French Cooking as Easy as 'Un, Deux, Trois'

(6/20/2006)

American-born, but reared in the atmosphere of a French kitchen, Cordon Bleu Chef Chris Salans has earned a permanent pace in Bali's culinary hall of fame via his highly regarded restaurant Mozaic.

Set in a verdant, Heliconia-ringed garden - Mozaic offers diners one of Bali's most unique dining experiences built on world class gastronomic cuisine in combination with impeccable service. Using a passion for cooking with only the finest ingredients, honed during past employments with two 3-star Michelin restaurants, Salan's Ubud eatery is one of only two Southeast Asian restaurants recognized by the prestigious Tradition et Qualité Association as a member of "Les Grande Tables Du Monde" - a grouping including many of the world's most highly regarded dining venues.

Introducing French Cuisine

Eager to share his culinary expertise beyond the 60 seats available at Mozaic each evening, Chris Salans is now increasing the reach of his cooking empire to provide quality food to areas spread across Indonesia.

Determined that good food should be available to diners at functions in remote venues or workers in remote locations, Chris Salan hass just launched the somewhat generically branded "French Cuisine" using modern technology that guarantees a safe and hygienic food product in a ready-to-eat, high-quality format. Delicious dishes are carefully prepared by talented chefs in a commissary kitchen and then stored and chilled in sealed vacuum packs.

Easily handled and transported, the food packs can then can be stored for 2 weeks, or longer when frozen. And, best of all, unskilled personnel in the field need only to warm the original packages in hot water for 5 to 10 minutes before plating the dish before appreciative diners.

Chris Salans hosted a gala launching party to introduce his new line of "French Cuisine" at a private villa in Sanur's historic Batujimbar Estate on Friday, June 16, 2006.