Invite & Indulge

STARS FOR EVERY SEASON

Mozaic Restaurant Gastronomique recently inaugurated its International Star Guest Chef Promotion Series when former chef-owner of Au Crocodile in Strasbourg, France, 3-Star Michelin Chef Emile Jung, visited in Bali and together with Mozaic chef-owner Chris Salans put on their toques to present two evenings of an exclusive culinary journey.

 

The special event on February 19 and 20 was declared an accustomed, but obviously anticipated, sellout at Mozaic. Within only a matter of days since the announcement of the event, seats were fully booked with the guest lists filled with the island's personages of industry and high society. On normal days, Mozaic only accepts 60 guests a night; 30 indoor seats in an open-air traditional Balinese pavilion and 30 outdoor garden seats scattered within the garden (not available when raining or during rainy season, which was the case on this occasion).

The fabulous success of 3 Michelin Star guest chef Emile Jung collaborating with chef Chris Salans in developing the menu and exchanging culinary ideas, was just the start of a series of promotions and culinary workshops that are to feature acclaimed chefs from around the world.

The two inaugural dinners at Mozaic also featured a pairing of wines from Alsace (on the border between France and Germany) where Emile Jung hails from, and the culinary journey was the fruit of this extraordinary exchange of ideas from the two masters. And Emile Jung adds to this a new Asian experience to his repertoire of tastes and techniques.

The two special nights presented a menu by the master chefs featuring eloquently French menu titles with descriptions in English, and an optional pairing of the Alsace wines listed together with such delights as Napoleon of Langoustines and fresh crab meat with a salad of mache (paired with a 2007 Trimbach Riesling), Indian Rock Lobster and Golden Vermicelli with Pink Peppercorns (paired with a 2006 Les Princes Abbes Pinot Gris), Coral Trout and Baby Calamari in an Albertine Vermouth Sauce (paired with a 2006 Grand Cru Moenchberg Pinot Gris), Crispy Pigeon and Foie Gras with Savoy Cabbage and 'du Puy' Lentils (paired with a 2006 Grenache & Carignan Syrah), Frozen Parfait of Fresh Seasonal Cherries and Kirsch with Crispy Pistachios (paired with a 2002 Gewurztraminer) and a Terrine of Melon and Strawberries in a Fresh Apple Gelée (paired with a 2007 Princes des Abbes Muscat), and petits fours concluding the experience.

Emile Jung, in a brief meeting with the media prior heading to the kitchen with Salans on the dinner series' finale, mentioned his hometown Alsace, and the wines that he brought together with him on his visit to present in the culinary journey. One among the interesting facts, due to the location of Alsace being smack-dab in a region bordering France and Germany, the cultures, was that the accent and food are a fine amalgamation between the two countries. Indeed food and culture represent each other in interesting ways. And this was reflected through the names of the wines he brought – a bit of Bavarian twang along with strong French based characteristics. Say, "Grand Cru Moenchberg," or "Domaines Schlumberger" for instance.

Emile was born in Masevaux, a picturesque Alsatian town at the foothills of the Vosges Mountains. After having completed his secondary education at 17, Emile became an apprentice in the restaurant business and spent a year learning the trade at the famous restaurant of the Maison Rouge Hotel in Strasbourg. He then worked in Lyon, a city well-known for its excellent gastronomy, at the Michelin two-star restaurant La Mere Guy.

There he discovered the classic "Grand Cuisine" – superb local products and a great regional tradition. He also met Paul Bocuse, and credits him with stimulating his imagination and his interest in fine cuisine. Due to his eclectic training and his love for quality products, Emile Jung is always seeking innovations that add a personal style to his cuisine. He believes in harmonious dishes and respect for natural products, and feels, "wine epitomizes the genius of cooking."

With an addition of daily touches to traditional dishes, he masterfully commands tasteful combinations. Poetic visual presentations of each plate offer final proof that Emile Jung is not only an extraordinary chef but an author as well. At his own Au Crocodile in Strasbourg France he was awarded 3 Stars by the famous Michelin Guide.

 

FRENCH TIRES TO CUISINE?

Chefs the world over covet the Michelin star – the 'Oscar of the restaurant world', a recognition of premium talent for those who spend their lives slicing and dicing. Michelin stars are awarded annually and published in the Michelin Red Guide, the bible for gourmands the world over.

First published in 1900 by Andre Michelin, a founding brother of the Michelin Tire Company, the Guide was designed for road trips, offering advice on car maintenance, lodgings, restaurants, even the location of public toilets. For the next twenty years it was given away free and covered only the French region of Europe. In 1920 the Michelin brothers started charging for the guide and in 1926 the star rating was introduced to measure the quality of cooking in listed dining establishments.

The Michelin Guide uses a system of symbols to identify the best hotels and restaurants within each comfort and price category. For restaurants, Michelin stars are based on five criteria: quality of the products, mastery of flavor and cooking, "personality" of the cuisine, value for money, and consistency between visits. Michelin stars are awarded to restaurants offering the finest cooking, regardless of cuisine style. Stars represent only what is on the plate. They do not take into consideration interior decoration, service quality or table settings.

Today the guide is written for twelve countries, with New York City and San Francisco having been introduced in 2005, the first cities outside of Europe. Inspections are anonymous, once every eighteen months, and restaurant entries are not paid for, claiming to ensure unbiased reviews. Although there had been a much circulated controversy in its star rating system, notably accusations of bias (published by a French company, towards French cuisine, etc.), it remains a coveted title in the culinary world and a respected source among gourmands. Check out www.michelinguide.com for more info.

 

THE INTIMATE GARDEN

Located just outside the charming community of Ubud, the intimate garden-set Mozaic Restaurant has become a destination restaurant for discriminating diners from around the world. Chef Salans blends the best of local and international ingredients, prepared and presented with a modern and innovative approach associating usual and unusual flavors to sublimate the products presented. This unique cuisine has been highly praised amongst others in Condé Nast Traveler, New York Magazine, National Geographic Traveler, Times Asia, The International Herald Tribune and the New York Times, and in the last few years Mozaic has also been bestowed with the honor of the Award of Excellence by Wine Spectator for its wine cellar.

Mozaic Restaurant Gastronomique was the first restaurant in Southeast Asia to be recognized by the prestigious Traditions et Qualité association as a member of 'Les Grande Tables Du Monde' (The Grand Tables of the World), joining an exclusive membership including the world's most famous restaurants such as Lucas Carton (Alain Senderens), Le Louis XV and Plaza Athénée (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas A Keller). Awarded a place amongst the top 100 best restaurants of the world in the 2009 San Pellegrino Guide and top 5 and top 6 best restaurants in Asia by the Miele Guide in 2008 and 2009, Mozaic affirms its right at the top of the 'must' list for gourmands.

 

SEASONS TO SAVOR

Mozaic Restaurant also finds complements in its Mozaic Exclusive Catering, The Mozaic Lounge and its Workshop, a culinary school by Chris Salans with the German brand high-end domestic and kitchen appliances, Miele.

During the brief meeting with Chris and Emile, Mozaic General Manager Nicola Scaramuzzino mentioned that they'll also be introducing a Facebook page where promotional updates and program schedules would be posted. And he also mentioned of the forthcoming series to be featured at Mozaic throughout the year, with two events for each season.

As this goes to press, leaked were hints on the Olivier Berte Technical Training series scheduled somewhere this month. For more information and updates on program schedules, contact info@mozaic-bali.com. «»

 

Text by Nyoman Ari Gunadi
Courtesy photos

 

• Mozaic Restaurant, Lounge
Workshop & Catering Gastronomiques
Jl. Raya Sanggingan, Ubud
(0361) 975-768; www.mozaic-bali.com