After forging his style for 15 years, Franco-American chef Thomas Chisholm has set up home at Chocho. The high-ceilinged, rectangular dining room is bright and buzzy – ideal to sample food devoted to sharing and sustainable gastronomy. Ikejime fish, rows of jars and fermentations and agroforestry ingredients add punch to his creative, even playful approach in a conscious bid to mix influences: roast carrots, garlic emulsion, egg yolk powder or red tuna, Corsican lemon and dashi of smoked beetroot…