Jesús Oliva
Chef at La Esquina del Real, a French bistro in Madrid's Palacio neighbourhood.
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Jesús Oliva leads the kitchen at La Esquina del Real, a French bistro in Madrid's Palacio district that has run since 1991. He took over the stove from founding chef Marcel Margosian, who was trained in French-Swiss kitchens, and deepened his own classical French technique with a stint in Grenoble, in the French Alps.
Biography
Career
Oliva succeeded the restaurant's founding chef, Marcel Margosian, who opened La Esquina del Real in 1991 and was known for his sauces, duck and game after training in French-Swiss kitchens. Oliva trained in Madrid before spending time in Grenoble, in the French Alps, to deepen his knowledge of classical French culinary technique.
Philosophy
The kitchen favours homemade preparation and classic French technique with quality local ingredients, served in a low-key, relaxed dining room. Dishes made from scratch include confit de canard, escargots bourguignonne, steak tartar, an oxtail parmentier and French onion soup, finished with homemade desserts like a tarta tatin flambeed in calvados.
Restaurants
Frequently asked
Who is the chef at La Esquina del Real?
Jesús Oliva leads the kitchen at La Esquina del Real in Madrid's Palacio neighbourhood.
What cuisine does La Esquina del Real serve?
Classic French bistro cuisine made from scratch, including dishes such as oxtail parmentier, steak tartare and confit de canard.
Where is La Esquina del Real located?
In the Palacio neighbourhood of Madrid, on the corner of Calle Unión and Calle Amnistía, near Teatro Real.
Where did Jesús Oliva train?
He trained in Madrid before spending time in Grenoble, in the French Alps, to deepen his classical French technique.
How long has La Esquina del Real been open?
Since 1991, when it opened under founding chef Marcel Margosian; Jesús Oliva later took over the kitchen.
What is La Esquina del Real known for?
Homemade classic French dishes such as confit de canard, escargots bourguignonne, steak tartar and an oxtail parmentier, served in an intimate, low-key dining room.