ChoCho

Cuisine

Creative author cuisine blending French technique with Catalan and American influences, served as shareable small plates that showcase seasonal ingredients and playful fermentations.

The Vibe

A lively, decontracted atmosphere where hip-hop beats meet communal dining, creating an energetic yet relaxed space for culinary exploration.

ChoCho cultivates a distinctly contemporary vibe that breaks from traditional fine dining formality. The atmosphere is deliberately relaxed and convivial, with hip-hop music setting a modern, urban tone that appeals to a younger, style-conscious crowd. The restaurant's design encourages interaction—large communal tables invite conversation among diners, while the open kitchen creates a sense of transparency and connection between guests and the culinary team. The energy level at ChoCho is notably vibrant, especially during evening service when the dining room often fills to capacity. This popularity creates a buzzing atmosphere that feels celebratory rather than stuffy. The high ceilings prevent the space from feeling cramped despite the crowds, while the colorful decor adds visual warmth. The overall effect is that of a trendy neighborhood spot where food lovers gather to share discoveries and enjoy creative cuisine in a setting that feels both sophisticated and accessible. The restaurant positions itself as a space of pleasure and freedom, where guests can explore bold flavors without pretension. Whether you're seated at the communal table engaging with fellow diners or at a more intimate spot, the atmosphere encourages a sense of culinary adventure and social connection. The combination of serious cooking and relaxed ambiance makes ChoCho feel like a place where gastronomy meets genuine hospitality.

Decoration

A colorful, trend-forward space featuring an open kitchen, high ceilings, and artisanal ceramics that blend industrial chic with warm, inviting touches.

ChoCho's interior design reflects its modern culinary approach, combining industrial elements with warm, welcoming details. The dining room features notably high ceilings that create an airy, spacious feel, preventing the popular restaurant from feeling overcrowded even when fully booked. The color palette is vibrant and contemporary, with marked decorative elements that give the space personality without overwhelming the senses. The open kitchen serves as a focal point, allowing diners to observe the culinary team's choreography and creating a sense of theater around the cooking process. This transparency reinforces the restaurant's commitment to honest, straightforward gastronomy. Large communal tables dominate the seating arrangement, designed to facilitate the sharing concept central to ChoCho's dining philosophy. These tables encourage interaction and create a convivial atmosphere that distinguishes the restaurant from more traditional, formal establishments. A particularly thoughtful detail is the use of tableware created by local ceramists. These artisanal pieces add texture and individuality to each place setting, reinforcing ChoCho's commitment to supporting regional craftspeople and adding an artistic dimension to the dining experience. The overall aesthetic is trendy yet comfortable—a space that feels current and Instagram-worthy while remaining genuinely inviting for an extended meal. The decoration successfully balances the restaurant's dual identity as both a serious culinary destination and a relaxed neighborhood gathering spot.

Uniqueness

ChoCho distinguishes itself through its tapas-inspired sharing format, commitment to sustainable gastronomy with local artisan partnerships, and chef Thomas Chisholm's playful approach to fermentation and preservation.

Several elements combine to make ChoCho a distinctive presence in Paris's competitive dining scene. The restaurant's tapas-inspired format of shareable small plates is relatively uncommon in French fine dining, where traditional multi-course menus typically dominate. This approach encourages a more social, exploratory dining experience that feels refreshingly informal while maintaining culinary sophistication. Chef Thomas Chisholm's background as a Top Chef contestant brings a level of technical skill and creativity that elevates the concept beyond typical small-plate restaurants. His willingness to incorporate fermentations, preservations, and unexpected flavor combinations creates dishes that surprise and engage diners. The use of ikejime fish demonstrates a commitment to quality and technique that goes beyond standard sourcing practices. The restaurant's dedication to sustainability and local partnerships extends throughout the operation. Beyond sourcing seasonal, local ingredients, ChoCho collaborates with regional ceramists for tableware, creating a dining experience that supports the broader artisan community. This holistic approach to sustainability—encompassing food, wine, and even the vessels on which meals are served—reflects a thoughtful philosophy that resonates with contemporary diners. The natural wine program is another distinguishing feature, offering selections that complement the food's bold flavors while supporting winemakers who prioritize minimal intervention and environmental responsibility. The combination of creative cuisine and natural wines creates a cohesive experience that appeals to adventurous diners seeking authenticity and innovation. The restaurant's physical design, with its open kitchen and communal tables, reinforces the philosophy of transparency and sharing. Watching the kitchen team work while seated alongside fellow diners creates a sense of participation in the culinary experience that distinguishes ChoCho from more traditional, formal establishments. The hip-hop soundtrack adds another layer of contemporary identity, signaling that this is a restaurant unafraid to challenge conventions while delivering serious cooking.

Insider Tips

Reserve well in advance for weekend service, embrace the sharing format by ordering multiple small plates, and don't miss the natural wine pairings that complement the bold flavors.

Given ChoCho's popularity and limited seating, advance reservations are essential, particularly for weekend lunch and dinner service. The restaurant is often fully booked, so planning ahead ensures you won't miss the experience. Reservations can be made online through the restaurant's website. The small-plate format works best when you order multiple dishes to share among your party, allowing everyone to sample the range of flavors and techniques. Plan on ordering three to four plates per person for a satisfying meal. Don't hesitate to ask the staff for recommendations—they're knowledgeable about the menu and can guide you toward combinations that work well together. The carte blanche tasting menu at €72 offers excellent value for those wanting to experience the kitchen's full range, as it showcases seasonal highlights and allows the chef to demonstrate his creativity across multiple courses. The vegetarian tasting menu at €54 is equally compelling and demonstrates that plant-based dining at ChoCho is far from an afterthought. The natural wine pairings at €39 are highly recommended, as the selections are thoughtfully chosen to complement the food's bold flavors. If you prefer non-alcoholic options, the soft pairing at €24 provides an equally considered progression of flavors. The wine list features interesting natural selections that you might not find elsewhere, making it worth exploring even if you don't opt for the full pairing. The communal table seating can be a wonderful way to meet fellow food enthusiasts and share recommendations, but if you prefer a more intimate experience, mention this when booking. The restaurant accommodates both preferences when possible. ChoCho welcomes pets and is wheelchair accessible, making it an inclusive destination. If you have dietary restrictions, mention them when booking—the kitchen can accommodate gluten-free requirements and offers substantial vegetarian options. The restaurant serves lunch on weekends (Saturday and Sunday from 12:30-14:30) and dinner throughout the week (Monday-Friday 18:30-23:00, Saturday-Sunday 18:30-23:00). Weekend lunch service can be slightly less hectic than dinner, offering a more relaxed opportunity to experience the cuisine.

Must-try Dishes

Plat à saucer, Sand carrots glazed with orange, Scallops with raw foie gras, Tequila-style ceviche, Pressed beef tongue, Crudo of amberjack, Toasted bread mousse with yeast ice cream