The Chris Salans Group is happy to announce that it will soon host a very special dinner featuring caviar and champagne at Mozaic Restaurant Gastronomique. This is in keeping with Mozaic’s annual tradition of presenting a one-time-only dinner created around a rare imported luxury ingredient – which for the past years has been centered around white truffles. This year Chef Chris Salans has invited four highly regarded chefs to join him in preparing a five-course dinner using fine imported caviar, which will be served with a different glass of champagne. The guest chefs are Ben Cross from Kudeta, Maximillian from Sangsaka, Nic Vanderbeeken from Aperitif Ubud, and François Seurin from MnM Catering, Mozaic’s ex-pastry chef who also opened The Legian with Chris in 1996.
The champagne served will be the Duval-Leroy the prestigious French champagne well known for its subtle, light and elegant bubbles. On the night there will be 5 different DuvalLeroy champagnes served — Brut Réserve, “Fleur de Champagne” Premier Cru, Rosé Prestige Premier Cru, Blanc De Blancs Grand Cru and Femme de Champagne Brut Grand Cru.
The caviar – Kaluga Imperial – has been carefully selected as a partner for this event for its sustainable farming. Originating from the fresh waters of the Qing Chong Mountains (the mystical Himalayan birthplace of Taoism and Tai Chi) the caviar is carefully grown with nonGMO sturgeon feed and ‘lightly salted’ using only the finest Himalayan mineral salt to create a consistently exquisite, delicate and well-balanced taste. A maximum of 60 guests will be seated at communal tables in Mozaic’s beautiful garden, and they will have an opportunity to interact with the chefs. This exceptional event will be held on Friday September 14th 2018 starting at 7pm. Tickets can be purchased through Mozaic’s website at www.mozaic-bali.com by clicking the ‘reservations’ button. Price: Rp1.700.000++ (one million seven hundred thousand rupiah) per person including the 5-course dinner with champagne pairing.
