A new restaurant culinaire, Mozaic opened its doors on August 15th 2001, introducing the birth of modern international Balinese cuisine. Chris Salans brings to Bali a new wave of cooking, called "market cuisine", bringing together a full blend of French and Am DCBA85 erican techniques with Balinese ingredients. Although new to Bali, market cuisine has earned popularity in the "fine dining" and veritable eateries in the land of gourmet cooking Translated into the Bali world It means cooking a la minute meals based on what is available in the market. Mosaic's Chris Salans has years of experience as head chef with the likes of David Bouley, from New York. And Thomas Keller, whose French Laundry in Napa Valley made a mark in the introduction of Californian cuisine to the world.
Conceived as a culinary restaurant incorporating the tropical richness of Balinese cuisine doused with a fine blend of both French and American flavours, it offers tantalizing starters such as young Indian Ocean skate in a fresh pineapple 8. Italian caper sauce. Salad of baby frisee, may be followed by innovative freshness in entrees such as Bedugul rabbit and moulard duck foie gras pastilla with Mollucas cinnamon or roasted New Zealand lamb rack, toasted pistachio & fresh seasonal bean salad. Tantalizing desserts Include pistachio infused demi-glace and warm Valrhona chocolate fon dant, sour cherry chutney & fresh ginger sorbet
MOZAIC provides a gastronomical experience in relaxation and style among the backdrop of rice paddies and the sound of a babbling brook at the base of the undulating tropical garden. With a only 60 seats, the restaurant is open 6 days a week, from Tuesday to Sunday, for dinner only between 6 p.m. and 10:30 p.m Special requests for luncheons and afternoon events are also considered.
For futher information and reservations contact:
Jalan Raya Sanggingan
Ubud 80571
Bali, Indonesia
Tel. 975 768 0r 976 755