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Jln. By Pass Ida Bagus Mantra,
Jln. Pucuk 1 No. 70X
Denpasar, Bali
Indonesia

24h:
+62 (0)812 3819724
Tel:
+62 (0)361 464 032, +62 (0)361 471 0242

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Be Our Guest, You Deserve the Best

Join Chris Salans at the Chef's Table – Mozaic Restaurant, Ubud Bali.


Bali News: Bali, Mosaic, Chris Salans
Click Image to Enlarge

(7/14/2010)

Presenting a special opportunity for residents and visitors to Bali, Chris Salans, the man behind the world-renowned Mozaic Restaurant in Ubud Bali will be hosting small groups of privileged diners at "Chef's Table" to be hosted in the Mozaic's Workshop – an air-conditioned, state-of-the-art venue with a customized kitchen by Miele and luxurious interiors by Vinoti Living.

Held each week , Wednesday through Sunday evening, commencing at 7:30 p.m., guest can enjoy optional pre-guest drinks "in the kitchen" with the Mozaic's team of talented chefs busily preparing the evening's feast.

Hosted personally by Chef Salans, guests learn about each step of the dinner's preparation before sitting down to one of the limited places at an elegantly prepared table surrounded by fellow food enthusiasts for an evening full of fun, flavors, creativity and conviviality.

More About Chris Salans and Mozaic

Born in Washington D.C. to a French mother and an American father, Chris moved to Paris, France, at the age of two. Living in a 'French' family he was brought up eating his mother's French home-cooking and drinking wine; his mother is from the region of Sologne, where game and mushrooms abound.

Graduating from Tufts University in Boston, Chris turned to his passion, cooking. He joined the Cordon Bleu cooking school in Paris. There, followed his first internship at l'Oustau de Baumaniere, a 3-Michelin-star restaurant in Les Baux de Provence, France, moving later to work at Lucas Carton - another 3-Michelin-star restaurant where he was promoted to head saucier.

Pond-hopping once again, he moved back to New York where he worked with David Bouley as a sous chef. During this period, Chris developed an awe for Asian cuisine that eventually led to an executive chef position in Bali at The Legian Suites.

Yet another U.S. interim, working on both the east and west coasts, intervened before Chris returned to Bali with his Indonesian wife where he headed Ary's Warung in Bali reigning over the range for three years before striking out on his own at Mozaic.A master at using local spices and ingredients, he has fashioned his own style of "Modern International Balinese Cuisine" – the soul at the core of Mozaic Restaurant's international reputation.

An almost immediate success, Mozaic was recognized within 3 years by the prestigious European association, Tradition et Qualité as a member of 'Les Grande Tables Du Monde' (The Grand Tables of the World), joining an exclusive circle that includes famous restaurants, such as Lucas Carton (Alain Senderens), Le Louis XV and Plaza Athénée (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas A Keller). Mozaic is one of only two restaurants to be so recognized in South East Asia.

Mozaic is also rated as the best restaurant in Indonesia by Food & Wine, Prestige and Indonesia Tattler magazines. Wine Spectator bestowed Mozaic with the "Award of Excellence" for their wine list, becoming the first restaurant in Indonesia to be so recognized.

Join the Chef's Table at Mozaic

Seating is strictly limited for the Wednesday and Sunday evening events. A place at the table cost Rp. 1 million, plus tax and serve, for food only (US$131.50).

Contact Mozaic at ++62-(0)361-975768 for more information or reservations.


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