Mozaic Restaurant Gastronomique In Ubud, Welcomes World Class Chocolatier Sebastien Bouillet For A Master's All Chocolate Dinner With Chef Chris Sala

One of France's most celebrated chocolatier and pastry chef, Sebastien Bouillet, visits Bali for a special collaboration dinner with Chef Chris Salans at Mozaic Restaurant Gastronomique in Ubud. A Master's feast of chocolate and other delicacies concocted by both chefs in tandem is awaiting patrons of the award winning Ubud gastronomy restaurant. Both saluted for their refinement and extraordinary creativity, Chefs Bouillet and Salans are set to break the barriers between chocolate and savory ingredients and entice patrons of the special one-time dinner at Mozaic Restaurant.

"To have such a highly praised chocolatier visiting us in Bali, is a great honor. I am absolutely thrilled to welcome Chef Bouillet for this all chocolate dinner we will be doing together in tandem." Says Chef Salans, owner of Mozaic Restaurant Gastronomique and The newly inaugurated Mozaic Beach Club in Batu Belig.

S?bastien Bouillet was born in Lyon, France and is art of the La Maison Bouillet dynasty. Henri Bouillet the patriarch, opened La Maison Bouillet in 1977 in Lyon. It's only after having worked in some of the most prestigious French pastry shops, that Sebastien returned to the family business. With this experience, Sebastien Bouillet came back to Lyon with a unique avant-garde style and the finest savoury products. A new era began with stylish pastries, a great choice of macarons and exquisite chocolates at La Maison Bouillet. Today Sebastien Bouillet is one of the top pastry chefs in France. Five design awards winning shops reflect the exclusive Bouillet style in Lyon, among them a once-of-a-kind chocolate factory ChoKola a unique retail outlet design, which features a chocolate wall.

Adding to the Bouillet name's successes, the cooking school "Gateau Ecole" is the vehicle for Sebastien Bouillet to share his passion, knowledge and skills. Also, continuing the development of the chocolatier's empire, Sebastien Bouillet has opened three shops in Tokyo, Japan, since 2007.

S?bastien Bouillet is a member of the prestigious associations "Relais Desserts International", "Toques Blanches Lyonnaises" and "Toques Blanches du Monde". He is regularly a judge in national and international pastry competitions and also a revered international consultant in New-York, Bangkok, Salvadore de Bahia, Seoul, Kuwait, etc.





Located just outside the charming artist's community of Ubud, Bali, the intimate garden-set Mozaic Restaurant Gastronomique, has become a destination restaurant 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 national publications (Indonesia Tatler, Prestige, Hello Bali) and the first restaurant in Southeast Asia to be recognized by the prestigious Traditions et Qualit? 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 Athene (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas A Keller). Mozaic Restaurant Gastronomique has received several top 5 places in The Miele Guide. Past top positions are followed by a 5th position once again, in 2013. Bali, once again takes place as one of the top Asian restaurants, with the 5th place on the top 20 list of the now established Miele Guide. This achievement comes after several Miele Guide top 20 positions for Mozaic, reaffirming the restaurant's excellence and its place in the best of Asia. Along with Robuchon Au Dome, Waku Ghin, l'Atel