guests are encouraged to check bellecourrestaurant.com for more information. Bellecour is also on Twitter, and Instagram.