main course, there is an astounding array of desserts and fruits and cheeses to cap off your meal. I usually fi nish lunch with a double espresso or a cortado to fuel the rest of the day’s adventures.
T e evening meal is always an event. Whether you’ve spent the day on shore, enjoying the pool deck, or taking in entertainment at La Palette, it’s time to head back to your stateroom to refresh and put on something nice. Nothing formal… just something to feel great in as you enjoy dinner and as the evening unfolds. Maybe head out for a cocktail at one of several watering holes, or have one on your balcony... either way, it is sure to be accompanied by an audaciously vibrant sky—the sunset dressing the stage dramatically for what’s to come.
When we dine out near home, there are certain things we look for and other things we hope for. For us, it is the expectation of a fi ne meal in a pleasant setting with good company and service that enhances the experience. Onboard T e Gauguin, these expectations are met and exceeded each and every day!
Let’s discuss dinner at the main restaurant, L’Etoile. It’s not long before you realize that you’re full of anticipation as you walk toward the elegant entrance each night that you’re dining here! T e menu is posted outside the doors daily, but I never look—I want to savor the experience in the presence of my favorite server and a glass of the sommeliers’ featured wines. Each menu
is a journey itself, and the staff is well-versed and ready to guide you, if you’d like. I like to take my time and absorb the variety and yes, the poetry of the chef’s off erings. You’ll fi nd appetizers, soups and salads, a pasta course, and an almost impossible choice of main courses like:
T e next day, we might want to make a dinner reservation at one of the other two restaurants aboard the ship. T e limited number of diners each evening in both La Veranda and Le Grill automatically creates a sense of exclusivity—but remember, it’s all included with Paul Gauguin Cruises. Just be sure to remember to make your reservation once on board.
If we’ve opted for a more casual approach, we head up to Le Grill on Deck 8 where fresh fi sh and seafood is the star of the show, accompanied by other locally sourced and inspired ingredients, melded to perfection. In this picture-perfect destination, dinner is often served at your table under the stars—magical!
T e traditional Tahitian fi sh salad: poisson cru. Picture this: fresh tuna diced alongside a bevy of tomatoes, cucumber, onion, carrots, sliced scallions, and chopped parsley. Lime jus, salt and pepper, and a splash of coconut milk bring this incredible dish together with exquisite hints of citrus and various mouthwatering textures. Calling it "excellent" would be an understatement.
Some evenings we may do every course, other nights we might select three or four. Portions are sized appropriately so you can try diff erent dish combinations to create your own symphony of fl avors. With the variety and range of each menu, we’d be happy to have every dinner of the cruise here in L’Etoile, but on board T e Gauguin, there is so much more—and we are going to try it all!
Always a special occasion is dinner in La Veranda on Deck 6 where the subdued candlelight beckons. Again, the sommelier has selected wines that perfectly complement the tasting menu curated by Chef Jean-Pierre Vigato. We sit back and prepare for a gastronomic pleasure cruise, and we are never disappointed!
Remember, this is French Polynesia after all, so expect the croissants to be fl aky and soft in the morning, the breads to be mouthwatering and the desserts exquisitely decadent. Just like the rest of your time here in paradise, it’s all yours to savor.
Le Grill (left) has a tropical vibe and provides al fresco dining; breakfast, lunch and reservation-only dinner. La Veranda (right) offers beautiful indoor and al fresco views for breakfast and lunch. At night, it is transformed into a candlelit French bistro.
26 2020 Paul Gauguin Cruises | Savoring Tahiti
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