NEWS
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.
Mozaic Restaurant Gastronomique welcomes 3 Michelin-Star Guest Chef Emile Jung former owner of Au Crocodile restaurant in Strasbourg, France on February 19th and 20th from 18.00 onwards.
Chef Jung will be presenting a special 6 course dinner tasting menu with an optional wine pairing of Alsace's Grand Chateaux starting
Rp 1,250,000++ per person per set menu.
Do not miss this unique opportunity to try this master chef creations!
Limited space available. Please contact us for reservations.
Rheingau Gourmet & Wein Festival:
March 2010 – Chef Chris Salans is invited by the Rheingau Gourmet & Wein Festival in Germany, as a Master Chef. Along other big names of the culinary World, such as Three star chef Daniel Boulud from New York, Jean-Francois Piège from Paris, Two star chef Carlo Cracco from Milan, Three star chef Klaus Erfort from Saarbrücken, Three star chef Harald Wohlfahrt from Baiersbronn,
Thorsten Schmidt from Aarhus, Three star chef Jean-Georges Klein from Baerenthal, Chef Salans promotes his mastery during the Festival.
For more information, visit the official website:
www.gourmet-connection.de
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.
