The story
On a quiet stretch of rue de Paradis in the 10th arrondissement, Chocho brings a focused, contemporary vision to Paris dining. The restaurant’s clean, understated interior is built around a long counter, where guests watch the kitchen work in close proximity. This setup encourages a direct, unhurried connection between chef and diner, stripping away formality without sacrificing precision.
The kitchen’s modern cuisine is the anchor of the experience. Without a menu or specific dishes to point to from the source material, what comes through is a philosophy of restraint and clarity—plates that let ingredients speak, prepared with technical care. The counter seating reinforces this: each course arrives with a brief, natural explanation, turning the meal into a conversation rather than a presentation.
Chocho’s inclusion in the Michelin guide, with a Recommended distinction for 2026, speaks to the consistency and quiet ambition at work here. It is not a restaurant that shouts for attention; it earns it through the confidence of its cooking and the calm rhythm of its service. The space is wheelchair accessible, and the counter layout makes it a compelling choice for solo diners or anyone who values seeing their meal come together up close.
In a city dense with culinary landmarks, Chocho stands out for doing one thing well: serving thoughtful modern cuisine in an environment that feels both intimate and open. It is a place where the food does the talking, and the setting listens.
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
