An appointment not to be missed: Friday April 8 at 10 am, your program Circuits Bleus, side flavors, settles in the kitchens of a Catalan “Top Chef” in Paris.
At 54, rue de Paradis in the 10th arrondissement, David Rochier pushes the door of “Chocho”, the new American-Catalan restaurant that Thomas Chisholm has just opened.
– David Rocher
One day, I hope to open a restaurant in Perpignan. More than a star, my greatest pride would be to have a Km0 plate
Three months after its launch, Chocho is creating a buzz in the capital and the specialist press is full of praise. Among his remarkable dishes: the revisited Teq Paf or a sauce dish to be enjoyed without cover.
– David Rocher
But surprise, the real stars of the menu are the Roussillon vegetables and wines. Thomas, who grew up between New York and Perpignan, studied cooking at the Moulin à Vent and remains very attached to his Catalan land.
He wants to promote the natural wines of Calce or Fourques. For vegetables, he mainly gets his supplies in Elne from André Trives, a permaculture market gardener. This is how we find calçots right now on the menu and soon Toulouges onions.
This is what you will discover on Friday April 8 between 10 a.m. and 11 a.m. on France Bleu Roussillon with our report at Chocho in Paris, alongside Thomas Chisholm. Be on time !