31-12-2013
Denny Imbroisi, after his experience with Quique Dacosta, Mauro Colagreco and William Ledeuil, is now part of Alain Ducasse’s team at Jules Verne. Imbroisi is one of the emerging chefs participating in the Taglio Sartoriale Internazionale – The New Generation project, sponsored by Consorzio di Tutela Grana Padano in collaboration with Identità Golose
It is always a pleasure to discover new talents, especially if they’re hiding in one of Frances’s noblest teams, that of Alain Ducasse’sJules Verne. Only 26, Denny Imbroisi is one of the emerging chefs participating in the Taglio Sartoriale Internazionale – The New Generation project promoted by Consorzio di Tutela Grana Padano. After graduating from catering school in Mantua, Imbroisi took his first steps at San Domenico in Imola (2 Michelin stars), a traditional cuisine sanctuary, and then approached Italian contemporary cuisine with Giancarlo Perbellini and Corrado Fasolato. The desire to travel, to learn new techniques and experiment products led him to Quique Dacosta in Spain; however, it was the meeting with Mauro Colagreco, a chef from Argentina, at bi-starred restaurant Mirazur, that represented a turning point for his journey.
Mauro Colagreco, chef of restaurant Mirazur in Menton (France)
Here is where Grana Padano becomes the protagonist – with very interesting results – in a dessert: Grana Padano ice cream, extra virgin oil and black truffle crumble, 25-year balsamic vinegar and a Pink Lady apple mousse which will prepared for the jury of experts on Tuesday February 11th, on the occasion of the 10th edition of Identità Milano. The chef from Mantua, together with five colleagues coming from Germany, United States, Russia and Japan will, compete over the title of testimonial for the Taglio Sartoriale Internazionale – The New Generation project.
Previously published profiles: Key Fukada
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writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism