Mozaic
The only Indonesian restaurant recognized as a member of Les Grandes Tables Du Monde, the dinner-only Mozaic is well worth a journey to Ubud. Franco-American chef/owner Chris Salans apprenticed with both David Bouley in New York and Thomas Keller in Napa Valley before opening shop here—and the influence is obvious. Salans’s frequently changing six-course tasting menus rely on traditional French technique paired with the freshest available ingredients; each always includes an appetizer, fish, foie gras, meat, cheese or sorbet, and a choice of dessert (Valrhona chocolate, served in either a cold mousse or a baked fondant, is always a daily choice). If it’s offered, don’t miss Salans’ fresh venison loin, served with organic plum puree in an emulsion made from Guinness stout. Wine pairings are also offered.
Tip: Salans runs full- and half-day cooking classes by appointment. For information of how to schedule a private or group class, go to Moziac’s website.
AS FEATURED IN...
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere