Photos by Sarah Corder
The North Loop’s beloved French bakery Bellecour recently opened the doors of its latest iteration. The bakery and bistro, once nestled inside the Cooks of Crocus Hill retail space, has set up shop independently around the corner with a renewed sense of place; France is not only the muse for its pâtisseries, but also its interior design.
Aspects of French culture and design are reflected in the scale of Bellecour’s new space, says the team at Minneapolis design firm Shea, who partnered with Gavin Kaysen and his wife Linda to bring this location to life. Shea aimed to balance intimacy with function inside the cozy space, which shifts from a daytime cafe to a nighttime bistro in distinctly European fashion. Bellecour’s French flair is taken up in design choices large and small.
“Warm, tactile materials and rich color evoke the lived-in beauty of France,” explains Cori Kuechenmeister, director of design at Shea. The bakery’s grand marble countertop laden with rows of croissants, cookies, and scones is where daytime patrons are greeted, all beneath a subtle, tiled archway. “Marble counters, hand-laid mosaics, plaster walls, and detailed millwork reflect old-world craftsmanship and authenticity, chosen to age gracefully and gain character over time,” says Kuechenmeister.
The veined stone gives the impression of antiquity while the subway tile provides a modern, minimalist contrast—blending the old and new as soon as you step inside. Unlacquered brass elements throughout are meant to take on patina with time. The historic and the contemporary meet in Bellecour, representative of its own evolving life—and that of Kaysen.
From Lyon to the North Loop
A French-trained chef through and through, Kaysen sees Bellecour as deeply personal. It’s emblematic of many movements over the course of his career, and a project centered around everything that inspires him—brought together in a single space. Further details of the interior design gesture to meaningful people and places from Kaysen’s tenure as a chef.
“The photos, decor, and gallery wall celebrate Lyon and the South of France, the legendary Bocuse d’Or competition, and [Kaysen’s] mentors—most notably Paul Bocuse,” adds Kuechenmeister, who tapped into the Kaysens’ nostalgia. “The design of the restaurant is a nod to [Kaysen’s] mentors and culinary background reflecting the kinship between chefs who share a devotion to excellence, hospitality, and the art of French cuisine.”
Bellecour’s small square footage, plus the existing quirks of the building, presented a creative challenge for Shea—and these elements also happen to embody the tight cultural and culinary spaces of densely populated, old-world European cities. “Millwork and serving stations with a high-level of craftsmanship transition the space,” Kuechenmeister explains. “Seating and bar stool heights vary to subtly respond to changing floor elevations.”
“The space is tiny, but mighty,” Kuechenmeister continues. “Without over-manipulating the space, we were able to work with the charm of the building to create connectivity between rooms.” Perhaps its close quarters, designed with care and preservation in mind, is what most captures the essence of Bellecour’s French roots.
[Related: Minneapolis Restaurant Vinai Is a Place of Joy]
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