Dinner tablescape Joseph Weaver Tucked into San Francisco’s Inner Sunset, Caché is the kind of neighborhood bistro that feels both new, yet cozy and familiar. Opened on March 8, it offers a a modern take on a California-inspired bistro in San Francisco’s Sunset District. It’s a personal collaboration between Florent Thomas and Chef Simon Mounier—two French expats whose fine-dining pedigrees span Michelin-starred kitchens across the U.S., France, and Switzerland. Their vision for Caché marries the technical precision of their culinary backgrounds with the seasonal, laid back vibes of California dining. “While Simon and I cherish our experiences working in Michelin restaurants, we’ve always been drawn to creating a space where exceptional food doesn’t require formality," explains owner Thomas. "During our time at La Grande Maison in Bordeaux, we found ourselves constantly discussing San Francisco's unique culinary landscape—how it embraces both technical excellence and casual approachability." Their path to 9th Avenue began years ago in Bordeaux, where Thomas, a maître d’, and Mounier, then a sous chef, first crossed paths. Over time—and after testing their collaborative chemistry through pop-ups in Switzerland and San Francisco—the Sunset District captured their imaginations. "The Sunset District captured our hearts immediately," said Thomas. "We were drawn to its charm, strong sense of community, and the vibrant mix of long-standing family businesses. The proximity to Golden Gate Park’s natural beauty was equally compelling.” When the former Queens space became available, the pair knew they had found the right home for their vision. 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That same philosophy infuses the entire menu, from the show stopping sea bream sashimi for two to the unexpected green quinoa brightened with green curry, coconut milk, and coriander. The menu is broken into three parts: sharables, that include the aforementioned stunning whole fish presentation of a sea bream prepared sashimi-style topped with pretty garnishes, including edible flowers and microgreens, and the Surf and turf crudo made with oysters and beef tartare; and entrees, that include highlights like a delicate and buttery skate wing with celery variations and grenobloise; an incredibly savory and tender Iberico pork served with a carrot purée and catalan gribiche. Of course, save room for dessert. On the menu are sophisticated treats like the maple syrup tart with buckwheat ice cream or apple mille-feuille with roasted apple, but you can never go wrong with a giant warm cookie topped with salted caramel and sweet almond gelato for two. For Thomas, the beverage program is just as thoughtfully curated. Drawing on his experience at Michelin-starred restaurants and luxury hotels in Paris, he’s created a wine list celebrating low-intervention and biodynamic producers, alongside a creative selection of low-ABV and non-alcoholic cocktails. Sea bream sashimi and oysters Joseph Weaver "Our international background heavily influences our approach at Caché," Thomas explained. "We're merging French sensibilities with California's incredible ingredients and relaxed dining culture to create something that feels both familiar and modern." Ultimately, the goal is to offer guests a feeling of discovery—something special tucked away in a familiar corner of the city. It’s true: the Sunset District doesn’t often find itself as the location for hot, new restaurant openings, but Caché has certainly made waves as one of the most anticipated restaurant openings of the season. We chatted with both Florent Thomas and Chef Simon Mounier on the new opening, its inspiration and more. Here’s what they had to say. You both have deep roots in Michelin-starred kitchens—what inspired you to trade fine dining for a more laid-back, California-inspired bistro in the Sunset District? What made you pick the Sunset District for your concept? Florent Thomas: While Simon and I cherish our experiences working in Michelin restaurants, we've always been drawn to creating a space where exceptional food doesn't require formality. During our time at La Grande Maison in Bordeaux, we found ourselves constantly discussing San Francisco's unique culinary landscape—how it embraces both technical excellence and casual approachability. The Sunset District captured our hearts immediately. As we explored San Francisco neighborhoods, we were drawn to its charm, strong sense of community, and the vibrant mix of long-standing family businesses. Joseph Weaver The proximity to Golden Gate Park’s natural beauty was equally compelling. When the 9th Avenue location became available last August, it felt like kismet—a perfect environment to create something that could be both a neighborhood gem and a culinary destination. From Bordeaux to Switzerland to San Francisco, your journey together has spanned continents. How have your previous roles prepared you to open Cache? How has your international background inspired the menu? Florent Thomas: Our journey has been quite the adventure. My time as maître d' at La Grande Maison (two Michelin star) and at La Réserve Paris “Le Gabriel” (three Michelin star) taught me the intricacies of Michelin-caliber service and team leadership, while Simon mastered the technical precision and developed his creative style while working alongside Pierre Gagnaire. Our pop-up in Switzerland was a crucial testing ground as it confirmed our collaborative chemistry and validated our vision. Our international background heavily influences our approach at Caché. Simon’s Brittany roots and travel inspirations appear throughout the menu—from the buckwheat crepe rolls to the Iberico pork. My passion for wine and the experience working with some of the finest sommeliers in Michelin starred restaurants and luxury hotels inspires our curated selection of low-intervention and biodynamic wines. We're merging these French sensibilities with California's incredible ingredients and relaxed dining culture to create something that feels both familiar and modern.” Simon Mounier: Growing up in Brittany surrounded by exceptional seafood and cooking alongside my mother and great grandmother gave me a deep appreciation for traditional French cuisine. My formal training at Lycée la Closerie and experiences at Michelin-starred establishments like Le Quinzième and La Grande Maison with Pierre Gagnaire taught me that mastering classic techniques creates the foundation for creative exploration. Surf & Turf Joseph Weaver When developing dishes like our octopus "hot dog," I start with respecting the ingredient and applying proper technique—slow-cooking the octopus to perfect tenderness—but then allowing myself the freedom to reimagine its presentation in a playful way. The housemade brioche, smoked peppers, pickled red cabbage, and mango-curry mayonnaise balance the flavors and transform it into something familiar yet unexpected. My creative process is deeply intuitive and often begins at the farmers market. The Bay Area offers incredible ingredients that inspire me daily. Sometimes, a beautiful piece of sea bream will spark the idea for our signature sashimi. Other times, I might draw on childhood memories from Brittany, like using buckwheat—traditionally for savory crepes—in sweet applications like our maple syrup tart with buckwheat ice cream. You hosted pop-ups at Nightbird to build anticipation—how did those experiences influence the final concept and menu for Caché? Simon Mounier: The pop-ups at Nightbird were invaluable for refining our vision. They allowed us to test dishes in real-time with San Francisco diners and gauge which offerings resonated most strongly. Some of our current menu favorites—like the green quinoa enriched with green curry, coconut milk, and coriander, and our sliced beef with burned leeks puree, sausage brunoise, and mustard à l'ancienne—were standouts from those events that earned permanent spots on our menu. Beyond menu testing, perhaps most importantly, these events connected us with the local culinary community and allowed us to build relationships with guests who are now becoming our first regulars. The enthusiasm we encountered confirmed our belief that San Francisco was ready for our specific vision of California-inspired French cuisine. Green quinoa Joseph Weaver The name 'Caché' suggests something hidden or unexpected. What do you hope guests walk away with after dining at your restaurant? What's in the works? Florent Thomas: The name Caché—meaning "hidden" in French—perfectly captures what we want guests to experience: that wonderful moment of discovery when you find something special and unexpected. We were inspired by those intimate, out-of-the-way establishments you might stumble upon while exploring Paris or the French countryside—places that feel like a genuine discovery. We hope guests walk away feeling they've discovered a place that's both approachable and extraordinary—somewhere they can return to repeatedly and always find something new to delight them. As for what’s in the works, now that it is officially spring we are finalizing a new menu that highlights the wonderful produce the season has to offer like green peas, asparagus, and fresh herb varietals. Follow me on Twitter or LinkedIn. Check out my website or some of my other work. Editorial StandardsForbes Accolades