Recipes from Bora Bora Chefs!

Raw Fish with coconut milk (Poisson cru) – Recipe from Sebastien Prevel – Executive sous Chef at Le Meridien Bora Bora.

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300g raw red or white tuna

½ cucumber

1 carotte

1 red onion

100gr wild cabbage

Dried coconut

Coconut milk

2 limes

Green onion or chives

1/ Peel and cut the carotte, cucumber, red onion and the wild cabbage into strips.

2/ Cut the raw tuna in cubes

3/ Marinate the whole lot with the coconut milk and lime

4/ Add a bit of salt and pepper

5/ Break the dried coconut in 2 pieces. Remove water. Cut the coconut in shell chips and dry them in the oven 180 degrees for 4-5 minutes.

6/ Place the dish in the coconut shells.

7/ Slice green onion and place the dried the coconut shell chips on the dish.

LE MAITAI (cocktail) – Recipe from Sarah Perrochon – Barman Chef at Le Meridien Bora Bora

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4 cl of white rhum

2 cl of Triple sec liquor

2 cl Orgeat Syrup

1 cl lime juice

6 cl pineapple juice

1 cl of spiced rhum

1/ Use a shaker

2/ bring all the ingredients together and shake. Serve with lots of ice and add a 1cl of spiced rhum

3/ Decoration: one slice of pinapple and 2 pineapple leaves

More about Tahitian food here.

FoodRob Thompson