Half-French, half-American Head Chef Chris Salans has been in Bali for over a decade and has risen to be the island’s authority on gastronomic chic. Combining a plethora of French cooking styles Salans developed while working in some of the best kitchens in Paris and California, with the freshest Indonesian ingredients available to him, he has created a gastronomisist's Mecca. Mozaic’s exquisite tasting menus change daily. Located within a romantic, tropical garden, this is Franco-Indonesian fusion at its best. Think Javanese quail combined with foie gras pastille in a Balinese rujak sauce, presented on an artfully arranged platter.