BRUSSELS: An emotional Karen Torosyan, chef of Bozar Restaurant in Brussels took the floor for a few minutes at the launch of his first book published by Flammarion and written by Chihiro Masui with photography by Richard Haugthon.
“He left us too early,” the Brussels based chef said referring to Alain Troubat of Brussels restaurant Stirwein who was a reference point for classic cuisine. “There was so much I still wanted to learn from him. I want to remember him on this occasion,” the talented chef of the Brussels restaurant said.
Troubat passed away suddenly last week. In the published book, there is a recipe for ‘quenelles de sandre’ which pays tribute to the Brussels chef Troubat.
Journalists, chefs and friends convened at the Brussels restaurant for the book Karen Torosyan: Secret et techniques d’un cuisinier orfèvre (Secrets and techniques of an artisan chef).
Among the chefs present for the launch of the book which is set to become a reference point for his modern take on French classics where his mentor Jean-Pierre Bruneau (today retired), Pascal Devalkeneer, Nick Bril, Tim Boury, Alexandre Dionisio and David Martin.
The newly published book will be on sale as from the end of October.
Karen Torosyan (read our interview with him here) is the symbol of a dream, an Armenien who arrived in Brussels at the age of 18 not knowing a word in French and his work to become an exceptional and unique chef focusing on traditional dishes.
The 288 page book published in French includes his story and his know-how explained in 50 recipes which show you step-by-step what goes into his world-famous preparations like his pithiviers, his Bouef Rossini en croûte or his pigeon in a cereal crust. While the more detailed recipes are not for ‘amateur cooks’ because of the length and work involved to make them, there are also a number of approachable recipes which he also serves at his restaurant.
Karen became chef of Bozar Restaurant in Brussels in 2010 and won the title of best brasserie in Belgium in 2013 (Gault et Millau). He became world champion of Pâté Croûte in 2015 and got his first Michelin star in 2016 following which he took over the restaurant from David Martin.
Author Chihiro Masui is author of many books including among others Pascal Barbot’s Astrance, Anton – le Pre Catelan with chef Fréderic Anton and more recently Christophe Pelé Le Clarence.