
In the national press
Mainstream press articles in Spanish about the Allégorie restaurant
¿Te apetece un restaurante que exalte la gastronomía de raíces galas? En pleno Chamberí tienes uno donde puedes descubrir sus virtudes; no en vano Romain Lascarides, el joven chef francés al frente, defiende que "comer es alimentar a la vez el espíritu, el pensamiento y la facultad de juzgar".'...
Guía Michelin
A modern French cuisine, with sauces as the common thread of his creations. This is the proposal of the young chef Romain Lascarides in 'Allégorie'...
Guía Repsol
Eduardo Sánchez
At the helm is chef Romain Lascarides, who has apprenticed with some of the best chefs in France today. This haute cuisine restaurant has just opened its doors in the heart of the Ponzano district and its proposal is not based on fusion with other cultures, but on the most authentic French cuisine.
ELLE
Jesús Rojas
Allegoríe embraces fusion cuisine with Spanish roots, taking classic flavors and reimagining them for the contemporary palate. You’ll dine surrounded by eclectic decor—a theatrical mix of vintage charm and modern flair—that makes it feel like you’ve stumbled into a surreal, upscale dreamscape. It’s a place where the atmosphere and the food blend seamlessly, creating an experience that’s both immersive and sophisticated.
THE ADVENTURIST
Maria Rodriguez
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.
CITY PAGES
José Berrocoso
A chef forged in the best restaurants in France.
At the stoves of Allégorie we find Romain Lascarides, who after training at the Lesdiguère hotel school in Grenoble, has worked in the kitchens of some of the best restaurants in France, becoming senior sous-chef at the triple-starred La Vague d'Or of Arnaud Donckele, in Saint-Tropez, and the 1947 of Yannick Alleno, the chef of the 13 Michelin stars, in Courchevel.
20 Minutos
Carolina G. Nombela
Technique, perfection and elegance. This is what we expect in the elaborations of a French restaurant, and this is what we find in Allégorie, which gathers the traditions of the Gallic country and presents in the heart of Chamberí a modern proposal, full of ideas and combinations led by chef Romain Lascarides to which we do not put any buts.
Guía del Ocio
a menu in which he explores the conceptual complexity of his dishes, in which, despite the use of many ingredients in a single recipe, there is balance.
ABC
Adrían Delgado
Allégorie's cuisine is modern, while respecting classical principles. The protagonist element of the dish is accompanied by multiple ingredients that are combined in a balanced way, and are related through the sauce, to create an explosion of sensations that are both surprising and comforting, often evocative. All this is elaborated with first quality products...
La Razón
Allegorie deploys all its repertoire of creativity, refined technique and good taste in each dish, printing a very personal stamp, especially with the perfect mastery of sauces and some fetish products such as the Landes Marie Hot chicken, which is tender, juicy, with crispy skin ... a real treat and a dish difficult to find in any other table in the capital.
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