partaking of the egg station for a scrumptious omelet. Meanwhile, the poolside restaurant, the more casual Le Grill, was often our stop for lunch, where grilled items, sandwiches, salads, and fresh fruits catered to our desires for comfort food. For dinners, Le Grill transformed itself into a reservations- only al fresco affair, marked by its Asian-Pacific fare, particularly its mahi mahi, lobster, and grilled fish.
Te main restaurant, L’Etoile, required no reservations, was opened solely for dinner, offered an always-changing menu, and emoted elegance with its high ceilings, white linen tablecloths, and attentive service. We were escorted to our table in grand style, where we met and conversed with fellow guests or enjoyed a romantic table for
two. Servers poured from the night’s two international wines, a red and a white, while others detailed our choices for the evening. On our second night aboard, we sampled L’Etoile’s zesty pumpkin soup and a sumptuous green salad, proceeded with a subtle risotto and a hearty Malaysian fried rice, and settled on a New Zealand salmon, moist and sweet, from among four choices. Te lineup of appetizers and entrées was always extensive, imaginative, and international, with both vegetarian and gluten-free items available. Many of the items at L’Etoile had a decidedly Polynesian flair, ranging from a tuna tartare appetizer to a memorable entrée of almond-crusted mahi mahi.
THE GAUGUIN INSIDER
PARADISE FOR FOODIES
Te first thing that comes to mind when you think of Tahiti might not be poisson cru, but if you’re a foodie it should be! French for “raw
fish,” poisson cru is a poke-like delicacy of fresh tuna marinated in lime juice and coconut
Vegetarian, light and healthy, gluten-free, and low-carb options are available in all dining venues.
milk with the added crunch of locally grown tomatoes, onions, and cucumbers.
Tahiti is a foodie’s paradise–its cuisine fuses Polynesian culinary traditions with a dash of Chinese flavor and a decidedly French influence. Tahitian cuisine includes an
abundance of fish and shellfish; myriad fresh vegetables such as uru (or breadfruit), taro (the potato of the tropics), and ufi (yams of all kinds); and exotic fruits from papaya and
mango to pineapple and coconut (naturally!). On the islands, you’ll find a popular snack
called casse-croûte, a baguette filled with ham, tuna, or roti (roast pork). You’ll also see lots of roulettes–Tahiti’s version of a food truck– serving shish kebabs, steaks, pommes frites, the venerated poisson cru, and more. Tama’a maita’i! (Bon appétit!)
Find the full article on Te Gauguin Insider:
A South Pacific Luxury Cruise Blog
pgcruises.com/the-gauguin-insider
Paul Gauguin Cruises |
www.pgcruises.com 25
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