The Ghanem Group is showing no signs of slowing down. Following the opening of Boom Boom Room Izakaya late last year, the hospitality group (also behind Donna Chang and Blackbird Bar & Grill) is at it again. This time, it’s a French brasserie called Bisou Bisou (French for ‘kiss kiss’).

Bisou Bisou will open on February 22 on the ground floor of Hotel X, a new five-star offering by IHG Hotels & Resorts in Fortitude Valley.

The brasserie will have a moody Parisian-inspired fit-out with white-washed brick, antique mirrors and warm textures. A freestanding rotisserie in the kitchen, cooking locally sourced birds and game, will be on-show to diners. The mezzanine floor will be a dedicated function space.

“Hotel X is daring and alluring, so Bisou Bisou’s fit-out marries nicely with this theme. [Our] quintessential French design takes guests on a journey through the streets of Paris,” says Ghanem Group director Nehme Ghanem.

Head chef Anthony Donaldson has moved across from the Ghanem Group’s Blackbird Bar & Grill where he’s spent the past seven years. The menu – developed by Donaldson and the group’s executive chef Jake Nicolson, who both worked together at London's Michelin-starred restaurant The Ledbury – features seafood bouillabaisse (a traditional fish stew) with saffron rouille, whole roasted free-range chicken, confit duck with a suckling pork cassoulet, and pomme aligot (a silky potato puree with melted cheese).

There will also be an oyster and caviar bar, as well as a cheese trolley with more than 25 French and Australian cheeses.

“We are adding a modern twist to the traditional and comforting flavours of a French-style brasserie,” Donaldson says. “The dejeuner (lunch menu) will regularly change, offering a simpler fare as well as an ever-expanding breakfast and dinner offering.” Some menu items will extend to room service, too.

An extensive wine list will include rare and vintage wines, and there will also be a large cocktail menu.

Bisou Bisou will open at 458 Brunswick Street, Fortitude Valley on February 22.