Oh là là, Brisbane French restaurant Bisou Bisou in Fortitude Valley, takes diners on a Parisian holiday with the flavours and frivolity of France.

Bisou Bisou in Fortitude Valley

French for ‘kiss kiss’, Bisou Bisou is part of the luxurious Hotel X in Brunswick Street, Fortitude Valley created by IHG Hotels & Resorts (IHG).

The French design is a journey through the streets of Paris. From the red leather stools in the Aperitivo bar into the restaurant’s white-washed brick interior, sweeping antique mirrors, warm textures, and moody atmosphere, it evokes Parisian themes. It’s all sealed with a kiss inside the menu.

Photo above and below: Dining at Bisou Bisou, a French restaurant in Brisbane. Photo: Kerry Heaney

French restaurant fortitude valley
Chef Jake Nicolson Bisou Bisou

Chef Jack Nicholson. Photo: Karen Inglis, Gold Coast Food and Wine Tours.

French-style brasserie

In the kitchen you’ll find Head Chef Anthony Donaldson, who has flown the coop from Blackbird Bar & Grill, to create the Bisou Bisou menu alongside Executive Chef Jake Nicolson.

“We are adding a modern twist to the traditional and comforting flavours of a French-style brasserie,” said Anthony Donaldson who hails from Bundaberg.

“The dejeuner (lunch menu) will regularly change, offering a simpler fare as well as an ever-expanding breakfast and dinner offering.

“From classic seafood bouillabaisse with a saffron rouille, whole roasted free-range chicken and confit duck with a suckling pork cassoulet, to delicious hors d’oeuvres and an oyster and caviar bar, guests will also feast their eyes on the freestanding rotisserie featuring locally sourced birds and game.

“One of our hero dishes is the mouth-watering Pomme Aligot, a silky potato puree heavily laden with melted Alpine cheeses originating from the Midi Pyrenees in the South of France.

Pigs head kromeskies with quince mustard. Photo: Kerry Heaney

french restaurant brisbane

​Escargot and bone marrow on toast with parsley and shallot. Photo Kerry Heaney

We sampled these dishes

Pigs head kromeskies with quince mustard – I had to try these and they were just as tasty as expected.  The crisp exterior was a perfect foil to the slightly tart quince mustard.  With four on the plate they were easy to share.

Escargot and bone marrow on toast, parsley and shallot – Bone marrow is so delicious and this unctuous combination with snails was a real winner.  It shared easily too by just cutting it in half.

Classic seafood bouillabaisse with a saffron rouille – The team has been working on this dish and they have perfected a rich, full-flavoured soup loaded with premium seafood.  The crisp slice of baguette with its buttery topping makes it possible to catch every last drop of the soup.

Market fish with tomato and fennel vierge – The fish was barramundi and we could see them hanging in the kitchen’s cold room window.  I have eaten plenty of barra, but rarely tasted flesh as soft and smooth as this.  If you are looking for something light but filling, this is a great dish that won’t disappoint.

Beef and bacon cheeseburger served with frites – Although I’m not normally a burger person, I was curious to see how this would translate in a French restaurant.  The frites were light and crisp as expected but the burger has a secret talent, a slice of mild salami hidden amongst the meat, thick cheese slice and sauce.  It was an umami surprise that had me digging to find the origin.  The burger is chef Jake’s family recipe.

Dedicated food lovers on an adjoining table, James and Jewelann, were very pleased with their Lyonnaise sausages, crushed kipflers and caramelised onion jus and Parmesan and thyme crusted chicken schnitzel with a caper beurre noisette.

Classic seafood bouillabaisse with a saffron rouille. Photo: Kerry Heaney

Beef and bacon cheeseburger served with frites. Photo: Kerry Heaney

Dreamy desserts

There are some delicious desserts on offer at this Brisbane French restaurant.

Bisou Bisou’s talented pastry chef Jason Brown has reworked French classics such as Tarte Tatin – a toffee apple croustade with cinnamon ice cream and apple crisp. Fresh ice cream and sorbet will be also churned in house daily. There’s also an extensive fromage trolly with over 25 French and Australian cheeses.

The indulgent wine menu is facilitated by an enomatic wine machine that ensures that every dish is paired with the perfect drop, no matter the vintage or rarity.

The kitchen team at Bisou Bisou. Photo: Kerry Heaney

Where is this Bisou Bisou in Fortitude Valley?

Bisou Bisou is located at 458 Brunswick Street, Fortitude Valley, Brisbane, Queensland.

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As they say in France, À bientôt (see you soon) xx