Two-time James Beard award-winning Chef Gavin Kaysen opens a deeply personal new chapter this week as Bellecour welcomes its first guests in Minneapolis. Located in the North Loop, the all-day bakery, café, and evening bistro reflects the traditional flavors and familiar rhythms that shaped Kaysen’s early culinary passions.
“This is the food I’ve loved cooking and eating for decades,” Kaysen says. “It’s our first restaurant that will completely transform into a different experience from day to night. This restaurant represents so many chapters of my career. From the flavors, to the energy, and the sense of gathering we’re creating, I’m bringing what inspires me under one roof in a way that’s deeply personal. I can’t wait to share it with you.”
Bellecour marks his first restaurant opening in three years and his first fully French bistro concept. The name pays homage to Place Bellecour in Lyon, a lively public square long associated with local food culture. Kaysen calls the project a return to the dishes and experiences that first sparked his commitment to craft.
A Morning Bakery That Evolves Into an Evening Bistro
Bellecour opens each morning at 7 a.m. with counter service for pastries, breads, sandwiches, salads, and coffee. Guests can expect daily viennoiserie and patisserie prepared in-house along with breakfast items such as French omelettes, brioche French toast, and a sausage-and-egg sandwich layered with sauce rouille.
At 10:30 a.m., the menu expands to include wine by the glass, Champagne, and beer. Lunch offerings move toward classic daytime French staples, including French onion soup with beef broth and fontina, a smoked salmon tartine on seeded toast, and a traditional jambon beurre on a crisp baguette.
The atmosphere shifts at 5 p.m. when Bellecour assumes its full form as a neighborhood bistro. Dinner features brasserie-inspired dishes such as seafood towers, Burgundy escargot wrapped in puff pastry, fried duck wings with sauce à l’orange, and roasted chicken for two with vin jaune. A cocktail list and curated wine selection round out the evening setting.
Desserts highlight the work of Pastry Chef Alexandra Motz. Creations include profiteroles with orange Cointreau ice cream and an ice cream sundae finished with croissant croutons and quince.
A Space Rooted in French Style and Minneapolis Warmth
Kaysen collaborated with Minneapolis-based design firm SHEA and his wife, Linda Kaysen, to shape Bellecour’s aesthetic. The result blends French elegance with local character across two distinct dining areas.
A prominent bakery counter crafted from Calacatta Macchia Vecchia marble anchors the entrance. Copper pans hang above the open kitchen, and custom banquette seating lines the front of the room. Mosaic tile floors introduce guests to a space that transitions seamlessly from daytime café to evening dining.
The second dining area features warm wood tables, bar-height seating, and an intimate bar topped with Calacatta Viola marble. Unlacquered brass accents will develop a natural patina over time. Brick walls hold collections of art and memorabilia from Kaysen’s career, including a shadow box displaying a coat from his mentor, Chef Paul Bocuse.
Leadership Advancements Across the Soigné Hospitality Team
Alongside the opening, Kaysen promotes pastry chef Alexandra Motz to director of pastry for Spoon and Stable, Demi and Bellecour. This addition continues a trend of award-winning chefs choosing notable locations to launch new ventures. Motz joined Soigné Hospitality in 2014 and now guides menu development and training for the group’s pastry teams. Her leadership ensures consistency and innovation across the company’s dessert and bakery offerings.
Kaysen also welcomes head sommelier Zachary Byers. Byers arrives from Denver, where his experience included service at two-Michelin-star restaurant The Wolf’s Tailor and one-Michelin-star Beckon. His expertise brings a curated vision to Bellecour’s wine and beverage program.
“Our leadership team is an anchor for everything we do,” Kaysen says. “I’m thrilled to see Alex’s career develop with us and to welcome Zachary. Their leadership, creativity, and commitment to excellence help us deliver the highest level of hospitality for our guests.”
Both Motz and Byers have already begun shaping their respective teams at Bellecour, influencing menu selections and service standards. Their contributions support Kaysen’s vision of a restaurant where every detail, from pastry to wine, enhances the guest experience.
Two Locations Serve Distinct Roles
The North Loop Bellecour in Minneapolis begins daytime service on Dec. 4 and evening bistro service on Dec. 6. Reservations for dinner can be made on Tock, with new tables released monthly. Hours run daily from 7 a.m. to 2 p.m. for the bakery and café, and 5 p.m. to 9 p.m. Sunday through Thursday, and until 10 p.m. on weekends.
A second Bellecour, located in Edina, serves only morning and daytime guests, operating from 7 a.m. to 2 p.m. daily. The Edina location reflects the same French-inspired design and menu focus as the North Loop restaurant, offering guests a consistent experience across both sites.
Dining and Cooking