Though separated from Provence by the continental US and Atlantic Ocean, Chouchou strives to bring the French region's spirit to Forest Hill. The casually elegant bistro showcases rustic Old World cooking, drizzling cuts of grass-fed filet mignon with green peppercorn sauce and truffle mashed potatoes, and accompanying duck leg confit with mushroom duxelles. Along with buttery, herb-infused escargot and other classic entrées, Chouchou maintains a wine list that consists mainly of French producers, but also includes bottles from the United States, New Zealand, and Italy.
Chouchou's two floors of vibrant dining areas also exude a Provençal spirit. Wrought-iron wall pieces and an empty oak barrel complement the rustic vibe of the tessellated floor, made from asymmetric shards of burgundy and yellow tiles. In contrast to the warm earth tones and deep oranges of the mozaico style floor, the upstairs area features cool, cerulean-blue walls and a wooden railing that allows diners to gaze down at the lower level and identify which grandmothers have tattoos on their necks.