Michelin-starred chef Michel Portos of the renowned St. James Hotel in Bouliac, France will come to Bali for a two-night engagement at Mozaic Restaurant Gastronomique in Ubud, March 25 & 26, 2010.
A native of Marseilles, Chef Portos is known for his bold approach to taste presented at his hill-side restaurant that overlooks the region of Bordeaux. His food is all about depth, surprises and astonishing creativity. A leading culinary review once said of his cooking: "Sincere, intense and impertinent, Michel Portos' cuisine turns our certitudes upside down. It pegs out new territory for the 21st century eater who does not see merely to partake of gourmet delights but also has a keen eye for the cultural and aesthetic values of the plate."
An accountancy student in university, he eventually managed to pursue an avocation for cooking turning into his vocation. In the early 1990s he worked as the executive Chef at les Jardina de L'Operar in Toulouse; the legendary Troigros Restaurant in Roanne from 1994-1997; opened the Côté Théâtre in Perpignan from 1998-2002 – all before becoming chef and general manager of the Saint-James in 2002.
Mozaic's Chef owner, Chris Salans, will be joining forces with Chef Portos during the two-day engagement. Said Salans: "I am thrilled Michel accepted my invitation to come and discover Bali, discover the tastes we have here and also to share his passion for creating dishes combining French techniques and the tastes of the mid east and the east."
A dynamic duo in full flight, the special Menu at Mozaic will be featuring dishes from Chef Portos side-by-side with Chris Salans' creations combining for a unique "Diner a quattre mains" - a four hands dinner. Just two of the many dishes to be presented will be Heart of Caviar with Scallop and Sweet Peas and Crispy Seared Foie Gras, Verbena Honey and Lemon Puree.
Michel Portos has long ago abandoned sauces in favor of reductions - those small jus deliciously perfumed with spices and herbs. His cuisine is influenced by the Maghreb, Asia and, to a major degree, the Mediterranean Basin. He masterfully interprets the register of the acidic perfectly - thanks to his wide use of citrus fruits and vinegars. He also always seeks to introduce a "crunchy" element to the final taste experience for the sake of balance. He loves dishes that reflect people and special situations, interpreting them in his very own way. There is no such thing as a traditional recipes on the Saint-James menu. "This type of cuisine is done very well by local craftsmen. A gourmet restaurant must be creative."
Mozaic Restaurant Gastronomique is located on the near outskirts of Bali's artistic community of Ubud. Recognized as the best restaurant in Indonesia and Bali by several national publications (Indonesia Tatler, Prestige, Hello Bali) and is the first restaurant in Southeast Asia to be recognized by the prestigious Tradition et Qualité Association as a member of ‘Les Grande Tables Du Monde'. The Bali restaurant has earned its rightful place among world culinary landmarks, ranking alongside the likes of Lucas Carton (Alain Senderens), Le Louis XV, Plaza Athénée (Alain Ducasse), Guy Savoy and The French Laundry (Thomas A Keller).
Reservations are always recommended for a visit to the Mozaic, but absolutely essential on Friday and Saturday, March 25-26, 2011, during the celebrity chef guest appearance of Michel Portos.
For reservations send an email to info[at]mozaic-bali.com or telephone +62-(0)361-975768.
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