Flavours of childhood

For one night only, Mozaic Restaurant Gastronomique in Ubud, Bali hosted an extraordinary Four Hands dinner with Singapore's Odette restaurant.

The verdant garden of Mozaic Restaurant Gastronomique was the setting for a recent Four Hands dinner event in Bali. A six-course tasting menu from Mozaic’s chef-owner Chris Salans and Odette's chef-owner Julien Royer was served to 60 lucky guests on the balmy evening. Odette is currently ranked at No. 1 in Asia’s 50 Best Restaurants 2019 and recently received its three Michelin stars. Both Mozaic and Odette are members of the prestigious Les Grandes Tables du Monde, a 65-year-old elite gastronomy institution that represents and promotes the world’s best restaurants.

Created as a tribute of two top toques’ childhood memories in France, the feast started off with Salans’ rendition of the sardines that he used to eat with his family during the summer holiday in Brittany. The Sardine Tart, Lightly Marinated, Cucumber & Dill was paired with a Domaine Schlumberger Grand Cru Kessler Alsace Riesling 2014. The second course was created by Royer based on his grandmother’s crayfish with garlic sauce and green le puy lentils recipe. Instead of crayfish, Royer used local Fresh Water Yabbies and replaced the lentils with a decadent amount of Kaluga Imperial Caviar and smoked garlic. Salans’ Foie Gras Ravioli, ‘Du Puy’ Lentil Emulsion and Bacon impressed the guests especially with a sip of Bouchard Père et Fils Monthélie Bourgogne Pinot Noir 2013.

Royer’s flair in enhancing the flavour of premium ingredients was evident in his serving of Miyazaki Wagyu A4 Striploin ‘BBQ’, Miso Caramel, and Sweet Corn. To end the special evening on a decadent note, Salans presented My Grandmother’s Chocolate Mousse, Kumquat & Saffron, while Royer served Odette’s signature dessert ‘Tarte au Citron’, Kalamansi, Sisho & Basil. The event was made possible with the support of Kaluga Imperial Caviar, Komaneka Resort and Singapore Airlines.