The secret is in the sauce
The Philosophy
Our philosophy is built on three fundamental concepts: the harmony, the sweetness, and sustainability.
Harmony
Sauce
the soul at the heart of gastronomy
Despite certain supposedly modernist prejudices, the sauce must be returned to the heart of gastronomy. It has always been the DNA, the verb of the cuisine; a liquid architecture born from the precise extraction of aromas, wines, or cognac. It is not an addition, but the result of stripping the ingredient of its solid form to capture its essence in a solvent, creating through this assemblage a unique olfactory and gustatory identity.
Sauce is transversal. It is the medium where ingredients dialogue because it is, in itself, a concentration of messages. Only the sauce, through the management of time and temperature, can extract harmony from two apparently opposite products. Sauce represents 80% of the success of a recipe.
It brings coherence to the dish: purity, power, and that crystalline, almost sharp taste that is only achieved when the extraction of juices and collagens is perfect.
The crafts of the master blender and the saucier share a cult of synthesis. Both understand that cooking is, in reality, a process of solubility and patience, where ingredients surrender themselves to establish the ultimate connection between the various elements that make up the dish.
Only the sauce can create a harmonious relationship between two apparently opposite products.
Cuisine is not a demonstration, but a sensation. The beauty of a dish is ephemeral; the guest will usually remember mainly the taste. That is where the sauce intervenes as the soul extracted from matter to constitute the being of the recipe. Beyond appearances, sauce allows the dish to fully exist, just as culture allows us to escape superficiality, even in a time when delving deeper—and letting the flavor decant—is often considered a mere waste of time.
The sauce, although light, gives the dish its conceptual depth and its true character.
Sauce has always been the DNA, the verb of the cuisine.
Sweetness
Dessert
the ultimate impression of the meal.
The search for essence does not stop at the world of savory; the same mastery in extraction that defines our sauces is transferred, with identical demand, to the sweet universe.
Ending a meal with a mediocre dessert, or no dessert at all because you already know it's not worth it, is the worst waste imaginable for a gourmet. At Allégorie, desserts are an essential element of the menu.
We flee in horror from the usual desserts, such as the ubiquitous cheese cake, or the now old-fashioned carrot cake, in exactly the same way that we give up salmon tartare with avocado.
At Allégorie, creativity is present at the table from the appetizer to the dessert, which must be as thoughtful and elaborated as the other dishes on the menu. Like other delicacies, the dessert is born from the meticulous extraction of every essence, seeking an infinite mixture of flavors and textures that relate harmoniously to one another.
Through this technical purity, we seek to provoke in the diner a sweet feeling of well-being as well as a strong emotion; a final stroke where taste becomes an indelible memory.
Nataly Hernández Medina
Our Pastry Chef, Nataly, studied professional cooking at the Academia Gastronómica de Occidenete (AFOGO) in Venezuela, graduating in 2019. She continued her training, graduating as a Professional Pastry Chef from the Academia Formación Venezuela in 2020, and as a Professional Pastry Sous-Chef from the same academy in 2021.
After opening and running her own bakery in her home country, she moved to Spain, where she was Pastry Chef at Gofio for a year and a half before joining Allégorie in early 2025.
Sustainability
The Garden
At Allégorie we have total respect for the seasons and their products, local productions and the people who make them.
Being a farmer is, today and tomorrow, a great challenge: understand our planet, respect it. Working in favour of the agricultural transition must now be a daily action, by helping the gardeners - who work the land with passion - to transform themselves, to obtain organic products within the framework of reasonable agriculture, to respect the Earth.
Creativity in cuisine always implies great finesse, and above all a permanent search for balance and harmony, allowing us to celebrate together both the jewels of nature and the farmer who sublimate them.
From the first meeting with Santiago and Juan, something became evident to our Chef, Romain Lascarides: as the conversation progressed, he clearly realized that his interlocutors fully corresponded to his expectations. They sat on common ground.
Santi and Juan, his childhood friend, decided to take over Santiago's family business. Authentic and strong characters, benevolent and sincere, they want to give the farm a new lease of life. Santiago is an agricultural engineer, Juan is in charge of logistics and marketing, and their friend Álvaro is the financial director. Their union has given rise to this desire to revitalise the countryside south of Madrid and resume caring for their land.
Christian is an Agricultural Engineer and specialist in Organic Farming. His project, La Huerta de Abril, located in Bustarviejo at an altitude of over 1,200 metres, is defined as a haven of biodiversity. La Huerta de Abril is an ecosystem where hundreds of animal and plant species coexist, a place with water so clean that newts have chosen to live there. A mountainous place full of plants that are good for your health.
