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2025 James Beard Best New Restaurant Award winners Jeanie Janas Ritter and Chef Adam Ritter on combining French techniques with Minnesota ingredients and risking everything to open a restaurant where others went bust
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A tartalmat a Culinary Characters Unlocked biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Culinary Characters Unlocked vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
Classically trained chefs Jeanie Janas Ritter and Adam Ritter shared a culinary journey working at great and Michelin-starred restaurants throughout the US and internationally before coming back to their midwestern roots and working in Minneapolis, first for someone else, then taking the risk of opening a place of their own. Their venture, Bûcheron, French for lumberjack, was an instant hit, embracing the French bistronomy movement that marries fine dining with comfortable surroundings. And they embrace a further marriage—French techniques and Minnesota ingredients in creating a menu that features such standouts as Fois gras, venison tartare, even eel. And yes, they were recently named the Best New Restaurant in America in the 2025 James Beard Awards.
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