Bozar Restaurant by Karen Torosyan (), Brussels

I recently visited Bozar Restaurant by Karen Torosyan, who was crowned Belgium's Chef of the Year just yesterday by Gault&Millau. The chef is known for his puff pastry creations, which feature throughout the various tasting menus – dishes such as a pithivier and beef Wellington are only available by a separate menu via reservation.

I went during the lunch service and opted for the five-course Horta menu (€195). The service was friendly and professional. I started with a Clover Club-esque cocktail with hibiscus as they served an amazing brioche (in the background of picture #1) with a cruncy crust. Afterwards, I opted for a white Beaujolais by the glass. The first of three amuses was a tartlet with a type of lobster tartare and a spicy tuile. This was followed by a jambon persillé (ham and parsley terrine) topped with eel and a touch of horseradish. The last amuse was a more Asian-inspired grilled oyster with onion in a dashi broth.

The starter was a fresh opening to the rest of the meal, consisting of North Sea crab with sorrel and caviar. The caviar was beautifully presented on a seethrough disk of what I assume to be gelatin. The second starter was a fall-themed layered tart comprised of chanterelles in an algue sauce, served tableside. Continuing with a fall theme, the main course featured perfectly prepared Corrèze veal with pumpkin and a potato tart. The latter was probably the best I've ever had with a light yet creamy texture. The waiters followed up a few minutes later carrying an additional plate with the meat from the lamb short ribs served in broth.

To conclude the meal, the pre-dessert was a Pear Williams with ginger and saké. Although beautifully assembled tableside with another tuile, it was probably my least favorite course. However, it served as a nice pallate cleanser for the actual dessert: a fig tart with vanilla skyr. The petit fours, a tiramisu praline and citrus tart, were accompanied by a mini crème brûlée.

All in all, it was a wonderful experience in a peaceful setting in the heart of Brussels. Even though I was less of a fan of the courses with Asian/Japanese influences, it didn't take away from the overall enjoyment and quality of the dishes. The love for puff pastry and baking shines through in most of the courses, and the presentation was lovely from start to finish. The waiters were present, but not overbearing. I highly recommend a visit to Bozar Restaurant and I would probably go back just for the brioche alone!