(11/18/2011)
On Saturday, November 26, 2011, Mozaic Restaurant in Ubud, Bali will host the next in its series of premier culinary events with a menu celebrating the white truffles of Alba, Italy and wines of the Batasiolo Winery of the Piedmont region of northern Italy.
In Bali and participating in the Mozaic’s showcasing of Batasiolo Wines will be the winery’s owner, Fiorenzo Dogliani.
Here's the menu specially prepared by Chefs Chris Salans and James Ephraim from the Mozaic:
BATASIOLO WHITE TRUFFLE DINNER
AMUSE BOUCHE
Oscietra Caviar and White Truffles
+ + + +
SLIPPER LOBSTER POACHED IN WHITE TRUFFLES
Croutons, White Asparagus and Truffle gel
+ + + +
LOW TEMPERATURE ATLANTIC COD AND SWEET CLAMS
Ragout of Tapioca, Artichoke and Iberico Ham with White Truffle Butter
+ + + +
HOUSE CURED DUCK HAM
Foie Gras Tortellini and White Truffle Consommé
+ + + +
SLOW ROASTED WAGYU BEEF TENDERLOIN
Shaved Celeriac, Tempe Crumble and White Truffle Infusion
+ + + +
WHIPPED FOIE GRAS ICE CREAM
Nashi Pear Crouton, Jasmine Reduction and Shaved White Truffles
OR
NEW SEASON “VACHERIN” CHEESE
Shaved White Truffles and Pine Nut Butter
+ + + +
WHITE TRUFFLE ICE CREAM
Roasted Chestnut Espuma, Apricots and Shaved White Truffles
A Prix Fix Menue of Rp 1.450.000++ (US$195) with
Batasiolo Wine pairings available at Rp. 450,000 ++ (US$60.50) per person
A special Chef’s Table experience allowing a very limited number of guests to watch their meal be prepared personally by Chef Salans while enjoying wines presented personally my Fiorenzo Dogliani is available:
Chef’s Table Rp. 1,700,000 ++ (US$229) per person
Wine pairings at Rp. 450,000++ (US$60.50) per person
For reservations telephone ++62-(0)361-975768 or [
Email]
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