Allegorie
Cocina
Allegorie
Cocina
In the national press
Mainstream press articles in Spanish about the Allégorie restaurant
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
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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