Bozar RestaurantBozar Restaurant

Image Credit: In the company of his executive chef, 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 seems to communicate his emotions with each fish. His puff pastry creations are presented to the dinner before going into the oven in this inclusive experience. Each cock 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 trompet mushrooms), fur underscored by a harmonious juice. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan looks for delicacy and dreams dizzying heights of intensity. Each fish is a masterpiece of art, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is elegant of Victor Horta's Art Nouveau architecture. Karen Torosyan has found his place at Bozar.