NEWS
Bali, June 20th 2010 - Mozaic Restaurant Gastronomique and Chef –Owner Chris Salans embark on a Japanese adventure at Salt, Luke Mangan's Tokyo Restaurant
In a true pan-Asia collaboration, the French-American Chef-Owner of Mozaic Restaurant in Bali, visits the Australian top chef's Salt Restaurant in Tokyo for a cross promotion of Balinese tastes in Japan. From August 23rd and for 3 consecutive days of culinary enchantment, Mozaic's famed marriage of Balinese ingredients in Western gastronomy style will be presented at Salt in Tokyo . Chris Salans of Mozaic Restaurant in Bali and Luke Mangan of the Glass Brasserie in Sydney and his latest overseas venture, Salt in Tokyo, share a love for Asian influences in western cuisine techniques and the gathering of Balinese influences and Japanese influences, promise for a stunning culinary discovery promotion, for both chefs and their guests.
The three day affair will feature dishes from guest chef Chris Salans introducing courses of delicately prepared freshly imported Balinese ingredients with modern French cuisine techniques. Featuring Mozaic's style of cooking for especially designed dishes on August 23rd and 24th, Salt also offers cooking demonstration by the two star chefs in collaboration on August 24th in the afternoon. For the last evening, at an exclusive function for Diners Club, a gala of Salt & Mozaic dishes will be featured: The best of Australian, Japanese and Balinese influences, in a marriage of modern French cooking gastronomy.
Salt offers modern Australian food inspired by the four seasons of Australia that is prepared by bringing together ingredients delivered directly from Australia along with a rich variety of Japanese ingredients. The dishes are based on French cooking methods while applying techniques taken from various countries. Salt offers delicious food recommended by Luke Mangan. Each modern Australian dish reflects the cheerfulness and casual lifestyle of Australia .
Luke Mangan, chef, was born in Melbourne , Australia , in 1970. In the 1990s, he learned from Michel Roux, three star chef in London and later went to Sydney . From 1999 to 2005, he owned Salt (the same name as the restaurant in the Shin-Marunouchi Building ) in Darlinghurst. Taking advantage of his success in Darlinghurst, Mangan opened Bistro Lulu in 2000, which led to him becoming a star chef in Sydney . These two restaurants moved on, disappointing the locals, tourists to summer resorts and even Hollywood stars. In 2005, he started the Glass Brasserie restaurant with 240 seats in the renovated Hilton Hotel in Sydney . While serving as a chef at functions and interacting with celebrities throughout the world, he contributes to finding and nurturing young chefs. His energetic activities are inspiring and strengthen the partnership between Luke Mangan and PJ Group.
VILLAGE DE CHEFS COOKBOOK LAUNCHING IN PARIS, FRANCE
Chef Chris Salans is now going to promote Mozaic, Bali and his cuisine, in Paris, with the launch of a book from the worldwide Village de Chefs association and multiple cooking demonstrations throughout Paris.
This very dynamic association of chefs based in France and reuniting French or francophone chefs throughout the world, promotes good food and good culinary friendships through networking of its members.
The book launch and the world wide networking of fellow chefs members of the association takes place from March 28th until April 3rd in Paris. The event will begin with the signing of the cookbooks at the ‘Salon du Livre' Porte de Versailles, followed by cooking demonstrations of Balinese cuisine in several high end hotel schools in Paris and finally a day for the ‘Grand Public' with Chef Salans demonstrates Mozaic's Balinese cuisine to over 50 media and other guests.
Vive le Village de Chefs!
For more information : www.villagedechefs.com
RHEINGAU GOURMET & WINE FESTIVAL IN GERMANY
Freshly landed from the Rheingau Gourmet and Wine Festival in Germany, Chef Chris Salans once again has walked in the shoes of Bali's culinary ambassador and brought Mozaic's taste to the world. Invited as one of the Master Chefs of the event which totalled 35 Michelin stars (Daniel Boulud, Jean George Klein, Jean Francois Piege, Klein Effort, Christian Bau and many other 3 michelin star chef) Chris Salans brought his simple yet astonishing creations to the German extraordinaire culinary festival.
For the past 14 years, the RHEINGAU GOURMET & WINE FESTIVAL has been setting an excellent standard for consumption of highest quality. The best chefs present culinary arts at their completion, famous winegrowers show splendid wines, and all of this happens in perfect harmony, set in the intimate ambiance of the hotel Kronenschlösschen in Eltville-Hattenheim. In the last years, the most renowned cooks of the world took part in the festival, for example Thomas Keller*** of the highly decorated restaurant The French Laundry in Napa Valley and the Per Se in New York, Charlie Trotter of the Charlie Trotter's in Chicago, Jean-Francois Piège** from the Parisian restaurant Les Ambassadeurs, Santi Santamaria*** of the Can Fabes restaurant in Sant Celoni near Barcelona, and Magnus Ek from the Oaxenkrog on the island Oaxen in Sweden and, of course, a range of German top chefs participated, to name a few.
The events of Saturday, March 6, 2010, with a Gourmet-Lunch featuring Master Chef Salans and the Sunday, March 7, 2010, Culinary Masterclass, Cooking Demonstration, attracted festival goes with a curiosity for the famed Mozaic style of fresh South East Asian market cuisine.
A proud resident of Bali, chef-owner of Award-winning Mozaic restaurant in Ubud, Bali, Chef Chris Salans carries his self imposed duty of celebrating his home island and promoting its beauty and wonderful tastes.
For more information: http://www.rheingau-gourmet-festival.de/
Bali, February 20th 2010 - Mozaic Restaurant Gastronomique welcomes Michelin Star Chef Emile Jung for a two night star studded event
On February 19th and 20th 2010, Mozaic Restaurant inaugurates its International Star Guest Chef Promotion Series when former chef-owner of Au Crocodile, 3-Star Michelin Chef Emile Jung visits Mozaic Restaurant Gastronomique in Bali for two nights of culinary festivities. Preparing two dinners at Mozaic Restaurant, Chef Emile Jung participates in developing menus with Chef Chris Salans, pairing wines from Alsace and exchanging ideas with a new Asian experience to his long list of culinary adventures.
Bali, May 27th 2009 - Mozaic Restaurant Gastronomique joins the Miele Guide top restaurants and Ate Media in a UNWFP fund raising promotion.
During this month long initiative, Mozaic Restaurant Gastronomique along with selected restaurants listed in The Miele Guide 2008/2009, the guide to Asia's finest restaurants participates in a fundraising and awareness initiative of Ate Publishing. Entitled 'The Miele Guide Restaurant Month', the month long initiative regroups Asia's best restaurants in a fundraising effort benefitting the United Nation World Food Program, the food aid agency of the United Nations, supporting WFP operation in Timor Leste, which will face a shortfall in commodities starting May/June 2009 if it failed to receive additional funding support. This will result in curtailing or suspending their activities such as providing nutritious food to pregnant women, breast feeding mothers, infants and malnourished young children, and food to school children and food insecure communities. Some 250,000 students, 61,000 women and young children, and 50,000 people in food insecure communities would be affected by the imminent pipeline break.
Hospitality Asia Platinum Awards – November 2008
Mozaic continues its collection of Awards with Hospitality Asia Magazine Platinum Awards' South East Asia's Most Innovative Western Cuisine Restaurant and Indonesia Restaurant of the Year, with also a second place for Destination Restaurant of the Year after Sirocco in Bangkok.
Hospitality Asia, from World Asia Publishing, provides insight into the multilayered, multi-option world of the Southeast Asian hospitality industry. Beginning modestly with Malaysian and Singaporean content, the journal now reports on the hospitality industry in Indonesia, Thailand, Vietnam, the Philippines, Hong Kong and China. Hospitality Asia's wide reach makes it the publication of choice for industry players and service providers who seek to continuously be informed of personnel movements within the industry, new technology to be harnessed within the workplace or services for the improvement of the guest experience.
www.hospitalityasiamagazine.com
Chef Chris Salans and YB Dato' Adrian Loh, the Chairman of Asiaeuro Wines & Spirits Sdn Bhd, sponsor for HAPA Most Innovative Western Cuisine Restaurant Award.
Mozaic Restaurant in Bali has been awarded with the position of 5th Best in Asia, in the new Miele Sponsored restaurant ranking guide.
Adding to its membership to the world famed Traditions et Qualité – Les Grandes Tables du Monde, Mozaic seals it's status in Asia with another accolade. The only Indonesian restaurant to reach the Top 20, Mozaic joins the first place Iggy's, a four-year-old restaurant in Singapore, L'Atelier de Joel Robuchon, Hong Kong, Les Amis and Gunther's of Singapore, taking honors for this first edition of the guide.
The Miele guide, first-ever ranked list of Asia's Top 20 Restaurants was launched at The Miele Guide Dinner in Singapore with an exclusive red carpet event, held at the Grand Hyatt Singapore, was attended by approximately 350 guests, comprising of a veritable who's who of Asia's F&B scene. At this extraordinary gathering of Asia's most celebrated chefs and restaurateurs plus regional and international food critics and journalists, the Top 20 Restaurants and the personalities behind them received The Miele Guide awards and most importantly, the recognition that they so richly deserve.
For this Gala, Chef Salans was invited as one of three guest chefs and surprised the esteemed guests with a creative and refreshing dish. Along with Chef Li Shu Tim of One Harbour Road at Grand Hyatt Hong Kong, Chef Sufian Zain of Iggy's in Singapore, Chef Salans especially prepared the main courses for the evening.
The slim, elegant and affordable Guide, which retails at US$15, will be for every traveller, foodie and business person looking to dine in Asia. The 2008/2009 edition is now available at major bookstores throughout Asia and Australia. It is also available via The Miele Guide's website (mieleguide.com) and Amazon.com.
www.mieleguide.com
Traditions et Qualité – Les Grandes Tables du Monde Annual Congress and Gala Dinner
Rome, October 14th 2008. For the 54th Annual gathering of Les Grandes Tables du Monde (The Great Tables of the World) 80 famous chefs members of the association assembled at l'hôtel Cavalieri in Rome. Aside from association's decisions and agenda subjects, the members have indulged in an evening of local produce, Slow-Food and delights of a 3 star Michelin Chef, M. Heinz-Beck of La Pergola. The Gala also saw the crystal rooster – emblem of this prestigious association « les Grandes Tables du Monde – Lalique » given to the guest of honor, Président Giscard d'Estaing by the great chefs Bocuse, Petrini, Terrail, Chibois, and more. Chef Chris Salans, proudly representing Mozaic, has been a member since 2005.
Chef Chris Salans and Mrs. Salans, with Mr. Jacques Chibois from La Bastide St Antoine, Vice President and member of the Board of Traditions et Qualité.
Chef Chris Salans and Président Valery Giscard d'Estaing, guest of honor.
For more information:
www.lesgrandestablesdumonde.com
Mozaic Restaurant Gastronomique I Indonesia Discovery Menu - Ubud, September 2008
Chef Salans and his team of chefs continue to create new and remarkable culinary delights. We invite you to try the new Indonesian Discovery Menu, where Chef Salans brings the freshest and most unusual ingredients of the archipelago of Indonesia to your table. In season ingredients are presented to your table before dishes come out of the kitchen to dazzle your taste buds. Ask for our Indonesian Discovery Menu during your next visit at Mozaic.
The Workshop - September, May 2008
Lots of activity for September and October at The Workshop a culinary school by Chris Salans with Miele: the Art of Living Well Zen Yoga Retreats and 'The Tao of Cooking' classes are taking center stage, along with exclusively designed cooking classes for individual requests. For professionals, Chef Salans opens a new menu design service including staff training sessions and menu adaptation for small restaurants.
The latest sponsor of The Workshop, joining the Mozaic family, Rational (German brand of professional ovens) has agreed to place a display unit at the Workshop. Professionals will be able to train on the professional oven and participate in Professional Technical Training Series using a Rational oven.
Ubud, May 2008
Bali's Chef Chris Salans at the 2008 World Gourmet Summit in Singapore. Representing Indonesia's best and freshest ingredients on the world scene.
A Sampling of Culinary Creativity
Ubud, January 2008
Mozaic prepares several high profile Star Chefs Promotions for 2008, with the visit of La Bécasse of Sydney's Justin North and other World famous Chefs! With appearances of Chef-Owner Chris Salans at Crown Casino of Macau's Aurora Restaurant , at the Singapore World Gourmet Summit and also at the Melbourne Food & Wine Festival, Mozaic goes abroad in 2008. Watch for updates and news on http://www.mozaic-bali.com/program-events.html
Ubud, May 2007
Mozaic Restaurant opens The Workshop,
a culinary school by Chef Chris Salans, with Miele.
Chris Salans, Chef Owner of MOZAIC Restaurant Gastronomique, is embarking on a new journey of culinary adventure with the opening of The Workshop, a culinary school by Chris Salans with Miele. The German appliances manufacturer is teaming up with Chris Salans and his Mozaic family, bringing to Bali a modern and comprehensive teaching facility for amateurs and professionals.
Perched on the edge of rice fields within the grounds of Mozaic Restaurant Gastronomique, this new cooking school is a lifestyle experience in itself, for the recreational leisure cooking fan with group or individual classes offering a curriculum of relaxing and enjoyable classes. From a “Foie Gras Class” or “Caviar and Champagne Class”, to a “French Bistro Cuisine” afternoon or learning to make a ‘Mozaic dinner', guests enjoy a variety of subjects which can be taken along with an alfresco lunch for half day or full day formats. Inviting ‘Indonesian Archipelago' courses are available, to discover the countries' outer islands delicacies and techniques.
The Workshop is also destined to be a modern laboratory of culinary arts development and a venue to showcase new technologies, food products and wines. Also a laboratory for professional chefs and guest chefs invited to share their passion for the culinary arts with Chef Salans, the school opens its doors to product trainings. The Workshop presents as well, thorough technical courses for professionals for individuals and groups. This first professional level cooking school in Bali opens its doors to villas and hotels chefs and professionals of the art of cooking, for Cooking Techniques and Vacuum Packed Cooking modern and cutting edge technology training.
This new culinary school and its unique format, also introduces innovative private dining experiences with Chef's tables and surprise events, presenting guests chefs from around the world and visiting cooks of around the Indonesian Archipelago. A platform for creation and exchange of ideas on food, tastes and a new venue for private cocktails and special occasions worthy of a special Chris Salans touch, The Workshop opens in July 2007. Tailor made or part of an established curriculum, the cooking classes and culinary events of The Workshop, are presented by Chris Salans and his team of professional chefs.
With the Miele partnership and the lifestyle oriented approach to its quality products, The Workshop's modern atmosphere present an all new approach to the cooking school experience. Also in partnership with Vinoti Living, The Workshop boasts a chic décor and invites lifestyle fans to a feast of all senses. Additional sponsors to take part of the team of partners along with Miele, are Epromas International Pte Ltd (vacuum pack classes), professionals of food preparation and handling and other local suppliers.
