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Merci, Bocuse!

6-Courses & Paired Grand Cru Wines to Honor Paul Bocuse at Mozaic Restaurant Gastronomique in Ubud, Bali on Friday, January 4, 2019

Chef Paul Bocuse, the man who can arguably be called the “Father of Nouvelle Cuisine”, died at age 91 on January 20, 2018, in Lyon on the second floor above his restaurant L’Auberge du Pont de Collonges – in the same room in which he was born 91 years before.

Bocuse rose to prominence initially as a member of a group of kitchen demigods who were challenged to create cuisine that was lighter and less caloric for the discerning passengers flying at supersonic speeds around the world on board the Concorde starting in 1969. As a result, Bocuse’s name hase become synonymous with “nouvelle cuisine” and, since 1987, with the much-coveted Bocuse d’Or - regarded as the highest award among chefs cooking in the French tradition. Considered without equal in the pantheon of French gastronomy, the French Government bestowed on Bocuse the Commander de la Legion d’honneur. He was also named “Chef of the Century” in 2011 by the Culinary Institute of America, who decided a year later to rename their renowned Escoffier Restaurant to Bocuse Restaurant.

His name still remains on the door of 5 restaurants and brasseries in France and his several cookery books remain in publication.

Chris Salans

Paul Bocuse has been a life-time hero of Bali’s legendary Chef Chris Salans, the proprietor-chef of Mozaic Restaurant Gastronomique and Spice by Chris Salans – both located in the Central Balinese community of Ubud. American-born and French-educated, Salans decades ago brought to Bali his admiration of the Paul Bocuse and the French kitchen, and his shared obsession with Bocuse’s on locally sourced ingredients of the highest quality. Over the years, Salans has amassed numerous visits to restaurants operated by Bocuse in France, and purchased all his cook books in order to fully appreciate the expertise of his culinary idol. At the same time, Salans has authored cook books of his own celebrating Balinese fine dining and won numerous accolades for this Bali-based restaurants.

To honor and commemorate Paul Bocuse, Chris Salans has organized a special 6-course commemoration dinner in his honor on Friday, January 4, 2019, at Mozaic Restaurant Gastronomique in Ubud.

Menu

Paul Bocuse Commemoration Dinner

Mozaic Restaurant Gastronomique with French Grand Cru Wine Pairing

Friday, January 4, 2019

+ + + +

Oeuf De Poule Au Caviar & Bisque De Homard

Egg, Caviar with Blini and Lobster Bisque

Optional Wine Pairing:

Champagne Duval Leroy, Brut, Blanc de Blanc, Grand Cru

+ + + +

Homard en Salade a la Francaise

Lobster Salad “a la Francaise”

Optional Wine Pairing:

Chardonnay, Beaune du Chateaux 1 er Cru, Bouchard Pere & Fils, Bourgogne

+ + + +

Rouget en Ecailles de Pomme De Terre Croustillante

Red Mullet Dressed in Crusty Potatoe Scales

Optional Wine Pairing:

Riesling, Grand Cru Kessler, Domain Schlumberger, Alsace

+ + + +

“Trou Normand” Granite Au Vin Rouge

Red Wine Sorbet

+ + + +

Canard A l’Orange

Duck in Fresh Orange Sauce

Optional Wine Pairing:

Pinot Noir, Beaune 1 er Cru “Theurons”, Louis Jadot, Bourgogne

+ + + +

Filet of Beef Rossini, Sauce Périgueux

Wagyu Beef and Foie Gras in Black Truffle Sauce

Optional Wine Pairing:

Chateau d’Issan, Margaux Grand Cru Classe, Bordeaux

+ + + +

Moelleux Au Chocolat, Creme Glace Vanille

Chocolate Moelloeux, Fresh Vanilla Ice Cream 

Optional Wine Pairing:

Gewurztraminer, Grand Cru Altenburg de Bergheim, Gustave Lorentz, Alsace

+ + + +

Petits Fours

 

Cost

6-course tasting menu Rp. 1,250,000 plus 21%  tax and service

Optional Full French Wine Pairing with Grand Cru wines Rp. 1,250,000 per person, plus 21% tax and service.

 

For more information and booking:

Link For Instant Bookings

 

Mozaic Restaurant Gastronomique

Jalan Raya Sanggingan

Ubud, Bali

info@mozaic-bali.com

www.mozaic-bali.com

Telephones:

+62-(0)361-975768

WhatsApp+62 –(0)82237788525

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