Mozaic: French Cuisine, Balinese Flavours

Embark on a culinary discovery of Bali, where the wild and inventive gourmet imaginings of French-American chefvisionary
Chris Salans have taken root. Using essentially modern French techniques of cooking and presentation, the
classically-trained Salans incorporates everyday Indonesian and Balinese ingredients and flavours – sometimes
explosive, but more often subtly nuanced – into his recipes. This mosaic of dishes excites with their unusual taste
profiles, but at the same time, appeals to Western palates. Salans calls his perfect balance of Indonesian flavours and
Western technique – borne out of years of research, and trial and error – French-Balinese gastronomy. Gourmets who
have successfully snagged a table at Salans’s frequently booked-out Mozaic Restaurant know that dining there is a
sublime experience to be leisurely savoured over a six-course tasting menu. This ingredient-driven cookbook will be
the perfect memento for diners who want to replicate the Mozaic culinary experience at home.
HIGHLIGHTS
Overview of Bali’s food culture and tradition.
Features over 40 accessible recipes, all of which are inspired by Indonesian ingredients.
Forewords by Michelin-starred chef Emile Jung and Australia’s best chef, Shannon Bennett.
Beautifully illustrated; every recipe is accompanied by lavish photography.