Mozaic - Bali
Jl. Raya Sanggingan, Ubud, Gianyar - Bali 80571, Indonesia
Phone / Fax. +62 361 975768
Email.
info@mozaic-bali.com
reservations@mozaic-bali.com
catering@mozaic-bali.com
workshop@mozaic-bali.com
Website. http://www.mozaic-bali.com/
Mozaic Restaurant
When you enter through its Balinese doorway, Mozaic Restaurant offers you an evening of repose and pure enjoyment. A walkway leads you to a tropical garden with its widely spaced tables and simple elegance, where, once seated, you are immediately charmed by the unique setting.
Mozaic Restaurant is a fresh oasis of ingenuity in the world of gastronomy. It is the uniqueness of the experience that has become the hallmark of its reputation, encompassing the quality of the ingredients, the perfect execution, the sheer multitude of flavours and the quality of the service, all to be enjoyed in a lush tropical setting. Mozaic's ever-changing menu consists of à la minute creations which evolve, disappear and return in accordance with market availability. Chef Salans and chef de cuisine, Chef Ephraim, prepare what inspires them in the moment, orchestrating their tasting menus like a symphony, a sequence of marvellous colours and flavours served by knowledgeable waiting staff before the sommelier indulges guests with his expertly paired wines. Mozaic is a true gustatory adventure, a dining experience as yet unrivalled in Bali.
Mozaic Restaurant and Chef Salans have been honored with praise around the world for the excellence of their cuisine and the beauty of the setting. Mozaic is the only restaurant in Southeast Asia selected by Traditions & Qualité as one of Les Grandes Tables du Monde (Great Tables of the World) and to have it's wine list awarded year after yesr by Wine Spectator.
A Culinary School by Chris Salans, with MIELE
The newly developed Workshop is a dazzling locale, designed for two main purposes: 1) cooking and teaching, equipped with the most modern technology devised by world-leading Miele, for the teaching of the culinary arts and techniques to all those interested in learning about Indonesian or Mozaic-style cooking and a platform to exchange ideas on new technologies, food products and wines with guest chefs or among professionals and 2) an elegant venue for private cocktails, dinners, chef’s table and other special occasions, are handled by Chris Salans, Chef de Cuisine James Ephraim and the team.
The cooking classes and other culinary events of the Workshop can be designed to your wishes or be part of an established curriculum.
The Workshop Classes
Chef Chris Salans’ The Workshop presents recreational cooking classes for group or individual and a curriculum of thorough technical courses for professionals. From a Foie Gras Class or Caviar and Champagne Class, to a Spa & Health Cuisine afternoon or learning to make a Mozaic dinner, guests enjoy a variety of subjects which can be experienced along with an alfresco lunch, for half or full day formats.
The Workshop is the first professional level cooking school in Bali opening its doors to villas and hotels chefs and professionals of the art of cooking, for Cooking Techniques and Sous-vide modern and cutting edge technology training.
Using Specialty Ingredients:
Develop complete knowledge of a specific ingredient and all its possible preparations and applications in the kitchen from cold to hot, appetizer to main course and even desserts. Through theoretical understanding and practical applications you will return from this course an expert.
Offered now: Foie Gras. Taylor designed classes are available for any new or unfamiliar ingredient that you want to master. Recommended for Professional and Recreational Classes.
Asian Ingredients in Western Cuisine:
True to Mozaic Restaurant and it’s cuisine, learn the techniques and methods in which to create subtle balances between the ingredients found all across South East Asia and traditional or modern Western cuisine. Learn how to select product, prepare them and marry them to Western dishes and methods of preparation in order to produce successful East meets West cuisine.
Offered now: The Food of Mozaic Recommended for Professional and Recreational Classes.
Gourmet World Cuisine:
Learn how to prepare a great meal at each class you join. Our Chef proposes a carefully composed set menu, with matching appetizer, main course and dessert, which changes on a regular basis. Learn how to prepare a new great meal every time practical experience in every step needed to achieve success. Offered now: Spa & Health Cuisine Recommended for Recreational Classes.
Cooking Techniques:
In depth understanding of the different cooking techniques involved in the preparation of all major ingredients used in a professional kitchen to compose successful foods and dishes; meats, game, fish, shellfish, sauces, vegetables and fruits. Theoretical understanding as well as hands on practice will allow you to gain the knowledge needed to master the cooking techniques necessary to produce tasty, moist and tender ingredients and guarantee successful cookery. Recommended for Professionals.
Sous-Vide:
Part of the Cooking Techniques Course, this section introduces the specific Sous-Vide or “vacuum pack “method of cooking and preserving food. This modern cutting edge technology opens new doors for chefs and corporation to provide high quality end product to it’s customers with controlled hygiene and minimized costs. Recommended for Professionals.
Phone / Fax. +62 361 975768
Email.
info@mozaic-bali.com
reservations@mozaic-bali.com
catering@mozaic-bali.com
workshop@mozaic-bali.com
Website. http://www.mozaic-bali.com/
Mozaic Restaurant
When you enter through its Balinese doorway, Mozaic Restaurant offers you an evening of repose and pure enjoyment. A walkway leads you to a tropical garden with its widely spaced tables and simple elegance, where, once seated, you are immediately charmed by the unique setting.
Mozaic Restaurant is a fresh oasis of ingenuity in the world of gastronomy. It is the uniqueness of the experience that has become the hallmark of its reputation, encompassing the quality of the ingredients, the perfect execution, the sheer multitude of flavours and the quality of the service, all to be enjoyed in a lush tropical setting. Mozaic's ever-changing menu consists of à la minute creations which evolve, disappear and return in accordance with market availability. Chef Salans and chef de cuisine, Chef Ephraim, prepare what inspires them in the moment, orchestrating their tasting menus like a symphony, a sequence of marvellous colours and flavours served by knowledgeable waiting staff before the sommelier indulges guests with his expertly paired wines. Mozaic is a true gustatory adventure, a dining experience as yet unrivalled in Bali.
Mozaic Restaurant and Chef Salans have been honored with praise around the world for the excellence of their cuisine and the beauty of the setting. Mozaic is the only restaurant in Southeast Asia selected by Traditions & Qualité as one of Les Grandes Tables du Monde (Great Tables of the World) and to have it's wine list awarded year after yesr by Wine Spectator.
A Culinary School by Chris Salans, with MIELE
The newly developed Workshop is a dazzling locale, designed for two main purposes: 1) cooking and teaching, equipped with the most modern technology devised by world-leading Miele, for the teaching of the culinary arts and techniques to all those interested in learning about Indonesian or Mozaic-style cooking and a platform to exchange ideas on new technologies, food products and wines with guest chefs or among professionals and 2) an elegant venue for private cocktails, dinners, chef’s table and other special occasions, are handled by Chris Salans, Chef de Cuisine James Ephraim and the team.
The cooking classes and other culinary events of the Workshop can be designed to your wishes or be part of an established curriculum.
The Workshop Classes
Chef Chris Salans’ The Workshop presents recreational cooking classes for group or individual and a curriculum of thorough technical courses for professionals. From a Foie Gras Class or Caviar and Champagne Class, to a Spa & Health Cuisine afternoon or learning to make a Mozaic dinner, guests enjoy a variety of subjects which can be experienced along with an alfresco lunch, for half or full day formats.
The Workshop is the first professional level cooking school in Bali opening its doors to villas and hotels chefs and professionals of the art of cooking, for Cooking Techniques and Sous-vide modern and cutting edge technology training.
Using Specialty Ingredients:
Develop complete knowledge of a specific ingredient and all its possible preparations and applications in the kitchen from cold to hot, appetizer to main course and even desserts. Through theoretical understanding and practical applications you will return from this course an expert.
Offered now: Foie Gras. Taylor designed classes are available for any new or unfamiliar ingredient that you want to master. Recommended for Professional and Recreational Classes.
Asian Ingredients in Western Cuisine:
True to Mozaic Restaurant and it’s cuisine, learn the techniques and methods in which to create subtle balances between the ingredients found all across South East Asia and traditional or modern Western cuisine. Learn how to select product, prepare them and marry them to Western dishes and methods of preparation in order to produce successful East meets West cuisine.
Offered now: The Food of Mozaic Recommended for Professional and Recreational Classes.
Gourmet World Cuisine:
Learn how to prepare a great meal at each class you join. Our Chef proposes a carefully composed set menu, with matching appetizer, main course and dessert, which changes on a regular basis. Learn how to prepare a new great meal every time practical experience in every step needed to achieve success. Offered now: Spa & Health Cuisine Recommended for Recreational Classes.
Cooking Techniques:
In depth understanding of the different cooking techniques involved in the preparation of all major ingredients used in a professional kitchen to compose successful foods and dishes; meats, game, fish, shellfish, sauces, vegetables and fruits. Theoretical understanding as well as hands on practice will allow you to gain the knowledge needed to master the cooking techniques necessary to produce tasty, moist and tender ingredients and guarantee successful cookery. Recommended for Professionals.
Sous-Vide:
Part of the Cooking Techniques Course, this section introduces the specific Sous-Vide or “vacuum pack “method of cooking and preserving food. This modern cutting edge technology opens new doors for chefs and corporation to provide high quality end product to it’s customers with controlled hygiene and minimized costs. Recommended for Professionals.
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