Chef Chris Salans. (Picture: Mozaic Restaurant)
Chef Chris Salans. (Picture: Mozaic Restaurant)

UBUD, Bali (BPN) – The Chris Salans Group announced another exciting and innovative event at Mozaic Restaurant Gastronomique in Ubud that will be held on Friday, April 23rd, 2021.

In Collaboration with Lotus Enterprise and Bali Sustainable Seafoods, Chef-Owner Chris Salans will be himself in the kitchen preparing a dinner focusing on Dry-Aging, a culinary technique that has become very popular worldwide as it improves the tenderness, texture, and taste of both fish and meats.

In essence, dry aging is when meats or fish are put into a special refrigerator that controls the temperature as well as the moisture of the environment to guarantee a safe and hygienic aging process.

By exposing the meats and fish to this environment, moisture is pulled out and the natural enzymes break the muscles down slowly over time, making it more tender and flavorful.

30-day Wagyu Beef, Eggplant and Fermented Porcini.
30-day Wagyu Beef, Eggplant and Fermented Porcini.

Guests will be introduced to four different types of fish dry-aged for 14 days (Snapper, Grouper, Tuna, and Salmon) as well as to two different types of meat (Duck and Wagyu Beef) dry-aged for 21 days.

These ingredients will be prepared by Chef Salans in the simplest and best way possible to enjoy the amazing texture and flavor of these products.

Dishes will include a minute smoked salmon, a ceviche of snapper, crusted rare tuna, confied grouper, crispy seared duck and foie gras as well as beautifully grilled Wagyu beef.

To further enhance the experience a special pairing of premium wines, carefully selected by master sommelier Laurent of Lotus Enterprise, will be available for this exclusive dinner.

Dinner reservations will be available from 5.00 pm until 8.30 pm. Guests can make a reservation for the ‘Surf & Turf’ dinner by visiting Mozaic’s official website.


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