BRUSSELS: Karen Torosyan, chef-patron of Bozar Restaurant in Brussels has launched a take-away this week as all Belgian restaurants are closed due to a lock-down.
The service from the Brussels ‘pie-king’ has proven to be successful with the Armenian-born chef announcing that he has sold out till 31st March. He is taking orders for next week and working on his preparations already.
He launched the service last Tuesday saying this is what happens when he is alone in the kitchen. “You can come to pick up these from the restaurant by appointment and one person at a time,” he said.
Among the dishes he is serving are classics from his menu like Jambon persille, fromage de tete, his signature pate en croute with pork, duck and fois gras, as well as pots of rillettes of veal and pork and one with fois gras seasoned with piment d’Esplette.
Details on his Facebook page.
Karen explains that his Pâté en Croûte is 25 per cent fat and 75% lean meat when the original recipe calls for a ratio of 50:50. “If you go to a butcher, they will tell you that this is impossible because it will be too dry. I had to push hard to come to a solution where I could find the right balance so that both the filling and the pastry are perfect.”
That boils down to studying and experimenting. “When you have 50 per cent fat and 50 per cent lean meat it takes 10 days for the flavours to develop from the fat and have the necessary finesse. But the crust does not remain the same after 10 days. It is no longer a good crust. I had to think what to do. Do I develop a crust that is no longer a crust or a filling that has not developed its flavour.”