Food for Change at the Poerava Restaurant

As part of the global "Plant the Future" initiative by Relais & Châteaux and Slow Food, we celebrate the richness of our local produce with the Fenua Carrot, grown in our vegetable garden on the motu. It is showcased in a refined creation: shortcrust pastry, carrot slices, carrot mousseline, onion compote, and vinaigrette.

“I chose carrots from our vegetable garden in Bora Bora to celebrate the richness of our land and the authenticity of a local product, both humble and full of flavor. With its sweet taste and its texture that is both melting and crunchy, it brings a burst of generosity and indulgence that is almost like a dessert in disguise.” Guillaume Hel Guillou, Chef of Poerava.

This creation is accompanied by the Carrot Bora cocktail, a refreshing blend of vanilla from our vanilla plantation, fresh oranges, coconut milk, ginger and Bora honey.

By producing our fruits and vegetables locally, we reduce our carbon footprint and offer a culinary experience that connects the land, the sea and the table, in perfect harmony with nature.

This dish and cocktail can be discovered exclusively at the gourmet restaurant Poerava.