NEWS
Bali, September 13th 2011 – Chris Salans launches his first book, Mozaic: French Cuisine, Balinese Flavours.
Chris Salans, chef-owner of Mozaic Restaurant Gastronomique in Bali, is launching his first book titled Mozaic: French Cuisine, Balinese Flavours. The 144-page literary work combines the story of Chef Salans’ journey in Indonesia, his discovery of the island’s ingredients and the birth of Mozaic, Chef Salans’ own award-winning restaurant. Complemented with Mozaic-style recipes, the book introduces Balinese ingredients, describes and analyses them before suggesting relevant recipes.
Driven by a combination of Chef Salans’ love of traditional Balinese ingredients, an innovative menu that marries French fare with Balinese flavours and the support of his loyal team at the restaurant, Mozaic Restaurant has become a culinary icon in Bali. The book shares with the readers Chef Salans’ passion for the Balinese culture through the exploration of traditional Balinese ingredients as well as the recipes for his popular culinary masterpieces.
Over the last few years, Chef Salans’ participation at world culinary events and his collaboration with the world’s top chefs have allowed him to introduce Bali’s ingredients and tastes to the rest of the world. The new book is an extension of Chef Salans’ ambassadorship for these Balinese ingredients. “The incredible ingredients we find in Bali have been my main source of inspiration to develop the cuisine of Mozaic and for that, I have presented them as the stars of Mozaic. With this book, I am giving myself a tool to be even better at representing Bali and its ingredients to chefs and colleagues when I travel.”
Mozaic: French Cuisine, Balinese Flavours is published and distributed by Editions Didier Millet (EDM), a Singapore-based publisher known for its sophisticated approach to Asian history, culture and people. Chris Salans’ book is the latest addition to EDM’s rich catalogue of beautifully-crated literary works that honors the beloved island of Bali. The book presents a foreword by famed French Michelin Chef Emile Jung, and vibrant Australian chef, Shannon Bennet. It also features contributions from writer Diana Darling and photographer, Philippe Heurtault, both Bali residents who share Chef Salans’ love for the island.
With the support of Miele, Chris Salans once more took his dream and made a product of quality. Following The Workshop, Mozaic’s cooking school and professional training platform, which was also sponsored by Miele, Mozaic: French Cuisine, Balinese Flavours reaffirms the synergy between Salans and the German luxury appliance brand. Miele in Asia has been a fervent supporter of Chris Salans and Mozaic over the past few years, has been behind the book project from the outset.
Both true advocates of innovation, Miele and Chef Salans dedicate
themselves to ensuring that every single detail of their work will
improve the quality of life of their customers. Since
1899, Miele’s philosophy has always been encapsulated by the phrase
Immer Besser, which means Forever Better – indicating that the brand
is constantly improving on existing products whilst creating
innovative offerings for its customers. Similarly, Chef Salans does
not compromise on his creative approach to food and is constantly
working to present imaginative flavour combinations and modern
techniques in his culinary presentations. Miele and
Chef Salans also share a deep passion for gastronomic creations.
This zeal is clearly illustrated in Chef Salans’ desire to share his
recipes and expertise with food enthusiasts at home through Mozaic:
French Cuisine, Balinese Flavours. Miele’s ardor for the culinary
world is evident in its continuous support for programmes that
promote the enjoyment and understanding of good food in the region.
Chef Salans has also been honored by the participation of Zwiesel Kristalglass and Jenaer Glass in this book, whose products are found throughout, enhancing and accompanying the dishes he crafted. German high-end crystal glassware producer, Zwiesel Kristallglas, is proud to have Chef Chris Salans of Mozaic Group in Bali as one of its brand ambassadors. With a long heritage that spans over 130 years, Zwiesel Kristallglas has combined handmade perfection with the most modern technology in crystal production. With three strong brands - ZWIESEL 1872, SCHOTT ZWIESEL, and JENAER GLAS, Zwiesel Kristallglas covers the full spectrum of dining and living culture.
Located just outside the charming artist’s community of Ubud, Bali, the intimate garden-set Mozaic Restaurant, has become a destination restaurant for discriminating diners from around the world. Chef Salans blends the best of local and international ingredients prepared and presented with a modern and innovative approach associating usual and unusual flavors to sublimate the products presented.
Mozaic Restaurant Gastronomique, has been recognized as the best restaurant in Indonesia and Bali by national publications (Indonesia Tatler, Prestige, Hello Bali) and the first restaurant in Southeast Asia to be recognized by the prestigious Tradition et Qualité association as a member of ‘Les Grande Tables Du Monde’ (The Grand Tables of the World), joining an exclusive membership including world most famous restaurants such as Lucas Carton (Alain Senderens), Le Louis XV and Plaza Athénée (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas A Keller). Recognition from HAPA and the Miele Guide with awards and 5th and 6th place for best restaurant in Asia, with constant Wine Spectator award of excellence, Mozaic Restaurant is at the top of the regions’ best dining experiences.
A Tuscan Night at Mozaic - Cantine da Vinci wine dinner, Saturday 4th June
Mozaic Restaurant is proud to present another great event of wine
and dine with live entertainment.
Saturday 4th June come and meet Giovanni Nencini from the
Cantine Leonardo da Vinci who will be presenting 5 of his wines -
Brunello di Montalcino 2005, Chianti Riserva 2004, Chianti San Zio
2005, Chianti Classico 2006 and Chianti DOCG 2007 - along with a 6
course degustation menu especially designed by Chefs Chris Salans
and James Ephraim based on their newest creations using only the
finest, rarest and most precious ingredients in season.
Da Vinci is the art of making great Chianti by pairing premium
grapes from the renowned Chianti region with the experience and
modern winemaking techniques of winemaker Alberto Antonini. The
result is a modern-style, international award winning, Chianti which
is fruit-forward and soft while maintaining true Chianti
characteristics.
The evening will be entertained by live jazz with Rio Sidik in our
lounge until late.
This exclusive event is priced at Rp 1,450,000++ per person incl.
dinner and wine pairing. First seating at 6 PM, booking recommended!
Mozaic Restaurant Gastronomique welcomes Chef Michel Portos of Saint James hotel in Bouliac, France, for a two night event.
On March 25th and 26th, Mozaic Restaurant Gastronomique welcomed
Chef Michel Portos of the famed Saint James hotel and restaurant
visits Bali for two spectacular dinners and a culinary sojourn in
Bali.
Michel Portos, a native of Marseille, conjures up a cuisine that is
indeed classical but nonetheless revisited and multicultural
featuring regional produce. Located in Bouliac, an area often
qualified as a balcony overlooking Bordeaux, Michel Portos carries
with him the Trois Gros name and presents a cuisine all about depth,
surprises with astonishing creativity and definitely a cuisine which
seduces.
“I am thrilled Michel accepted my invitation to come and discover
Bali, discover the tastes we have here and also to share his passion
for creating dishes combining French techniques and the tastes of
the mid east and the east.” says Mozaic Chef owner Chris Salans on
Portos’ visit to Bali.
The special Menu at Mozaic featured dishes from Chef Portos
alongside Chris Salans’ creations for a unique “Diner a quattre
mains” (Four Hands Dinner). Among the dishes presented were Heart of
Caviar with Scallop and Sweet Peas, and Crispy Seared Foie Gras,
Verbena Honey and Lemon Puree to name a few, expressing Chef Portos
influences and new culinary discoveries.
Michel Portos has long since abandoned sauces for reductions, the
small jus deliciously perfumed with spices and herbs. His cuisine is
influenced by the Maghreb, Asia, to a major degree by the
Mediterranean Basin and henceforth by the Girondin terroir in a
perfect dosage of flavours.
He interprets the register of the acidic perfectly thanks to his
wide use of citrus fruits and vinegars. He always seeks to introduce
a "crunchy" element for the sake of balance. He loves dishes that
reflect people and special situations, interpreting them in his very
own way. There are no traditional recipes on the Saint-James menu.
"This type of cuisine is done very well by local craftsmen. A
gourmet restaurant must be creative."
Chris Salans from Mozaic in Bali comes to Crown for Star of Spices
Melbourne, Australia, 2011. Crown Melbourne is thrilled to
announce that one of Bali’s most revered chefs, Chris Salans, of
Ubud’s renowned Mozaic restaurant is coming to Crown during the
annual Melbourne Food and Wine Festival from 4 to 11 March 2011.
Salans’ featured menus will be showcased at Number 8 restaurant &
wine bar.
Chef Salans is widely regarded as one of Bali’s most innovative and
contemporary chefs. American-born and French-raised, Salans moved to
Indonesia to learn more about Asian cooking. He is now best known
for his clever and creative ways of incorporating native ingredients
into his modern Balinese dishes. He has taken his passion for local
ingredients to great lengths, including the employment of a
full-time forager. This staff member spends an equal amount of time
sourcing ingredients from the sea such as sea urchins, pearl oyster
meat and freshwater yabbies as well as seeking out the earth’s
bounty from forest pigs and cactus fruits to rare black raspberries
found in Bali’s cool highlands, Bedugul. Salans also seeks out
little-known species, such as the Tenggulan berry that can be found
on trees in Bali’s jungle. Despite working in Bali for close to a
decade, he continues to be enthusiastic about the discovery of
yet-to-be used plants and spices. In his kitchen, you could find a
rare white honey sourced from a remote mountaintop that is only
harvested once every seven years by a local tribe. Salans says he is
most influenced by the produce when creating new dishes, although he
can also gain inspiration from reading books and visiting other
restaurants.
Salans blends the best of local ingredients in his “cuisine du
marche” or market cooking. Approximately half of all ingredients are
sourced locally. He also uses ingredients others would overlook,
such as ultra sour berries that teamed in a star anise, cinnamon and
red wine reduction packs a flavour punch that is both sweet and
tart. He uses local spices and ingredients such as basagede, which
is a spice
mixture that is the foundation to many Balinese dishes and is served
with two different styles of suckling pig.
The restaurant is touted as one of the best dining experiences not
only on the tropical island of Bali, but in the whole of Indonesia.
This reputation is largely due to a host of accolades. Over the past
9 years Mozaic has established an international reputation. It has
been listed in Restaurant Magazine’s list of the best 100
restaurants in the world and is one of only two South East Asian
restaurants to be named in the exclusive international fine food
guide, Les Grandes Tables du Monde. Mozaic is also the only
Indonesian restaurant to be selected as one of the world’s best in
the prestigious S. Pellegrino restaurant awards and ranked as Asia’s
fifth finest restaurant in the region’s new Miele guide. When it
opened, Mozaic was an immediate success and was named best
restaurant in Indonesia by Food & Wine, Prestige and Indonesia
Tatler. Wine Spectator magazine bestowed an Award of Excellence for
the wine list for a number of consecutive years, making Mozaic the
first restaurant in Indonesia to receive such a recognition.
Additional praise has been awarded by influential publications such
as Conde Nast Traveller, New York Magazine, National Geographic
Traveller, Times Asia, the New York Times and the International
Herald Tribune.
Mozaic’s menus provide diners with differing levels of
experimentation. For his Discovery menu, guests are presented with a
plate of key ingredients which they are encouraged to smell and
taste before eating Salans’ dishes. There is also a Tasting menu and
for adventurous types there is a Surprise menu which takes diners on
a culinary mystery where no diner receives the same dish. Repeat
visitors to Salans’ leafy courtyard restaurant are rewarded with new
dishes as the restaurant’s menu changes every few days to keep pace
with Mother Nature and the changing produce available.
For those that like to recreate Salans’ dishes at home, Mozaic also
features a cooking school and for those that like to savour his
gastronomic journey in a private setting, Salans also operates a
catering company.
Salans is a Cordon Bleu trained chef who has also worked as Head
Chef at such notable restaurants as Thomas Keller’s French bistro,
Bouchon and David Bouley’s, Bouley’s bakery.
Chris Salans is returning to Melbourne for the first time since he
came to Melbourne a few years ago. When asked about his impressions
about Melbourne, Salans replies, “I think Melbourne’s a great city.
For someone like me who lived in France for 20 years but left more
than 20 years ago, Melbourne has a certain European feeling to it
that brings back vivid and happy memories to me. The city’s
sensational food, coffee and people make it an extraordinary place
to revisit and discover.”
Salans has been invited to participate in Stars of Spice as he
shares Crown’s commitment to using fresh, local ingredients to their
best advantage. Salans embodies the paddock to plate ethos and
showcases unusual ingredients to great effect.
Mozaic Restaurant Gastronomique is voted Top 6 best Restaurant in Asia by the 2010 edition of the Miele Guide.
The much-vaunted list of Asia’s Top 20 restaurants for 2010/2011 was revealed to a starry audience of some of Asia’s most celebrated chefs and restaurateurs as well as regional and international food critics and journalists at Grand Hyatt Macau at the City of Dreams in Macau. Held at a locale other than Singapore for the first time since the inception of The Miele Guide, it was a gala dinner celebrating culinary excellence in Asia as 320 invited guests came together to fete Asia’s Top 20 restaurants and the personalities behind them.In an Award ceremony held in Macau on October 20th 2010, Mozaic Restaurant Gastronomique of Bali has once again been awarded with a position in the Top 10 restaurants in Asia. The 2010 Miele Sponsored restaurant ranking guide has given Mozaic Restaurant yet another accolade for its creative cuisine, with a #6 ranking confirming last year’s performance and remaining firmly on the top as #1 restaurant in Indonesia.
The 2010/2011 edition of The Miele Guide features 450 restaurants across 17 Asian countries (1 more than were in the first edition): Brunei, Cambodia, China (including Hong Kong and Macau), India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam
A taste of Bali at Paresa Resort - 15th October 2010
James Ephraim, Chef de Cuisine at Mozaic Restaurant Gastronomique (in Bali) for over 3 years will be in Phuket, showing off his skills at the beautiful Paresa Resort. Ephraim will be an ambassador for Bali by bringing the tastes and colours of Bali to Phuket, marrying the two culinary worlds of Southeast Asia. Invited by colleague James Christopher Stanton (Executive Chef at Paresa Resort), Chef Ephraim will prepare a special four hands dinner menu to be presented to the resort’s guests and other patrons from Phuket on the15th of October.A glimpse of the mouth watering additions Chef Ephraim plans for the Paresa signature menu include: Mozaic Amuse Bouche (a Balinese spiced crab in a cucumber and dill foam with crisp ham tuile), Mozaic Langoustine ceviche served in a vodka cream and a Mozaic Rack of lamb with vanilla endives served with a Guinness beer emulsion.
Paresa Resort and Chef James Ephraim will also be hosting a cooking master class during the week the Guest Chef visits Phuket. Chef Ephraim plans to teach some of his signature dishes at the class whose attendance will be available to in house and outside guests.
Mozaic in Singapore with Jenaer Glas, and Miele
As an Ambassador for Jenaer, Schott Zwiesel Chris Salans of Mozaic is invited to Singapore for a two day private lunch and cooking demonstration. In complete synergy with Miele, the lunches will be featuring the stunning Jenaer glassware and the creative and delightful dishes of Chris Salans. For these two private events, the Démo kitchen of the Miele House in Singapore become a live show space for the talents of Chris Salans, bringing a taste of his Modern Balinese cuisine to Singapore.Date: October 6th and 7th 2010
Venue: Miele House Singapore
Tickets: invitation only
Mozaic Restaurant Gastronomique’s celebrated cuisine comes to Thailand - Thursday 16th – Saturday 18th September, 2010
Lotus Arts de Vivre announces a two night culinary experience at Lotus Arts de Vivre’s Gallery on Thursday 16th – Saturday 18th September, 2010 with award-winning Chef Chris Salans of Mozaic, considered by many to be one of the world’s finest restaurants. As part of Lotus Arts de Vivre’s dinner party series, the flair and uniqueness with which Chef Salans approaches his cooking makes him the perfect fit for Lotus Arts de Vivre’s ethos that the combination of good food and wine with great design is integral to an outstanding way of life. Adding further enjoyment to the evening, Italian Fine Wines will perfectly compliment Chef Salans’ superlative dinners with wines selected especially to accompany each dish.With Lotus Arts de Vivre’s Gallery as a backdrop, dinner guests will be able to enjoy many of the brand’s larger pieces, as well as objet d’art and jewellery, which highlight the blend of eastern and western influences that have made Lotus Arts de Vivre synonymous with the unique style of living in an exotic and diverse culture, an appropriate setting indeed for cuisine that combines the best of eastern and western cooking. On hand to guide guests through the gastronomic delights of the evening will be Rolf, Sri and Nicklas von Bueren of Lotus Arts de Vivre.
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.
