From Ubud with Love
On 25 January, Chris Salans, owner and executive chef of Mozaic Restaurant Gastronomique, brought magic to Lyon for an intimate session over lunch and dinner.
Chris Salans’ flagship establishment, Mozaic Restaurant Gastronomique located at Ubud, has received numerous accolades and recognition thanks to degustation menus that is carefully constructed for an artful dining experience. While guest can enjoy the restaurant’s immaculate dishes over a backdrop of a romantic tropical garden, at Lyon, Mandarin Oriental, Jakarta’s main French restaurant, Chris’ creations blend perfectly well with the restaurant’s tasteful French bistro ambiance.
Among the offering presented over the two dining events are some of Mozaic’s legendary fare, such as the Gindara Carpaccio, smoked to order, with limau lime dressing, and the Organic Tomato Tartar amuse-bouche, which perfectly prepares the palate for an amazing culinary journey.
The food of Mozaic Restaurant Gastronomique is very well thought of from start to finish and in an effort to provide a full sensory experience, some of the more exotic ingredients are displayed on the table to help guests understand what exactly is on their plate. This tradition is brought to Lyon as well for the special occasion, and as such, guests had no problem visualizing rare ingredients like the kecombrang (ginger flower) as they were enjoying the many tantalizing offering.
The 5-course lunch set menu started off with the amuse-bouche followed by the Gindara Carpaccio – both were a kind of fan service for those who have had the pleasure of visiting Mozaic Restaurant Gastronomiqe, but also a very pleasant introduction to Chris Salans’ unique cooking style for first-timers. The Fresh Market Seafood followed, plating organic garden herb pasta in fresh oceanic broth, a dish that combines sinless comfort food with mild fresh seafood flavors.
The first main course was the King Mackerel Confit in Coconut Oil artfully presented with dehydrated watermelon and torched ginger flower gel, while the second main course was the Braised Beef Short Rib served with baby carrots in kaffir lime leaf, crispy grains, bathed in teasing vanilla emulsion. Various textures of Valrhona White Chocolate combined with passion fruit and coconut made for a perfect closing to the amazing culinary cabaret.
It was a really special day at Lyon, Mandarin Oriental, Jakarta, where the wonderful offering of Mozaic Restaurant Gastronomique took the spotlight. Once again, Chris Salans’ masterful insight in interplaying different textures and combining deeply unique flavors have won the guests over, and they will certainly look forward to their next encounter with the prolific chef.
Mandarin Oriental, Jakarta
Jalan M.H. Thamrin
T: +62 21 2993 8888
MOZAIC RESTAURANT GASTRONOMIQUE
Jalan Raya Sanggingan, Ubud
T: +62 361 975 768