Bali hottest new restaurant, in the artist's community of Ubud, is Mozaic Restaurant Culinaire. Franco-American chef/owner Christopher Salans knows a thing or two about Bali, when in 1996, he opened the luxury boutique hotel The Legian. Salans the left Bali to be the opening chef de cuisine at New York City's Bouley Bakery, which close after September 11 and recently reopened as Bouley (he had been a sous chef to David Bouley prior to going to Bali). He then moved on to open Thomas Keller's Bouchon in Napa Valley prior to returning to Bali and becoming the chef at Ary's Warung. Mozaic features what Salans calls Indonesian market cuisine, with such items as rosemary braised gindara fish in fresh ginger and steamed Sarjani duck breast with wild mushrooms.