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Death by Chocolate

5-Course Chocolate Dinner at Mozaic Restaurant Gastronomique in Ubud, Bali Saturday, April 27, 2013


Mozaic Restaurant Gastronomique in Ubud, will welcome world-Class chocolatier Sébastien Bouillet for an all-chocolate dinner prepared in cooperation with Chef Chris Salans, April 27, 2013.

A celebrated French chocolatier and pastry chef, Sébastien Bouillet visits to Bali will allow two of the world’s most creative chefs – each working in their individual genre, to break the barriers between chocolate and savory ingredients, mapping new culinary ground before a lucky and very limited group of diners in Ubud.

“To have such a highly praised chocolatier visiting us in Bali, is a great honor. I am absolutely thrilled to welcome Chef Bouillet for this all chocolate dinner we will be doing together in tandem,” says Chef Salans, owner of Mozaic Restaurant Gastronomique and the new Mozaic Beach Club in Batu Belig.

Sébastien Bouillet

Click Image to Enlarge

Sébastien Bouillet was born in Lyon, France into the culinary dynasty of La Maison Bouillet. Henri Bouillet, the family’s patriarch, opened La Maison Bouillet in 1977 in Lyon. After leaving his home and learning his craft while working in some of the most prestigious French patisseries, Sébastien eventually returned to Lyon and the family business.

On Sébastien Bouillet’s return to Lyon he quickly introduced a unique avant-garde style incorporating the finest savory products. Bouillet’s fame grew in his hometown for his stylish pastries, a great choice of macaroons and exquisite chocolates at the family-owned La Maison Bouillet.

Today Sébastien Bouillet enjoys a reputation as one of the top pastry chefs in France. Five awards-winning shops reflect the exclusive Bouillet style in Lyon, among them a once-of-a-kind chocolate factory ChoKola - a unique retail outlet design known for its chocolate wall.

Adding to the prestige of the Bouillet name, the cooking school “Gateau école” now shares Sébastien Bouillet knowledge, passion and skill to the coming generation of party chefs.

In 2007 the Bouillet chocolate empire expanded with the opening of three shops in Tokyo, Japan,

Sébastien Bouillet is a member of the prestigious associations Relais Desserts International, Toques Blanches Lyonnaises and Toques Blanches du Monde. He is regularly a judge in national and international pastry competitions and also regularly consults on projects in New York, Bangkok, Salvadore de Bahia, Seoul and Kuwait.

Tasting Menu of
Chef Sebastien Bouillet and Chef Chris Salans
Saturday, April 27, 2013

Amuse Bouche
Cocoa Nibs
Seared Fresh Water Yabbies in a Broth of Cocoa Nibs and Exotic Herbs
Chef Sebastien Bouillet and Chef Chris Salans
White Chocolate
Coral Trout Confied in Citrus, Organic Baby Vegetables and White Chocolate Emulsion
Chef Sebastien Bouillet and Chef Chris Salans
Cocoa Grué
Terrine of Chilled Foie Gras and Crispy Chocolate
Chef Sebastien Bouillet and Chef Chris Salans
80% Dark Chocolate
Venison Loin in a Crumble of Dark Chocolate
Chef Sebastien Bouillet
Surprisingly Sparkling 70% Dark Chocolate
Chef Sebastien Bouillet
State of Chok
Hazelnut Chocolate, Berries and Black Currant Tea
Chef Sebastien Bouillet
Petits Fours

Prix Fixe Menu
Rp. 1,000,000 plus tax and service (US$121).

Optional Wine Pairings Available

Reservations are required and can be made by telephone at ++62-(0)361-975768 or [Email

Mozaic Restaurant Gastrononique
Jalan Raya Sanggingan
Ubud, Bali


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