A special jambon persilée (parsley ham) by chef Torosyan at 1 Michelin star Bozar in Brussels

[@name2589]

I've watched a bunch of videos of this guy, and I love how he always talks about how every little piece of the animal he's breaking down is going to be used in so many wonderful sounding dishes; this guy is a truly imaginative and passionate chef. I hope some day I can travel to Brussels and try his food.

[@matteovalle4262]

Je peux regardé ses vidéos tout la journée, quel bonheur.

[@janokolarovic2002]

This guy have a lot experience. Respect.

[@sunnysun6812]

This guy is master. He is giving very good tips I guess. Respect chef

[@MrMatheusZanella]

This is the best restaurant wbpstars brought us so far! Amazing, super nice and knowledgeable chef, great recipes and the pastry chef is sooooo cute! 😍

[@ChefJeanPierre]

Always amazing! Not only do you use perfect technique, but your explanation are so valuable. I love your passion (presque de la magie :) I do not miss a single Video you produce and will come to Belgium soon!!! Thank you for taking the time! :) Kudos to the camera person as well :)

[@nepttune710]

Hey what's up chef? Good to see you checking out some other channels. Of course I'm super grateful to see yours every thursday as well. Cheers!

[@napoleon100philippe5]

chapeau quel travail incroyable.

[@robdielemans9189]

That's a very interesting chef. Next time I'm in Brussels I'll make a reservation there.

[@robyoung981]

This guy can really talk, just wish I spoke French, I can feel his passion

[@xavierperon850]

But i speak with his staff in the kitchen very sadly

[@baconpepper5646]

j'ai faim et il est 6h du mat, merci pour cette recette ça donne des idées

[@TheMaladru]

toutes les heures de la journée sont bonnes pour manger cela :-) mais je te comprends

[@vinegarsalt4675]

Very proud to have worked with him and David Martin a few years ago. I've worked with alot of chefs, but they really stand out in my opinion. Very skilled terroir kitchen

[@assemblyish]

His dishes are incredible 👌

[@SmartJanitor]

It's so amazing that he starts by carefully, carefully selecting the pork. And it ends up a black croquette that looks like a Fuller dome.

[@juxbertrand]

la charcuterie, l'art de cuisiner à la française. Bravo.

[@laurentdevaux5617]

Si on veut. Mais en ce cas qu'il n'appelle pas ça du jambon persillé. Le jambon persillé, le vrai comme en Bourgogne, c'est tout autre chose !

[@pierremaillard3289]

super travail

[@RogerECoffey]

Looks so delicious!

[@RS3Dutchie]

Great chef! Tres bon!

[@brucatomassimo5816]

Bravo.....grazie.....

[@christianromano6602]

WONDERFUL

[@whiskykloves]

what a master

[@jonnyrocket3659]

That's a fine looking shoulder, the meat looks good too.

[@barristanselmy2758]

Why is this guy making me. This is me, i don;t want anything else but this exact dish. Holy hell. I can speak some french, but fuck all. Good thing the subtitles is here. Merci monsieur!

[@yanhslibrarytutorialvideos1528]

Ça me donne envie!

[@LilZeb]

Love this, but really wish you had more subtitles on your vids

[@c0rnfl4k3z]

This belgium twat just needs to speak english or dutch, but no ... he's from east belgium and they dont give a shit

[@locoCEBRO]

@@c0rnfl4k3z *belgian*, some people can't speak english.

[@locoCEBRO]

@@c0rnfl4k3z he is not from east belgium LOL. Brussels is in the middle, i guess you (twat) should learn some geography

[@c0rnfl4k3z]

@@locoCEBRO he is from east belgium aka Wallonië, didnt say anything about brussels you stuphid fuck.

[@manatee82140]

​@@c0rnfl4k3z Wallonia is the southern portion of Belgium but whatever, keep insulting people if it makes you feel better. Oh, and Karen is Armenian, but sure, instead of acknowledging his very solid French skills let's just call him a twat for not speaking English or Dutch...

[@日本の中のイタリア]

Work! No speak!

[@Thesilverthunder777]

mega.

[@iTzTehChronic]

Bah alors le chef se taille le pouce juste après 8:42 ? Et il se filme le doigt ?! C'est un vrai de vrai lui.

[@fcoulloudon]

C'est surtout qu'il travaille longtemps sans quoique ce soit dessus... Pas très hygiénique

[@MarkAllen2185]

Je pensais que j'étais le seul à l'avoir remarqué. Vers 5:53 et ne le panse pas pendant un moment.(I thought I was the only one who noticed. At around 5:53 and does not bandage it for a while...

[@Periwinkleblue942]

Please upgrade your subtitles!

[@TheMaladru]

Please upgrade your french.

[@tonyg168]

I love the comments on this one. No subtitles. I get it but if you can cook and you like eating then i think its pretty self explanatory. English is not the centre of the universe and neither are the people who think it is. People complaining about a french guy, cooking french food, in French ! What the f@×k is he going to speak? Chinese? Grow up !!!!!!!

[@nursultantulyakbaycats]

sure, but this is not french food, this is belgian food

[@Tacotac64]

@@nursultantulyakbaycats ... well, "jambon persillé" (parsley ham) is known as a traditional french recipe, more precisely from Burgundy - but I really won't mind if an armenian cook living in Brussels upgrades it with so much art !

[@nursultantulyakbaycats]

@@Tacotac64 We eat it all over belgium too, i supposed it was a belgian thing. But then again, we share a ton of food and culture with the north of france

[@Tacotac64]

@@nursultantulyakbaycats ... yes, no doubt that this recipe, as many others, travelled through northern Europe in the past centuries - wherever it might come from, we all know in France that Belgium is a good place too for "gourmet" people...

[@DocteurPanda]

​@@nursultantulyakbaycatsJambon persillé belge et Bourgogne dans le Nord de la France ? Tu t'es échappé d'une blague belge toi.

[@nepttune710]

Damn my guy can talk

[@oli702]

Donc je ne suis pas le seul à me couper quand je désosse un morceau de viande...

[@Offender666]

Very haphazard with that knife. I was waiting for him to cut himself and voila...

[@elephantcup]

I really appreciate whatever English subtitles there are, but it's really lazy to not translate all of it. Maybe to the translator none of this is important, but the translator might not be a Chef and might not understand the importance of it. For those of us who do, please translate every word.

[@TheMaladru]

Don't be lazy, learn french, if you really love Cuisine.

[@crimsonfancy]

Inject doesn't matter on that small stuff at all. Good show nonetheless.

[@keepow2]

this guy....

[@albertledesma5173]

The French language is exhausting!! I need a nap after just 2 min of listening to him.

[@tonyg168]

Then learn french.

[@philippe2206]

C'est le métier qui rentre !...(À un empereur chinois qui demandait a son sage conseiller comment faire cesser les guerres, celui ci répondit:" il faut rendre aux mots leur vrai sens !.."La culture, dont la gastronomie fait intégralement partie,se nourrit du plus précieux de la langue !..,et cet homme en est un témoignage vivant, alors que ses origines (Arméniennes ?) ne l'y predisposaient pas a priori... Merci, et félicitations a lui !...😊...

[@Ss92ss88]

Am i the only one who noticed he cut his left thumb? Great chef tho

[@billy9021]

i wait the end for see the fucking dressing

[@christianguiraud7625]

Du jambon à base d'épaule.......... NON!! Une étoile peut-être mais pas en charcuterie.

[@laurentdevaux5617]

Ça, du jambon persillé ? Il plaisante ou quoi ? Gustativement ça doit être bon, mais ce n'est pas le jambon persillé tel qu'on le fait en Bourgogne ! Un petit conseil à ce chef : s'il passe par la France, qu'il évite de passer en Bourgogne, avec sa recette il n'a pas dû s'y faire que des amis !

[@DocteurPanda]

C'est un restaurant gastronomique, tout est revisité sinon ça n'aurait aucun intérêt... Et même le médaillé d'or qui tenait la vieille charcuterie à Beaune disait que chacun avait sa recette et sa technique alors bon votre avis..

[@laurentdevaux5617]

@@DocteurPanda Mon avis ? Je préfère encore le gars de Beaune et son vrai jambon persillé, comme on en trouve encore ça et là en Bourgogne. Cette manie de "revisiter" des classiques m'exaspère !

[@andreassvensson228]

wow he is a terrible butcher, he completely destroyed that ham and took 40x longer time than he should.. and cut himself in the process lol

[@ssmatthews6798]

Who blew up that pork shoulder? Regards the butcher...

[@Danbalz]

No subtitles? Just stupid. Sorry.

[@burlatsdemontaigne6147]

MrBalzz ____ There are subs. Too stupid to find them? Sorry.

[@TheMaladru]

If you love cuisine then learn French. Best country in the world for that. ( I know that restaurant is in BXL) but still this chef loves french cuisine.

[@sweatnosweat]

stop killing animals for pleasure

[@elrik421]

Stop la moralisation aussi...

[@TheMaladru]

But they taste sooooo good :-D

[@Poun-isher]

Nope !