A Mozaic Of Flavours

Throw away those recipes and be inspired by the freshest local produce at your nearest market, says Chef Chris Salans. His World Gourmet Summit presentation was all about ‘market cooking’ - watch the video for more.

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Even the New York Times has written about this unusual chef who moved to Bali 19 years ago and is now head chef of the famous Mozaic Restaurant which is renowned for their cutting edge French-style dishes that are infused with the distinctive flavours of Indonesian produce. Mozaic Restaurant opened in 2001, and continues to be fully booked every weekend. Attendees of the World Gourmet Summit 2015 got to meet the French/American chef in person but now you can watch the video as he explains his methodology, technique and passion for all things food.

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