The Chris Salans Group is delighted to announce another exciting and innovative event at Mozaic Restaurant Gastronomique in Ubud, on Saturday April 23rd 2021.

_IMG_000000_000000 – In Collaboration with Lotus Enterprise and Bali Sustainable Seafoods, Chef Owner Chris Salans will be himself in the kitchen preparing a dinner focusing on Dry Aging – a culinary technique which has become very popular worldwide as it improves the tenderness, texture and taste of both fish and
In essence, dry aging is when meats or fish are put into a special refrigerator which controls the temperature as well as the moisture of the environment to guarantee a safe and hygienic aging process.
By exposing the meats and fish to this environment, moisture is pulled out and the natural enzymes break the muscles down slowly over time, making it more tender and flavourful.
Guests will be introduced to 4 different types of fish dry aged for 14 days (Snapper, Grouper, Tuna and Salmon) as well as to 2 different meats (Duck and Wagyu Beef) dry aged for 21 days.
These ingredients will be prepared by chef Salans in the simplest and best way possible to enjoy the amazing texture and flavour of these products.
Dishes will include a minute smoked salmon, a ceviche of snapper, crusted rare tuna, confied grouper, crispy seared duck and foie gras as well as beautifully grilled Wagyu beef.
To further enhance the experience a special pairing of premium wines, carefully selected by master sommelier Laurent of Lotus Enterprise, will be available for this exclusive dinner.
Dinner reservations will be available from 5.00pm until 8.30pm. Price for the dinner will be IDR 750,000++ per person for the 6-course tasting menu and IDR 950,000++ per person for the 8-course
tasting menu.
Guests can make a reservation for the ‘Surf & Turf’ dinner by contacting Mozaic at +62-361-975768
or by visiting Mozaic’s website at
About Lotus Food Services
Lotus Food Services is a leading distribution company. Our national and international network supports the sales and marketing of food and non-food products to hospitality and retail customers.
About Bali Sustainable Seafood
Bali Sustainable Seafood (BSS) works to develops Eco Fisheries Impact around Indonesia.
The goals are to protect the ocean’s environmental ecology, insure the ecological sustainability of the fishery
and, support the economic livelihood of the fisherman and his community.
All our fish are legally caught by small scale fishermen, using environtment low impact fishing equipment such as hand line which not harm the environment or catch juvenile fish or endanger the long term healthiness of the fishery.
BSS also focuses at quality training to the fishermen combined with strong cold chain integrity, which results in getting the best value for the fishermen and hence ensuring the long term
economic health of the fishing village.
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 the region, teaching and giving presentations
for culinary events.
Mozaic Restaurant Gastronomique is a proud member of Les Grandes Tables du
Monde (The Grand Tables of the World), Traditions & Qualité, so far one of only three in Southeast
For more information please contact
Komang Sri
Mozaic Restaurant, Ubud