The Mozaic Ubud brings the culinary artistry of Provence to Bali for one night only with the appearance of chef Bernard Chatton from the 2-Star Michelin L’Oustau de Baumanière. L’Oustau de Baumanière Comes to Bali
On Saturday, January 18, 2014, Chatton will celebrate traditional haute cuisine with a classic six-course degustation menu epitomizing the region and featuring regional stalwarts such as roasted duck with cherries and crêpe soufflé.
Chef Bernard Chatton
Adding to the celebratory atmosphere at the Mozaic is the fact that the dinner will represent something of a “homecoming” for Mozaic founder Chef Chris Salans who began his career as an intern at L’Oustau de Baumanière under the tutelage of Chef Bernard Chatton.
Bernard Chatton has worked as a chef since he was 14 years old. He commenced his professional career at 3-star Michelin restaurant Troisgro Brothers in Roanne, France, as a chef de partie as well as working
at other Michelin starred restaurants before joining L’Oustau de Baumanière in 1983 in Provence where he continues to work to this day.
Bernard has competed in several regional cooking competitions, travelled the world representing L’Oustau at events and dinners, been consulted for technical training advisories and led private cooking classes.
“I’m super excited to welcome L’Oustau de Baumanière to Bali,” said Salans. “This is where I began my career which no doubt has influenced my cooking and dishes at Mozaic Ubud.”
“While the cuisine of southern France has evolved like other cuisines across the globe I have asked Bernard in this instance to prepare classic dishes that have made Provence famous. It will offer tourists and residents of Bali a rare chance to taste some of the finest cuisine in the world that has inspired chefs like myself,” explained Salans.
Commenting on his mentor and teachers, Salans continued explaining that Chatton has worked for 30 years at L’Oustau, adding: “Bernard is indeed a ‘veteran’ when it comes to French cuisine and leaves no technique unturned. We are very fortunate to have him ‘take over’ our kitchen for the evening and show us his skills in the kitchen.”
L'Oustau de Baumanière
Raymond Thuilier purchased a Provencal farmhouse in 1945, near the foot of the citadel of Les Baux, an area washed by Mistral winds. The Val d’Enfer (Hell’s Valley) made immortal by Dante is where Thuilier decided to create a gastronomic landmark in a remote corner of les Alpilles.
Known as a businessman, painter and poet - Raymond Thuilier's first passion was cooking. In the intervening years since its founding L'Oustau has hosted the literati, royalty, gourmets and tourists from every corner of the world.
With Chef Bernard Chatton
Saturday, January 18, 2014
Aubergine caramélisée au miel de lavande
Caramelized eggplant with lavender honey
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Soupe de topinambour, huitre parfumée au curry
Jerusalem artichoke soup with oysters and curry
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Rouget poêle sur son pistou aromatisé au basilic
Pan seared red mullet with tomato and basil ‘pistou
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Raviolis de ris de veau, poireaux et truffes,
Sweet bread, leek and black truffle raviolis in black truffle sauce
+ + + +
Canard aux Cerises
Roasted duck with fresh seasonal cherries served with eggplant gratin and potato dauphinois
+ + + +
Crêpe Soufflé en souvenir de Mr. Thuillier
Souffle Dedicated to the Memory of Mr. Thuillier
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Orange zests and Grand Marnier
Cost of menu Rp. 1 million plus 21% tax and service (US$96.80)
Optional wine pairings available at an additional cost.
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