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World famous Pigeon en croûte by Michelin star chef Karen Torosyan at restaurant Bozar in Brussels
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- Опубликовано: 16 июл 2019
- 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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This is my go to recipe when I’m in a rush and want something quick and tasty.
Lol 😂
@Tasker Matic
Hahaha that is a classic comment, and exactly my thoughts too......
I try to use a lot more plastic wrap when I make it. 2km of it just seems a bit stingey.
Sue Mead
Hehe! You need double that, at least. Also, he’s doing it way too quickly and meticulous. I do far more steps, and take longer, I do it with care......
Please how I make dough for sesame like the ?
Chef: talks for 5 minutes straight
Subtitles: here is our spinach
Le fait de commenter, ainsi que la chorégraphie, donnent le rythme de la réalisation de la recette... Tous les gens qui travaillent vraiment connaissent cette complémentarité... Et pour les autres, les "experts",il y a les bistrots !...😅
It's so easy to think: "Why the fuck is Michelin star food so expensive?" And then you watch this and the care and subtle things that go into making such a 'simple' dish. This is pure craftsmanship
I never get it when people complain about how expensive those dishes are at high standard michelin restaurants, like why complain about it in the first place? no one's forcing them to eat there if they do not wish to spend that much for the service and the food they can just go somewhere else. and it's clearly obvious it's not that expensive at all considering all the ingredients, efforts, labour, and most importantly they are not paying for one dish after all.
Nah his technique is garbage... So sloppy.
@@bsst3wartTroll
I do this to my pigeons when they don’t deliver the messages
Lol
A goose, a pigeon and an eel walked into a Belgian restaurant...
they never left
Love the way this guy works. Precise and clean.
graceful craft of a master chef, won't like to be responsible to bang out 20 of them a night :) poor chef de partie
cv2801 easy mise en place
precise and clean my arse , you're blind as a bat, watch from the beginning and watch where he puts his hands you dirty fuck.
and so fucking slow
@@jazperfatsso707 true, not clean at all and a miracle if there are not any hairs in the dish too, from his arms or face and he is not even wearing a hat
Bravo Monsieur Torosyan, non seulement vous etes un chef d'exception mais votre français est meilleur que celui de la plupart de nos journalistes et "communiquants". J'admire votre exigence personnelle. J'ai montré votre video à mes enfants; je leur ai dit "faites ce que vous voulez de votre vie mais ayez la même exigence personnelle du travail bien fait que ce Monsieur Torosyan.
This guy's wrapping skills are something out of this world.
Commercial wrap is so much better than the crap you buy for your house
I had the chance to taste it for my birthday back in December.. Extraordinary! Super balanced and flavorful. Big respect to the chef for his meticulousness
So let's start prepping and in about a week we have a great dish.
Joking aside, respect to the chef. He is meticulous.
ibec69 and he does other 4 dishes preparations in the same day, kitchen life
I'll start by feeding the pigeons those fancy seeds
As a cook, this video was well worth the time.
I'm an intermediate cook. What will I learn? 26 minutes damn
So much love and passion that goes beyond technical skills. Respect to this amazing chef!
The subtitles gave up way too quick
One of the best dishes I have seen in a long time
Everyone could learn attention to detail from this guy. Thats what makes all things great
The plastic wrap industry are all throwing high fives watching this.
Good God. I felt like clapping for the Chef when he plated. Phenomenal.
Bravo pour votre second macaron Michelin monsieur Torosyan, il est amplement mérité. Votre interprétation des grands classiques de la gastronomie est une pure merveille, tout comme vos créations plus personnelles. Votre passion et votre engagement sont une source d'inspiration. Merci chef!
Ce n'est plus de la cuisine, c'est de la magie. Bravo. Great Job.
what a imagination what a creativity!! ...great job chef and thanks for sharing!
been a cook for a while man and this guys insane. and hes taking his time here but i can tell you this guy doesnt fuck around.
His Christmas and Birthday present wrapping is probably amazing.
It's also tight like a condom 😆
How to give dislike to a such a skilled chef. Stunning, I’m speechless
Indeed! One of our most favorite visits we did, a true artisan.
this dish looks so beautiful, its like a painting , and it is delicious :)
this is one of the most interesting michelin star cooking videos!
Bravo!!!! Love your professionalism and your attention to details and the fact that you are so net and clean!!!! It was a real pleasure to see you work!
I had a dinner party for 8 last week and decided to prepare this for my guests.
At 1am they all left for the 24/7 White Castle
By lunchtime the next day it was ready and they loved it!
A true masterpiece executed perfectly
To date, this is my absolute favourite dish and video you have done WBPStars. Maybe rivalled by another Foie Gras and Smoked Eel-dish by Michel Van Der Kroft.
Well, now I have to book a ticket to go order this dish. Stunning.
Perfecto...... This is technically the process of real ingenious chef👌👌👍👍
Stunning presentation and technique
Simplement magnifique!!! Cuisson du pigeon juste Grandiose!!!
Bravo chef Torosyan
Merci pour cette masterclass
Plus qu à s entraîner pour arriver à sortir quelque chose de correct
Absolutely phenomenal
Its amazing the patience he has to spend all that time and pay exact attention to every little detail..
A fine example of something I'll never know the taste of
It doesn't exist if you can't really touch it, isn't it?
@@rudilemmens According to today's article about quantum physics, there is no objective reality. I want that Pigeon en croute to be an objective reality. This is important to me. Tonight in my dreams I'm going to create the Michelin star chef Karen Torosyan.
Just woke up. Whoo Ahh! where he at ??? where he at???
Tastes like chicken
@@drhueveo Yeah, he tasted like chicken. i think I didn't do it right.
the shine on that sauce is wonderful!
Wow Monsieur, c’était super à regarder, votre technique et finesse, j’ai adoré.
Si vous passez a Tokyo, sonnez moi
Outstanding 👌
impecable !
Bravo chef so fantastic
Finally a quality video in this channel
Brilliant segment... This way of explaining the dish as it's made is very similar to the wbp video of the Slagmole chef de cusine cooking hare... This is what I would consider the 'benchmark'. Great learning material indeed.
Outstanding Chef Karen!
Adorable!!!
Chef Torosyan è un grande!
Fantastic! Such skill, patients, dedication. The most involved preparation I have seen. Thank you for sharing.
I normally cook quite nice food, but lately, whenever I seem to stumble upon these michelin videos, I'm eating stuff I normally wouldn't eat (yesterday was potato wedges and mayo out of the jar).
Thankfully today I ate cheese and crackers with wine.
Quw plato!!!! Que talento y técnica!!! 😈 😈 😈
Eel is such a beautiful fish to smoke.
To bad it's almost extinct in sweden and we can't fish it.
@Kay Wood illegal unlicensed overfishing is the biggest problem. But our government only go after the small man who maybe takes 10-20 eels a year.
@Kay Wood It's catching the older fish [that are actively producing offspring] that really affects numbers; This is exacerbated by commercial demand.
Kay Wood ____ The far East is the biggest market for the mostly illegally caught elvers.
Super vidéo parce qu’on voit tout! J’adore pouvoir voir tout le processus
Could you please translate everything in your future videos? It's a shame we can't understand what these great chefs are saying on the side.
may I suggest putting on RUclips's automatic translating to English. I've checked, besides a few errors (for example when he sort of mumbles a word or 2, or when he uses a Belgian expression, ...) it's usable. I must say tho, a lot of what he says is repeated or said in a slightly different way.
Bravo 👌
Beautiful!
un bon triptyque. belle maitrise bravo
amazing.....would love to taste it.
The most important step is flipping the pigeon 3:12
this comment is so underrated
I love simple fast food like this...
Satisfy and discussing at the same time
What a dish!!!
Wow fantastic, now I understand why you have to pay so much. Absolutely beautiful
Love the way he work and share knowledge, would love work for him. If he take me lol~
amazing!
So much work and passion for just 2 pigeon legs with 50 gr of meat at most ... That's fine dining.
Such a clean kitchen 😍
Oh shit I was wondering if he was Armenian till I read his name in the title half way through the video. Awesome
That is absolutely beautiful!!!!
impressionnant ! respect .
Looks absolutely amazing 👏
Gran piatto......top
Scusa ma nn ho ben capito ...il piccione è crudo?
Amazing chef ❤️
Had this at my local gas station the other day, was pretty alright.
I would have ordered a Pizza while I have waited for this dish to be served! 😁🍕🕊
this is a beautiful dish
beautiful
sat lavnes karen jan!!!
Saudações do Brasil, Chef!
Superb presentation, Chef!
mega. so beautiful
amazing dish..
Bravo!
I make this for the kids lunch alot.
Great video, nice to see all the prep, usually this would be done by the team upfront, great skill on the show :)
Ba da ba ba ba .... I’m Lovin It ..
Will this be the video where nobody complains? Will it?
Jew Jitsu I had the same thought😄😄
Lets pray
They whole video is spotless. Amazing dish, oerfect technique and perfectly executed
At 00:51 he scratched his nose, he starts working right away without washing his hands. It's food contamination.
Personally, I thought adding eel to squab and foie gras sounds revolting.
@DaddyDelve ta gueule
impressive
Legendary!
That looks amazing 😍
superbe de precision! Bravo!
stunning!!!!!
« Certes avec du caractère, mais beaucoup d'élégance »
This is exactly how my chef fought me how to section a chicken! First time seeing anyone else use this same method!
That grain dough. So much technique in everything
A master
For the English speakers out there that recipe roughly translates to : " crusty pigeon" , no i'm not bullshitting you , yes the french are weird when it comes to food.
colombia aprendiendo de lo mejor en cocina!
Quel maitrise, un Chef avec C majuscule
MAGNIFIQUE !
Fantastico!