Epoca, Denny Imbroisi’s tasty Italian brasserie (Top Chef 2012)

By Laura B. Photos by Laura B. Posted Jun 15, 2022 5:45 PM

Opened several years ago by Top Chef Denny Imbroisi, Epoca, an Italian restaurant in the 7th arrondissement, always delights. Among the chef’s pasta recipes, the star of this summer is the liguine with lobster and bottarga.

Denny Imbroisi, chief italian passed by Top chef in 2012, has since opened several restaurants at Paris.
Besides IDA and Malro, the to cook is also the head ofEpocaa italian brewery from VIIth districtat the intersection of rue Oudinot and rue Rousselet and from where you can see the Tour Montparnasse, a favorite district of chief. Indeed, IDA is not far away, and neither is the recent Quindici Trattoria.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

Tucked away on a side street near Ministries, Epoca is a bistro in mind Art Deco whose decoration was imagined by the famous interior designer, Emily Bonaventure. Period mirrors and lamps bring us back to the Paris 30s.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

To table or at the bar, we enjoy the greatest classics of the Italian food (focaccia, ricotta and spinach ravioli, carpaccios, tiramisu…). As input, the effective Vitello Tonnato makes us hungry for what’s next. Epoca also currently offering a tasty smoked salmon. Although served on small plates, these entries are in the right proportion.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

Then the bolognese tagliatelle (beef and veal) are really successful. The sauce simmered for a long time. But the star recipe of this summer 2022 they are the generous ones Linguine di Angelo with lobster and bottarga. The pasta are served in a dish on which sits a half-lobster. A tasty and generous recipe that is difficult to finish.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

On the sweet side, Sicilian freshness combines speculoos crumble, pomegranate sorbet, yogurt mousse and hibiscus syrup. A dessert refreshing that goes well at the end of a meal, especially after the generous plates of homemade pasta.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

Epoca also offers very good cocktails such as the classic Spritzbut also non-alcoholic fruit recipes.

Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi Epoca restaurant by Denny Imbroisi

Alcohol abuse is dangerous for your health, consume in moderation.

This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.

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