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 Restaurant. Complemented with Mozaic-style recipes and stunning photography, Mozaic: French Cuisine, Balinese Flavours introduces Balinese ingredients, describes and analyses them before suggesting relevant recipes. 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.

Mozaic: French Cuisine, Balinese Flavours is published and distributed by Editions Didier Millet and presents a foreword by famed French Michelin Chef Emile Jung, and vibrant Australian chef, Shannon Bennet. Chef Salans has also been honoured by the participation of Miele, Zwiesel Kristalglass and Jenaer Glass in this book, whose products are found throughout, enhancing and accompanying the dishes he crafted.

The book is on sale at top bookstores in Asia, at Mozaic Restaurant Gastronomique and available online through Amazon.

A short preview is available through issuu.