2020 was an odd blur of a year.
On the one hand the pre-COVID world feels like eons ago, a different era, a world from another lifetime. On the other hand, 2020 seems to have whizzed by, and that time in March when we were stuck in Belgium wasn’t that long ago. As I approach the one-year anniversary of leaving Belgium, I’ve decided it’s time to wrap up my blog posts about that crazy time. My goal will be to finish this long-running Belgium series by March 14th, the day we left Belgium a year ago.
I’ll start this final “push to the end” by sharing about one of our favorite meals in Brussels.
Bozar Restaurant serves modern and upscale European food executed with Chef Karen Torosyan’s creative artistry and obsessive precision. Located in the BOZAR Centre for Fine Arts in central Brussels, Bozar has held a Michelin star since 2018 and has a score of 17 out of 20 in the Gault & Millau Guide.
Dining at Bozar Restaurant means having a chance to marvel at Chef Torosyan’s meticulously crafted culinary creations one course after another, culminating in one of his signature croûtes (preparations in crusts), like the pithivier (more on that below).
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