El Club Allard will be our first fine dining, michelin star experience in Spain. We have been told that it holds 2 michelin stars and is located in a prestigious private club. Private it is... We walk down the block, from one end to the other, countless times, with no signage of El Club Allard. Finally, after asking multiple people, we realize we are standing right at the front door!
Chef Diego Gruerro makes an effort to introduce the menu personally to each customer. A nice touch that is unheard of in LA. Chef in the kitchen?! That's sacrilegious!
|game truffle with foie and mushrooms|
|"perretxico" mushrooms and Navarre asarragus papillote|
|veal cheek doughnut|
Veal cheek doughnut... which my dining companian, lovingly, called "poop". The veal is stewed to soft, thready consistency, then shaped into a doughnut. Not the best presentation and the flavors do not pop.
The poached egg is another one of his signature dishes. White chocolate, coconut gelee, and the yolk is a mango sauce. This is a dish which elicits oohs and ahhs as the spoon gently cracks along the egg shell.
Has Chef Gruerro fallen to the trap of signature dishes as many famed chefs eventually do? Probably. The clientele appeared to be mostly tourists and his menu, suspiciously, never changes. After much research, and after seeing countless fishbowls and poche egg, I came to the conclusion that his menu has barely changed in the past year. Ergo, the high number of tourists and waning number of locals.