Chris Salans' Truffle-Steamed Coral Trout

American born and French raised, Chris began his training at Le Cordon Bleu in Paris before taking internships in France at Michelin Starred restaurants such as L’Oustau de Baumaniere and Lucas Carton. But it is in Mozaic that Chris developed and mastered his own style of cuisine – marrying the techniques of Western modern cooking and presentation, with the native ingredients and amazing flavours of Indonesia - such as the Truffle-steamed Coral Trout with grilled watermelon salad, purple carrot purée and pomegranate-torch ginger coulis. “This menu is unique because it is a reflection of my environment, my techniques, my palate, my eyes, my likes and dislikes. The inspiration comes from the products which arrive daily at Mozaic, my walks through the night markets, my trips through the wilderness of Bali or just from eating out at local eateries where Indonesian flavours are most genuine – mostly, my inspiration comes from Bali’s best and freshest ingredients.” - Chris Salans. Ingredients :

Sea salt to taste :

Method :

This dish is also available at: Mozaic A : Jalan Raya Sanggingan, Ubud T : +62 361 975 768 W : www.mozaic-bali.com