Bastille Day Dinner at Mozaic

The Chris Salans group is preparing for a brilliant French holiday celebration on 14 July, Bastille Day, with a special dinner at Mozaic Restaurant Gastronomique.

The 6- or 8-course dinner menu will offer classic French dishes tuned to the tropics with Mozaic’s signature flair. Wine pairing will feature premium all-French Grand Cru wines.

Chef-owner Chris Salans has a deep personal connection to France. Born of a French mother and American father, Chris spent much of his childhood in France and was educated at the Cordon Bleu in Paris. He was recently inducted as a Maître Cuisinier de France, a prestigious association of French chefs. This will be a dinner prepared with expertise and love.

Here is a preview of the Bastille Day dinner menu:

Amuse-Bouches Coquille St Jacques Roti

Baked baby scallops, Balinese Suna Cekuh

Truite aux Amandes

French River Trout, Kenari Nuts and Fresh Curry Leaves

Bouillabaise de Homard

Blue Lobster in Spiced Bouillabaise Broth

Duo de Foie Gras aux Agrumes

Foie gras Duo – Chilled and Pan Seared – with Pomelo

Pigeon au Civet de Cepe

Roasted Squab in a Jackfruit and Cepe Mushroom Stew

Biche Grand Veneur

Venison, Cranberries, Chestnuts and Red Cabbage

Bleu au Vin Rouge

Light Blue Cheese, Red Wine Ice Cream, Coconut Sablé

Dessert Chocolat à la Table

Mozaic’s Table Top Dessert, Valrhona Chocolate and Passion Fruit Petit Fours

Prices for the Bastille Day dinner: Food only> 6 course menu IDR 1,250,000++/ 8 course menu IDR 1,600,000++

Grand Cru Wine Pairing only> 6 course pairing IDR 1,200,000++/8 course pairing IDR 1,500,000++

Seating is limited to 60 persons, so reservations are advised.  Reservations are available from 6pm until 9.30pm.

Come experience an evening of the glory of French cuisine in the beauty of a tropical garden.

About Mozaic

The Mozaic Group is headed by Masterchef Chris Salans, founder of Mozaic Restaurant Gastronomique since 2001. Salans’s culinary philosophy is to apply modern and traditional French cooking techniques to Indonesian ingredients, an approach that has made him one of the most celebrated chefs in Southeast Asia. He regularly travels in the region, teaching and giving presentations for culinary events. In 2004, Mozaic Restaurant Gastronomique was invited to become a member of Les Grandes Tables du Monde (The Grand Tables of the World), Traditions & Qualité, so far one of only three in Southeast Asia. Its wine list is regularly awarded by Wine Spectator. Mozaic is also the only Indonesian restaurant to be selected as one of the 100 World’s Best in the San Pellegrino Guide. Mozaic is also the venue of a world-class cooking school, where classes are taught by Chef Salans or one his co-chefs in a state-of-the-art kitchen built in partnership with Miele. The adjacent dining room is the venue for Chef’s Table dinners and other private events.