At Chocho, we are sauced
If you go to Chocho, you must try the chef's discovery: “the sauce dish”.
Thomas Chisholm, revealed in “Top Chef” three years ago, imagined this plate (costing 12 euros) nicely smeared with several sauces – the mushroom dominates at the moment – which we come to pick with excellent bread served hot, like we do when we finish our bourguignon or pepper steak.
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Fun, a bit regressive but above all delicious like most of the offerings from this restaurant in the 10th arrondissement of Paris, which dares with explosive associations and punk flavors.
As a starter, the braised leeks with smoked mousseline, candied lemons and pickled mustard seeds delighted my palate.
As a main course, I really liked the beef picanha, a piece of rump steak popular with Brazilians, accompanied by Jerusalem artichokes, sweet clover sauce (a flower with a scent reminiscent of vanilla), all placed on a shallot confit without doubt a little too abundant.
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