{"id":30421,"date":"2026-09-22T07:39:14","date_gmt":"2026-09-22T07:39:14","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/30421\/"},"modified":"2026-09-22T07:39:14","modified_gmt":"2026-09-22T07:39:14","slug":"pas-de-chichi-restaurant-to-open-in-fortitude-valley-2","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/30421\/","title":{"rendered":"Pas de Chichi restaurant to open in Fortitude Valley"},"content":{"rendered":"

Forget souffles and onion soup (for now). This intimate 30-seater is planning to buck recent trends in Gallic cooking.<\/p>\n

\"MattSave<\/p>\n

You have reached your maximum number of saved items.<\/p>\n

Remove items from your saved list to add more.<\/p>\n

AAA<\/p>\n

Not for Thierry Galichet the quiet life.<\/p>\n

Galichet is best known as the creator of Montrachet, the storied French restaurant now owned by Clem Chauvin. But he also created La Cache a Vin in Spring Hill (which he sold in 2022 to Romain Maunier and Dan Arnold), and for a long time had an expansive wine import business.<\/p>\n

\"ThierryThierry Galichet inside Pas de Chichi, which will open in late October.Markus Ravik<\/p>\n

In short, he\u2019s done his time in the industry and could be forgiven for putting his feet up. Instead, though, he\u2019s opening another restaurant. Pas de Chichi will open in the old Mecca Bah premises at the Emporium complex in the Valley in late October.<\/p>\n

\u201cI\u2019ve been offered a space maybe once a month \u2013 people are always ringing,\u201d Galichet says. \u201cBut I might not be ready for one reason or another. And I\u2019ve looked at taking over other restaurants, but I don\u2019t really feel comfortable doing that.\u201d<\/p>\n

Pas de Chichi will recall elements of Montrachet \u2013 counter dining \u201cdone properly\u201d will be a feature, and a few menu elements will be similar \u2013 but it will be even smaller than Galichet\u2019s original restaurant (when it operated in Paddington), with room for just 30 guests (although there will be space for 24 outside). Galichet is looking after the fitout himself.<\/p>\n

Related Article\"Simon<\/p>\n

\u201cMontrachet for me was the best restaurant I\u2019ve ever had,\u201d he says. \u201cIt was really, really good.<\/p>\n

\u201cNot that I wanted to copy it, but it\u2019s similar in feel. I just wanted it to be more art deco, this one.\u201d<\/p>\n

Pas de Chichi is both riding on the wave of a renewed interest in French food in Australia, and a reaction to it. Galichet says he\u2019s going to avoid the dishes that have become commonplace on menus in recent years.<\/p>\n

\u201cEveryone\u2019s doing snails, soupe a l\u2019oignon \u2013 I won\u2019t put on an onion soup for another two years because it\u2019s everywhere.\u201d<\/p>\n

Thierry Galichet<\/p>\n

\u201cI\u2019m not going to do souffles for a while,\u201d he says. \u201cEveryone\u2019s doing snails, soupe a l\u2019oignon \u2013 I won\u2019t put on an onion soup for another two years because it\u2019s everywhere.<\/p>\n

\u201cMenus are getting shorter and people are doing share food. You go to a restaurant and there might only be five entrees sometimes. So I\u2019m doing 10 entrees, six mains, four desserts, and a cheese platter. I know the chefs will freak out but I said, \u2018Don\u2019t worry about it.\u2019\u201d<\/p>\n

\"TheThe restaurant will occupy the old Mecca Bah spot at Emporium in the Valley.Markus Ravik<\/p>\n

The wine list will be concise, at least for Galichet, with between 80 and 90 reds, and 60 whites.<\/p>\n

\u201cI used to have huge lists, but a lot of wines now just stay on the shelves \u2026 it looks good on paper but what do you do with it after 10 years?<\/p>\n

\u201cIt will be a mixed list. I\u2019ve kept in touch with winemakers that are very good friends of mine. I used to bring in three containers a year but it was just a nightmare. So many people are selling wine now. There are French wines everywhere.<\/p>\n

\u201cThere\u2019s a lot of beautiful wine out there without needing to pay $1000 a bottle.\u201d<\/p>\n

Save<\/p>\n

You have reached your maximum number of saved items.<\/p>\n

Remove items from your saved list to add more.<\/p>\n

\"MattMatt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.From our partners<\/p>\n","protected":false},"excerpt":{"rendered":"

Forget souffles and onion soup (for now). This intimate 30-seater is planning to buck recent trends in Gallic cooking. Save You have reached your maximum number of saved items. Remove items from your saved list to add more. AAA Not for Thierry Galichet the quiet life. Galichet is best known as the creator of Montrachet,<\/p>\n","protected":false},"author":2,"featured_media":30416,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[45,46],"class_list":["post-30421","post","type-post","status-publish","format-standard","has-post-thumbnail","category-french-restaurants","tag-french-restaurant","tag-french-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117313555935153756","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/30421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=30421"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/30421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/30416"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=30421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=30421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=30421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}