PHOTO: © INTERCONTINENTAL TAHITI RESORT & SPA
Earlier this year, InterContinental Tahiti Resort & Spa announced a culinary partnership with celebrated chef Bruno Oger, who now oversees the direction of Le Lotus, the resort’s overwater gourmet restaurant. Collaborating with Chef Jacques di Guisto, Oger helped develop refreshed menus and will supervise the execution of new dishes as well as the training of the culinary team.
Known for his mastery of French haute cuisine, Bruno Oger is recognized among the leading figures of contemporary French cooking. His passion for food began at age 12 and led to his first Michelin star in 1997 at La Villa des Lys in Le Majestic, Cannes, followed by a second star in 2005. He later opened La Villa Archange, which earned two Michelin stars within ten months of opening.
Under this partnership, Le Lotus aims to raise the profile of fine dining in the South Pacific. The restaurant offers diners a spectacular overwater setting with views toward neighboring Moorea, and a thoughtfully curated selection of French wines to complement the menu.
Chef Bruno Oger: Personal Tastes and Preferences
Which food is your guilty pleasure? And what ingredient or food do you dislike using?
My guilty pleasure is pot-au-feu, a classic, comforting French family dish. On the other hand, I’m not particularly fond of kiwi and rarely use it in my kitchen. I prefer to speak in terms of preference rather than dislike when it comes to ingredients.
What dishes would you serve at a private dinner party?
I would focus on seafood: turbot, lobster, abalone and langoustines — ingredients that allow refined preparations and showcase pure flavors.
What was the first meal you ever prepared on your own?
Most likely crepes — a simple, formative dish that many chefs start with.
If you could describe your personal style in one dish, what would it be and why?
I would choose a Breton lobster dish with Guéméné andouille and Armorican buckwheat. It reflects texture, technique and flavor and captures the essence of Brittany, which strongly influences my cooking.
Which culinary trend would you like to disappear?
I don’t have a strong aversion to any trend. Chefs should be free to draw inspiration from trends and allow their cuisine to evolve over time; creativity and change are part of the culinary journey.
Le Lotus – InterContinental Tahiti Resort & Spa
Le Lotus
BP 6014, Fa’a’ā 98702
Tahiti, French Polynesia
tel 689 40 86 5110
For more information about the resort and Le Lotus, consult the InterContinental Tahiti Resort & Spa website or contact the resort directly.