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Chris' Got Plenty of Truffles

5 Courses of Black Perigold Truffles at Mozaic Restaurant Gastronomique on Thursday March 21, 2019.

Long regarded as the ultimate culinary luxury, Black Perigold Truffles are still harvested in the wild, hunted out of the earth by specially-trained pigs who sniff out the truffles that can cost thousands of dollars per kilogram when these fungi make their appearance at select gourmet markets.

Perigold Truffles will make an appearance at Bali’s fabled Mozaic Restaurant Gastronomique in Ubud, on Thursday, March 21, 2019, where the sublime black truffles will take center stage in a menu prepared by chef-owner Chris Salans.

Chris Salans has a deep affection for the seductive and complex properties truffles impart on all the dishes they adorn. Chris rhetorically asks what food is more precious, more seductive in depth, and subtle complexity than the truffle?

Truffles are an extremely rare fungi found only among the roots of certain trees in a narrow range of soil types that due to their rarity form a very expensive and treasured ingredient in haute cuisine.

This one-night-only Black Truffle Dinner comprises part of the Gout de France (Good France) celebration of French gastronomy taking place simultaneously March 21-24, 2019, involving more than 3,000 renowned chefs.

In Bali, celebrity chef Chris Salans, who is well-known for championing local ingredients that are often harvested from Indonesian jungles, eagerly embraces the  forestière character of the delectable golden truffles that he marries with Indonesian flavors using impeccable French culinary techniques. The result is an evening presenting a fascinating menu that explores the ability of the black truffle to enhance every course from amuse bouche to dessert. Each course, without fail, will incorporate truffles in a rich and surprising way, with careful pairings of fine French Premier Cru and Grand Cru wines.

The truffles used in Bali will be imported from France at their flavorsome peak in March, near the end of their season, thus ensuring that they will be mature and full of flavor.

A highly creative chef, Chris can be counted upon to continuing “tweak” the menu right up until the moment it reaches the table, but an early sneak preview suggests a degustation menu that will prove irresistible to truffle devotees.

Truffle Amuse Bouches

Fresh Water Yabbies, Radish Kecicang, Grilled Watermelon and Black Truffles

Coral Trout, Black Truffle en Papillotte

Beef tenderloin, Seared Foie Gras in a Black Truffle Tempe Crumble, Brie de Meaux,

Mascarpone and Black Truffles Spiced Chocolate, Beet Root and Guinness

Petits Fours

Price

This exception dinner is being offered for Rp. 1.5 million plus tax and service per person. An exquisite pairing of Premier and Grand Cru Wines is available at Rp. 1.2 plus tax and service.

Booking are essential as seating is strictly limited to only 60 guests

For bookings and more information telephone +62-(0)361-975768n or Email

More About Chris Salans and Mozaic Restaurant Gastronomique

Mozaic Restaurant Gastronomique located in Ubud, is regarded as one of Bali’s best fine dining experiences forming a “must do” stop on any foodies’ journey to Bali. It has received the rare recognition of inclusion into the prized ‘Les Grandes Tables Du Monde’  and other accolades includes San Pellegrino’s ‘The World’s Top 50 Restaurants’, Miele Guides ‘Top 5 in Asia’ and a Wine Spectator’s Award of Excellence - the first restaurant in Indonesia to receive this accolade. Most recently, Mozaic received the 2018 ‘Best Restaurant of the Year’ regional award from the Awards of Excellence, Singapore.

Mozaic Restaurant is a fresh oasis of ingenuity in the world of gastronomy and it embodies the philosophy of Chef Chris Salans at the highest culinary level: gastronomic discovery in an elegant setting with impeccable standards of service. Chef Chris perfectly marries the techniques of French modern cooking and presentation, with the native ingredients and the amazing flavors of Indonesia.

The Mozaic Group includes Spice by Chris Salans in Ubud. Chris’s cookbook, Mozaic: French Cuisine, Balinese Flavours, published in 2011, won the award of ‘Best in the World’ 2011 by the Gourmand World Cookbook Awards.

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