Recipes from Bora Bora Chefs!
Raw Fish with coconut milk (Poisson cru) – Recipe from Sebastien Prevel – Executive sous Chef at Le Meridien Bora Bora.
300g raw red or white tuna
1 red onion
100gr wild cabbage
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
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.