Healthy, refined and efficient cuisine that learns between mountains is the cornerstone of the race to come.
The Chef
EAT NOURISHS THE SPIRIT, THE THOUGHT, AND THE FACULTY OF JUDGMENT AT THE SAME TIME
Romain Lascarides
Born in Grenoble 36 years ago, Romain Lascarides, chef at Allégorie, trained for eight years working side by side with two great French chefs as his second in command.
On one hand, Arnaud Donckele, who holds 10 Michelin stars, at his three-star restaurant 'La Vague d’Or' in the Cheval Blanc hotel in Saint-Tropez, with whom he collaborated in spring and summer. It was during their years of collaboration, in 2018, that Arnaud Donckele was named 'the greatest starred Chef in the world' by a jury of international Chefs for the year 2019.
On the other hand, Yannick Alléno, whose restaurants total, at his th 17 Michelin stars ree-star restaurant 'El 1947' in the Cheval Blanc hotel in Courchevel, where Romain cooked in autumn and winter. Yannick Alléno is currently the living chef with the most Michelin stars in the world, tied with Alain Ducasse, and ahead of Gordon Ramsay.
It is the beginning of a long collaboration with those two great Chefs, with whom he works daily, for eight years, learning from their expertise and gaining insights into culinary philosophy, techniques, and the range of possible products that allow him to create the exceptional cuisine we can enjoy at Allégorie today.
From Donckele, Romain has also learned how to build a chef, going through all the positions in the kitchen for the necessary time to master each aspect, all in a logical and hierarchical order, from the appetizer to the sauce, passing through the pantry, the hors d'oeuvres, and cooking.
Thanks to Alléno, a great specialist in the field, he knows how to develop a culinary group around a first gastronomic restaurant, which, after two years as Chef at one of the best restaurants in Sydney, he has finally created in Madrid.
Career path
Christophe Aribert
First valuable professional experience with Christophe Aribert at his restaurant Maison Arribert
Glenn Viel
He works with Glenn Viel, currently the youngest three-star chef in France.
Arnaud Donckele
Glenn recommends him to Arnaud Donckele, in “La Vague d'Or,” at the Saint Tropez summer resort, which soon earns its third star.
Yannick Alleno
He works under the direction of Yannick Alleno, the chef who currently holds fifteen Michelin stars, at “1947,” which will also receive its third star shortly thereafter.
Australia
Romain decides to live in Australia to complete his experience in one of Sydney's best restaurants.
Allégorie 1
Romain opens his first Allégorie restaurant in Madrid, near Plaza Olavide.
Allégorie 2
Romain Lascarides and Pierre Couturier join forces and open the Allégorie restaurant on Calle Bretón de los Herreros, Madrid.
Guía Michelin
Allégorie enters the Michelin Guide one year after opening.
Romain Lascarides
"Certain things have decided my choice for cooking. Cooking is an art of time and mastery. Eat is to nourish the spirit, the thought, and the faculty of judgment at the same time. Human beings can thus eat with depth, choice, reflection and sensuality. Cooking praises science, art, agility and ingenuity. Some of the dishes are true conceptual and minimalist works of art. They signify and manifest a style, a temperament, an era, also. The dish shows what an era is capable of, how a culture is modified, evolved, and how civilizations crystallize. For me, cooking is a means of reappropriating oneself with a work of sensual sculpture, of which each one is the subject and the object."
