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interview • April 25th, 2022

Interview with Allan Castellote

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Allan Castellote is owner and chef at restaurant Le Senso. After his education at Ecole du Cordon Bleu in Paris, Allan worked with Michelin-starred top chefs like Yanick Alléno, Christophe Moisand, and Alain Dutournier. He opened restaurant Le Senso in 2013, together with his brother.  While chef Allan honours France's rich culinary history, he sometimes also draws inspiration from foreign classics, incorporating local flavours with a contemporary twist. We asked the chef some questions to get to know him better, about his culinary inspiration, his favourite dish, and much more.

What's your favourite dish to make?

Entrees in general.

What is your favourite ingredient to work with?

I love too many ingredients! But my favourites depend a lot on the season.

I would describe my cooking style as classic but with a modern touch.

Allan Castellote

Le Senso

Who is one of your top suppliers or producers?

Asparagus from Benoit and Muriel in Noailles, for the quality of their asparagus and their close proximity.

What is the biggest challenge you’ve faced in your culinary career?

The biggest challenge for me was my personal journey from being a university student to being a true cook.

Which gastronomic trend are you excited about the most?

I like the trend of food fusion. For adventurous diners and unusual weddings this can be exciting.

If you could only eat one dish for the rest of your life, what would that be?

Langoustines.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend guests to visit Beauvais cathedral, Gerberoy village, and the beautiful historic Chantilly castle.

Thank you, Allan.

Book your table at restaurant Le Senso

Taste chef Allan Castellote’s contemporary French cuisine at restaurant Le Senso in Beauvais, France. You can make your lunch or dinner reservation through our website, for an exquisite culinary experience.

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