Bozar
Green Cloud – Chartreuse Verte, Tequila Calle 23 Romarin fumé / Hibiscus – Sucre de canne, Jasmin
Laminated Bread – Butter
Lavash
Lobster – Blue lobster, Artichoke, Fennel
Ham – Parsley ham, Smoked eel, Leek
Oyster – Grilled oyster, Daikon, Dashi broth
Sea crab – Brittany sea crab, Sorrel, Caviar Kristal
Baguette
Pithiviers – Duck of Gérard Burgaud, Goose liver, Meat gravy
Gazpacho
Trou normand – Rhubarb, Timut pepper, Saké
Millefeuille – On the spot baked puff pastry, Tahiti vanilla
Mignardises – Tiramisu, Lemon Pie, Creme Brulee
Located inside the Palais des Beaux-Arts in Brussels Bozar sees Chef Karen Torosyan focusing on perfection, specifically in regards to traditional dishes less-and-less commonly seen in an era where trends come and go with the click of a smartphone camera.
Art Deco in design, a table on the verge of the kitchen highly coveted for those who wish to witness Torosyan and Executive Chef Cassandre Ercolini work quietly and precise, plates are faultless with deep flavors while service is much like a Bistro in terms of personality and flow.
Offered as a seasonal tasting or classics, the latter with three choices and two of those requiring 48h advanced notice, guests are greeted warmly by everyone inside a place with clean lines that feels miles away from the bustle of center-city.
Honoring Victor Horta’s architectural mastery with ancestral techniques, even the laminated Bread cutting no corners before three artistic Canapes, the day’s first course finds a mound of Caviar rounded atop delicate picked Crab and a disc flecked by gold and Sorrel.
Presented the Pithiviers before and after baking, a faultless golden shell giving way to Duck and Goose Liver amplified by rich Jus, each bite is a reminder of slower times even before more Sauce and a refreshing Gazpacho arrives to refresh the palate mid-course.
Taking no shortcuts with pre-Dessert, Trou normand exploring acidity and bitter notes, it should come as no surprise to those familiar that Torosyan’s Millefeuille is a definitive version served with the utmost attention, each bite a little different from the last but each light, aromatic, crunchy, creamy and blissful.
www.bozarrestaurant.be
