Chef Frédéric Angevin at Four Seasons Resort Bora Bora — Dining Guide

He’s traveled far from Dallas. Chef Frédéric Angevin, with 25 years of culinary experience, recently relocated from the Four Seasons Hotel Dallas at Las Colinas to the Four Seasons Resort Bora Bora.

Before taking charge amid the lush tropical scenery of Tahiti, Chef Angevin completed classical training through a two-year apprenticeship in Burgundy. He earned his culinary degree from C.I.F.A. Jean Lammoise in Beaune, France, and began his career at the Moulin d’Hauterive hotel in Beaune. Originally from Mâcon, France, he later returned to work as chef de cuisine at Le Tipi and at Le Champs-Élysées Hotel. His move to Dallas came via Le Chardonnay. During his time in Texas, Angevin also worked at Escargot Restaurant in Fort Worth, the Hilton Doubletree at Lincoln Center in Dallas and Legends Soccer Bar & Grill in Frisco, Texas.

Fluent in English, French and Spanish, Chef Angevin is settling into life in Bora Bora while continuing to enjoy his other passions: riding motorcycles, playing tennis and soccer, and sharing great food and wine with friends and family.

Sweet potato gnocchi, goat cheese sauce and fresh mint

Serves 4

For the goat cheese cream sauce:
4 ounces fresh mild goat cheese
1 tablespoon finely chopped shallot
½ cup white wine
1 cup double cream
Salt, to taste

Place the goat cheese, white wine and shallot in a saucepan and bring to a boil. Reduce the heat and simmer until the liquid has reduced to about 2 tablespoons. Add the double cream, bring briefly to a boil, then season lightly with salt; goat cheese is naturally slightly salty, so use sparingly.

For the gnocchi:
2 pounds sweet potato (yields about 1 pound dry potato flesh)
3 whole eggs
Curry powder, to taste
1 teaspoon salt
Up to 4 cups plain flour (you may not use it all)
Butter, for sautéing

Prick the sweet potatoes with a fork and roast on a baking sheet for about 1 hour or until tender. When cool enough to handle, peel and press the flesh through a potato ricer or food mill fitted with a fine disk.

In a small bowl, whisk the eggs with curry powder and salt. Make a well in the warm riced potatoes and add the egg mixture, gently stirring with a wooden spoon to combine. Gradually incorporate flour, about ½ cup at a time, until the dough is barely sticky but holds together; you may not need all the flour.

On a lightly floured surface, take a handful of dough and roll it into a rope about 1 inch thick. Cut the rope into 1-inch pieces and transfer the gnocchi to a flour-dusted plate or sheet pan.

Heat butter in a large frying pan over medium heat. When the butter turns golden and gives a nutty aroma, add the gnocchi and sauté, gently tossing to brown them evenly.

PRESENTATION: Place the sautéed gnocchi on plates, spoon over the goat cheese cream sauce and finish with freshly chopped mint.

Spiny lobster with ginger and lime butter sauce

Serves 4

For the lobster:
4 lobsters (about 2 pounds each)
8 baby fingerling potatoes
2 celery stalks
1 cup shelled edamame or green peas
4 basil leaves, chopped

Boil the lobsters until cooked through, then remove the shells and slice the meat. Peel and cook the potatoes until tender. Blanch and chop the celery. Keep the components warm and ready to combine with the sauce.

For the butter sauce:
2 cups sweet white wine
1 tablespoon fresh ginger, chopped
1 tablespoon finely chopped shallot
1 pound cold unsalted butter, cut into 1/2-inch cubes
Table salt, to taste
Lime juice, to taste

Simmer the wine, ginger and shallot in a saucepan until boiling, then reduce the heat and continue until the liquid has reduced to about 2 tablespoons. Keep the butter chilled while the reduction cooks so the cubes remain cold.

Lower the heat to the gentlest setting and whisk in the cold butter cubes a few at a time, allowing each addition to emulsify before adding more. Continue until most of the butter is incorporated, then remove from heat and whisk in the remaining cubes briefly. The sauce should be thick and smooth. Season with salt and lime juice to balance sweetness and acidity, then strain through a fine sieve for a refined texture.

PRESENTATION: Combine the cooked lobster, potatoes, celery, edamame and chopped basil with the warm butter sauce and simmer gently for about 1 minute (do not boil). Serve immediately to preserve texture and freshness.

Four Seasons Resort Bora Bora

BP 547 Motu Tehotu 98730
Bora Bora
French Polynesia
tel 689 60 31 30
fourseasons.com