Culinaire Ambiance · May 2019
With restaurant Apéritif, Belgian chef Nic Vanderbeeken takes on his second culinary challenge in Bali, realised within the idyllic Viceroy Bali Resort, blending Flanders, Asia and France into a cocktail inspired by the flamboyant 1920s.
Indonesia Tatler · 14 September 2018
Mozaic Restaurant Gastronomique of Ubud presented a collaborative five-course caviar & champagne dinner with five of Bali's top chefs, Chris Salans, Ben Cross, Maximillian, Nic Vanderbeeken and François Seurin. Every course featured Kaluga Imperial caviar and a different Duval-Leroy champagne.
The Jakarta Post · 10 September 2018
Chef Chris Salans hosts a special dinner pairing fine Kaluga Imperial caviar, selected for its sustainable farming method, with Duval-Leroy champagnes and four highly regarded guest chefs, across a five-course menu.
Read the article →epicure Asia · 6 September 2018
“For the past nine years, Mozaic has always held a special dinner based on premium ingredients. This year I chose to work with Kaluga Caviar and Duval-Leroy Champagne,” says Chris Salans of the one-night-only dinner.
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