ChoCho

Chef Thomas Chisholm's cuisine at ChoCho represents a bold, personal interpretation of contemporary French cooking, enriched by Catalan and American influences. A Top Chef alumnus, Chisholm has developed a distinctive culinary voice that emphasizes creativity, seasonality, and sustainability while maintaining technical precision. The menu is structured around small plates designed for sharing, echoing the Spanish tapas tradition while showcasing decidedly modern French technique. This format encourages diners to sample multiple preparations throughout the meal, creating a progressive tasting experience. Chisholm's cooking is characterized by playful presentations, unexpected flavor combinations, and a willingness to experiment with fermentations and preservations that add depth and complexity to dishes. Signature preparations demonstrate the chef's range and creativity. The sand carrots glazed with orange showcase his ability to elevate humble vegetables into memorable dishes through precise technique and thoughtful flavor pairing. The scallops with raw foie gras represents a luxurious combination that balances delicacy with richness. The tequila-style ceviche brings Latin American influences into the repertoire, while the pressed beef tongue demonstrates Chisholm's skill with offal and traditional preparations reimagined for contemporary palates. The restaurant's commitment to ikejime fish—a Japanese technique that ensures superior quality and flavor—reflects Chisholm's attention to ingredient sourcing and preparation. House fermentations and preservations add layers of umami and acidity to dishes, creating complexity that pairs beautifully with the natural wine program. The famous "plat à saucer" (dish for saucing) has become a ChoCho signature, encouraging diners to fully engage with every element on the plate. The menu also includes creative preparations like the crudo of amberjack, the bagel designed for saucing, white tuna with ponzu sauce, and sweetbreads. Desserts continue the innovative approach, with offerings like toasted bread mousse with yeast ice cream that challenge conventional expectations while delivering satisfying flavors. ChoCho offers a carte blanche tasting menu at €72 for five courses, allowing the kitchen to showcase its current inspirations and seasonal highlights. A vegetarian tasting menu is available at €54, demonstrating the kitchen's ability to create compelling plant-based dishes. Individual plates range from €9 to €29, providing flexibility for diners to customize their experience. The restaurant also offers gluten-free options, making the creative cuisine accessible to guests with dietary restrictions. The natural wine program complements the food's bold flavors, with selections that emphasize minimal intervention and expressive character. Wine pairings are available at €39, with thoughtfully chosen bottles that enhance the progression of flavors throughout the meal. For those preferring non-alcoholic options, a soft pairing is offered at €24.