The evening that Michelin awarded Bozar Brasserie with a Michelin star was the day that Karen Torosyan knew that he would become the master of his own destiny. His fate changed that day, he knew he was about to make the investment of a life time. It was not the star that changed everything but rather the realisation that now was the moment to turn his dream of owning a restaurant into reality.
To understand Karen Torosyan you need to understand his love affair with the pâté en croûte. In 2015, he became the World Champion of Pâté en Croûte and there has been no looking back since then. In many ways it has defined who he is but it also explains the philosophy of this talented chef who pushed Gault & Millau to create a category of Artisan of the Year to acknowledge his talents and skills.
In the second part of our interview with Karen Torosyan, chef of Bozar Restaurant in Brussels we get to know more about the chef who earlier this year bought the restaurant from David Martin of La Paix.
The chef of Armenian origin arrived in Brussels when he was 18 years old and has established himself today as one of the most artisanal chefs in the country if not Europe. He is known for his pate en croute which made him famous not just in Belgium but also outside the country particularly when he won the pate en croute championship in 2015.
Karen Torosyan (38) is een rijzende ster in de Brusselse gastronomie. Zijn specialiteit: bladerdeegbereidingen. Zelfs vanuit Parijs komen ze daarvoor speciaal naar zijn Bozar Restaurant. Gemakkelijk was de weg naar de top niet, maar passie en vakmanschap brachten hem van Georgië naar Brussel.
Un sandwich ou rien ? C’est sans compter une petite liste confidentielle de restaurants tout en finesse et inventivité, qui invitent à table tous les budgets.
Il y a l’escapade culinaire, celle qu’on s’autorise quand on n’en peut plus de ses fourneaux, puis il y a l’envolée gastronomique, la révolution de la bouche, le surprise des sens : un bon restaurant, à défaut d’un grand, qu’on s’offre de temps en temps « pour une occasion ». Et si l’occasion, c’était simplement qu’il fasse beau ? D’avoir traversé la matinée ? D’avoir assorti correctement ses chaussettes ? D’être vivant, tout simplement ?
Dans le cadre magnifique du restaurant du Palais des Beaux Arts de Bruxelles, le chef Karen Torosyan pratique une cuisine de géniale technicité. Le propre du métier de chroniqueur gastronomique est de ne jamais être à l’abri d’un coup de cœur… Lire la Suite…
