Allegorie works from classic French technique but doesn't stop there, rooted in France yet pushing past the classics with its own character. Expect a small, frequently changing menu built around vegetables and reduction sauces rather than a long à la carte, the kind of place where the sauce does as much work as the protein. There's a caviar service too, Royal Baïkal from near Bordeaux.

Allégorie opened on 28 November 2023 in the former premises of Atelier Belga, and joined the Michelin Guide around its first anniversary. The name comes from allegory in art: Lascarides wants each dish to carry an idea the diner is free to read in their own way, whether a memory, a feeling or an emotion.

The kitchen is built around sauces, fonds and technical precision, and every dish is designed to take a sauce, weighed for texture, temperature and quantity. Lascarides calls the sauce the soul of the plate, the thing that lets the different elements talk to each other. He works with nearby growers, uses ingredients from further afield only as precise accents, such as collector citrus and unusual botanicals, and has a soft spot for Iberian ham. The cooking isn't adapted to be lactose-free, and other allergies need 24 hours' notice.

The carta gave way to set menus in September 2025, and they change with the seasons. Preludio, Tuesday to Thursday, is four courses with a choice of two starters, two mains and two desserts, at €46. Adagio, served every day, is the fullest expression of the chef's cooking, four courses from three starters, five mains and three desserts, at €78. Sinfonía is a tasting menu for the whole table, from snack to pre-dessert and dessert, at €98 for six courses or €128 for eight.

Dishes that have appeared on the menus include a barely seared scallop with Granny Smith and truffle ice cream, turbot with kumquat and celeriac in three textures, milk-marinated veal with sweetbread breaded in brioche, and a dessert of rice in different forms, from rice pudding to puffed wild rice.

The main dining room is upstairs, bright and done in beige and pale wood, with a view into the kitchen and a private room for up to 16. Downstairs, El Prólogo is the bar, where the kitchen comes to the counter with raciones, oysters, French cheeses and the Hambur'gras, a tongue-in-cheek foie gras burger. Cocktails include a Chartreuse Sour and a French Negroni made with cognac.

The cellar holds around a hundred Spanish and French wines, and a small online boutique sells bottles, Champagne and caviar. The restaurant runs themed wine dinners too, such as a five-course evening in October 2026 devoted to the Jura, with wines from Domaine de Montbourgeau and Domaine du Pélican. Off the plate, the team runs cooking workshops for children and families with Fundación Aladina and supports the Entraide Française.