Thomas Chisholm’s anti-crisis recipes for less than 4 euros per person

“For 10 bullets, you have nothing,” really? Despite the particularly pronounced and accelerating inflation in the price of food products, some figures in gastronomy claim the possibility of eating good and good food for (almost) nothing, like Thomas Chisholm. “Cooking at home takes time and organization, but the best dishes are often the simplest,” he says happily from the open kitchen of his Parisian restaurant, Chocho. It was there that he accepted the challenge: serving three recipes to four people for less than 15, 12 and 10 euros. why him ? Because we loved his laid-back personality and wild creativity that Top Chef revealed in 2021.

A leader in the era of time

Born in New York, the 30-year-old is passionate about art and music, with an interest in graphic presentations while blending American and Catalan influences with French cuisine. He develops his style by communicating with top chefs, improvising with the gentle spirit of tapas and colorful and unrestrained dishes that have become a cult. Examples: Raw pollack is thought like Pam’s tequila, all in salt and acidity; A “sauce bowl” is a retro-abstract-like delight, where different colours, tastes and textures meet bread just out of the oven… Thomas Chisholm is also feeling energized, and he’s also interested in nutrition. his signature? Boost your dishes with a touch of acidity, thanks to strong seasonings, like homemade pickles, which are good for microbes. An advocate of sensible farming and respect for the neighborhood, he builds his dishes around vegetables with candid taste and meticulous cooking, barely bred with protein. Realizing that “without going vegan we understood that eating 200g of meat every evening is a problem”, he belongs to this generation that is naturally evolving towards the flexibility to eat better and cheaper. “Eating well is like having a gym membership: it takes effort. We don’t always want that. But we have to try, even if it’s hard, because in this approach, our well-being and health depends on it,” he explains.

Chocho, 54, rue Paradis, Paris 10. chocho.becsparisiens.fr

less than 15 euros

leek chiffon

cost 14 euros for 4

(either 3.50 euros per person).

Prepare 30 minutes

cooking 40 minutes

“Leeks are one of the cheapest vegetables. For a change from fondue, we cook shallots, and accompany them with mayonnaise rolled in a gourmet muslin sauce. A nod to the one my mother made with asparagus. This flexible recipe blends vegetables and proteins for maximum enjoyment.”

Ingredients 4 leeks, 50g butter, 8 bay leaves, 1/2 cube organic broth, 7 eggs, 2 tbsp. mustard soup, 5 tbsp. apple cider vinegar, 30 cl of sunflower oil, 1 organic lemon (for the peel), 4 garlic cloves, salt.

the recipe Rinse the leeks well. Remove the first leaves, cut off the green part and cut each white into four. Place the leek sections on a plate with the butter cut into cubes, the bay leaf and a pinch of salt. Dissolve the chicken stock cube in a saucepan of water, then pour in the shallots until half covered. Cover it with a sheet of aluminum foil. Bake at 180°C for 20 to 30 minutes, depending on the size of the leeks. Make mayonnaise with egg yolk, mustard, vinegar and sunflower oil. Beat two egg whites until stiff, then fold them into the mayonnaise using a spoon. Cook 4 eggs in a saucepan of boiling water for 6 minutes. Place the braised shallot sections on the plates. Lemon peel and sprinkle on top. Cut the boiled eggs into quarters and place them next to the leeks. Sprinkle with muslin sauce.

© tiffin karu

less than 10 euros

carrot cake

cost 7 euros for 4

(ie 1.75 euros per person)

Prepare 15 minutes

cooking 50 minutes

“My all-time favorite dessert. It’s simple and convenient, and it’s made with shredded carrots, which historically made up for the lack of sugar, which was very expensive, but I add sugar for even more indulgence! »

Ingredients 200 g grated carrots, 10 g butter, 1 tbsp. maple syrup, 2 eggs, 140 g brown sugar, 8 tbsp. tablespoons of sunflower oil, 2 grams of cinnamon powder, 15 grams of cornstarch, 2 grams of baking soda, 1 sachet of yeast, organic lemon zest.

the recipe Melt the butter and mix all the ingredients in a bowl. Grease a cake pan with butter, and pour the mixture into it. Bake it at 160°C for 45 minutes. Wait 1 hour after cooking before de-moulding. Cut the cake into slices.

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© tiffin karu

less than 12 euros

sauce dish

cost 11 euros for 4

(Not including grilled chicken from the day before, ie €2.75 per person).

Prepare 15 minutes – relaxation : 2:30 AM
cooking 40 minutes

“The signature choco dish, which elegantly blends whatever’s left at the end of the meal onto the plate. Economically interesting, this recipe spins the juice of leftover roast chicken, accompanied by a puree and a base of vinaigrette to dip with baked homemade cornbread in a minute!”

Ingredients 6 kernels of sweet corn, 100 grams of butter, 50 cl of milk, 1 tbsp. mustard, 3 tbsp. tablespoons of vinegar, 15 cl of oil, juice of grilled chicken from the day before, salt. Bread dough: 6 cl of milk, 25 g of yeast, 300 g of cornmeal, 350 g of wheat flour, 18 g of salt, 50 g of sugar, one egg, sunflower oil.

the recipe To prepare the bread dough, heat the milk, dissolve the yeast in it and then mix with all the other ingredients in a bowl until you get a smooth dough. Place a wet towel over it and let it rise at room temperature for two hours. Form balls of dough weighing about 50 g and leave to rise again for 30 minutes. Cook each side of the bread in a frying pan with a little sunflower oil until golden brown. Loosen the corn kernels from the cob using a sharp knife. In a saucepan, sweat them with butter. Pour over milk and cook over low heat until almost all of the liquid has evaporated. Mix in the blender. Make a vinaigrette from mustard, vinegar, and oil. Remove some of the fat stuck to the rest of the chicken juice from the day before. Reduce it in a saucepan by half. Spread the mash on the plate, add a little vinaigrette and chicken. And for tasting, sprinkle on hot cornbread!

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© tiffin karu

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