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Komplek Pertokoan
Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
Sanur, Bali, Indonesia

Tel:
++62 361 286 283

Fax:
++62 361 286 284

U.S.A. Fax:(toll free)
1-800-506-8633

U.K. Fax:
++44-20-7000-1235

Australian Fax:
++61-2-94750419

24h:
++62 812 3819724

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Dine Every Mountain

In Ubud's Hills - Jack Daniels Discovers An Extraordinary Dining Experience on an Island Where the Hungry are Spoiled for Choice.


Bali News:
Click Image to Enlarge

(3/18/2002)

Why are people always asking me to name my favorite restaurant?

Does my generous girth somehow suggest a gourmand parading as a gourmet? Or, perhaps, the inevitable trace of lunch that, despite my best efforts, decorates my beard and shirt front prompts people to think: "ask that walking tablecloth where he likes to eat."

Yet, the simple truth of the matter is that I love food. It also seems to like me: what doesn't stick to my clothing tends to take up permanent residence on my corpus magnus, rendering me a double for Luciano Pavarotti.

Starting now and until further notice, anyone asking me for my restaurant recommendation in Bali will be unhesitatingly told to head for Ubud's hillsides and the wonderfully romantic MOZAIC. Now open on Jalan Sanggingan, not far from the Neka Museum, this 60 seat restaurant is set in a tropical garden against a backdrop of rice paddies and the sound of running brooks. This is the stage on which Chef Chris Salans works his culinary magic.

Performing something of a "Reverse Lafayette," Chris was born in Washington, D.C. and, at the age of two and ready for solid foods, he moved to Paris. Receiving a trans-Atlantic education, the young Chris Salans eventually attended the Cordon Bleau cooking school in Paris and paid the mandatory dues under the tyrannical regime of a number of French Chefs.

Note:Chefs are invariably religious men: Ask any one of them, and they will confirm that purgatory is a place that is hot, labor intensive and guarded by a mean Frenchman wearing a toque blanche.

Obviously, Chris stood the heat and paid attention to the lessons of the French kitchen. After periods working with prestigious eateries in New York, Napa Valley and Thailand - Chris has taken up residence in Bali with his Indonesian wife to establish the much-admired Mozaic. Working in what he describes as Modern Indonesian Balinese Cuisine, he masterfully weds local ingredients with modern cooking techniques and stunning presentations.

Conceived as a culinary restaurant incorporating the tropical richness of Balinese cuisine, doused with a fine blend of French and American flavors, Mozaic offers as a starter Young Indian Ocean Skate in Fresh Pineapple & Italian Caper Sauce. Then a Salad of Baby Frisee, followed by entrees such as Bedugul Rabbit and Moulard Duck Foie Gras Pastilla with Mollucas Cinnamon or Roasted New Zealand Lamb Rack, Toasted Pistachio & Fresh Seasonal Bean Salad with a Pistachio Infused Demi-Glace. Call me a "glutton for punishment" and you'd be partly right - but, who could resists Warm Varlhona Chocolate Fondant, Sour Cherries Chutney & Fresh Ginger Sorbet?

Reasonably priced with a varied wine menu, Mozaic also offers special five course Chef's Special Tasting Menus for Only Rp. 200,000. Open daily only for dinner.

Did I enjoy my dinner? - Absolutely. Except, perhaps, for the annoying American lady who approached my table and asked me if I might sing Puccini's - Nessun Dorma.

For reservations call Mozaic at ++62-(0)361-975768.

Tell them, Luciano sent you.



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