ODETTE No.1 Best Restaurant in Asia Comes to Bali
The Chris Salans Group is delighted to announce a very special 4-hands dinner with 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 caliber 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 flavors 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. Prices will be announced closer to the date.
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.”
Mozaic Restaurant Gastronomique is internationally renowned for its pioneering concept of combining ingredients and flavors from the Indonesian archipelago with fine imported ingredients such as foie gras, truffles, and caviar, using modern French techniques of cooking and presentation. This culinary approach has now become a movement in Indonesia, and Founder Chef Chris Salans has become an important mentor for young Indonesian chefs as well as an international ambassador for Indonesian cuisine.
Mozaic has received multiple awards and international recognition as the best restaurant in Indonesia and as one of the best in the world (www.lesgrandestablesdumonde.com). Most recently Mozaic received the recognitions of ‘Best Restaurant of the Year’ from the Awards of Excellence in Singapore on April 2018, ‘Indonesian Restaurant as Gastronomic Destination’ by Wonderful Indonesia, Minister of Tourism in Jakarta on November 2018 and ‘Best Fine Dining Restaurant in Bali’ award by FoodieS Best Eats 2018 in Bali, Indonesia, on November2018
Mozaic’s carefully curated wine collection contains more than 180 vintages including 20 Grands Crus and has been awarded the Award of Excellence by Wine Spectator USA every year since 2005.
ABOUT CHRIS SALANS
Chris Salans hailed from three Michelin-starred restaurants in France and in the USA before creating his pioneering style of French cuisine-meets-Balinese flavors at Ubud’s multiple award-winning Mozaic restaurant gastronomique and Spice by Chris Salans gastro-bar in Ubud. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.
He most recently was featured as Iron Chef Indonesia in 2017, as Star Chef on Garuda Indonesia Airlines in 2018 and in March 2019, he was appointed to the Association des Maîtres Cuisiniers de France (Association of the Master Chefs of France), a prestigious body of international chefs who practice, preserve, and develop the art of French cuisine. Maîtres Cuisiniers de France are often given the highest classification in restaurant guides and are regularly mentioned in the world’s leading food and travel magazines.