Special evening: Poerava under the stars
Our beautiful maison of Bora Bora was delighted to have welcome chef Christophe Hay, two Michelin stars and one green star, for a collaborative dinner with the chef of Poerava restaurant, Guillaume Hel-Guillou, on March 2, 2024.
For this special evening, our Poerava chef Guillaume Hel-Guillou joined Christophe Hay to concoct a unique gourmet menu in tandem. Together, they offered our guests an extraordinary menu showcasing their respective skills, creativity and passion for gastronomy. The evening was an unforgettable culinary experience, where each dish was a veritable symphony of flavors and refinement in an intimate, authentic and refined atmosphere.
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Meet the Chefs:
CHRISTOPHE HAY, French Michelin-starred chef at the head of Relais & Châteaux - Fleur de Loire - in Blois, is renowned for his sustainable cuisine and judicious use of local products. His beginnings at the restaurant Au Rendez-Vous des Pêcheurs* in Blois, alongside Eric Reithler, laid the foundations of his career. His meeting with Paul Bocuse in 2001 was decisive, marking his personal and professional journey.
Originally from the Loire region and proudly presenting himself as a peasant cook, he takes great pride in his terroir and draws inspiration from local culinary traditions to create elegant and tasty dishes, in harmony with the seasons. His talent has earned him two red stars as well as a green star in the Michelin guide and national and international recognition, making him a major figure in contemporary French gastronomy.
GUILLAUME HEL-GUILLOU, chef of Poerava, was introduced to the secrets of cooking by the famous brothers Jacques and Laurent Pourcel in Montpellier. He then enriched his know-how alongside chef Jérôme Nutile, elected Meilleur Ouvrier de France in 2011, in Nîmes. His culinary journey has also taken him to the InterContinental Thalasso Spa in Bora Bora as well as the starred delights of “La Table Di Ma” in Northern Corsica. Each of these stages shaped his talent and his love for the art of cooking.
Since September, at our hotel's gourmet restaurant, he has been sharing his know-how and his passion for creative cuisine. Highlighting local products and promoting short circuits, he insists on the importance of respecting products in their entirety. By working with fresh products from small, equally passionate producers, he seeks to create a unique and authentic taste experience.