Quick Summary
- 1A French family has created a sensation in Madrid with their artisanal pâté en croûte, drawing long queues to their small shop near Las Ventas.
- 2The team consists of Dori Benito, Guillaume Bergerot, and his son Víctor, who left his career as a firefighter to pursue professional cooking.
- 3Víctor trained at the prestigious Escuela de Hostelería de París and worked in renowned restaurants before opening the establishment.
- 4The shop features an open workshop where customers can watch products being made and enjoy tastings at a small seating area.
A Culinary Revelation
Long queues have become the new normal outside a modest establishment that opened discreetly last summer near Madrid's Las Ventas bullring. What began as a quiet launch has transformed into one of the city's most talked-about culinary destinations.
The star attraction is a single product that has captivated Madrid's discerning food lovers: an exquisite pâté en croûte that represents generations of French tradition meeting Spanish passion.
Behind this remarkable success story is a family whose journey spans continents and professions, united by a shared vision of bringing authentic French charcuterie to the heart of the Spanish capital.
The Family Behind the Flavor
The enterprise is built upon the foundation of three key figures, each bringing unique expertise to the table. Dori Benito, originally from Salamanca but a longtime Paris resident for several decades, provides the bridge between Spanish and French cultures.
Working alongside her is Guillaume Bergerot, whose French heritage forms the backbone of their authentic approach. Perhaps most compelling is the story of their son, Víctor Bergerot, who made the bold decision at age 27 to abandon his established career as a firefighter.
The younger Bergerot's transformation from emergency responder to culinary artist represents a profound personal and professional pivot. His dedication led him to study at the prestigious Escuela de Hostelería de París, where he honed the technical skills that now define La Charcuterie's offerings.
The family circle extends beyond blood relations to include trusted collaborators. Their friend and master pastry chef Julien Germain joined the venture, fulfilling his long-held dream of working in Spain while contributing his own expertise to their expanding operation.
Training and Experience
Víctor's culinary education extends far beyond formal schooling. His professional journey included valuable stints at some of Paris's most respected establishments, including the renowned Le Bistroman and Allégorie.
These experiences in high-pressure, Michelin-level kitchens provided him with the precision and artistry required for their current undertaking. The knowledge gained from working alongside master chefs now informs every batch of pâté and every product that emerges from their workshop.
The family's approach combines:
- Traditional French charcuterie techniques
- Professional culinary training from Paris
- A passion for artisanal craftsmanship
- Spanish enthusiasm for quality food
This unique blend of influences creates products that honor tradition while appealing to contemporary Madrid's sophisticated palate.
The Workshop Experience
What distinguishes La Charcuterie from typical specialty shops is its transparent production model. The establishment features a small obrador (workshop) that is fully visible to customers, transforming the shopping experience into a performance of culinary artistry.
Visitors can observe the meticulous process of creation, watching as the team crafts each product with visible care and precision. This openness builds trust and creates an engaging atmosphere that extends beyond mere transaction.
The shop's layout is thoughtfully designed for both immediate enjoyment and home consumption:
- An inviting mostrador displaying an irresistible selection
- Seating for 15 guests at the entrance for on-site tastings
- Takeaway options for enjoying products at home
While not positioned as a full-service restaurant, the establishment successfully bridges the gap between retail and dining, offering an intimate space where customers can savor their purchases immediately.
Strategic Location and Timing
The choice of location near the Plaza de Toros de Las Ventas proves strategically brilliant. This area of Madrid, while traditionally known for bullfighting, sits at the crossroads of several vibrant neighborhoods with strong culinary traditions.
Opening during the post-holiday period, when Madrid's food scene typically experiences a lull, allowed La Charcuterie to make an even bigger impact. The timing created a welcome surprise for locals returning to their routines.
The shop's operational schedule reflects their artisanal approach:
- Tuesday through Friday: 10:00 AM to 8:00 PM
- Saturday: 10:00 AM to 2:00 PM
- Closed Sundays and Mondays for production
This focused schedule ensures quality control while building anticipation among customers who plan their visits accordingly.
Looking Ahead
The story of La Charcuterie demonstrates how authentic craftsmanship combined with personal passion can create remarkable success, even in a competitive market like Madrid's culinary scene.
The family's journey from Paris to Madrid, from firefighting to fine food, represents the kind of bold reinvention that often yields the most rewarding results. Their pâté en croûte has become more than just a product—it has become a symbol of cross-cultural collaboration and dedication to excellence.
As Madrid's food lovers continue to discover this hidden gem near Las Ventas, the long queues suggest that La Charcuterie's success story is only beginning. The family's commitment to quality and transparency positions them well for sustained growth in their adopted city.
Frequently Asked Questions
The product is crafted using traditional French techniques by a team trained at Paris's prestigious culinary institutions. The family's authentic approach, combined with Víctor's professional training at renowned Paris restaurants, ensures exceptional quality that has created long queues in Madrid.
The venture is led by a French family trio: Dori Benito (from Salamanca but long-time Paris resident), Guillaume Bergerot, and his son Víctor Bergerot. They are joined by master pastry chef Julien Germain, creating a team with deep French culinary roots and Spanish cultural understanding.
While not a full restaurant, the establishment features 15 seats at its entrance where customers can enjoy tastings of their products. The shop operates primarily as a specialty retailer where visitors can purchase items to take away or consume on-site.
The shop is situated at Gta. Campanar, 1, near the Plaza de Toros de Las Ventas in Madrid. This strategic location in the Salamanca district has contributed to its popularity among locals and visitors seeking authentic French charcuterie.
