BRUSSELS: When chef Karen Torosyan of Restaurant Bozar in Brussels had to close the restaurant because of the lockdown, he decided to venture into what he called Casse-Croûte. This was an initiative to serve some of his signature dishes in the form of a takeaway.
On offer during the lockdown were a selection of his patés, fois gras, rilettes, ham with parsley (jambon persillé) as well as his famous pâté croûte with pork, duck and goose liver served with pickled vegetables. He also served a number of hot dishes including some of the pies that have made him world famous (he was world pie champion after all) as well as desserts.
Now, with the lockdown over and the restaurant open, Karen Torosyan has kept his Casse-Croûte open and intends to eventually open a Brussels boutique. For the time being, he continues to serve his artisanal creations from his restaurant in central Brussels.
“Casse-croûte was born out of the crisis and I’ve been working on it for three months. The response from customers was way beyond my expecations and many have asked me to continue with it. Some want it as a aperitif or as a first course, others maybe for an office lunch or party,” Karen Torosyan told Food and Wine Gazette.
He said this was part of his identity and the identity that has made Bozar such a success. “I want to continue this as a separate initiative from Bozar Restaurant because it has given me a lot of experience during the months of lockdown and it has also enabled me to create something new,” the Armenian born chef of the one Michelin star restaurant said.
Casse-Croûte is open from Tuesday to Friday from 10am to 12 noon and from 4pm to 6pm. On Saturday it is open from 2pm to 6pm. Orders can be made the day before (before 6pm).
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