Have Toque Blanc, Will Travel
March 4-11, 2011.
Bali's celebrity chef Chris Salans of Ubud's renowned Mozaic Restaurant is Melbourne, Australia bound for a one week engagement at the Crown Melbourne March 4-11, 2011.
Appearing as part of the Melbourne Food and Wine Festival, Salan's considerable culinary skills will be featured at Number 8 Restaurant and Wine Bar.
The American-born but French-bred Salans will bring his innovative approach to modern Balinese and Asian cuisine to Melbourne. Known for his clever and creative use of native ingredients, Salans has resorted to employing a full-time forager in Bali who is constantly on the lookout new and exotic ingredients that can be incorporated into Mozaic's ever-changing menu. In Bali, the forager brings back sea urchins, pearl oyster meat and freshwater yabbies, feral forest pigs, cactus fruit and rare black raspberries from highlands. Recently, his well-attended dining tables featured a little-known species of Tenggulan found on trees in Bali's jungle.
Salan's continued delight in experimentation is found also in rare white honey sourced from a remote mountaintop that is only harvested once every seven years by local tribes. Salans claims his inspiration in fashioning new dishes always originates with the produce together with ideas gathered while globe-trotting to experience new dishes at leading restaurants.
Accordingly, Salans describes his cuisine a "cuisine du marche" or market cooking. While half of all ingredients are sourced locally, the remainder reflects a more worldly orientation, such as ultra sour berries that teamed in a star anise, cinnamon and red wine reduction packs a flavor punch that is both sweet and tart. Jumping effortlessly between East and West, he readily uses local spices and ingredients such as the Balinese spice base of basagede - an essential part in the preparation of the Balinese staple of "Babi guling" or "roast suckling pig."
Mozaic - the Ubud restaurant where reservations are a "must" is listed in Restaurant Magazine's list of the best 100 restaurants in the world and is one of only two Southeast Asian restaurants named in the fine food guide, Les Grandes Tables du Monde.
Mozaic is also the only Indonesian restaurant found in the prestigious S. Pellegrino Restaurant Awards and ranked as Asia's fifth finest restaurant in the new Miele Guide.
Chris Salan Returns to Melbourne
Chris Salans is excited about his return to Melbourne after an absence of several years. Commenting on the coming visit, Salans Said: "I think Melbourne's a great city. For someone like me who lived in France for 20 years, but left more than 20 years ago, Melbourne has a certain European feeling to it that brings back vivid and happy memories to me. The city's sensational food, coffee and people make it an extraordinary place to revisit and discover."
While in Melbourne, Salans will participate in "Stars of Spice" where he'll share Crown's commitment to fresh, local ingredients presented to their very best advantage. Salans embodies the "paddock to plate ethos" and showcases unusual ingredients to great effect.
Winemaker Dinner with Chris Salans
Number 8 Restaurant and Wine Bar
Riverside at Crown, Crown Entertainment Complex, Melbourne, Victoria, Australia
Wednesday March 9, 2011 - 6:30 pm
AU$190.00 per person
Reservations essential by calling +61 3 9292 7899
+ + +
Star Cooking Class with Chris Salans
Culinarium at Crown
Thursday March 10, 2011 3.00 pm – 5.30 pm + Dinner 6.00p m – 8.00 pm
Cost: AU$245.00 (includes dinner at Number 8 restaurant and wine bar)
Reservations essential by calling +61 3 9292 6942
+ + +
Feature Menu Available for Lunch and Dinner
Number 8 Restaurant and Wine Bar
Tuesday, March 8, 2011 to Monday, March 14, 2011
Reservations essential by calling +61 3 9292
Appearing as part of the Melbourne Food and Wine Festival, Salan's considerable culinary skills will be featured at Number 8 Restaurant and Wine Bar.
The American-born but French-bred Salans will bring his innovative approach to modern Balinese and Asian cuisine to Melbourne. Known for his clever and creative use of native ingredients, Salans has resorted to employing a full-time forager in Bali who is constantly on the lookout new and exotic ingredients that can be incorporated into Mozaic's ever-changing menu. In Bali, the forager brings back sea urchins, pearl oyster meat and freshwater yabbies, feral forest pigs, cactus fruit and rare black raspberries from highlands. Recently, his well-attended dining tables featured a little-known species of Tenggulan found on trees in Bali's jungle.
Salan's continued delight in experimentation is found also in rare white honey sourced from a remote mountaintop that is only harvested once every seven years by local tribes. Salans claims his inspiration in fashioning new dishes always originates with the produce together with ideas gathered while globe-trotting to experience new dishes at leading restaurants.
Accordingly, Salans describes his cuisine a "cuisine du marche" or market cooking. While half of all ingredients are sourced locally, the remainder reflects a more worldly orientation, such as ultra sour berries that teamed in a star anise, cinnamon and red wine reduction packs a flavor punch that is both sweet and tart. Jumping effortlessly between East and West, he readily uses local spices and ingredients such as the Balinese spice base of basagede - an essential part in the preparation of the Balinese staple of "Babi guling" or "roast suckling pig."
Mozaic - the Ubud restaurant where reservations are a "must" is listed in Restaurant Magazine's list of the best 100 restaurants in the world and is one of only two Southeast Asian restaurants named in the fine food guide, Les Grandes Tables du Monde.
Mozaic is also the only Indonesian restaurant found in the prestigious S. Pellegrino Restaurant Awards and ranked as Asia's fifth finest restaurant in the new Miele Guide.
Chris Salan Returns to Melbourne
Chris Salans is excited about his return to Melbourne after an absence of several years. Commenting on the coming visit, Salans Said: "I think Melbourne's a great city. For someone like me who lived in France for 20 years, but left more than 20 years ago, Melbourne has a certain European feeling to it that brings back vivid and happy memories to me. The city's sensational food, coffee and people make it an extraordinary place to revisit and discover."
While in Melbourne, Salans will participate in "Stars of Spice" where he'll share Crown's commitment to fresh, local ingredients presented to their very best advantage. Salans embodies the "paddock to plate ethos" and showcases unusual ingredients to great effect.
Number 8 Restaurant and Wine Bar
Riverside at Crown, Crown Entertainment Complex, Melbourne, Victoria, Australia
Wednesday March 9, 2011 - 6:30 pm
AU$190.00 per person
Reservations essential by calling +61 3 9292 7899
+ + +
Star Cooking Class with Chris Salans
Culinarium at Crown
Thursday March 10, 2011 3.00 pm – 5.30 pm + Dinner 6.00p m – 8.00 pm
Cost: AU$245.00 (includes dinner at Number 8 restaurant and wine bar)
Reservations essential by calling +61 3 9292 6942
+ + +
Feature Menu Available for Lunch and Dinner
Number 8 Restaurant and Wine Bar
Tuesday, March 8, 2011 to Monday, March 14, 2011
Reservations essential by calling +61 3 9292
Happy New year 2011
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