After several months of training it’s team to the new international standards of Covid-19 specific hygiene and sanitation, Chris Salans announces the re-opening of both Mozaic restaurant gastronomique and Spice by Chris Salans in Ubud as of June 1st 2020, as well as, the launch of a new product called “Dine at Home by Chris Salans”.
Known for his culinary creativity in incorporating Indonesian flavour into European cuisine, Chef Chris has developed a menu of 20 a-la-carte dishes from his own repertoire which can now be enjoyed in the privacy of your own home. The concept is simple and fun as you receive all of the ingredients for the dishes you have ordered pre-cooked, chilled and packaged hygienically and all you have to do is to warm everything up and assemble the dishes yourself. Prices are affordable and everything gets delivered right to your door step free of charge. And if you want, they’ll even send one of their chefs to your home to prepare the dishes for you.
Check out Dine at Home at mozaic-bali.com/dineathome/ or ask for their catalogue via whatsapp at +62 812 6237 2506.
As of June 1st, Mozaic restaurant is open for private dining experiences and private cooking classes in its Workshop, located at the back of its tropical garden. Guests have exclusive access to the entire Workshop, to enjoy either a tailor designed cooking class or a tailor designed lunch or dinner with optional wine pairing. A special 21% discount is being offered during the month of July. Details available on Mozaic’s website (mozaic-bali.com) or via whatsapp at +62 811 394 3288.
Spice by Chris Salans, Chris’ casual gastrobar serving modern Indonesian cuisine and cocktails, has also opened its doors daily from the hours of 11am to 8pm. And the great news is that now Spice’s flavours are available for delivery for you to enjoy at home. Delivery is free in the Ubud area and we’re offering discounts of up to 30% for delivery. Check out our menus on Spice’s (spicebali.com) or via WhatsApp at +62 821 1223 6423.
In collaboration with Les Grandes Tables du Monde, a worldwide association of 2 and 3 Michelin star restaurants of which Mozaic is part of, Chef Owner Chris Salans has had access to up to date international standards for operating his restaurants to the highest standards of hygiene and sanitation in order to ensure the safety of its staff members and guests at all times. Over the past months his team has been training to these standards and Chef Salans is now confidently operating his restaurants.
Chef Salans says “I am happy to be reopening our restaurants in order to allow our team to get back to work but, before all, the priority is to be able to guarantee their safety and that of our guests. With the help my colleagues in Europe I was able to have access to the newest standards of operations specific to the Covid-19 pandemic and after weeks of hands-on training I am now confident that my team is ready to serve our guests in a safe environment.”
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 in the region, teaching and giving presentations for culinary events.
In 2004, Mozaic Restaurant Gastronomique was invited to become a member of Les Grandes Tables du Monde (The Grand Tables of the World), Traditions & Qualité, so far one of only three in Southeast Asia. Its wine list is regularly awarded by Wine Spectator. Mozaic is the only Indonesian restaurant to be selected as one of the 100 World’s Best in the San Pellegrino Guide. Mozaic is also the venue of a world-class cooking school, where classes are taught by Chef Salans or one his co-chefs in a state-of-the art kitchen built in partnership with Miele. The adjacent dining room is the venue for Chef’s Table dinners and other private events.