Delicious Tahiti


T is came into play during the cooking demonstration Chef Vigato did on Motu Mahana, which is Paul Gauguin Cruises' private island off the coast of Taha’a.


He prepared a dish, which seemed so incredibly simple that I was shocked when it turned out to be one of the most fl avorful, delicious seafood dishes I’d ever eaten—fresh, steamed, lemony, and served on a vinaigrette spritzed bed of spinach. Chef Vigato later explained to me that his fi rst step for deciding on the demonstration dish was fi nding a fi sh that was local and of high quality, which ended up being the mahi mahi.


T ere were a few other standout seafood dishes during my cruise. T e poisson cru, a local specialty that consists of raw tuna in coconut milk, was fun to try while on


the beach of Motu Mahana and tasted like sashimi with a tropical twist. T e fresh red snapper I ordered one night from room service (which came in less than twenty minutes during peak dining hours, hot and beautifully presented) was fl aky and delicate, tasted freshly caught, and was encircled in a delicious butter sauce.


If you’re a person who likes some variety with your cuisine, however, don’t worry. T ere’s other tasty food on board besides seafood. While dining in Le Grill, I feasted on a tender steak marinated in local spices while enjoying the open-air ambiance and a peppery Cabernet Sauvignon. T e poached egg and escargot appetizer I got in La Veranda was also mouthwateringly memorable. For dessert, I practically drooled over the creamy Tahitian vanilla crème brûlée and its crisp, sweetly toasted top layer.


Each dish, whether seafood or not, was made better by a perfectly paired glass of wine. Every night there are two highlighted wines in each restaurant that are chosen to pair well with the stand-out entrées on the menu. Sommeliers and other bar staff will have these ready to pour at your table shortly after you’re seated, and you can request other wines if you wish. T e wine served on board comes from all over the world, though there is a special emphasis on French vineyards.


As for that moonfi sh—I had it while dining in L’Etoile, and it was delicious, just like all of my culinary experiences with Paul Gauguin Cruises.


During the day, La Veranda offers beautiful views for breakfast and lunch. At night, it is a candlelit, romantic restaurant with white tablecloths and soothing, understated décor.


From Sommelier Arjay: Pair moonfi sh with a light and creamy French chardonnay.


22 2017 Paul Gauguin Cruises | Delicious Tahiti


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