27 Sept -Gala Tribute to French Cuisine

Chef-owner Chris Salans of Bali’s renowned Mozaic Group has recently been awarded the Ordre du Mérite Agricole (Order of Agricultural Merit) by the French government. The reward was bestowed by His Excellency M. Olivier Chambard, the French Ambassador to Indonesia, in a formal ceremony held at the Ambassador’s Residence in Jakarta on Monday, 07 September 2020.

Awarded for exceptional service in agriculture and gastronomy, the Order of Agricultural Merit was first awarded in 1883 was second in importance in the French Order Precedence to only the Légion d’honneur (Legion of Honor). Chef Salans now holds the rank of “knight” or “chevalier” within the Order, a rank shared with a multitude of other notables that include Jacques Chirac, Thomas Edison, Louis Pasteur, Jacques Pépin, and Paul Prudhomme. Since its inception 132 years ago, some 340,000 recipients have been inducted into the Order with an estimated 23,000 members are alive at any given time. 

This is the second award granted by the French Government to Chris Salans in as many years. In 2019, he was inducted as a Maître Cuisiniers de France to recognize his pioneering international cuisine employing French techniques with Indonesian flavors.

Commenting on his most recent award, Chris Salans said: “I am proud to receive this title by the French government to represent French gastronomy in Indonesia and promote French-Indonesian relations. I hope that this shines a light on Bali and Indonesia as a world-class culinary destination because we all need it in these difficult times.”

The Mozaic Group Operation in Bali includes the Mozaic Restaurant Gastronomique, Spice by Chris Salans, and Dine@Home Bali.

Gala Tribute to French Cuisine

To celebrate his good fortune and acknowledge the country that gave him his culinary education, Chris Salans has decided to present a “Gala Tribute to French Cuisine” at the Mozaic Restaurant Gastronomique in Ubud on Sunday, 27 September 2020.

The Gala Tribute will see Chef Salans teaming up with French pastry chef Vincent Nigita, of Vincent Nigita Patisserie in Berawa, Bali, to prepare a special tasting menu of classical French dishes.

The two chefs will be cooking with imported French delicacies that include Fines de Claire Oysters, Brittany Lobster, Duck Foie Gras, Venison, and Valrhona Chocolate. To round out what promises to be a memorable gastronomic evening,  Mozaic’s Wine Manager, Jean-Francois Moch, will present, as an additional option, an all-French pairing of fine wines to complement each course.

The event will be held at Mozaic Restaurant Gastronomique in Ubud on Sunday, 27 September 2020, with reservations from 6:00 pm until 9.30 pm.

To ensure the safety of both guests and service staff and permit physical distancing optimization, participation for the evening will be limited to a maximum of 60 guests.

Gala Tribute to French Cuisine with Vincent Nigita  & Chris Salans

Sunday, 27th September 2020

6:00 pm – 9:30 pm at Mozaic Restaurant Ubud

Amuse Bouches

Champagne, Taittinger Nocturne Sec, Reims

Cassolette de Fruits de Mers aux Herbes

Scallop, Yabby, Squid and King Crab Ravioli in a Fresh Herb Broth

Sémillon Sauvignon Blanc, Château Clarendelle by Haut-Brion, Bordeaux

Cabillaud au Pistou

Confied Atlantic Black Cod, Braised Fennel, Tomato Basil Pistou

Marsanne, Saint-Péray, Maison Nicolas Perrin, Rhône

 Homard Forestiere

Butter Poached Brittany Lobster, Girolles Mushroom and Asparagus

Chardonnay, Viré-Clessé, Domaine Chanson, Bourgogne

Foie Gras aux Lentilles du Puy

Seared Foie Gras, Lentil Emulsion, Caramelized Onions, Bacon Lardons

Pinot Noir, Santenay “Clos de Malte”, Louis Jadot, Bourgogne

 Porc aux Pruneaux

Slow Cooked Iberico Pork Pluma, Prunes and Armagnac

Carignan, Grenache & Syrah, La Ciaude, Gros & Tollot, Minervois

Filet de Biche Rôti aux Choux

Roasted Venison Loin, Wilted Cabbage, Orange and Juniper Berry

Mourvedre, Grenache Syrah, Gigondas, Lavau, Rhône

Chariot de Fromages

Cheese Trolley and Condiments

Sauvignon Blanc, Pouilly Fumé, Grand Fumé, Fournier, Loire

La Poire

Vanilla and Pear Jelly, Pear and Smoked Tea Espuma, Almond Ice Cream

Le Mille-Feuille

Caramelized Puff Pastry, Vanilla Napoleon Cream, Salted Caramel, Vanilla and Lemon Sorbet, Candy Lemon Zest, Vanilla Emulsion

Sémillon Sauvignon Blanc, Sauternes Réserve du Ciron, Calvet, Bordeaux

Petits Fours du Chef

Rp 1.250.000++/Person (7-Course Food Only)

Rp. 1.600.000++/Person (9-Course Food Only)

The Items Marked ● Form Part Of The 9-Course Menu Only

Optional All-French Wine Pairings

Rp. 990,000 ++/Person for 7-Course Wine Pairing

Rp. 1,250,000++/Person for 9-Course Wine Pairing

Wines can also be Selected from Mozaic’s Regular Wine List

Bookings and Reservations

Mozaic’s 6-hand Michelin Dinner held in August sold out well in advance of that event. Reservations for 27 September are available on a first-reserved basis to the Gala Tribute to French Cuisine.

Bookings can be made by calling Mozaic Restaurant Gastronomique at +62-(0)361-975768 or by visiting the Mozaic Restaurant Gastronomique Website

Chef Vincent Nigita

Originally from Lyon-the culinary capital of France, after completing his education to become a chef pâtissier, Chef Vincent Nigita honed his culinary skills working in locations around the world. A passion for art and pastry have inspired Nigta to create enchanted desserts – masterpieces where flawless technique, passion, precision, and incomparable taste all meet.

His professional journey has allowed Chef Nigita to work alongside respected chefs like Eric Briffart (Meilleurs Ouvriers de France-M.O.F.), Christian Le Squer (3 Michelin Stars), and Pierre Gagnaire (3 Michelin Stars).

In 2016, Nigita left a prestigious position as the pastry chef at the Four Seasons Hotel in Paris to travel the globe to discover unique flavors and ingredients at each stop along the way on a personal grand world tour.

During that journey, a stop in Bali caused Chef Vincent Nigita to pause, unpack his bags, and set up shop. He fell in love with Bali for its rich culture, art, and abundance of natural resources. It is also in Bali where he now shares his exceptional skill and continues his tasteful sojourn at Vincent Nigita Patisserie.

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