Mozaic Bali

Program of Events

EVENTS TO COME:

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.

Click here for menu details

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

Download here

Mozaic – cooking class in Paris
Mozaic offre un Cours de Cuisine à Paris

Date : 29 Octobre 2009
Schedule/Horaire : 10h30 à 13h30
Duration/Durée totale : 3 heures
Adresse : 7 rue Paul Lelong, 75002 Paris
Réservations : Tel. + 33 1 40 26 14 00

Title: the cuisine of Mozaic, Asian Ingredients in Western Cuisine
Through this class we will study and learn how to incorporate into western cuisine the ingredients and flavors from across Asia. We will learn how to select and prepare fresh Asian ingredients such as spices, herbs, vegetables and fruits which are indigenous to Asia, South East Asia and more specifically, Indonesia.
A lot of the ingredients we have come across over the years are not only unfamiliar to the eyes and taste buds of Westerners but also to the locals which, through time and modernization, have rendered these ingredients practically forgotten. It is only through continuous search and research that we have decided to bring them back to life through the concept of Modern Balinese Cuisine at Mozaic.
True to the essence of Mozaic, inspiration comes from the exotic; the more strange and unknown the ingredient the more spontaneity and creativity it will bring to our chefs and to our menu. Not 'Fusion', Mozaic's cuisine is French, using modern techniques of preparation and presentation, and incorporates the ingredients and flavors found in it's surroundings; Bali.
Through our continuous efforts we aim to create a perfect balance between Western cuisine and Asian ingredients allowing all of our guests to experience the culinary wealth of Bali (Indonesia, and South East Asia) through gastronomic experiences.

The Menu:

• Sesame Crusted Fish, Cherry Tomato, Carambola and Rosewater Apple Salad. Ginger Flower Relish
• Crispy Seared Foie Gras and Seasonal Mango
• Ginger Flower Sorbet, Strawberries and Lime Leaf

The venue: Les Coulisses du Chef, atelier de cuisine
Chef Olivier Berté presents you his Cooking Classes at your home or in a company setting or in his cooking workshop : "Les coulisses du Chef". Discover and learn the tips and magic of French cuisine in his workshop or in your own kitchen...the whole experience takes place in a convivial and relaxed environment.

Reserve ahead to secure a seat / Réservez dès maintenant.

Mozaic Restaurant Gastronomique joins the Miele Guide top restaurants and Ate Media in a UNWFP fund raising promotion.
Mozaic Restaurant Gastronomique participates in The Miele Guide Month a fund raising initiative to benefit the United Nations World Food Programme. During August 2009, Mozaic presents a Signature Trio and Cocktail at The Mozaic Lounge.

The Art of Living Well - Special Cooking Classes at the Workshop
Imagine a cooking class where you will come home rejuvenated and more knowledgeable in the kitchen! This retreat merges the talents of famous celebrity Chef Chris Salans and Iyan Yaspriyana, yoga instructor and retreat leader.

Traditions et Qualité Annual Gala Dinner I October 10th 2008 I Rome
It's fall in Europe, and the cool season calls for the most gargantuan gastronomical event:  The 2008 Traditions et Qualité Annual Gala Dinner, held in Rome this coming October.

The Miele Guide Gala Dinner  I  October 31st 2008  I  Singapore
October 31st marks the launch of The Miele Guide and announces Asia's Top 20 Restaurants.  The Miele Guide Gala Dinner, is Asia's first culinary red carpet event held at Grand Hyatt Singapore with the glitz worthy of the first 'Oscars' for restaurants in Asia.

Miele Singapore Event I August 2008  I Singapore
The latest event at Miele Singapore, has received Chef Salans as its Master Chef once again, to celebrate the relationship between the German appliances manufacturer and Mozaic Restaurant Gastronomique. 

Chef Chris Salans has been invited by Peter Knipp Holdings to participate to the World Gourmet Summit as a Masterchef.
This annual Summit gathers international chefs on a single platform where they interact with their peers, exchange ideas and gain insights into the latest dining trends around the world. With Iconic Chefs (three-Michelin-stars) and Masterchefs gracing the event, gourmands can experience all of the culinary world in Singapore.

* Deliciously Artistic - Monday night, 25.02.2008, 6-9 pm
"An artist’s palette gives rise to many creations. So it is when the Miele Gallery, a showcase of Miele’s premium appliances, presents the culinary artistry of two formidable chefs, Melbourne’s Shannon Bennett from Vue de Monde and Bali’s Chris Salans from Mozaic Restaurant, creating something deliciously artistic.

* 12 – 17 February 2008
Mozaic presents its new Guest Chef during a week-long promotion, from February 12th till 17th 2008.

* January 23 – 26, 2008
Chris Salans appearance at The Crown Macau's Aurora Restaurant