Chef Chris Salans
Chef Chris Salans.

UBUD, Bali (BPN) – After the very successful celebration of his receiving the Order of Agricultural Merit, Chef Chris Salans has decided to celebrate and promote French Cuisine at his restaurant. For this Chef Chris has decided to, once a month, be in the kitchen himself to cook French cuisine for his guests and share his passion and creativity, which was the drive behind the creation of Mozaic restaurant.

For the first event of its kind, on Friday October 23rd 2020, Chef Chris will be cooking favorite dishes from the menu at Mozaic over the past 18 years.

A premium wine pairing from Mozaic’s superb wine collection will also be specially designed for that evening.

Wagyu Beef, Jerusalem artichokes, cocoa coulis and cassia foam.
Wagyu Beef, Jerusalem artichokes, cocoa coulis and cassia foam.

Chef Chris will prepare his signature dishes such as Caesar Salad with Crispy Soft-Shell Crab, Grilled Prawn Gazpacho, Crispy Foie Gras in a Trio of Mango, Lamb with French Beans in Pistachio Dressing and obviously, an all-time favorite, his signature Potato Puree.

When Mozaic first opened in 2001 it was the first gastronomic restaurant in Bali. Now 19 years later there are a multitude of fine dining establishments across the island. As a precursor and mentor, Chris Salans has become an image of quality and excellence not only in Bali, but worldwide.

Explore the restaurant’s journey from a little-known restaurant surrounded by rice paddies to where we are today with Chef Chris Salans in the kitchen.

Chef Chris will be offering 2 menus in special prices. A 6-course tasting menu and an 8- course tasting menu. Optional Wine Pairings also will be available with additional price.

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Dinner reservations will be available from 6pm until 9pm and seating is limited to 60 guests. Visits the restaurant’s official website for menu details and reservations for this unique dinner.


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