Denny Imbroisi: neo trattoria to its best
- TV show Top Chef France 2012
- Owner of IDA and Epoteca trattorias in Paris
- Contemporary Trattoria cuisine
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Allure is not just a French prerogative!
According to Le Figaro, the allure of chef Denny Imbroisi, born 1987, conquered the capital on the other side of the Alps, so much so he was elected Best Italian chef in Paris. Lot’s of love, lot’s of Italian essence and a cv shining with stars and contests he won, including the Taglio Sartoriale Internazionale promoted by Consorzio Tutela Grana Padano which took place in 2014 at Identità Milano. That edition of the congress put him in the limelight, a talent that until then had only been known to professionals and those who visited Italian and French starred restaurants.
After finishing catering school in Mantua, Imbroisi began his career first at San Domenico in Imola, to which he owes his classic foundations on which his work in the most famous starred kitchens is based. He’s worked with Giancarlo Perbellini, Corrado Fasolato, Quique Dacosta, Mauro Colagreco and William Ledeuil.
Cooking is a family affair for the Imbroisis.
Denny began to learn his craft aged 14, cooking traditional Italian dishes in his father’s kitchens in Mantoue and was rapidly eager to learn more. He perfected his skills in the first Italian restaurant to receive 2 Michelin stars, the San Domenico in Imola, where he learnt how to make fresh pasta with rigour and precision, before discovering modern cuisine at the Corrado Fasolato in Venice. But from the very start it was French gastronomy which filled his dreams. He crossed the border to work for Mauro Colagreco in Menton (2 Michelin stars). The two years that followed were ones of discovery – citrus fruits from the garden, herbs and flowers picked together in the vegetable garden each morning. From there he headed to Paris, more precisely to Ze Kitchen Galerie, which was where he learnt from chef William Ledeuil how to give free rein to his creativity, to experiment with textures, new cooking methods and original flavour combinations. It was during this period that he entered the programme Top Chef where his inventiveness and technical skills made him a contestant to be reckoned with.
After the competition, Denny joined the team at Jules Verne, Alain Ducasse’s Michelin-starred restaurant on the second floor of the Eiffel Tower. In his role as sous-chef he discovered the workings of a 30-strong kitchen brigade, an experience which stood him in good stead when, in 2015, he opened his first restaurant, Ida. This is where the master tastemaker could share his double-heritage Italian and French cuisine in a contemporary bistro setting.
Epoca, an Art-Deco styled trattoria dedicated to authentic Italian cuisine, was inaugurated in October 2017. The menu showcases traditional regional recipes for a simple, generous and comforting feast.
Imbroisi’s cooking is the result of his entire career, a tribute to the great masters
Colagreco of Mirazur inspired him with regards to the use of legumes and different cooking procedures; Ledeuil (De Kitchen Galerie) inspired him the fish carpaccios and the use of spices such as turmeric. While Ducasse taught him to use traditional French techniques, especially when making meat paired with sauces.
The Italian chef absorbed all these stimuli, thanks to the creativity and energy of a person who wants to cause uproar without forgetting his Italian roots. The results include both pasta carbonara, which conquered Parisians, as well as excellent mixes such as the fresh egg tagliatelle with French bisque.
Like many of his colleagues in his age, Imbroisi dreams of a big restaurant in which to grow together with his team and under the happy star of a successful marriage between France and Italy.