VISIT THE “FROM GROCERY TO PLATE” STAGE
This must-visit part of the show is a real life kitchen! It gives famous chefs the opportunity to cook and highlight delicatessen products.
ABOUT OUR CHEFS
Denny Imbroisi and cooking is a family affair. As early as the age of 14, he tried his hand at traditional Italian recipes in the kitchens of his father in Mantua, then decided to find out more. He honed his skills in the first Italian restaurant to earn two stars in the Michelin guide, the San Domenico in Imola, where he learnt to create fresh pasta with discipline and precision, before discovering modern cuisine at Corrado Fasolato in Venice.
Since his earliest steps, it was always French gastronomy that he dreamt about. He therefore crossed the Alps to work in Menton with Mauro Colagreco (two Michelin stars). There then followed two years of new discoveries (citrus fruit from the garden, herbs and flowers from the vegetable patch that they would pick in the morning…). Then Denny headed to Paris and more specifically to Ze Kitchen Galerie. There, he learnt alongside the chef William Ledeuil to give free reign to his creativity, and experiment with textures, new cooking methods and original flavour combinations.
It was at this point that he took part in the TV competition Top Chef, where his inventiveness and technical prowess made him a candidate to be reckoned with. At the end of this contest, Denny joined the team at Jules Verne, the Michelin-starred Alain Ducasse restaurant located on the second floor of the Eiffel Tower. As sous-chef, he discovered all the workings of how to manage a crew of 30 people. He was able to draw on this experience when he opened his first restaurant, IDA, in 2015. In this restaurant, he can combine his two true loves: French influence shares the top of the bill with traditional Italian dishes such as the inimitable carbonara or risottos.
In October 2017, he opened Epoca, a trattoria with decoration inspired by the Art Déco era, where he concentrates on authentic Italian cooking. On the menu, he shines a spotlight on the traditional recipes of various regions, resulting in a generous and reassuring experience. And since January 2019, he has been working in the heart of the Marais district of Paris with his latest venture: Malro, a Mediterranean neo-brasserie.
With an inimitable lust for life, the sparkling Alexis Braconnier whose talent and character were revealed to the French public on the essential TV show “Top Chef”, opened his first restaurant in Paris before even turning 30. Bridging a wide gap between Biarritz and Australia, he cultivates an art de vivre of waterside living and the surfing culture.
Among his latest news, he has been invited by "Brut" to make a documentary on culinary trends to be broadcast on Amazon Prime. He will also be on M6 hosting a late evening programme on the cuisine of the Nouvelle-Aquitaine region. He is one of five Parisian restaurateurs taking part in the "Black Box" operation, where he makes people guess mystery ingredients on Twitter.
Alexis distinguished himself in September 2020 on the stage of Ominvore, the festival of young culinary creation in Paris. During the lockdown, he created improvised live recipes each day, which met with great success in terms of engagement on his social networks.
Alexis Braconnier has not forgotten the influence of his apprenticeship with the greatest chefs such as Gilles Goujon, Eric Fréchon and Franck Putelat, as well as his time at the Bristol in Paris.
Regular customers, his followers and a clientele of bon vivants flock to his Parisian restaurant Aussi(e), somewhere between a neighbourhood canteen and an Australian beach pub with a gastronomic twist.
The atmosphere is relaxed, and reservations are often taken via Instagram.
Winner of the 30th Badoit scholarship, it was Thierry Marx's personalised advice that motivated him to sharpen his entrepreneurial fibre. His atypical restaurant follows several creative projects such as a food truck for the Australian tourist board, inspired by local street food.
Born in the Paris region and hailing from Quévert in northern Brittany, Pierre Chomet began his studies at the Dinard hotel school, where he earned his baccalauréat in culinary arts in 2008. Eager to perfect his knowledge, he continued his training in Paris, where he graduated with a BTS in the same speciality in 2010.
He then joined the kitchens of the prestigious Palace Le Bristol as a commis at 114 Faubourg before joining the brigade of chef Eric Fréchon at L’Epicure***.
In 2012, he left Paris for the Côte d'Azur and more specifically chef Arnaud Donckele's restaurant La Pinède***, as chef de partie.
Looking for another challenge, he then joined Olivier Limousin's team at Atelier Joël Robuchon** in London.
With the benefit of these experiences and a taste for adventure, he then went out to Bangkok to take part in the opening of the Atelier Joël Robuchon* where he officiated for 4 years as sous-chef, then the famous Chef's Table** at the Hotel Lebua as sous-chef where they obtained a second Michelin star.
In 2020, he returned to France to take part in the filming of season 12 of Top Chef. From laughter to emotion, his adventure ended when he came fourth in the competition. Today, he finally feels ready to open his restaurant in his fine region of Brittany.
A self-taught chef with a singular life story and a true citizen of the world, Alan Geaam is the chef of the oldest restaurant in Paris, L’Auberge Nicolas Flamel, offering a modern take on traditional French cuisine.
His eponymous restaurant “Alan Geeam” awarded one star in the Michelin Guide, is a rendezvous with high gastronomy, while his more recently-opened establishments Qasti Bistrot and Saj specialise in cuisine from Lebanon, the chef’s mother country.
Aged 31 today, he started out at the Lycée hôtelier du Gosier and at the Lycée de la Rochelle. The young chef has already worked at Concorde Lafayette, Novotel Tour Eiffel and Cap Est Lagoon Resort in Martinique. Today, Brice Laurent Dubois lives between Martinique and Paris.
His cuisine is multi-faceted, drawing inspiration from both traditional "doudous" dishes and the cookbooks of renowned chefs.
His cuisine is known as Creole gastronomy, as he is always in search of the beautiful, highlighting the flavours of our regions.
He draws his imagination from the advice of his grandmother, from the works of pioneers such as Marcel Ravin and Thierry Marx, and from members of his family in the culinary field such as Claire-Marie Dubois.