Venison beet root.
Venison beet root.

UBUD, Bali (BPN) – The Chris Salans Group announces a very special 6-hands dinner at Mozaic restaurant gastronomique in Ubud, on Saturday January 16, 2021.

For this unique dinner Chef Owner Chris Salans will be presenting a menu based around the concept of New Nordic Cuisine: a culinary movement which has become very popular, to the point it has helped shape the culinary world to where it is now.

New Nordic Cuisine has its roots in the Nordic countries, Scandinavia in particular, where it developed in the early 2000’s. The essence of this culinary movement is to promote local, natural and seasonal produce, preparing it with modern cooking techniques, while being presented in a minimalist way. Now, in the start of 2021, the restaurant will have the honor of hosting the very first New Nordic Cuisine dinner presented by resident Nordic chefs.

For this event Chef Chris has invited two very talented Swedish chefs to join hands with him. Chef David Gavin and Chef Kim Jonsson will be bringing in their talent and expertise to re- create the most memorable Nordic dishes from their childhood, while adding their own unique touches.

Warm Chocolate - Cultured Ice Cream, Barley and Lavender Flowers.
Warm Chocolate – Cultured Ice Cream, Barley and Lavender Flowers.

Chef Kim Jonsson hails from Stockholm and received his first Michelin Star as Executive Chef of the famed 28+ restaurant in Gothenburg, Sweden. He is now based in Bali working as Culinary Director for Cocana International which includes several new restaurants under development in Bali and Lombok area.

Chef David Gavin hails from Gothenburg, and worked in kitchens for more than 10 years, his last position being at the Ekebergs restaurant in Oslo, Norway. He is now the Executive Chef of Mozaic Restaurant in Ubud.

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The three chefs are preparing 6 and 8 course tasting menus which will showcase dishes from their childhood such as a modern version of Salmon Gravlax, Chanterelle Crusted Venison with Beetroot – semi-dried, dried, gel and powdered and, a dessert of white chocolate and buckwheat named ‘Swedish Summer Memory’.

A special pairing of premium wines, carefully selected by Mozaic’s master sommelier Jean Francois Moch, will be available only for this exclusive dinner.

Dinner reservations will be available from 6.00pm until 9.00pm for a maximum of 50 guests. Guests can find further information, prices, and book for this once in a lifetime experience by visiting Mozaic’s official website.


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