Jen Lin-liu, writing for the International Herald Tribune in the Wednesday, March 4, 2009 edition, reaps well-deserved praise on Chef Chris Salans, the force behind Bali's much acclaimed Mozaic Restaurant in Ubud.
Citing Salans' international culinary credentials via his association with Les Grandes Tables du Monde and recent rankings from the Wine Spectator magazine and The Miele Guide, the IHT lauds Salans' survival skills and ability to prevail during a period of two terror attacks on the island.
The food seminars and cuisine served at this "reservations-a-must" eatery reflect a specific set of multi-cultural culinary skills arguably unique to Salans. Born in Washington, D.C. to a French Mother who spirited the toddler away to France when baby teeth permitted solid foods, Salans has both a solid academic and practical grounding in the food arts obtained via an education acquired both on the Continent and New World. When his travels brought him to the East, he acquired both a Balinese wife together and a profound appreciation of the endless possibilities when Eastern spices and cooking methods meet Western fine dining traditions.
As Lin-liu points out in her article, Salans also brought to his Bali restaurant a passionate French sensibility for the kitchen cohabitating in a happy marriage with a strong American business sense.
Read more about Bali's most talked about restaurant from the International Herald Tribune [A Chef in Bali Creates a Mosaic of Flavors]
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