Delicious Lobster Ravioli at 1 Michelin star Bozar restaurant in Brussels, Belgium
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- Опубликовано: 19 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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I’ve adopted this technique for sealing and cutting my ravioli. But I’ve returned to this video several times just to see the chef smile. Such a beautiful smile.
When she said fresh, i didn't think it was that fresh.
PETA is gonna love this place
I appreciate how quiet she is. Most of these Michelin chefs are all up in your face with attitude and fill every minute with chatter.
I do this at home with my son we make fresh ravioli and it’s the best I have ever tasted even over other Italian restaurants that don’t do it this good! So yummy! You can do a ricotta filling with herbs and fresh lobster 🦞 chunks too with a little touch of lime zest if you like it and fresh grated Parmesa cheese it’s delicious! Use the lobster shells to make a lobster butter cream sauce! Yum!
Your English is excellent congratulations, and your way making ravioli is also amazing, next time I’m in Brussels I will make sure to stop by the restaurant
2:13
I love how she kills lobsters with her hands,and how she make the raviólis.( she got strength in her hands) and of course absolutely talented.
Wow what kind of lobsters are those?? They look amazing!!
2:13
Dem lobsters still kicking in the pan tho
Couldn't kill it before you tore the thing in half?
Lovely dish, well done
Ive never seen lobster that fresh where it keeps twitching even after being cooked a bit. nuts
Beautiful Ravioli and chef
I would have liked to see a detailed description of the actual lobster filling and sauce.
What is the name of the tool used to shape the ravioli and get the air out? Please lemme know I need to get one of those
Raviolli, raviolli... what's in my pocketolli?
Lol friggin lobster with half a body almost got out after 8 minutes of being sautéed
Merci pour la vidéo.