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A Kitchen Troika

Three World-Class Chefs Join Forces for a Single Night on Saturday, February 23, 2013 at Mozaic Restaurant Gastronomique in Ubud, Bali

(2/10/2013) Three leading culinary talents join forces for a “trios toques” dinner for one night only on Saturday, February 23, 2013 at the Mozaic Restaurant Gastronomique in Ubud, Bali.

World Class chefs Alain Caron and Jacques Pourcel combine talents with Mozaic founder Chris Salans to presents a collective chefs’ menu for the evening.

Jacques Pourcel

French-born Jacques Pourcel’s Montpellier's Le Jardin des Sens opened in 1988, quickly becoming a leading gastronomic venue the south of France. Michelin Stars and other awards followed in short order. In 1998, the third Michelin Star was awarded to acknowledge Pourcel’s creativity in the preparation and presentation of fine food.

Distinctive for his use of textural plays, contrasts of hot and cold, smooth and crunchy, and sweet and savory - Jacques Pourcel travels the globe opening restaurants that now grace three continents. His signature dishes are found in fine dining establishments in Shanghai, Bangkok, Tokyo, Geneva, Marrakes, Paris, Montpellier, Béziers, Levallois-Perret, Mauritius, Sète and Marseillan.

Working with his twin brother Laurent, Jacques Pourcel serves as a French culinary ambassador and is the author of several books.

Alain Caron

Based in the Netherlands, French-born Alain Caron has worked with chefs étoilés like Boyer, Bardet, Roux, Guérard and Trois Gros.

Alain Caron has appeared as the celebrity chef in many culinary events and television programs. Although he does not own a restaurant, his appearances, caterings and many special private dinner and culinary activities have made him one of the world’s most famous chef and a recognized culinary phenomenon.

His latest cookbook The French Country of Alain was published in 2012.

Chris Salans

Click Image to Enlarge

Acting as local host for this Bali culinary event is chef-owner of Mozaic, Chris Salans. With over 10 years of Asian experience, Salans has represented Bali and Indonesia at international culinary events. Chris Salans consistently presents a cuisine of French techniques with Asian and Balinese flavors.

“Working with Caron and Pourcel for this dinner is like a play date with your best childhood friends, like-minded conspirators, in a feast we create for ourselves while hoping our guests will enjoy the degustation as much as we have the crafting. I am so very much looking forward to it.”, says Salan

Located just outside Bali's artist’s community of Ubud, the intimate garden setting of the Mozaic Restaurant Gastronomique, has become a destination restaurant for discriminating diners from around the world.

“Trios Toques” Dinner
By Jacques Pourcel, Alain Caron and Chris Salans

Mozaic Restaurant Gastronomique
Ubud, Bali

Saturday, February 23, 2013

TASTING MENU

Amuse Bouche

+ + + +

Revisited Black Truffle Potato Tortilla
Potato Espuma and Warm Egg Yolk

Chef Jacques Pourcel

+ + + +

Grilled Rock Lobster Tail
Lightly Smoked Baby Carrots glazed in Liquorice. Cream of Caviar

Chef Jacques Pourcel

+ + + +

Sole Fish ‘Zebra’
with Gold Leaf and Hareng Roe

Chef Alain Caron

+ + + +

Roasted Pigeon and it’s ‘Galette’ of Foie Gras

Chef Alain Caron

+ + + +

Trio of Seasonal A.O.C. Cheese and Fruit

Chef Chris Salans

+ + + +

Crispy Baked Phyllo of Red Fruit and Fresh Mint
Soft Caramel and Fresh Thyme Ice Cream

Chef Jacques Pourcel

+ + + +

Petits Fours

Menu Price Rp. 1,400,000 plus tax and service (US$169.40) per person.

For réservations and more information:

Mozaic Restaurant
Jalan Raya Sanggingan
Ubud, Bali
Telephone ++62-(0)361-975768

[Email

[Moazic Bali Website ]