Leek dish the Flemish way by Chef Karen Torosyan at 1 Michelin star restaurant Bozar in Brussels
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels.
What makes Karen truly unique is his total devotion of creating perfect dishes and bringing a selection of great French classic dishes back to life. In a time where chefs often try to do more and combine more flavours, Karen does just the opposite. He chooses to work on a limited selection of dishes but only serves them once they are truly perfect.
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Simply brilliant. A couple of leeks, some boiled egg, bit of parsley, and he makes a dish. The difference between a cook and a chef.
200£ boiled egg
I don't think I've seen this much respect paid to an individual, let alone each single ingredient he uses in his dishes, in a very long time.
I can almost taste it. Never seen a leek dish looking this good.
Awesome!!
I wish this video had subtitles for all the Chef’s comments. I get the feeling his insight and wisdom would transform my understanding of cooking. Off to braise some leeks. Merci, Chef!
You do not understand French? Tsk tsk tsk
You could have turned on Closed Captioning on the vid. The translation is quite accurate
@@BadYossa I didn't realize auto-translate was a thing. Thanks for that!! Cheers!
Absolute king
Legend,legend,legend...
beautiful, even as someone from flanders, the way he makes his a la flamande sauce learned me a couple of things
Nice! Simple dish, still high quality ingredients, skillfull preparation, excellent mise en place.
Childhood favourite,eggs mashed up in a cup taken to another level
lovely chef,amazing combination of leek and eggs,hats off. merci chef
I am making this tonight
Looks really good , this chef sound like someone with lots of passion , I would love to try this leeks dish
This guy is good so creative and original
That is Incredible !! Amazing technique on the leeks ! I will definitly try it with othet vegetables, can't wait to try it out. Thank you so much for your input Chef !
Classic!!! Leek and eouf mimosa😋😋😋
Jamais mangé de "eouf"... Ça doit être bon,...😊
I've tried this technique today and it yields beaufiful results. Had to retie the yarn around the leeks inbetween, because the leeks lost quite a bit of water.
Owoo great way to cooking...
merci Chef
Amazing
Bravo Chef
damn, what a great leek dish
Incredible Monsieur le Chef... merci.. we admire your ability to create pretentious 1 star food
If you look at what the ingredients are this is so simple which is why so much labor.
if he treats leeks that way, imagine how he treats his wife
Andro K. Like shit, so she stays around. 😂😂😂
he makes her leak, probably
He is probably always at work
I understand that some dishes take a long time to prepare, but I have just watched two videos of chef Torosyan and the amount of time that it takes to make his dishes would be either very expensive for the client or economically unviable. J’adore les videos du chef mais les temps de préparation sont vraiment longe.
I feel that he was trying to teach the recipe, really show it slowly so that chefs, even if they didn't understand french could follow what he was doing.
You could totally execute this recipe in a 3rd pan
mokajones74 I don’t know why he does it this way but I bet there is a good reason for it. I don’t think it’s because they don’t have a better pan
If this is just the veg, then the main meal must be really tasty??
❤👍💪
At what temperature would you think that oven was?
Henk Apd 180
As stated below, 180C/356F
Standard temp in professional kitchens is 350/400F or 180/204C for convection ovens - hot enough to maintain and warm through quickly without high risk of overcooking most products
Fishing for Compliments bravo
This is alchemy right here how to turn 3 bucks into 300 🤣
I didn't see the salt in the dish. it was not added?
I assume salted butter?
what kind of stove is that?
Plancha
I love cold leftovers.
A la flamande
It looks good... but tbh the torch finish on the leeks looks terrible. I much preferred how they looked out of the oven.
You need the burny bits for a lot of extra flavour. This goes for a lot of other veggies, especially tomatoes. Always trust a chef if the dish contains burnt tomatoes.
Does anyone pay this much attention when they have a leak?
I felt asleep during this video 😴
Scratch a pot with a fork haha
I want to show my friends this video to watch them cringe at the metal spoon in metal pan sounds, in a 1 Michelin star restaurant 😈
I may not be a professional cook, but even I can prepare that midnight munchie better.
Wtf?
Normal kitchens: knives and pots
Michelin kitchens : tweezers and handheld burners 😂
If only you knew the level this guy is
That's a rather unfortunate name.
Belgians do good beer, Leffe for example, but I can't say I'm overly impressed with their cuisine. It seems very bland, formulaic, and lacking in imagination. Even the traditional dishes seem to lack spark, a bit of life. A bit like English food - cooking by numbers, nothing that truly jumps out and grabs you by the taste buds or challenges/surprises the pallet.
.
Calling "Leffe" a good Belgian beer is devaluating the rest of your comment to zero...It's probably the most overhyped commercial crap if compared with...well with almost everything else. Your expertise in Belgian beers seems very bland. formulaic and lacking in imagination. I would suggest to spend a holiday in Belgium and actually try the food and the beer I'll bet you would be grabbed by your taste buds more than you have ever imagined.
@@tarpon07 I've been to Belgium on 3 occasions and the Leffe was better than the food - which says a lot about the food!
@@DavyMcKay Or about the places you went to...
I disagree. Belgium has one of the highest densities of Michelin star restaurants in the world. It is culinary very developed, but eating out in a good place will cost you a lot.
Eggs condiment just begs for a bit of mustard, it would also help emulsify the whole thing. I'd rather have it in there instead of wine vinegar.
@senior jack, LOL :) Your noble tongue speaks too much and might sometime get you in trouble, you senior jackass :)
@senior jack, to each his own. Have a nice day too.
How to get a michelin star? Add shit tonnes of butter.
cost of products: two euros, dish cost: 45 euros
A. J. Cost of research? Equipment? Time for practice and perfecting flavour balance, texture balance, presentation and timing? 😅
@@FountainOfYoot😁 You're very nice
A. J. Haha no, I’m just a chef 😅
I’ve seen the amount of work, sacrifice and investment it takes to get to this level. It’s almost way too much for most.
Add in chefs salaries, rent, business taxes, wastage, electric/water/gas etc and you end up making next to no profit.
no excuses, it's a robbery
n'importe quoi. Je ne mangerai pas ça
Sorry, this looks like a load of guff. They would taste better in cheese sauce with some ham.