If you’ve ever been to Bali’s cultural center Ubud, you’ve probably heard of Mozaic Restaurant Gastronomique.
Not only has it been recognized as the Best Restaurant in Indonesia by San Pellegrino’s 2013 list of Asia’s 50 Best Restaurants, it’s a popular fine dining destination for Indonesian-inspired French cuisine in a beautiful oasis-like setting.
Before moving to Bali and opening his own restaurant, U.S.-born French-American chef owner Chris Salans built an impressive resume, including stints as sous chef for David Bouley at Bouley Bakery in New York and head chef at Thomas Keller’s Bouchon in Napa Valley.
Executive chef Blake Thornley gives us an exclusive tour of Mozaic and invites us into his kitchen to demonstrate his unique Discovery tasting menu — six courses that highlight fresh seasonal Indonesian ingredients prepared with Western techniques.
The menu changes periodically depending on the availability of ingredients. Among our favorites were the sous vide Boston lobster with ginger flower and radish puree, chargrilled watermelon and caviar and the French pigeon with black truffle tempe crumble (fermented soybean), jackfruit puree and sugar snap peas.
Mozaic Restaurant Gastronomique
Jl. Raya Sanggingan, Ubud
Gianyar – Bali 80571
Indonesia
Tel. +62 361 975768
Editor’s Note: This video was featured by Epicure magazine.
