i. Biography
Paris sets the pace at Le Mazenay, where market cooking is measured against what arrives each morning. Under Denis Groison, the kitchen reads white asparagus, morels, farm eggs, pepper, duck and market produce as working ingredients, then turns them with French restraint and a sharper register drawn from elsewhere. Cream scented with tarragon and Chartreuse brings lift and roundness; Hanoi and Phu Quoc pepper pull the food toward a drier heat. The result stays grounded in Paris while carrying a wider geographical memory.
The Climb
Technical formation starts at Ecole Superieure de Cuisine Francaise Gregoire Ferrandi, and in Denis Groison’s case that grounding was followed by work in kitchens where pace and precision are part of the daily brief. He went on to work as chef at Pierre Lecoutre; Guy Lassausaie; Hôtel Raffles Singapore; Hôtel Métropole Hanoi. Each stage adds another layer to the same discipline: keeping technique steady while the products, seasons and service shift around it. Today, Denis is chef of Le MaZenay (since 2013), where that training is put to work in a restaurant defined by market rhythm and constant adjustment.
Today
At the Paris restaurant, he serves as chef owner; his role there is shaped by a seasonal rhythm put simply: “Seasonality has always been at the heart of our approach: it guides the development of our menu, which changes according to what the market brings.” The menu follows that rule closely, with the market acting less as influence than as instruction. Among the dishes singled out as Groison’s strongest creative work is a white asparagus tart floating in tarragon-Chartreuse cream, a plate built on clean vegetable definition and a sauce that softens without blurring the line. A morel fricassee with farm egg works in a deeper register, using mushroom richness and yolk to create warmth and weight without losing control. The savory line extends to steak au poivre with Phu Quoc pepper, and to roasted duck crusted with Hanoi spices. Together, those dishes show a kitchen that keeps French produce at the center while allowing pepper, spice, cream, egg and roast skin to carry other references. Hospitality remains part of the craft rather than a separate layer: “We continue to apply our know-how to enhance the products, offer the best bottles and provide a friendly, warm welcome.” Product, cellar and room are treated as one system.
Signature
Denis's signature dishes include white asparagus tart, morel fricassee, steak au poivre, and roasted duck.
In Their Words “Every week, Denis goes to the Île-de-France producers' market at Rungis to choose the products and stock up on beautiful fresh fruits and vegetables, preferably organic or sustainably farmed.” “Seasonality has always been at the heart of our approach: it guides the development of our menu, which changes according to what the market brings.”
Recognition
Denis's honors include TheFork Insider.
Profile updated July 2026
FAQ
Asked of Denis
What is Denis Groison's current role?
As of 2026, Denis Groison is Chef Owner.
Where did Denis Groison train or study?
Denis Groison trained at Ecole Superieure de Cuisine Francaise Gregoire Ferrandi.
What recognition has Denis Groison received?
TheFork Insider.
