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.
Mahi Mahi layered amongst Uru bread & vegetable tagliatelle, with its sour vanilla syrup.
Prepare a sour vanilla syrup by reducing caramel, balsamic vinegar, orange and grapefruit juice.
Add fish stock and a split vanilla bean and leave to simmer until the mixture thickens. Add a small amount of butter, check the seasoning and maintain hot. Peel the Uru bread, slice thinly and deep fry. Place on kitchen paper, season and store in a dry place.
After rinsing, peel the carrots and turnip and slice into small vegetable tagliatelles. Fry in a wok with olive oil and season with salt and pepper. Fry the mahi mahi in olive oil and finish cooking it in an oven. In a large plate, place the vegetable tagliatelles surrounded by the sour vanilla syrups.
Overlay a portion of mahi mahi, a slice of Uru bread, tagliatelles, another piece of mahi mahi and finally a second slice of Uru bread. Hold everything together using a coconut leaf pick.
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
