Chef Chris Salans –The Amazing Chef in Bali

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Once you enter through the doors of Mozaic, you will immediately feel a sense of repose. You know that you will be in for a sensory treat. The walkway will eventually lead you to a garden where tables are placed in simple elegance. Décor made of rattan, bamboo, silk and other Bali materials line the walls and floors of Mozaic. The whole setting is absolutely charming. You will be offered with testing menus offering the chef’s very own culinary parade. Indeed, Mozaic is a gastronomic paradise. It’s not surprising why it has managed to astound the culinary world. In fact, it has managed to grab the 84^th spot in El Pellegrino World’s 100 Best Restaurants 2009 list. This is the only restaurant in the region that has been invited into the Guide. It has also been ranked as one of the best restaurants in the region by the newly-established Miele Guide.

Mozaic and its chef Chris Salans have received tremendous honors locally and abroad for the restaurant’s excellent cuisine, exceptional service and outstanding ambiance. In fact, the restaurant has received the great honor of being selected by Traditions & Qualite as one of Les Grandes Tables du Monde. The restaurant’s wine list has been commended year after year by Wine Spectator.

The restaurant has an open kitchen where you will find Chef Salans barking orders in three languages, Balinese, French and English. Chef Salans is not your average Balinese chef. He trained under the tutelage of some of the world’s best chefs including David Bouley and French Laundry’s Thomas Keller. Like a good chef, he is very particular with his ingredients, always insisting on the freshest and finest ingredients. He even personally visits the market to get the freshest produce. In fact, he even sourced out some of his ingredients. He gets his lambs and cheeses from New Zeland and he gets his prawns from Indian Ocean. Half of his ingredients are of course sourced locally, but he has in his employ a staff member whose work only comprises of hunting down the best Bali produces. The same staff member would often chat with locals in order to discover special ingredients.

Chef Chris Salans is actually the owner of Mozaic. The restaurant is the result of his quest to bring to Southeast Asia his own brand of culinary expertise. He has practically perfected his craft. He combines classic French cooking with local Indonesian and Bali techniques. He captures the flavors of both cuisines and integrates his own style. It’s safe to say there’s more that we can expect from Chef Salans and his Mozaic.

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Ginger Flower Sorbet by Masterchef Chris Salans

Image Credit The Jakarta Post

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