Frommer's Review
French chef François Courtien spent 30 years cooking at the former Hotel Bali Hai before joining Tahitian Blondine Agnia at her pleasant little dining spot next to the local gym. It's a favorite with local expatriates who appreciate value and friendly service. Polished mahogany tables, art-adorned walls, and a window opening to a garden provide tropical ambience. A rich avocado-and-shrimp cocktail is a good way to start. Daily specials feature the likes of Moorea-grown shrimp with curry or Provençal sauce, or shrimp and scallops in a puff pastry with a light cream sauce. The Cantonese main courses are better than those at any Chinese restaurant here. Or you can opt for the special tourist menu of a salad, mahimahi grilled or with meunière sauce, and ice cream for desert. Otherwise, end with tarte tatin, a caramelized apple pie served with vanilla ice cream.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
