MEDIA RELEASE For Immediate RELEASE October 22nd , 2013
MOZAIC BEACH CLUB Hosts a dinner with Michel Bras’ Toya Restaurant (Hookaido, Japan) Executive Chef Cedric Bourassin.
MEDIA CONTACTS Siska Meira Mozaic Beach Club T: +62 361 473 5796 Email: email@example.com
4 Hands Dinner on November 2nd 2013, with Chef Cedric Bourassin (Michel Bras’ Toya) and Chef James Ephraim (Mozaic Bechclub). October 22nd, 2013 (SEMINYAK, BALI) – MOZAIC BEACHCLUB welcomes Executive Chef Cédric Bourassin from 3 Michelin star restaurant Michel Bras in Hokkaido Japan for a four hands dinner with Chef James Ephraim. The six course tasting menu will feature dishes from Michel Bras in Hokkaido where Chef Bras and Chef Cedric have devised an updated version of Bras’ cuisine with strong Japanese influences. In collaboration with Chef James Ephraim the common theme will be local freshness and innovative influences. “Playing in the kitchen is literally what I feel we’ve been doing. Our passion for local fresh ingredients and French Cuisine techniques is opening doors to so much creativity, it’s just pure playing time for us. ” Says James Ephraim Executive Chef of Mozaic Beachclub. Cédric BOURASSIN was born in Bourgogne, Middle-East part of France. After many years of study in Hotelier school and latter having worked in various Restaurants and Hotels, his work experience gave him motivation and pleasure to thrive for more in search of a better doorway to his carrier. “Becoming a chef was the last things in my mind, he admits. I always thought that I would end up working manual jobs, like my father who is a professional interior decorator and painter. My aspiration shifted when a friend of mine talked me into joining a Hotelier School to study “L’Hotellerie Restauration”- (Hotel management & cooking). I never thought I had the potential to become a chef, since my first dish that I ever cooked were crêpes, for my family when I was 10 years old.” In France being a chef or working in Hotelier industry is one of the most common, but yet reputable carrier fields that most students venture into. It is a carrier that calls for a lot of passion, sacrifice, creativity, and of course hard work to emerge as a good chef if not one of the best, which are rare to find nowadays. After working with the Bras family for 4 years in 2003, Cédric latter worked at various reputable Michelin Starred restaurants like the ‘Maison PIC’ a 3 Michelin starred restaurant in Valence and with Michel Portos at “Le Saint James” in Bouliac-Bordeaux. He later decided to expand his horizons by working 3 years in Asia (Malaysia and Singapore) in French fine dining restaurants and as the Chef of an Ambassador. This opportunity paved way for him to earn his current post as the Chef-Director at Michel Bras Toya Japon restaurant since 2011. His passion to return work for the Bras family in Japan was earlier born with the first experience he had working at the head restaurant-Bras Laguiole in France. “I worked in every food section in the kitchen where I learnt “Maison” Bras’s philosophy, cooking styles and techniques. The “cuisine’ incorporates simple yet quality natural ingredients (herbs, flowers and vegetables) mostly grown from Michel’s impressive garden to create special dishes, which they are known for, like the “Gargouillou”.
MEDIA RELEASE “I cannot say that I have fully achieved my carrier goals, but I am almost getting there. As you know cuisine evolves and is well appreciated by people when adapted according to their produce of vicinity. Fresh produce and ingredients is key to a good healthy cuisine. This is what makes my job interesting and motivating because I am always experimenting and playing with different tastes, matching colors on plates, trying to achieve a pleasant smell…………to create that perfect dish.” The Mozaic Beach Club - The 3,200 sqm beachside restaurant – known as the ‘wild child’ of the esteemed, award-winning Mozaic brand – creates a different type of excitement for foodies with multiple dining spaces and “sipping cocktail” lounge areas. The legendary Mozaic brand was recently named one of San Pellegrino World’s 50 Best Restaurants – Asia 2013 (the only restaurant in Indonesia to receive the distinction). It is also number five on Miele Guide’s top Asian Restaurants for 2013, and is the second of only two restaurants in South East Asia to be recognized as a member of Les Grandes Tables Du Monde. “While our commitment to the Mozaic brand’s philosophy of using quality, local ingredients to create innovative flavors hasn’t changed, our new beachside brand is about to,” said Chef James Ephraim, co-owner and chef of Mozaic Beachclub. “We welcome leisure travelers and local residents to breezier fare, full of distinctive flavors in a vibrant atmosphere.” The UK-born Chef Ephraim started his career as a sous-chef with the highly-praised Grosvenor Hotel, catering exclusive events with regular appearances at the Estate of the Duke of Westminster. He ventured half way across the world to another island nation to open Bracu Restaurant in New Zealand as chef de cuisine, before transitioning to helm various restaurant establishments. He now continues the legacy created at the Ubud flagship by Co-owner and Chef Chris Salans. “My original vision for Mozaic Restaurant Gastronomique in Ubud will stay true and continue to serve its signature tasting menus, but James and I wanted to create a different experience full of surprises for guests at the new restaurant,” says Chef Salans, the mastermind behind the Mozaic brands. “After working with James for four years in Ubud, the time was right to branch out into a new beachside concept.” Chef Ephraim helms an all-star team of Indonesian and Singaporean chefs in what he calls his ‘dream kitchen’ – an open-design concept in the backdrop of the dining space that lends even more drama to a theatre-ready scene – preparing modern French cuisine infused with Balinese flavors, visually savored even before it reaches the table. Comprised of indoor and outdoor spaces, Mozaic Beachclub’s dining areas can cater to more than 140 guests at any time in this multi-faceted venue. Mozaic Beachclub’s design is committed to the destination, with Bali’s island-inspired motifs creating a seductive ambience night and day. Covered walks flank a dramatic entryway, while energyinspired water surrounds ceramic urns, setting the stage for what is about to come. Come for the cuisine, the space, the attentive staff and the beachside restaurant setting – inviting guests to gather, play, laugh – and eat. For more information or to make reservations, contact us at firstname.lastname@example.org; call, +62 361 473 5796; view our Web site at www.mozaic-beachclub.com; or visit us at Jalan Pantai Batubelig, Seminyak, Bali.
THE CUISINE OF MICHEL BRAS & MOZAIC BEACH CLUB
MEDIA RELEASE AMUSE BOUCHE TODAY’S CLASSIC Gargouillou of Young Vegetables, Seeds and Herbs (Chef Cédric Bourassin) BUTTER POACHED SLIPPER LOBSTER Black Truffle Espuma, Iberico Pig Cheek and Herb Infusion (Chef James Ephraim) SEA BASS POACHED AT LOW TEMPERATURE Tomato ‘Rob’ and All Kinds of Basils (Chef Cédric Bourassin) SMOKED WAGYU BEEF Pickle Beet Roots with Coffee and Cinnamon Jus (Chef James Ephraim) A.O.C PAVE D’AFFINOIS CHEESE Candied Quince Financier and Vanilla Gastrique (Chef James Ephraim) THE ORIGINAL COULANT FROM 81 Warm Chocolate Biscuit, Chocolate Coulant, Vanilla Ice Cream, Cacao (Chef Cédric Bourassin) GINGER FLOWER STONES and AFTER EIGHTS (Chef James Ephraim) Dinner IDR 900.000 ++ | Optional Wine Pairing IDR 400.000++