The highly acclaimed French restaurant has expanded, now boasting a sprawling dining room, and in-house cellar. It now has its own boulangerie, baking fresh bread and pastries daily.
The space was designed to emulate the vibrancy of fresh French markets.
Iconic Lyonnaise baker Patrick Delbar is the masterful hand behind Brisbane’s taste of France, with his award-winning skills being known around the world.
Delbar will be assisting Montrachet’s Tara Bain, a long-standing member of the Montrachet crew.
After baking at the Paddington venue for eight years, Tara is completing her final training before assuming command of the new boulangerie.
Importing world-class flour from Grands Moulins de Paris Muille, France’s oldest mill, and chocolate from one of the world’s most revered chocolatiers, Michel Cluizel, the new establishment will be brimming with Francophiles and French cuisine lovers.
Opening hours are Tuesday to Friday 6.30am to 2.30pm, and Saturdays from 6.30am to midday.
Readers also enjoyed All Things Sweet