Mozaic Restaurant Ubud X Odette Restaurant Singapore
Friday, 20th September 2019
6pm - 9.30pm
6-course Menu: IDR 1,500,000++/pax
6-course Wine Pairing: IDR 990,000++/pax
The Chris Salans Group is delighted to announce a very special 4-hands dinner with Julien Royer, chef-founder of Odette restaurant of Singapore and Chris Salans, chef-owner of Mozaic Restaurant Gastronomique in Ubud, Bali. The dinner will be held at Mozaic on 20 September 2019, and already the excitement is building.
Odette, a Modern French restaurant located at the National Gallery Singapore has just been recognized as the No.1 ‘best restaurant in Asia’ and No.28 ‘best restaurant in the world’ by the San Pellegrino Awards 2019. Never before has a chef of this high calibre performed in Bali.
Chef Chris Salans, French-American by birth and educated at Cordon Bleu in Paris, was inducted as a Maître Cuisinier de France in March this year. His pioneering cuisine marrying Balinese flavours with French techniques has made Mozaic a destination restaurant and unleashed a movement for new culinary excellence among young Indonesian chefs.
The theme of the dinner is “Childhood Memories,” with a 6-course tasting menu plus canapés and petit fours. Odette restaurant will be presenting dishes inspired by memories from the chef’s childhood in France — Scallops, nori and Kaluga caviar millefeuille; Mizayaki Kobe beef, grilled and smoked, miso, sweet corn and buckwheat; and Tarte au Citron, with kalamansi, sisho and basil.
Chef Chris Salans, who is of French-American parentage, will present dishes such as Tarte maraîchère - freshly marinated sardines, pickled cucumber and tomato; Foie Gras ravioli with Du Puy Lentils and Smoked Bacon; and his grandmother’s Mousse au Chocolat with candied orange.
Wine pairing will feature premium French wines and champagne. Regional businesses are eager to participate as sponsors. Singapore Airlines will be a partner and offer their members a special discount for the event. The purveyor Epicurean Asia of Singapore will be flying in their signature Kaluga Imperial Caviar, as well as Miyasaki Kobe beef from Japan.
This collaborative dinner by two celebrated chefs marks new heights of gastronomy in Bali, and high-end travelers are expected to compete to obtain bookings for this prestigious one-off event. It is certain to be a magical evening, long remembered by those lucky enough to be there. Maximum seating will be 60 persons, so reservations are advised.
Chef Salans says, “Bali’s culinary scene has grown so much over the years that we are now able to attract top chefs from all across the world to come and perform in Bali. I’m proud to see Bali developing into a gastronomic hub of the world.”