The Chris Salans group and Epicurean Asia are excited to announce that on December 14, 2019, they will be presenting a very special French Black Truffle Dinner
paired with Grand Cru wines that will take place at the Workshop of Mozaic Restaurant Gastronomique in Ubud, Bali.
The black truffle, a rare fungus found only in the wild, will come directly from the Périgord area of France where the best winter black truffles are found. Black truffle is perhaps the most luxurious ingredient in French gastronomy, prized for its delightful musky, earthy and
uniquely aromatic flavor.
Epicurean Asia, a forager and purveyor of fine produce who has been a long-time associate of the Chris Salans group, will not only hand-carry the truffles to Mozaic for this special event, but will also bring their signature sustainable Kaluga caviar and fresh female pheasants for the dinner.
Wines will be carefully selected from the cellars of Lotus Food Services, for premium all-French Grand Cru wine pairing, with unique wines such as Corton-Charlemagne Grand Cru white wine and Corton Grèves Grand Cru red wine.
The dinner will be held in the beautiful, air-conditioned Workshop building, which features a spacious and comfortable dining room and a state-of-the-art kitchen by Miele, where the chefs prepare the dishes before the eyes of the diners. Guests are welcome to watch the
chefs at work and ask questions.
This dinner will be a unique opportunity to taste rare and precious French seasonal produce as well as exceptional wines and to get a few cooking tips from the chefs in the process.
Here is a preview of the menu:
Black Truffle Dinner Menu
Black Truffle Chouquette
Mushroom & Truffle Cornetto
Truffle Kenari Egg
Jackfruit Truffle Soup
Champagne, Duval-Leroy, Brut, Blanc de Blancs, Grand Cru
Lobster, Potato Foam, Winter Black Truffles
Chardonnay, Meursault 1er Cru, Genévrières, Bouchard Père & Fils, Bourgogne
Atlantic Monkfish and Winter Black Truffle ‘en Papillote’
Chardonnay, Corton-Charlemagne Grand Cru, Louis Jadot, Bourgogne
Pan Seared Foie Gras, Pasta Sheet, Winter Black Truffle Emulsion
Blend Grenache & Mourvèdre, Château Beaucastel, Famille Perri, Rhône
Pheasant ‘Demi-Deuil’, Winter Black Truffle Sauce
Pinot Noir, Corton Grèves Grand Cru, Louis Jadot, Bourgogne
Textures of Celeriac and Winter Black Truffles
Pinot Gris, Grand Cru Altenberg de Bergheim, Gustave Lorentz, Alsace
The price for food only is Rp 1,500,000++/person, with optional Grand Cru wine pairing
1,500,000++/person. Seating at The Workshop is limited to 30 persons, and reservations are
strongly advised. The restaurant at Mozaic will be open as usual.