Montrachet saved by new owner, French-born chef Clement Chauvin

Just a month after it entered voluntary administration, one of Brisbane’s most beloved fine diners has been bought by a French-born chef with major Michelin pedigree. Here’s what he has planned for the venue.

Montrachet restaurant in Bowen Hills

Brisbane restaurant institution Montrachet has been saved, with a Michelin-trained chef buying the French fine diner after it entered voluntary administration in July.

Clement Chauvin is the new owner of the much-loved Bowen Hills eatery following heavy interest from across the country for the culinary icon, which celebrated its 20th birthday just before administrators were called in.

Clement Chauvin is the new owner of Brisbane dining institution Montrachet.

Mr Chauvin was born in France and trained in two- and three-Michelin-starred eateries, as well as at Claridge’s in London under Gordon Ramsay, before moving Down Under and opening his own French restaurant, Les Bistronomes, in Canberra 10 years ago. His restaurant has since gone on to win Australia’s Best European Restaurant in the annual Restaurant and Catering Awards.

Mr Chauvin said he first became aware of Montrachet last year when it won Australia’s Best French Restaurant at the same awards, and began following it closely.

“When it hit the news that it was going into liquidation I was like, ‘Oh no, it’s my competition, it’s what drives me to be better and Brisbane can’t lose Montrachet, so I made an offer,” he said.

“I’m very pleased to be able to give Brisbane the chance to keep such an institution.”

Montrachet in Bowen Hills has been sold after entering voluntary administration. Picture: John Gass

The chef will move to Brisbane indefinitely next week to take over the restaurant, which closed in August, and is aiming for a grand reopening on October 1.

He plans to keep the venue largely unchanged, with staple menu items such as the crab souffle, steak tartare and creme brulee all remaining.

He will also introduce some French classics from his Canberra restaurant including a beef wellington, duck a l’Orange and chateaubriand.

The highly coveted wine list will also be reinstated, however, only two of the 22 former staff members will return, with them all declining the opportunity to come back on board.

“It is very big shoes to fill, but I hope that the Brisbane population will give me a chance to show what I can offer,” Mr Chauvin said.

Administrator Mark Holland from McGrathNicol Restructuring said it was a win for the Brisbane dining scene.

“A transition of the business to Mr Chauvin is a positive outcome for a number of stakeholders,” he said.