TAHITI, — While the views across French Polynesia are breathtaking, nothing here leaves you speechless quite like the food.
Whether it's the national dish Poisson Cru or ice cream made with the world famous Taha'a vanilla. The flavors are a marriage of local ingredients and French techniques.
No one represents that relationship like restaurateur and chef Tereva Galopin. Tereva was born in Tahiti to a French father and Polynesian mother. At age 20 he traveled to Paris to study art, but decided he wanted to create masterpieces on plates instead.
"I prefer go in the kitchen than in art," Galopin said.
His passion is to put a twist on both cultures elevating the food found on the island into a fine dining experience. He showed off his skills during a visit to Villa Coco Lagoon on the island of Tahiti. The four-course meal included a carpaccio made with a local clam, fresh fish paired with foie gras and of course vanilla ice cream. A truly magical experience that left everyone satisfied.
If you want to taste Chef Tereva’s food for yourself, he operates Le Soufflé and Le Sully in Papeete, Tahiti.
Sponsored by Air Tahiti Nui.
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