The story
Chocho sits at 54 rue de Paradis in Paris's 10th arrondissement, where chef Thomas Chisholm runs a modern cuisine kitchen built on small plates to share. Le Fooding listed the restaurant in 2026, and Michelin lists it as Recommended the same year.
Thomas Chisholm was born in 1991 and grew up partly in New York before moving to Perpignan at 14 to train. He worked in Paris kitchens, including 6 Paul Bert and AT, before appearing on Top Chef season 12. At Chocho he cooks on the Catalan tapas model, with a smoky thread from binchotan charcoal finishing many plates. Acidity, bitterness and umami are pushed hard on purpose.
Le Fooding's visit described a three-part ceviche, with pollack tartare plated over a slice of lime. Another plate paired mi-cuit trout with chard in beurre blanc and elderblossom. The meal ended with a s'more built on a crisp biscuit, barberry-infused marshmallow and chocolate shavings. The menu changes with the seasons, and the kitchen's jus and sauces are meant to be finished with bread.
The open kitchen has a large neon sign hanging above the pass. Guests can take a seat at the counter or at the long central communal table, where neighbours end up chatting. Hip-hop playlists run through the room, from Wu-Tang Clan to Anderson .Paak. The plates and serveware are ceramics made for the restaurant by Simone Loo and Karla Sutra.
Recognition
Details
History
After sharpening his knives at 6 Paul Bert and A.T, then blowing up the small screen on Top Chef France , Thomas Chisholm took over the kitchens of what used to be the restaurant Bel Ordinaire. Nowadays, the energetic chef and his enthusiastic team are hard at work in the open kitchen (with a massive neon sign hanging above it), sending out ceramic plates made by Simone Loo and Karla Sutra. The other night, they brought Brooklyn and Perpignan together in the most mouthwatering way: a delicious three-part ceviche (start by licking the holy trinity of salt / sugar / chili, then drink the electrifyingly flavorful jus , before devouring the pollack tartare plated over a slice of lime); sensational mi-cuit trout, paired with chard in beurre blanc and elderblossom, pimped out with chive oil – unless you opt for roasted venison with whole carrots and a rich savory-infused jus ; before the classic American campfire dessert, a s’more made using a crispy biscuit, barberry-infused marshmallow and chocolate shavings, all titillated by verjus and ground pine needles. // Albert Gredinbar
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