Cookbook by Chris Salans – Mozaic

Wins best in Singapore at the Gourmand World Cookbook Awards in Spain

Chris Salans, chef-owner of Mozaic Restaurant Gastronomique in Bali, was awarded the best in Singapore for his first book titled Mozaic: French Cuisine, Balinese Flavours. Published in Singapore by the Editions Didier Millet, the book has already received critical acclaim for its content and visuals, and will now compete on an international level.

As part of the famous book fair held in Paris every Spring, the Gourmand World Cookbook Awards in Spain elect the best of each entries of countries. The Gourmand World Cookbook Awards were founded in 1995 by food writer and critic Edouard Cointreau. Every year, the awards honour the best food and wine books. The winners representing each country in competition, will compete for The Best in the World title. The results will be announced on March 6, 2012 at the annual Awards event taking place at Folies Bergère, the world famous theatre in the evening before the 2012 Paris Cookbook Fair.

The 144-page literary and visual work combines the story of Chef Salans’ unique journey in Indonesia, his discovery of the island’s ingredients and the birth of Mozaic, Chef Salans’ own award winning restaurant. Complemented with Mozaic-style recipes, the book showcases Balinese ingredients, describes and analyses them before suggesting relevant recipes. Over the last few years, Chef Salans’ participation at world culinary events and his collaboration with the world’s top chefs have allowed him to introduce Bali’s ingredients and tastes in sublime dishes to the rest of the world. The new book is an extension of Chef Salans’ ambassadorship to amplify Balinese ingredients. “The incredible ingredients we find in Bali have been my main source of inspiration to develop the cuisine of Mozaic and for that, I have presented them as the stars of Mozaic.

With this book, I am giving myself a tool to be even better at representing Bali and its ingredients to chefs and colleagues when I travel.”

Mozaic: French Cuisine, Balinese Flavours is published and distributed by Editions Didier Millet (EDM), a Singapore-based publisher known for its sophisticated approach to Asian history, culture and people. Chris Salans’ book is the latest addition to EDM’s rich catalogue of beautifully-crated literary works that honors the beloved island of Bali. The book presents a foreword by famed French Michelin Chef Emile Jung, and vibrant Australian chef, Shannon Bennet. It also features contributions from writer Diana Darling and photographer, Philippe Heurtault, both Bali residents who share Chef Salans’ love and compassion for the island.

Located just outside the charming artist’s community of Ubud, Bali, the intimate garden-set Mozaic Restaurant Gastronomique, has become a culinary destination 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. Mozaic Restaurant Gastronomique, has been recognized as the best restaurant in Indonesia and Bali by Indonesian publications and the first restaurant in Southeast Asia to be recognized by the prestigious Tradition et Qualité association as a member of ‘Les Grande Tables Du Monde’ (The Grand Tables of the World), joining an exclusive membership including world 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). Recognition from HAPA and the Miele Guide with awards and 5th and 6th place for best restaurant in Asia, with constant Wine Spectator award of excellence, Mozaic Restaurant is at the top of the regions’ best dining experiences tranquilly located in the heart of The Island of Gods.