Last March, I had the good fortune to travel to Bali. I stayed at both Four Seasons Resorts Bali, one high in the mountains near Ubud and the other on the shores of the Indian Ocean at Jimbaran Bay. Recently a new Executive Chef was appointed and has already made his mark on the superb culinary offerings at this magical resort. Here’s my story about Chef Phillip Taylor, his role at the resort and his own recipe for Balinese Bouillabaisse. The Chef kindly shared it with me and I am now sharing it with you. Enjoy! Click on the link to go directly to Connoisseur Magazine where it was first published.
