Karen Torosyan | Bozar Restaurant

"Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish. His puff pastry creations are presented to the diner before going into the oven in this inclusive experience. Each bite is a moment of sheer bliss from the rich, crunchy pastry to the unctuous filling (for example, sweetbread, foie gras, Corrèze veal, cabbage and black trumpet mushrooms), further underscored by a harmonious jus. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan aims for delicacy and reaches dizzying heights of intensity. Each dish is a masterpiece of artistry, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is emblematic of Victor Horta’s Art nouveau architecture. Karen Torosyan has found his place at Bozar." - Michelin Inspector

"For many years, Karen Torosyan at the Bozar Restaurant in Brussels has been a model of culinary savoir-faire. The restaurant re-interprets classic recipes with a detailed and emotional approach, notable for its 'en croute' dishes. It has been awarded Two MICHELIN Stars." - Le Guide MICHELIN

"Gastronomic Delights at BOZAR Art Gallery Brussels' BOZAR museum is well worth visiting for its excellent art exhibitions, concerts, and events, like TEDex Brussels . But it’s also worth visiting for its gastronomic restaurant, the BOZAR Brasserie, headed by chef David Martin. The menu changes each month and includes Belgian favourites with a fresh, modern twist. Ingredients are organic and sourced locally when possible, with dashes of international flavours like Basque pork and Anjou pigeon. The prices aren’t for the budget conscious, ranging from 20-40 Euro for a main dish. However, the set lunch menus from Tuesday to Friday make a more wallet-friendly option. Even if you don’t spring for a whole meal here, stop in for a coffee and dessert. Pictured here is the specialty of the chef: a dark chocolate ‘bomb’, filled with creamy, rich praline and accompanied with homemade passion fruit sorbet. The sweet/tart combination is heavenly. The BOZAR Brasserie doesn’t take reservations so go early and be prepared to wait. It’s worth it."