In keeping with its annual tradition of creating a special dinner, Mozaic Restaurant Gastronomique of Ubud, Bali presented a collaborative five-course caviar & champagne dinner with five of Bali’s top chefs—Chris Salans from Mozaic, Ben Cross from KU DE TA, Maximillian from Sangsaka, Nic Vanderbeeken from Aperitif, and Francois Seurin from MnM Food Couture. Every course had Kaluga Imperial caviar and a different champagne by Duval-Leroy.


Covered by: Indonesia Tatler