Delicious Lobster Ravioli at 1 Michelin star Bozar restaurant in Brussels, Belgium

so welcome so today we're going to make the lobster ravioli so I'm gonna start with the fresh lobsters I cook it in the oil it's some garlic [Music] I'm going to put them for like four minutes to start after our toner around with the head of the lobster we do the disk for the okay Oh another time four minutes so now I'm going to do the pasta the ravioli so I put 500 floor with the 10 grams of salt and 6 eggs I'm going to mix all all this together it's a bit hard at the beginning but after it's going to be easier okay when you have this divided in six pieces and make goes like this as well first one at least one hour you know this when the Bulls already put plastic on it so they didn't dry like this so after one hour it's going to be okay and we can can start with a vo leash so I start at number six the highest and I do it two times after and once again number six - Titans so that we go Tina and Tina it's important to put foreign but not too much otherwise the classes now be too dry and there are your little nook stick together and we finish at number one kick gonna cook cut this into parts oh here I am my first lobster clasp so we cooked earlier of the lobsters and after we make like traditional shrimp pocket with whisk Oh flora and butter and some lobster pops we put a piece of caroling this is a Belgian part if they're going to put the other bottle on top of it I use those two the first one is to put all the air away well push and the other one is to seal it like this and after credits so you use this to seal I have to push a bit hard and after that and then you have probably and then voila so we have probably read into it and here at the restaurant we serve it with the lobster bisque of course well reduced and some butter in the middle McCreary botany Sam 750 kids convenience alley I hope you know [Music] we love you whose are so happy to be announced after that wash hopefully power like a spa the eons but with your mouth yes Germany like be strong the part you love me Joe [Music] he's running perfectly [Music] now they are well greased pink belly cumbia Aryan yeah come on family no terminology you will always have you

Channel: wbpstarscom

Views: 171,033

Keywords: Executive Chef, chef, head chef, restaurant, fine dining, wbpstars.com, wbpstars, wbp stars, interview, food, cooking, kitchen, recipe, recipes, haute cuisine, haute, cuisine, Michelin, star, Michelin star, Chef Patron, Chef de Cuisine, cook, sommelier, patron, wbp, gastronomy, gourmet, top list, Zagat, pastry, sous, reviews, review, restaurant review, hotel, luxury, Bozar, Brussels, Ravioli, lobster

Id: ztUTZp1ZzUs

Length: 15min 33sec (933 seconds)

Published: Sat Jul 20 2019