The chef-owner of Mozaic Restaurant Gastronomique in Bali, Chris Salans has launched his first book - Mozaic: French Cuisine, Balinese Flavours.
The 144-page work combines the story of Chef Salans’ Indonesian sojourn, his love affair with the island’s ingredients and the birth of his world-renowned Mozaic Restaurant in Ubud, Central Bali.
Replete with Mozaic-style recipes
, the book introduces Balinese ingredients, and explores their use in a myriad of signature recipes.
Driven by a combination of Chef Salans’ love of traditional Balinese ingredients, an innovative menu that marries French fare with Balinese flavors and the support of his loyal team at the restaurant, Mozaic Restaurant
has become a culinary icon in Bali. The book shares Salans’ passion for the Balinese culture through the exploration of traditional Balinese ingredients as well as the recipes for his popular culinary masterpieces.
Chef Salans’ participation at world culinary events and his collaboration with the world’s top chefs have allowed him to introduce Bali’s ingredients and tastes to the world. His book is an extension of Chef Salans’ culinary ambassadorship. “The incredible ingredients we find in Bali have been my main source of inspiration to develop the cuisine of Mozaic and for that, I have presented them as the stars of Mozaic. With this book, I am giving myself a tool to be even better at representing Bali and its ingredients to chefs and colleagues when I travel," explained Salan.
Mozaic: French Cuisine, Balinese Flavours
is published and distributed by Editions Didier Millet (EDM),
a Singapore-based publisher known for its sophisticated approach to Asian history, culture and people.
The book presents a foreword by famed French Michelin Chef
Emile Jung, and Australian chef Shannon Bennet. It also features contributions from writer Diana Darling and photographer, Philippe Heurtault - both Bali residents who share Chef Salans’ love for the island.
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