In 2012 he participates in the third season of the French version of Top chef won by Jean Imbert. Since then the Calabria native has gone a long way and after being the sous-chef at the Jules Vernes* restaurant, he decides to settle down near rue de Vaugirard to manage the kitchen of his very first Parisian establishment: IDA by Denny Imbroisi.
Denny Imbroisi fell into the candied tomato cauldron when he was young and then decided to learn how to cook in Mantua with his father who was a chef too. He continues his training at Milan hotel management school then at the San Domenico** in Imola, the first Italian restaurant to ever receive two stars in the Michelin Guide.
Attracted to France he arrives in Menton where he works for two year with Mauro Colagreco, chef at the Mirazur before leaving for Paris at William Ledeuil's Ze Kitchen Galerie who makes Denny Imbroisi enter Top Chef in 2012. His appearance is noteworthy and he wins many challenges. He is eliminated at the sixth week of the contest later won by his friend, Jean Imbert.
After the stress of TV sets and the demanding nature of a starred restaurant, he feels the need to settle down and to return to his roots. You will find a wide range of pasta in all its forms and Umami: 7 dishes based only on fresh pasta. Denny can rely on long-term associated producers: Joël Thiébault's wonderful vegetables which are a true inspiration and the menu is always changing. One of Denny's producers and friends based in Italy created an olive oil especially for him.
The chef and its "neo-osteria" pay close attention to human relationship which is reflected in the dining room by an impeccable service and a focaccia as light as a cloud served with a trickle of olive oil, tapenade and honest smiles. We find useful to remember that good mood is as contagious as stress and contempt. The best cuisine cannot go without a table service executed with the greatest of care, this is what will turn a good meal into an exceptional moment.
We could keep on talking about our time at IDA by Denny Imbroisi, about the line-caught sea bass carpaccio and its mango condiment, its seasonal vegetables and grana padano sauce, its bright green pesto, but we would rather advise you to go to 117 rue de Vaugirard for a breath of good mood at Denny Imbroisi's.
IDA by Denny Imbroisi (in French)
117, rue de Vaugirard
Booking: +33 (0)1 56 58 00 02
Ida by Denny Imbroisi
117 Rue de Vaugirard
75015 Paris 15
Falguière (ligne 12)
entrée: 10 €
pâtes: 15 €
viandes: 22 €
menu déjeuner: 30 €
Menu 5 services: 42 €
Menu 7 services: 65 €
Menu 7 services tout à base de pasta: 89 €