Pascal BIONAZ - Le Taha’a - Private Island & Spa
Hotel and restaurant on the seafront (Patio-Taha’a)
Born on the 27th of August 1968 in the country side of the Rhône-Alpes region of France, Pascal Bionaz was exposed from a very young age to the soil, its culture and the love of the land. After two years of formation in the army, he continued his journey to Bordeaux, la Lorraine, Polynesia, New Caledonia and the Caribbean.
Rosted half Gambas tails marinated in green tea, with its warm mango salad & crispy chorizo.
Remove the heads of two large Gambas and cut them lengthwise. Marinate in olive oil and green tea for two hours. Slice a mango until you get a julienne. Dice some chorizo and pan sear until it becomes crispy.
Sear the mango julienne in the same pan, season with salt and pepper and add fresh mango syrup and Japanese seaweed. Pan fry the Gambas shell down, then place in an oven.
Lay the Gambas on top of the warm mango salad and drizzle with more mango syrup. Finally decorate with alfafa and green onions.
Le Taha’a Island Resort & Spa
Hotel and restaurant on the seafront
Designed in authentic Polynesian style, Le Taha’a is situated on a beautiful islet, a five minute boat ride away from Taha’a island, famous for its lush vanilla plantations and its black pearl farms. Idyllic, intimate and wonderfully preserved, this retreat is in the heart of a natural setting of fascinating beauty, where an enchanting vanilla fragrance fills the air. The lagoon has crystal-clear waters and splendid colours and there is an exceptional coral garden. ...Read more
French Polynesia, Patio-Taha’a
