NEWS
Culinaire Ambiance | May 2019
Belg in Bali
Met restaurant Apéritif is de Belgische chef Nic Vanderbeeken aan zijn tweede culinaire uitdaging in Bali toe. Hij realiseerde het prestigieuze project met en in het idyllische Viceroy Bali Resort. Nic mixt er Vlaanderen, Azië en Frankrijk samen in een culinaire cocktail geënt op de flamboyante jaren 20. En hij steekt zijn ambities niet onder stoelen of banken. “Dit moet dé fine dining bestemming van Indonesië worden.”
Indonesia Tatler | 14 September 2018
Exquisite Dinner At Mozaic
In keeping with its annual tradition of creating a special dinner, Mozaic Restaurant Gastronomique of Ubud, Bali presented a collaborative five-course caviar & champagne dinner with five of Bali’s top chefs—Chris Salans from Mozaic, Ben Cross from KU DE TA, Maximillian from Sangsaka, Nic Vanderbeeken from Aperitif, and Francois Seurin from MnM Food Couture.
Every course had Kaluga Imperial caviar and a different champagne by Duval-Leroy.
The Jakarta Post | 10 September 2018
Caviar, champagne dinner at Mozaic
Chef Chris Salans is hosting a very special dinner event featuring caviar and champagne at the Mozaic Restaurant Gastronomique in Ubud, Bali.
This year’s dinner pairs fine Kaluga Imperial caviar – carefully selected for its sustainable farming method – with Duval-Leroy champagnes and the talents of the four highly regarded chefs that Salans has invited to join him in preparing a five-course dinner.
Eve Tedja | 6 September 2018
Enjoy a night of caviar and Champagne at Mozaic
“For the past nine years, Mozaic has always held a special dinner based on premium ingredients. This year, I chose to work with Kaluga Caviar and Duval-Leroy Champagne. Together with Bali’s talented chefs, 14 September will be a fun and interactive night for everyone – chefs, partners, our staffs plus our guests – to experience something new and different on this wonderful island of Bali which we call home,” says Chris Salans of Mozaic Restaurant Ubud on the upcoming one-night-only Champagne and caviar dinner.