Chef Founder Mozaic Restaurant Les Grandes Tables du Monde
Chef Chris Salans
Chef Founder Mozaic Restaurant, Spice Restaurant, Bali Les Grandes Tables du Monde
American born and French raised, Chris began his training at Le Cordon Bleu in Paris before taking internships in France at Michelin Starred restaurants such as L’Oustau de Baumaniere and Lucas Carton. His culinary career brought him to New York where he worked as Sous Chef for David Bouley and then as Chef de Cuisine for Thomas Keller in Napa Valley. It was during this time that Chris developed such awe for Asian cuisine that he accepted a position as Executive Chef of The Legian in Bali, marking his first foray into the Asian culinary scene. In 2001, he opened Mozaic Restaurant Gastronomique in Ubud – the cultural heart of Bali. It’s in Mozaic that Chris developed and mastered his own style of cuisine – marrying the techniques of Western modern cooking and presentation, with the native ingredients and amazing flavours of Indonesia. Mozaic Restaurant is regarded as one of the best dining experiences not only in Bali but the whole of Asia and has received numerous accolades including being listed in the Tradition et Qualité ‐ Les Grandes Tables Du Monde, San Pellegrino’s ‘The World’s top 50 restaurants’, Miele Guides ‘Top 10 in Asia’ and World Gourmet Summit 2017 award for “Best Asian Restaurant”
Lessons
By Chef Chris Salans
Bali Tomato Tartare
sorbet and lemongrass infused water served with dabu- dabu sambal on lemon basil cracker
Seasonal Mangosteen with Kintamani Pork Press
tender octopus and palm sugar gastric
Blow Torched King Mackerel
broccolini, broccoli-laksa purée and caviar
Spinach-Kemangi Lemon Basil Sauce and Pickled Figs
served with crispy seared grouper and a kemangi roasted hazelnut salad
