Estamos buscando las disponibilidades.
Por favor, espere...
"Siempre trato de realzar los productos que cocino. Aquí, en la Polinesia Francesa, disponemos no solo de productos internacionales, sino también de numerosos aromas exóticos locales que permiten crear combinaciones sutiles y deliciosas. La cocina es un todo. El sabor tiene su importancia, pero no es el único criterio que tener en cuenta para que un plato esté bueno. Un plato estimula los cinco sentidos de la persona que lo degusta".
Terminologia: t. = tasa, s.n.i. = service no incluído, s.i. = service incluido
Restaurante principal: abierto todo los dias. “Tipairua – Restaurant gourmet”: almuerzo, lunes noche, martes noche.
Insularity imposes its own acute awareness of the scarcity of natural resources. Adopting a sustainable lifestyle is the logical solution!
Here, hotel life is organised so as to use local resources. Constructed with 90% island materials this establishment has adapted its menu to match what is available on the island. Rather than contributing to CO2 emissions by importing beef, lamb, veal and poultry, not found on the island, the Chef makes imaginative use of the vegetables, fruit, fish and pork that can be found in abundance. Before purchase, they make sure the minimum sizes of fish, langoustines and crabs are respected. And food waste is unthinkable: vegetable waste goes into the compost, and the rest goes to a pig farmer in exchange for ten piglets a year.
