Thierry Galichet is back. After selling the iconic Montrachet in 2015 to Shannon Kellam and Clare Wallace, and taking some time off to grow his wine import business, one of Brisbane’s most acclaimed exponents of French cooking is ready to return with his new restaurant, La Cache a Vin.

Shifting into a tenancy beneath the old St Paul’s Tavern in Spring Hill, La Cache a Vin will occupy a space once home to John Rob’s Cellars back in the 1980s. You can feel the history of the place, right down to an original column that bears the signatures of winemakers who visited in 1987.

Galichet will be “sticking to his roots” and continuing with traditional French fine dining, but with a few subtle changes including a nod to Lyonnaise cuisine and a bar menu available from 3pm. Bruno Richeux will be heading up the kitchen. Galichet picked Richeux on the strength of an apprenticeship completed in Lyon and subsequent experience working in Michelin Star restaurants.

Galichet is also unwavering in bringing back Montrachet’s Monday to Friday dining hours – no weekends.

“I wanted to give my staff a bit more of a lifestyle,” he says. “Hospitality is a tough industry, we always miss out on weddings and birthdays.”

Galichet believes this will also help with consistency of service. If he can keep his staff happy – some of whom are doing 70-plus hours per week – it will help encourage the high level of service for which Montrachet became renowned.

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Roughly translating to “a hoard of wine”, La Cache a Vin will stock more than 250 burgundies and more than 50 champagnes, 10 of which will be sold for under $100. About 90 percent of the wine will be imported by Galichet himself, and most of it will also be found in a wine store he’s opening next to the restaurant.

There will be space for 80 people seated, as well as a function room – perhaps to get a few more of those winemaker signatures.

La Cache a Vin is due to open at the end of June.