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Bellecour Eyes Early Spring Opening

Gavin Kaysen’s Wayzata restaurant and bakery could be ready for reservations soon.

Gavin Kaysen outside his kitchen. Photo by Katie Cannon
Gavin Kaysen’s second restaurant is almost ready to serve.
Katie Cannon

The storefront that will soon showcase Bellecour on a scenic stretch of Lake Street in downtown Wayzata is fast taking shape. The humble French bistro and bakery is the work of James Beard Award winning chef Gavin Kaysen. The chef made a national splash with his first eatery, Minneapolis’ Spoon and Stable. Now the chef owner has turned his sights on the affluent western suburb for a neighborhood bistro and bakery that will serve such classic French dishes as a perfect soufflé and escargot en croute. The entire space has been opened up and the once so-low-you-have-to-duck ceilings have been lifted to a more normal capacity. Natural light is streaming through the windows and the restaurant is filled with natural light. There are about 90 seats in the restaurant and 12 coveted bar seats. The open kitchen will allow diners easy access to the chef and his team.

The awning is up and applications are open.
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At the front of the space will be a petite bakery overseen by pastry chef Diane Yang and below there is a gorgeous selections of wines being stocked by sommelier Nico Giraud.

The restaurant is now close enough to opening that the team has put out an open call to baristas and potential staff interested in working at Bellecour to stop by the restaurant to apply.

Even more exciting, Kaysen teased that reservations could be open as soon as the first week in March.

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