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“I will always pledge to highlight the product’s core value. Here in French Polynesia, we have at disposition, not only international products but many exotic local aromas which create great subtle combinations. I always keep in mind when I cook that it is a whole, flavor is important, but everything around is important as well. A dish stimulates the 5 senses of the person who will be eating it”.
Breakfast and dinner service.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: open every day. “Tipairua – Restaurant gourmet”: lunch, Monday evening, Tuesday evening.
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.