Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish. His puff pastry creations are presented to the diner before going into the oven in this inclusive experience. Each bite is a moment of sheer bliss from the rich, crunchy pastry to the unctuous filling (for example, sweetbread, foie gras, Corrèze veal, cabbage and black trumpet mushrooms), further underscored by a harmonious jus. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan aims for delicacy and reaches dizzying heights of intensity. Each dish is a masterpiece of artistry, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is emblematic of Victor Horta’s Art nouveau architecture. Karen Torosyan has found his place at Bozar.