A FUSION OF ARTISTRY AND TERROIR
Recently, there has been a noticeable increase in the spread of French restaurants globally, indicating a resurgence of French gastronomy. Allégorie, established by Pierre Couturier in Madrid’s Chamberí district, epitomizes this culinary revival. Under the guidance of Chef Romain Lascarides, the restaurant harmoniously combines skill with respect for local flavors and customs, enchanting diners with its exceptional cuisine.
French cuisine, with its rich tapestry of flavors, techniques, and traditions, stands as a beacon of culinary excellence revered the world over. Its importance transcends mere gustatory pleasure, embodying a cultural heritage that has shaped the global gastronomic landscape for centuries.
French cuisine serves as a custodian of tradition, preserving centuries-old culinary techniques passed down through generations. From the meticulous art of sauce-making to the precise execution of classic dishes, French chefs uphold a legacy of culinary craftsmanship that honors the past while embracing the future. At the heart of French cuisine lies a reverence for ingredients, where simplicity and quality reign supreme. From the bountiful produce of the countryside to the delicate flavors of artisanal cheeses and charcuterie, French cuisine celebrates the inherent beauty of natural ingredients, allowing their flavors to shine through in every dish.
In recent years, there has been a notable surge in the proliferation of French restaurants across the globe, marking a renaissance of French gastronomy on an international scale. From bustling metropolises to quaint corners of the world, the allure of French cuisine has captured the hearts and palates of diners everywhere, igniting a culinary revolution that transcends borders and cultures.
This is the case of Allégorie, founded by Pierre Couturier in the hearst of Madrid’s vibrant Chamberí district. This must-visit restaurant emerges as a beacon of culinary excellence, seamlessly blending the mastery of Chef Romain Lascarides with a profound reverence for terroir and tradition.
Situated midway along Bretón de los Herreros Street in the Ríos Rosas neighbourhood, Allégorie restaurant occupies a two-storey building, dividing its dining spaces for guests. Downstairs, you’ll find the bar area and high tables, offering a diverse menu featuring simpler dishes, sharing plates, refined tapas, and classic French cuisine. As you ascend the staircase, you enter the dining room, boasting street-facing windows, abundant greenery, and natural light. Here, diners have the option of choosing from an à la carte menu or opting for a fixed-price menu, which changes periodically.
Despite the absence of tablecloths, the decorative elements, dish presentation, and attentive service elevate the dining experience, creating a more formal ambiance than one might anticipate. With Chef Romain Lascarides leading the kitchen, Allégorie’s culinary identity is deeply rooted in French tradition but transcends the classics with its unique flair. Placing sauces at the forefront of each dish, the chef crafts well-balanced creations that play with texture and offer innovative twists. Seasonality also plays a pivotal role, particularly in their vegetable-focused offerings.
LASCARIDES, FROM GRENOBLE TO MADRID
Chef Romain Lascarides’ illustrious journey through the realms of gastronomy reads like a saga of culinary conquests. From his formative years at the renowned Lycée Hostelier Lesdiguières in Grenoble to his tutelage under the esteemed Christophe Aribert and Glenn Viel, France’s youngest three-star chef, Lascarides honed his craft amidst the peaks of the French Alps and the sun-kissed shores of Saint Tropez.
It was under the mentorship of culinary luminaries Arnaud Donckele and Yannick Alleno, both fervent advocates of gastronomic excellence, that Chef Lascarides’ passion for sauces was ignited. Infused with the culture of excellence, Lascarides imbibed the notion that a great meal transcends mere sustenance, entwining satiety with the delicate balance of ingredients and the artistry of presentation. For him, cooking is more than a mere confluence of flavors; it is a form of artistic expression, a sensual sculpture that engages the senses and evokes emotion. Each dish, a conceptual masterpiece, narrates a tale of culture, evolution, and civilization, embodying the spirit of its era.
CELEBRATING LOCAL ARTISANS AND ECOLOGICAL RESPONSABILITY
At Allégorie, Chef Lascarides’ culinary vision extends beyond the confines of the kitchen, embracing a commitment to sustainability and community. With a profound respect for the seasons and their bounty, Allégorie showcases the finest produce of the region, celebrating the craftsmanship of local farmers and artisans. Embracing the ethos of ecological responsibility, Chef Lascarides and his team strive to support the agricultural transition, promoting organic practices and sustainable agriculture.
The focus in the kitchen is on the products that are being used. Some of them are imported but Lascarides also collaborates with local farmers to create the best products that perfectly fit his culinary vision. Vegetables, fruits and herbs are sourced from local farms, selected by the chef himself after numerous visits to identify the best partners and not allowing any sacrifice on the quality. Other local products such as chicken from Castilla La Mancha give a regional touch to the cooking style in this for the rest mainly by France inspired restaurant.
Throughout the gastronomic offering, there is a French technical base with occasional more cosmopolitan touches, which reaches perfection with dishes such as Textured Jerusalem Artichoke, Las Landas Marie Hot Chicken, or the ox tail stew with duck foie gras and corn. These are meticulously crafted dishes that showcase the chef’s unwavering precision, a testament to having earned a third Michelin star on a couple of occasions.
In Lascarides’ dishes, we encounter ingredients – from the sea, farm, or garden – that create a wonderful harmony despite being, at first glance, opposing. This is achieved thanks to those meticulously crafted sauces that speak to the chef’s background and serve as the common thread in a proposal that finds its greatest allies in small-scale producers.
