World famous Pigeon en croûte by Michelin star chef Karen Torosyan at restaurant Bozar in Brussels

[@MrDamo34]

This is my go to recipe when I’m in a rush and want something quick and tasty.

[@assemblyish]

Lol 😂

[@markpointer2967]

@Tasker Matic Hahaha that is a classic comment, and exactly my thoughts too......

[@SueMead]

I try to use a lot more plastic wrap when I make it. 2km of it just seems a bit stingey.

[@markpointer2967]

Sue Mead Hehe! You need double that, at least. Also, he’s doing it way too quickly and meticulous. I do far more steps, and take longer, I do it with care......

[@waledelmasry775]

Please how I make dough for sesame like the ?

[@JungleLarry]

Chef: talks for 5 minutes straight Subtitles: here is our spinach

[@philippe2206]

Le fait de commenter, ainsi que la chorégraphie, donnent le rythme de la réalisation de la recette... Tous les gens qui travaillent vraiment connaissent cette complémentarité... Et pour les autres, les "experts",il y a les bistrots !...😅

[@belgianfan9561]

Bravo Monsieur Torosyan, non seulement vous etes un chef d'exception mais votre français est meilleur que celui de la plupart de nos journalistes et "communiquants". J'admire votre exigence personnelle. J'ai montré votre video à mes enfants; je leur ai dit "faites ce que vous voulez de votre vie mais ayez la même exigence personnelle du travail bien fait que ce Monsieur Torosyan.

[@quickaswink]

It's so easy to think: "Why the fuck is Michelin star food so expensive?" And then you watch this and the care and subtle things that go into making such a 'simple' dish. This is pure craftsmanship

[@ethan8180]

I never get it when people complain about how expensive those dishes are at high standard michelin restaurants, like why complain about it in the first place? no one's forcing them to eat there if they do not wish to spend that much for the service and the food they can just go somewhere else. and it's clearly obvious it's not that expensive at all considering all the ingredients, efforts, labour, and most importantly they are not paying for one dish after all.

[@bsst3wart]

Nah his technique is garbage... So sloppy.

[@Tennisisreallyfun]

@@bsst3wartTroll

[@ydocmit]

Love the way this guy works. Precise and clean.

[@cv2801]

graceful craft of a master chef, won't like to be responsible to bang out 20 of them a night :) poor chef de partie

[@wowisdergut]

cv2801 easy mise en place

[@jazperfatsso707]

precise and clean my arse , you're blind as a bat, watch from the beginning and watch where he puts his hands you dirty fuck.

[@niccovouk]

and so fucking slow

[@Puchai2515]

@@jazperfatsso707 true, not clean at all and a miracle if there are not any hairs in the dish too, from his arms or face and he is not even wearing a hat

[@ChefJeanPierre]

Bravo!!!! Love your professionalism and your attention to details and the fact that you are so net and clean!!!! It was a real pleasure to see you work!

[@The.Matzo.ball5]

I had the chance to taste it for my birthday back in December.. Extraordinary! Super balanced and flavorful. Big respect to the chef for his meticulousness

[@Damsky109]

This guy's wrapping skills are something out of this world.

[@MrFunkhauser]

Commercial wrap is so much better than the crap you buy for your house

[@Guillo24i7]

As a cook, this video was well worth the time.

[@victorha9923]

I'm an intermediate cook. What will I learn? 26 minutes damn

[@PTZOUTZ]

I do this to my pigeons when they don’t deliver the messages

[@incom8062]

Lol

[@jben212]

A goose, a pigeon and an eel walked into a Belgian restaurant...

[@JCNvid]

they never left

[@rajmallya3632]

what a imagination what a creativity!! ...great job chef and thanks for sharing!

[@134josu]

So much love and passion that goes beyond technical skills. Respect to this amazing chef!

[@oyamonaca]

Bravo pour votre second macaron Michelin monsieur Torosyan, il est amplement mérité. Votre interprétation des grands classiques de la gastronomie est une pure merveille, tout comme vos créations plus personnelles. Votre passion et votre engagement sont une source d'inspiration. Merci chef!

[@Philippe-q1c]

Ce n'est plus de la cuisine, c'est de la magie. Bravo. Great Job.

[@peterbach1126]

The subtitles gave up way too quick

[@butters190580]

One of the best dishes I have seen in a long time

[@bobbykeene12]

Good God. I felt like clapping for the Chef when he plated. Phenomenal.

[@bartelR]

this is one of the most interesting michelin star cooking videos!

[@po4RP20361]

Everyone could learn attention to detail from this guy. Thats what makes all things great

[@ibec69]

So let's start prepping and in about a week we have a great dish. Joking aside, respect to the chef. He is meticulous.

[@bugsgamer]

ibec69 and he does other 4 dishes preparations in the same day, kitchen life

[@rudiausbuddeln7573]

I'll start by feeding the pigeons those fancy seeds

[@TheMikestastny]

His Christmas and Birthday present wrapping is probably amazing.

[@jlij8952]

It's also tight like a condom 😆

[@Flazius]

To date, this is my absolute favourite dish and video you have done WBPStars. Maybe rivalled by another Foie Gras and Smoked Eel-dish by Michel Van Der Kroft.

[@modnednl7344]

this dish looks so beautiful, its like a painting , and it is delicious :)

[@GladRichGirl]

been a cook for a while man and this guys insane. and hes taking his time here but i can tell you this guy doesnt fuck around.

[@fabiengutleben7512]

Bravo chef Torosyan Merci pour cette masterclass Plus qu à s entraîner pour arriver à sortir quelque chose de correct

[@skalt10109]

The plastic wrap industry are all throwing high fives watching this.

[@globalwalker5844]

Stunning presentation and technique

[@ME-xh6xo]

Simplement magnifique!!! Cuisson du pigeon juste Grandiose!!!

[@johndonohoe3778]

Outstanding Chef Karen!

[@sdazzle2460]

the shine on that sauce is wonderful!

[@teaceremonyintokyo]

Wow Monsieur, c’était super à regarder, votre technique et finesse, j’ai adoré. Si vous passez a Tokyo, sonnez moi

[@djjemo]

Well, now I have to book a ticket to go order this dish. Stunning.

[@hamakua484]

Fantastic! Such skill, patients, dedication. The most involved preparation I have seen. Thank you for sharing.

[@maxpeterpopovic8965]

Bravo chef so fantastic

[@Haigoku.]

A true masterpiece executed perfectly

[@rzvr4490]

How to give dislike to a such a skilled chef. Stunning, I’m speechless

[@wbpstars]

Indeed! One of our most favorite visits we did, a true artisan.

[@charlesmountain7702]

Superb presentation, Chef!

[@Wvk5zc]

Finally a quality video in this channel

[@fedesartorio]

Super vidéo parce qu’on voit tout! J’adore pouvoir voir tout le processus

[@pierc5141]

impressionnant ! respect .

[@eucarioruizhernandez5971]

Perfecto...... This is technically the process of real ingenious chef👌👌👍👍

[@maxsommo9231]

impecable !

[@ashku27]

Absolutely phenomenal

[@joewojcik258]

Its amazing the patience he has to spend all that time and pay exact attention to every little detail..

[@chrisjones1798]

Outstanding 👌

[@pierremaillard3289]

un bon triptyque. belle maitrise bravo

[@bjorn2007]

amazing dish..

[@boki1058]

Satisfy and discussing at the same time

[@sergiojacome]

What a dish!!!

[@COCOCAD1]

I had a dinner party for 8 last week and decided to prepare this for my guests. At 1am they all left for the 24/7 White Castle By lunchtime the next day it was ready and they loved it!

[@arkiloth7295]

this is a beautiful dish

[@koronci]

Great video, nice to see all the prep, usually this would be done by the team upfront, great skill on the show :)

[@elloboloco392]

Such a clean kitchen 😍

[@thiagojosevr]

Saudações do Brasil, Chef!

[@TheAiscy]

Beautiful!

[@lacanche12]

Adorable!!!

[@XiaodieXiaodi]

Amazing chef ❤️

[@kaiserzin]

Bravo!

[@SD-vg1lz]

superbe de precision! Bravo!

[@maxpeterpopovic8965]

Wow fantastic, now I understand why you have to pay so much. Absolutely beautiful

[@dittagecoeco2738]

Chef Torosyan è un grande!

[@elmatador1400]

Looks absolutely amazing 👏

[@tommo2944]

amazing.....would love to taste it.

[@SAMR33]

That is absolutely beautiful!!!!

[@mustafaocal4256]

Brilliant segment... This way of explaining the dish as it's made is very similar to the wbp video of the Slagmole chef de cusine cooking hare... This is what I would consider the 'benchmark'. Great learning material indeed.

[@afarro]

Ba da ba ba ba .... I’m Lovin It ..

[@mihailpretorian8217]

Could you please translate everything in your future videos? It's a shame we can't understand what these great chefs are saying on the side.

[@DJSamsonofficial]

may I suggest putting on KZbin's automatic translating to English. I've checked, besides a few errors (for example when he sort of mumbles a word or 2, or when he uses a Belgian expression, ...) it's usable. I must say tho, a lot of what he says is repeated or said in a slightly different way.

[@vasilisleo100]

amazing!

[@wei2190sd]

I love simple fast food like this...

[@easonxu319]

Love the way he work and share knowledge, would love work for him. If he take me lol~

[@ravshansabirov5098]

Very nice!!

[@mickie2412]

That looks amazing 😍

[@vartanthespartan3451]

sat lavnes karen jan!!!

[@rmagrath9029]

Bravo 👌

[@tobi-rs7449]

I would have ordered a Pizza while I have waited for this dish to be served! 😁🍕🕊

[@luisjoshua5701]

Fantastico!

[@brucatomassimo5816]

Gran piatto......top

[@samyourlove3934]

Scusa ma nn ho ben capito ...il piccione è crudo?

[@michaelbeary]

A fine example of something I'll never know the taste of

[@rudilemmens]

It doesn't exist if you can't really touch it, isn't it?

[@michaelbeary]

@@rudilemmens According to today's article about quantum physics, there is no objective reality. I want that Pigeon en croute to be an objective reality. This is important to me. Tonight in my dreams I'm going to create the Michelin star chef Karen Torosyan.

[@michaelbeary]

Just woke up. Whoo Ahh! where he at ??? where he at???

[@drhueveo]

Tastes like chicken

[@michaelbeary]

@@drhueveo Yeah, he tasted like chicken. i think I didn't do it right.

[@andredimune6125]

colombia aprendiendo de lo mejor en cocina!

[@HaCkEr6662k7]

Legendary!

[@MikeDiCiero]

incroyable, quel beau travail ! bravo

[@teresapozancosdesimon7558]

beautiful

[@michaelbenenson]

How long does it take to eat.........................?

[@feardrinker]

I wish they had shown the making of the stuffing and sauce. Still, fun to watch him work.

[@federicoclaps5099]

The sauce is made by making a broth out of the remaining pigeon and letting it boil until most of the water is evaporated and the sauce is thick enough

[@goodgunPark]

impressive

[@michaelwilliams714]

Chef, was that a encroute dough! Nice job!! Why roll like croissant? Cut the dough accordingly and roll? I have always done encrusted in a terrine and finish with gelatine. Very nice!

[@toastymctrigger6061]

Sadly, a bunch of info is lost in translation, especially during the part where he's wrapping it with the tuile

[@GlenJ]

super nice!

[@martini2375]

stunning!!!!!

[@efekansencar662]

Is it sesame paste what it wraps around?

[@teabaggervance8]

I make this for the kids lunch alot.

[@patricialosa1474]

MAGNIFIQUE !

[@63mokrane]

Ce Chef connais bien son metier Bravo!!!

[@Thesilverthunder777]

mega. so beautiful

[@parrilladachalet]

Excelente!!!

[@kusanagimachine9264]

Quw plato!!!! Que talento y técnica!!! 😈 😈 😈

[@geoffreydierckxsens8841]

Très belle recette!

[@SLOtsuji]

Gorgeous

[@carlcortez79]

I wish I had an exact recipe especially for the dough, so I could recreate that dish for my friends.