New Chef Sets a New Table

(1/13/2013)

For one week starting on January 27, 2013, Mozaic Restaurant Gastronomique in Ubud will celebrate the arrival of its new executive chef with a special menu designed to mark the occasion.

Chef Xavier Mauerhofer, the new executive chef at Mozaic, will be featuring dishes created to announce his arrival in Bali - all prepared with the talented kitchen team of Mozaic.

Reflecting the philosophy of Mozaic, Chef Mauerhofer, joins the Mozaic Restaurant Gastronomique family by establishing a new tradition of excellence in the kitchen of the famed restaurant. As the man at the helm of Chef Chris Salans’ gastronomy restaurant in Ubud, Chef Mauerhofer promises to follow the footsteps of Chef Salans and Chef James Ephraim, adding his own truth to a long tradition of culinary excellence.

Chef Mauerhofer comes to Ubud fresh from Shanghai, Singapore and Beijing in a career that has extended over 20 years, working from London to Atlanta to China including prominent Michelin-rated restaurants.

During a decade spent in London, he worked at some of the city’s top restaurants including Capital hotel (2 Michelin Stars), Pierre Gagnaire’s Sketch (1 Michelin star), Jean George Vongerichten’s Vong, The Square Restaurant (2 Michelin Stars), No 1 Lombart Street Restaurant (1 Michelin Star), and Chris Galvin’s Orrery Restaurant (1 Michelin Star) and Plateau.

In China, Chef Mauerhofer was the Chef of New Heights, Three on the Bund’s iconic restaurant known for its legendary terrace and views of the Shanghai skyline and lastly, at Bei Restaurant at Opposite House Luxury Boutique Hotel.Chef Mauerhofer has also worked at the Equinox Complex, Swissôtel the Stamford.

Welcoming Menu From Chef Mauerhofer, Executive Chef
Mozaic Restaurant Gastronomique
Ubud, Bali
January 27 – February 3, 2013


AMUSE BOUCHE
˜˜˜
KING CRAB SALAD
Cucumber-coriander gelee, mustard cloud, kafir lime dressing
Lemon pepper lavosh and balsamic reduction
˜˜˜
ROCK LOBSTER
Edamame- coriander puree and pickled mushroom,
bangkang, confied tomato

˜˜˜
CRISPY SEARED FOIE GRAS,
Pineapple and cardamom compote, candied pineapple.
Red bell pepper-vanilla reduction
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“WAGGYU SHORT RIB 63 C”
Sweet Corn Puree, Garlic, Klewek, Green Aspargus, Truffles
˜˜˜
FRENCH A.O.C. GOAT CHEESE
With Cocoa Coulis & Financier, Orange And Rosemary Sorbet

OR

“Opal Basil Ice Cream Candied Beet Root and Olive Powder”

˜˜˜
BLACK TEA- MILK CHOCOLATE SMOOTH CREAM
Grapefruit Jelly, Bergamot And Chrystalised Pistachio

˜˜˜
PETITS FOURS

Price Rp. 900,000 plus tax and service (US$109)


Reservations highly recommended:

Mozaic Restaurant Gastronomique
Jalan Raya Sanggingan, Ubud, BALI

Telephone: ++62-(0)361-975768

[Email]