Delicious Lobster Ravioli at 1 Michelin star Bozar restaurant in Brussels, Belgium
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- Опубліковано 8 лют 2025
- Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels.
What makes Karen truly unique is his total devotion of creating perfect dishes and bringing a selection of great French classic dishes back to life. In a time where chefs often try to do more and combine more flavours, Karen does just the opposite. He chooses to work on a limited selection of dishes but only serves them once they are truly perfect.
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I’ve adopted this technique for sealing and cutting my ravioli. But I’ve returned to this video several times just to see the chef smile. Such a beautiful smile.
Do you have those plastic butters too or are yours metal? I can only find metal ones...
Sorry what 😂😂😂😂
Yes not only she has a beautiful smile, she also has a beautiful name
Wow.. you should walk down the street in real life sometime... lots of beautiful smiles, minus the creepy repeat watching
@jaycw669 You think you are making the world a better place? I gave a compliment to a stranger who taught me something. What did you do?
PETA is gonna love this place
Good old Pete should bring him along next time
I’m a chef and restaurant owner, but kill the lobster with a knive in the middle of the head, before you pull the head of the tail. If you eat a animal try to make them suffer as little as possible.
That lobster is having a bad day 🦞
I do not know any peta restaurants and even if there are any i will not eat there for sure. Yum yum recipe i like my food to jump on the plate :DDDD
Yeah, Jesus, for Christ’s sake kill the damn things first. This is nuts.
When she said fresh, i didn't think it was that fresh.
Right!
Caught me off guard too.
That's how all lobster is. The meat deteriorates quickly, so it's killed right before or during cooking. That's why it's sold live and stored in tanks.
"It's okay to eat fish, cause they don't have any feelings..."
@@baseballhunter42 They could have killed it more humanely though with a knife to its brain or something, instead of ripping off its abdomen and leaving it to die slowly.
I do this at home with my son we make fresh ravioli and it’s the best I have ever tasted even over other Italian restaurants that don’t do it this good! So yummy! You can do a ricotta filling with herbs and fresh lobster 🦞 chunks too with a little touch of lime zest if you like it and fresh grated Parmesa cheese it’s delicious! Use the lobster shells to make a lobster butter cream sauce! Yum!
I appreciate how quiet she is. Most of these Michelin chefs are all up in your face with attitude and fill every minute with chatter.
She's not the Chef bro!... awesome sous though!👨🍳
Beautiful Ravioli and chef
I love how she kills lobsters with her hands,and how she make the raviólis.( she got strength in her hands) and of course absolutely talented.
Of course
She left them alive in the pan. Talented in cruelty.
@@jc-xv2tf she killed them by ripping them in half, no worse than in the wild by a predator - and of course it’s gruesome but that’s reality, become a vegan if you don’t like it
Your English is excellent congratulations, and your way making ravioli is also amazing, next time I’m in Brussels I will make sure to stop by the restaurant
Merci chef
Wow what kind of lobsters are those?? They look amazing!!
Fantastic technique on the ravioli. And, it must be said that this chef is far hotter than her kitchen! Un cadeau de Dieu.
Easy Alan.
Excellent recipe. But I would recommend a more humane way of killing the lobster.
I'd recommend you go fuck yourself
@Jerk Of All Trades Depends on the country and that countries ways of slaughtering animals.
Lobsters are believed to lack a central nervous system complex enough to feel pain. With that being said, in Switzerland it is a law to stun the lobsters before death because some biologists believe the lobster’s nervous system is complex enough to feel pain.
I agree with the first comment in that they should be killed fast and as humanely as possible. I think all animals should be slaughtered humanely. I know the reality is that not everyone slaughters in a humane fashion, but as a chef I believe in paying respect to the animal from start to finish; It is after all providing us with sustenance. I think she could have carried this practice out in a better way, but if she was taught that way I should not fault her for it.
Conclusively, I am not here to argue with anyone. I just want to state my point of view. I think this channel does an incredible job with highlighting the skills of some of the best chefs in the world. We should just enjoy the content and be grateful we live in a time where we can be exposed to such a rich food culture.
@@joefassel1189 Well said.
@@joefassel1189 Why do people imagine that pain is somehow a manifestation of a complex nervous system. If you dont feel pain youll get injured all the time.
Maybe it makes people feel better or removes their guilt when tearing a lobster in half with their bare hands if they believe there is no pain.
Its amazing what people will do if you remove responsibility.
2:13 did that lid just open itself?
Classifies Confidential Yeah it did🤣🤣🤣 Freaky thing those nerves
nah, it was the ghost of the lobster haunting the pan.
Couldn't kill it before you tore the thing in half?
Could have. But didn't
You're saying that didn't kill it?
Getting cut in half would not kill you. The blood loss will. Which takes time. And youre brain is still working just fine all the time...
I would have liked to see a detailed description of the actual lobster filling and sauce.
it" basically, pulled lobster, potato, a fresh herb like tarragon or basil, a little lobster stock,salt and a touch of pepper.....
@@philipotto6936 : Best I ever had was with a shrimp stock & salmon mousse.
As a Breton chef of 38 years experience,I am truly choked how you dispatched that lobster
are you aware lobster BRAIN SIZE is no larger than the tip of a ball point pen? basically the brain of a cockroach or grasshopper. you really think it knows or feels pain like you do? it's like stepping on a bug. you are applying human suffering and experience to something with NO BRAIN except reaction light and movement and drive to eat. it feels no joy, hatred, anger, resentment, betrayal, love of children, and doubtful pain.
she just moved the body parts fast. even a human if i pulled your head off you'd feel pain for maybe 3 secs tops! LOL and you're worried about a lobster brain!! LOL LOL LOL
@@u235u235u235 any chance you show it to me on yourself and sent me the video?
@@Franck-ju5zu ah.. ad hominem straight away? that was fast. you see you are wrong.
@@u235u235u235 no just fucking stress my team lost the world cup so glad to take my anger on an pshyco!
@@Franck-ju5zu more ad hominem
Dem lobsters still kicking in the pan tho
@Weebajock dugatti as a proud vegan. Yea fuck da lobsta
they gotta be bro
Just nerves still functioning in the body. If I had just ripped you apart and then put you in a pan of hot oil, you'd be dead, but I guarantee you'd still be twitching and your nerves would still be jerking. That's not from past experience though.
little zeb Them nerves🤣🤣🤣 It really is freaky
Its just muscular spasms, nothing cruel about that.
Ive never seen lobster that fresh where it keeps twitching even after being cooked a bit. nuts
12:44 Place is so fancy the griddle has a water feature
What's with the water surrounding the grill ?
2:13 my dude said "let me out" lol
haha
Funny isn't ? Wait... Lobsters are gonna take over the earth and do this to your grandchildren. Funny 😂
@@absolustely.honest82 How did you manage to type that with claws?
Cluck cluck cluck
Nice dish! In such a highly rated restaurant, this chef could wear a headdress that would hold her hair back. I just think!
Did I just watch a blonde pull apart live lobsters with her bare hands?
I have the impression it is not her real hair color :D
Agreed. The carpet dont match the curtains
...asks ex Leicester midfielder Matt Oakley
So basically this video is about making a pasta dough.
So basically you're some guy on the internet.
And showing us how NOT to dispatch a lobster
One of the best lessons here for me is to watch this chef make pasta in a very small work space, equivalent to a home kitchen, with little mess or fuss.
Lovely dish, well done
Lobster girl ❤
Your Beautiful from..Thailand
This is the first time I've ever been more attracted to the chef than the food. Both look tasty though. Merci.
Fucking gross
Yes, especially the chef
Lobster Ravioli with Romesco sauce. 😇
Romesco sauce is a Creamy Roasted Bell Pepper Sauce: Oil, Paprika, Salt, Black Pepper, Onion, Bell Pepper, Garlic, Tomato Paste, 2 Cups Heavy Cream, 3 Tbsp Butter. Garnish pasta with oil, parsley, red pepper flakes.
Fresh pasta: 1 & 1/2 cups Semolina pasta flour, 1/2 tsp salt, 2 eggs, beaten, 2 Tablespoons water, 2 Tablespoons Olive. Place dough in plastic wrap 30 minutes.
Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and crispy pancetta in a brown butter sage sauce.
🦞🦞Lobster Ravioli with Sherry Cream
Rich and decadent - and easy to make!
Ingredients
1 1/2 cups dry Sherry
1/2 teaspoon EACH salt and pepper
3 tablespoons butter
1/3 cup heavy cream
Mix pasta in
1 1/2 pounds lobster ravioli
1/3 cup olive oil
3 tablespoons lemon juice
Tomatoes for garnish
The Recipe
Place Sherry in a small saucepan. Bring to a boil and let cook until reduced by half (about 15 minutes). Stir in salt, pepper and butter. After butter melts, turn off heat and add cream. Set aside.
Boil lobster ravioli according to package directions. Drain, return to pot, add olive oil and lemon juice and gently toss to coat. Arrange ravioli on a serving platter, top with Sherry sauce and decorate with tomato pieces. Serves 4 - 6.
Butternut Squash Ravioli with minced garlic, ginger, olive oil sauce
Sweet Potatoe Ravioli with butter, herb, olive oil sauce
Chicken Ravioli with garlic, red chili, olive oil sauce
Seafood Ravioli with garlic cream sauce
Smoked Gouda Pimiento Cheese Ravioli with carbonara sauce
Pumpkin Ravioli with butter, parmesan cheese, sage, garlic, olive oil sauce garnished with chopped walnuts
Ricotta and Marinara Sauce
8 oz. Galbani® Ricotta Cheese
4 oz. Galbani® Parmesan Cheese
8 oz. Galbani® Mozzarella Cheese, hand-shredded
16 oz. Ravioli
28 oz. tomato sauce
Warm the tomato sauce in a saucepan over medium heat. Blend ricotta with hand mixer until smooth and the consistency of sour cream. Whisk the ricotta cheese into the warm tomato sauce until blended. Heat sauce until hot. Heat sauce until hot, serve over cooked ravioli. Sprinkle with mozzarella and parmesan cheese.
Chicken Parmesan served over Ravioli
What is the name of the tool used to shape the ravioli and get the air out? Please lemme know I need to get one of those
cookie cutters? we call them emporte-pièce in french ;)
@robsauce did you ever find out the tool? I have scoured the internet looking for something like it.
@@christinacollins126 yes it is called emporte-pièce ;)
Does anyone know where I can get pasta/pastry cutters like that with a wide edge on one side for pressing together?
Restaurant supply store would carry them. With Covid, these are open for business to the general public.
U also can buy it at online store nowadays
What do I need to search for online? I can't find any with a flat edge to press the pasta together. Most of them are sharp edged so just cut the pasta
@@bobzeknob u can google it with this key word "cookie cutter round circle "
m.tokopedia.com/jollycraft/cookie-cutter-circle-1-1-5-2-2-5-3-5-cm-isi-5-pcs (and try to looks at this link. I hope this can help u)
What sizes and what are the white plastic circle cutters called
Guapa !
Lol friggin lobster with half a body almost got out after 8 minutes of being sautéed
🤣🤣🤣
Great to see a women in her natural environment
Maybe I’m wrong, but if you leave the ravioli balls out for 1 hour won’t the raw eggs produce salmonella. No disrespect to a Michelin star restaurant, I’m just curious.😁
She seems more relaxed when not speaking English.
Great work!
Always pushing boundaries!
Should never kill a lobster like that!! Inhumane!
Can you explain me the stuffing
Raviolli, raviolli... what's in my pocketolli?
Ravioli with one L please
papa bless
11.45
That girl behind look very happy to work in that place 😂
She's trying to get ready for service but some cunt (one of the clueless managers no doubt) agreed to let the cameras in thinking will be good for business. Happens at my place. PITA to say the least..
Probably 4 or 5 or more people behind the camera getting in the way for an hour or 2
does anyone know how to make the lobster filling? ty
Find a receipt for shrimp croquet and you put lobster instead of shrimps
@@rzvr4490 , ty
I used to make these in a high end restaurant I worked in. Puree (about 1 cup) salmon with one egg white, then add the nicely chopped lobster. Pinch of salt and pepper.
such a sweet person. Bravo good job.
they never showed the filling recipe! LOL that's the main part. she just said roux and lobster filling! LOL ! rolling the dough and boiling the ravioli is child's play.
At one stage one of the lobster piece tried to escape ! 😂
How does she control her beautiful hair?
What make is that cutter? I like the smooth edges.
The brand is Mafter
@@tomparlo9510 Thanks
I've worked in kitchens for 30 years, and I never, and I mean never, saw someone cut on a stainless steel without someone running in screaming.
Waste of 30 years.
Her knife was barely touching the surface of the table. use common sense bruh
Shit didn’t want to put lobsters out of there misery first
The recommendation is to just put them in the freezer for a while so they become comatose, then cut the central nerve. This is just needless animal cruelty.
Hand mixing a dough, and not wearing a hair net. Use a mixer, and wear a hair net, everything will be just fine.
Oh boy, not always with these videos, but now, I am HUNGRY......
Merci pour la vidéo.
J’aurais aimé voir comment la bisque était précisément réalisée.. 🙂
Les raviolis ici restent avec une pâte « tendue » impeccable après blanchissement et cuisson d’enrobage dans la sauce. Comment faire pour avoir une ravioli avec une peau plus du type « main mouillée » ? « Ridée » ? J’ai déjà eu l’occasion de voir ce type de pâte à ravioli qui réagit différemment en cuisson
I mean seriously, can't you prepare this humanely? Sheesh
I just became a vegan.
why does cooks think treating animals like this is ok??? youve got to have some respect, theyre living creatures, you have to use the inteligence and superiority thats makes you be on top of them AND TREAT THEM LIKE THEY ARE, LIVING CREATURES!!! They suffer like us, they feel like us.
finally a woman who knows her place...
at the top of her field!
That should have 2 stars, I think
10 stars
Gold star
Matthew have you ever been and eat in a Michelenn star restaurant? Let aside the 2 stars that you mentioned, trust me this dish is very very simple even for 1 star. Yes she did it nice, but nothing special. From the other hand the chef Karen with the pigeon dish that he made it was indeed worth for 1 star, but not some simple lobster ravioli. I was expecting a bit more fantasy and more technically
@@warrior4999 omg. It was simply a compliment on the dish. Loosen up. Geesh!
@@tinab3627 Okay Tina thank you for the suggestion, now go to boil some egg my darling
Absolutely disgusting way to kill a lobster!
37 years in and I’ve NEVER seen anyone tear apart a lobster BEFORE the stuffing.Pretty Cool.
Those lobsties got murked hard
lmao
FOR YOUR 411! THAT IS NOT A NORMAL CLAMP THAT COMES WITH THE ROLLER; THAT IS A WOOD CLAMP, USED FOR MAKING STUFF WITH WOOD: CABINETS, BOXES ETC.
What s her name please.?
Ercolini cassandre
What a beautiful name.
Why do people who work in high class restaurants do not wear hats or nets or chef hats or anything at all on their heads? Is their hair not the same as the rest of us? Would not finding their hair on my plate be as disgusting as every body else's?
this restaurant hires beautiful chefs...
This looks like the ideal German Frau 😁🙋
Think they'd kick me out if I sat down and said - I'd like all your ravioli please - ?
No but you will get a call from your bank
why does the description keep referring to her as "he"?
she is not the head chef. (who is a man named karen)
Ravioli’s look good, I think putting a little herb garnish on top would complete the “looks” of the dish, but I’m not a chef and I haven’t tasted the dish either, so my opinion isn’t worth much
I too would have liked to see a herb garnish
That foam it made from what ?
bisque
@@DwyghtVester And A LOT of butter
@@bahroum69 exactly, but mainly bisque
@@DwyghtVester Yes but without fat, there would be no foam. So butter is the most important part to have the foam (that was the originial question)
@@bahroum69 I'm sure they use soy lecithin for the foam, I've used it in a few restaurants already
AMAZING RAVIOLES CHEF LOBSTER 🦞 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Hiro: good afternoon
2:15 that was spooky
She gives great hand party
I'd hate having to make pasta on the edge of a very narrow countertop like that. Poor girl.
А так классно, попробую из раков сделать!
I had worked in michellin restaurants and never cooked tails and claws together. Claws takes more time to cook
Do you know what liquid she was adding while mixing the pasta?
@@Dr_No6 whisked eggs
Cutie!!😍love it
Definitely note a Cuisiner stay with home coking
???
Lol just shut the fuck up already
My only advice is to beg, steal or borrow a long-sleeved chef's jacket! I feel the pain from all those burn marks of you reaching into those hot ovens from here. As for everything else keep going, every day is a learning day 👍.
3:18 said the priest to the choir boy
Wonder how much they charge for four tiny raviolis? I hope that's the appy and not the main course.
Ever heard about tasting menus? Jesus
@@BiscOtty8 she/it is probably a yank. You can always tell them from the shit comments they post. American culture; there is more culture in a yoghurt carton...
Аааа, живым лобстерам головы оторвала ..... )))
She has zero respect for those lobsters SMH
I don't see that as an issue, boy...
Have some empathy for these animals when killing them, they are sentient like us.
How can I report this video? What the heck!?! This is so cruel. I did want to make this, but I don't even think I could eat another lobster. Not to mention she didn't even bother to clean the poor things, after she mutilated them. I mean, it's one thing to go buy the tail from the market, but quite another to watch them be tortured this way, I can't 😥😥😥
pasta looks thick
You dismember a living lobster and then placed it on the pot while still alive. What's wrong with you?
Every other animal would eat it arse first and not give a shit. I saw a chimp eating a young live deer crotch first. Life is suffering so just think yourself lucky you’re top predator and not prey.
It just nerves still functioning the lobsters are already long dead.
That's not a lot of food... Guess that's kind of the point though. If you don't leave the customer wanting more, they can't appreciate what they just had.
exactly! also people don't go to these restaurants just to satiate hunger, but also to have an experience
Great Job Chef lovely Video..... I disagree with your filling but that's ok... it was a Great Video. Another thing where is your hair Net Chef... Beautiful Lady Chef... knows alot..... but, I would definitely give you a run for our Money... I think I'll do a Video of How to Make Seafood Ravioli
You don’t wear hairnets in a professional kitchen like this.
@@kylewilliams7675 easy I was just kidding.... The Recipe was good. I would have done it differently.... that's all....
@@triptrapper4728 how would you have done it?
I cant believe she didnt kill the lobster first ?? One knife straight through the head, instead 20 seconds of trying to pull it in half WTF
to all those talking about lobster murder… you should also know that lobsters starts decomposing istantaneously after Death.. so for your damn health and your stupid amount of lobster request,we as chefs have to respect the product and the client. you either prefer yourself dying from food poisoning or a decapitated lobster that you don'teven have to see?
You're a numbskull. If you're a qualified chef you'll know how to handle live lobster. Obviously you're a greenhorn.
11.41😅🤦she hates it. Bad day at work!
Lobster season just opened did UA-cam know this and that lobsters are cocaine to me?
Knife?!
What a death, i mean, slaughter.
Man, there's a hater on every single one if the videos on this channel.
WHEN THEY WHERE FRESCH ITS DEAR KILLING ON A ORDINARY MANOR. BUT SHE LEIS AL THE THINGS AROUND IT.
I got a huge crush on her
2:15 it wants OUT!
I‘m sure it Tastes fantastic But the was u kill the lobsters is scary. Poor animals! I don‘t have your Level of Cooking skills but i‘ve learned a maybe more Human method. On Top of the lobsters head between His „armour“ Plates you can Stab with the knife and cut it down Torwards the Head. Takes maybe a few seconds more, but i think u can take the Time. Kitchen is a busy place - i know.
There Are several YT Videos which showed this technique i think gordon ramsay did one.
Do you have an exact ingridient List for the filling?
Or is that your secret😊
Labor intensive is an understatement.