Bûcheron’s owner and chef, Adam Ritter, joined KARE 11 Saturday to share recipes.
MINNEAPOLIS — In honor of the Olympics, it might be fun to bring a little French flare to your cooking.
A new restaurant in south Minneapolis, Bûcheron, creates dishes that are rooted in French technique but with a Minnesota touch.
Bûcheron translates to “lumberjack” in French, which is their inspiration for French meets Minnesota cuisine.
Bûcheron’s owner and chef, Adam Ritter, joined KARE 11 Saturday to share recipes.
Whitefish Dip
400g crème fraîche100g cream350g smoked whitefish, picked and checked for bones15g chopped dill15g chives30g brunoise shallot1.5g ground white pepperZest of 2 lemonsJuice of 1 lemonSalt to tasteGarnish with dill sprigs and trout roe
Whip cream and creme fraiche together to form stiff peaksMix all other ingredients thoroughlyGently fold whipped creme fraiche/cream in 3 installmentsPortion into bowl and garnish with dill sprigs and trout roe Serve with crackers of your choice
Feller’s Ranch American Wagyu Steak
Remove outer sinew and fat capLightly season and mix in a sous vide bag with roasted beef fat, thyme and bay leaf. Seal bag. Sous vide at 56C for 1 hour
Potato Mousse
200g peeled and diced Yukon gold potatoes50g butter275g cream3g salt
Cover potatoes in cold seasoned water and bring to a simmer until tenderBring butter, cream, and salt to a boil with a little thyme, bay and garlicDrain potatoes and return to potSlowly add liquid to potatoes over low heat while stirringPass through a chinois/fine mesh strainer or food millPour potatoes into ISI Gourmet Whip, add 1 charge, and hold warm until ready to use
Potato Confit
200g fingerling potatoes200g butter4 cloves garlic6 sprigs of thyme
Peel fingerling potatoes and cut into bite-sized obliquesCover in salted melted butter and cook on low heat until tenderRoast in saute pan on high heat with garlic and thyme until caramelized
Sauce Bordelaise
3750g beef jus226g beef trim125g red wine18g butter50g shallot25g carrot25g celery1 bay leaf2g thyme1 spring rosemary, picked1g black peppercornSplash red wine vinegar
Roast meat trim in pot with canola oilAdd vegetables and fully caramelizeAdd butter and push caramelization even furtherDeglaze with wine and aromatics, reduce by halfAdd beef jus and simmer for 15 minutesStrainSeason with red wine vinegar before serving
Cook steak on a hot grill until nicely seared and warmed throughAdd warm potato confit to a plateCover potato confit with potato mousseFinish with warm sauce bordelaiseServe with roasted shallot and rapini if desiredGarnish with chives
Champs-Élysées Cocktail
1.5oz Courvoisier.5oz Dolin Genèpy.75oz Lemon juice.5oz Honey syrup (2:1 honey to water, heat and stir until mixture is homogeneous)1 dash Angostura Bitters
Shake with ice and strain into a Nic and Nora or coupe glass