Food for Change at the Tipairua Restaurant

As part of the global “Food for Change” initiative by Relais & Châteaux and Slow Food, we celebrate the richness of our local produce with the “Fa'a'pu du motu,” created by our Chef Marc Bento. It is revealed in a refined creation: melting ummara on its crystalline leaf, roasted papaya seasoned with toasted pepper, grilled local avocado marinated in motu lemon, coconut shavings and Bora Bora fleur de sel, breadfruit and taro crumble, all accompanied by clitoria-scented jellies.

"The dish showcases the diverse vegetation of the motu, in terms of colors, textures, and tastes. A plate that invites you to discover what is right at your fingertips." – Marc Bento, Chef of Tipairua.

This dish highlights the diverse plant life of the motu, through its colours, textures and flavours, in perfect harmony with the 12 commitments of Relais & Châteaux for a more sustainable future, supported by UNESCO.