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AT MOZAIC RESTAURANT GASTRONOMIQUE ON 28 JUNE 2019
On June 28th, 2019 the Chris Salans Group in Bali is planning a special gala dinner event to celebrate the 18th anniversary of its distinguished Mozaic Restaurant Gastronomique in Ubud, Bali.
Founded in 2001, Mozaic is internationally renowned for its pioneering concept of combining ingredients and flavors from the Indonesian archipelago with modern French techniques of preparation and presentation. This culinary approach has now become a movement in Indonesia, and Founder Chef Chris Salans has become an important mentor for young Indonesian chefs as well as an international ambassador for Indonesian cuisine.
Chef Chris Salans and his team will present a “Dinner Spectacle” — an evening of wine, dine & live entertainment — to commemorate the founding of the restaurant in 2001 and to celebrate its success with a special program of dining and entertainment by the international choreographer and performer Jasmine Obuko and her performing group Kita Poleng.
The evening will begin with an Anniversary Champagne & Cocktail Party with canapés, live entertainment, a cake-cutting ceremony and a short address by Chris Salans. More than 100 F&B industry and media influencers will be invited to attend the cocktail party.
The evening will continue with a theatrical Dinner Spectacle where live performances will be paired to the dishes of the evening. The dinner will be a 6-course tasting menu with optional wine pairings. Chef Chris Salans will be in the kitchen himself cooking favorite dishes from the menu at Mozaic over the past 18 years such as Smoked Escolar Carpaccio with Lemo Lime Dressing, and Rack of Lamb, Cardamom Gastrique and Fresh Curry Leaves served with Mozaic’s signature potato purée.
Fine wines and wine pairings from Mozaic’s superb wine collection will also be specially designed for the evening.
The price including cocktail party and dinner is Rp 1,850,000++ per person, with optional wine pairing at 990,000++ per person. Seating is for 60 persons only, reservations are strongly advised.
Reservations by email: email@example.com
Mozaic Restaurant Gastronomique is internationally renowned for its pioneering concept of combining ingredients and flavors from the Indonesian archipelago with fine imported ingredients such as foie gras, truffles, and caviar, using modern French techniques of cooking and presentation. This culinary approach has now become a movement in Indonesia, and Founder Chef Chris Salans has become an important mentor for young Indonesian chefs as well as an international ambassador for Indonesian cuisine.
Mozaic has received multiple awards and international recognition as the best restaurant in Indonesia and as one of the best in the world (www.lesgrandestablesdumonde.com). Most recently Mozaic received the recognition of ‘Best Restaurant of the Year’ from the Awards of Excellence in Singapore on April 2018, ‘Indonesian Restaurant as Gastronomic Destination’ by Wonderful Indonesia, Minister of Tourism in Jakarta on November 2018 and ‘Best Fine Dining Restaurant in Bali’ award by FoodieS Best Eats 2018 in Bali, Indonesia, on November2018
Mozaic’s carefully curated wine collection contains more than 180 vintages including 20 Grands Crus and has been awarded the Award of Excellence by Wine Spectator USA every year since 2005.
ABOUT CHRIS SALANS
Chris Salans hailed from three Michelin-starred restaurants in France and in the USA before creating his pioneering style of French cuisine-meets-Balinese flavors at Ubud’s multiple award-winning Mozaic restaurant gastronomique and Spice by Chris Salans gastro-bar in Ubud. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.
He most recently was featured as Iron Chef Indonesia in 2017, as Star Chef on Garuda Indonesia Airlines in 2018 and in March 2019, he was appointed to the Association des Maîtres Cuisiniers de France (Association of the Master Chefs of France), a prestigious body of international chefs who practice, preserve, and develop the art of French cuisine. Maîtres Cuisiniers de France are often given the highest classification in restaurant guides and are regularly mentioned in the world’s leading food and travel magazines.
For more information please contact: www.mozaic-bali.com