Date : Friday 9 September 2016 at 19.00 p.m.
Place : Bozar Brasserie – Rue Baron Horta, 3 – 1000 Brussels
Price: 150€/person – including ticketing fee (wines, water & coffee included)
For one evening, discover a surprising culinary link between Brussels and Bordeaux !
Together, Karen Torosyan (Bozar Brasserie, Brussels) and Nicolas Nguyen Van Hai (Le Chapon Fin, Bordeaux) offer you a menu that links the traditions and refinement of Brussels and Bordeaux.
This evening will also offer you a chance to taste the great wines from the Grands Crus Classés classification of 1855.
Hors d’oeuvres – Nicolas Nguyen Van Hai
Cockles and cucumbers cubes in a light black lemon cream sauce
Smoked duck breast, maize and popcorn mousse
Corvina carpaccio with samphire, bonito and soy pearls
Château GUIRAUD 2006 & 2013 - Sauternes (Grand Cru Classé 1855)
Selection of Grands Crus Classés of Sauternes & Barsac
1st starter – Karen Torosyan
Genova Lake fera marinated like Gravlax with tomatoes, ginger and coriander
Château de CAMENSAC 2006 – Haut-Médoc (Grand Cru Classé 1855)
2nd Starter – Nicolas Nguyen Van Hai
Crispy oxtail with a light cream sauce and pickled vegetables
Château LAGRANGE 2008 – Saint-Julien (Grand Cru Classé 1855)
3d Starter – Karen Torosyan
Glazed parsleyed ham with smoked eel, celery and horseradish
Château POUGET 2000 - Margaux (Grand Cru Classé 1855)
Main Course – Karen Torosyan
‘’Kriek Rabbit‘’ (stuffed saddle of ‘’Rex du Poitou’’ rabbit with crystallised apricots, almonds, sage, and Kriek gravy)
Château BOYD-CANTENAC 2005 – Margaux (Grand Cru Classé 1855)
Dessert – Karen Torosyan
Citrus tart with meringue and citrus sorbet
Château COUTET 2009 & 2011 – Barsac (Grands Crus Classés 1855)
Madly in love with the great traditional dishes of French cooking and endowed with an unrivaled technical mastery, Karen Torosyan took the title of World Champion of Pâté en Croûte in 2015. The sublime brasserie cuisine of Bozar Brasserie combines refinement and friendliness.
Originally from Brittany, after proving his talents with some great French chefs, Nicolas Nguyen Van Hai’s cuisine revolves around a search for the best products, which he selects with care, to bring you tasty, contemporary, authentic dishes that respect local traditions and products.
At the request of Emperor Napoleon III and within the context of the Paris Universal Exhibition, the drafting of the classification of the Grands Crus was entrusted, by the Bordeaux Chamber of Commerce, to the "Syndicat des Courtiers de Commerce" (association of trade merchants) of the Bordeaux Stock Exchange. Its mission was to establish an official classification based on the acknowledgement of the quality of the Terroir [soil] of each cru [vintage] and its reputation. Published on 18 April 1855, the Classification was the culminating point of the development of the market that had been going on for over a century.