Working in close collaboration with Island Organics Bali, Chef Chris Salan of Bali’s fabled Chris Salans Group and Mozaic Restaurant Gastronomique will host a unique vegan and vegetarian dinner at Mozaic on Saturday, 20 March 2021.
In the United States, for instance, those seeking a vegan diet have increased by more than six-fold since 2014, while plant-based retail sales increased 11% from 2018 to 2019 with an estimated annual market value of US$4.6 billion.
Meanwhile, many argue that the wide-scale and continual consumption of meat are not sustainable in an increasingly crowded world where animal agriculture is linked to 18% of all greenhouse gas emissions – a total much higher than all transportation emissions combined. As a result, a global movement is shifting the culinary world to increasing awareness of everyone’s environmental footprint, animal abuse, and the positive health benefits of a plant-based diet.
Indeed, many are coming to embrace the mantra of the legendary Fred Rogers (Mr. Rogers), who said: “I don’t want to eat anything that has a mother.”
Look-a-Like Beef Carpaccio 
The Whole Cocoa Pod 
Island Organic Produce
Perhaps providing a glimpse into the future diet of a green planet, Farmer Rama of Island Organics Bali and Chef Chris Salans of Mozaic Gastronomique has been cooperating for many years to develop seasonal produce unparalleled quality for Chris’ restaurants. Rama and Chris share the fruits of their passion by putting together a unique and incredible gastronomic dining experience at Mozaic Restaurant Gatsronomique, focusing on locally grown seasonal organic fruits, vegetables, and spices, marrying them with exclusive products from around the world.
Earth to Table Veganism
The highly-affordable dinner presented on Saturday, 20 March 2021, will demonstrate that vegetables, legumes, and herbs can be combined to create a gratifying gastronomic experience. Chef Salans says, “At Mozaic, we have always believed in sourcing as many ingredients locally as possible. Sourcing locally helps us capture local flavors, reduce our environmental footprint, and deliver the freshest possible food to your table. We then pair these local staples with delicious and precious ingredients sourced from around the world.” Farmer Rama added: “We believe in vegan and vegetarian cuisine as a much better way of life. Like our farms, the human body is an organic ecosystem that needs various components to support itself. Our farm grows many varieties of items to ensure that our soil is established and healthy – so eat up and enjoy diversity!”
MOZAIC – Earth to Table Veganism
Amuse-Bouches du Chefs
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Look-A-Like Beef Carpaccio
Watermelon, Rendang, Tofu, Cumin Leaves
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Vegetable ‘Scallops’ and Seaweed
Herbal Broth, Garden Veggies, Fresh Seaweed
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<+> Creamy Winter Black Truffle Risotto
Illa de Rui Carnaroli Rice, Asparagus, Kenari Nuts
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Banana Blossom Tortellini
Laksa Leaf Pasta, Barigoule Broth, Crispy Grains
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<+> Plant ‘Bone Marrow’
Stewed Beans and Tempe
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Gargouillou
Vegetables, Grains, Seeds, Beans, Herbs, and Flowers
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Fresh Cheese of the Day
Black Kluwek and Seasonal Mango
OR
White Mango
Lacto Fermented Honey and Fresh Mango
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Table Top Dessert
Textures of Chocolate Banana and Salted Peanuts
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Petits Fours du Chef
The Items Marked <+> are part of the 8-course menu
Optional Vegan / Vegetarian-Friendly Wine Pairing Available
Dinner reservations will be available from 5.00 pm until 8.00 pm on Saturday, 20 March 2021. The price for the dinner will be Rp. 650,000 ++ per person for a 6-course tasting menu and Rp. 850,000++ per person for an 8-course tasting menu. Guests can make a reservation for ‘Earth to Table’ dinner by contacting Mozaic at +62-361-975768 or by visiting Mozaic’s Website.
