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.
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Last updated November 2005 lastArticle = 11/2005 and lastAward =
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