He’s a long way from Dallas. Chef Frederic Angevin and his 25 years of industry experience recently made the move from the Four Seasons Hotel Dallas at Las Colinas to the Four Seasons Resort Bora Bora.
Way before taking the helm among the tropical lushness of Tahiti, Chef Angevin began his classical training with a two-year apprenticeship in Burgundy before earning his culinary degree from C.I.F.A. Jean Lameloise in Beaune, France, and starting his career at Moulin d’Hauterive hotel, also in Beaune. Originally from Mâcon, France, Angevin returned for a stint as chef de cuisine at Le Tipi and Le Champs-Élysées Hotel. Le Chardonnay brought him to Dallas. While 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.
As the trilingual chef (speaking English, French and Spanish) settles into life in Bora Bora, he also finds time to relish his other passions, including riding motorcycles, playing tennis and soccer and enjoying great food and wine with friends and family.
Sweet potato gnocchi, goat cheese sauce and fresh mint
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
Heat the cheese, wine and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. Add the double cream, bring to a boil and season with salt to taste (not much is needed as the goat cheese is already salted).
For the gnocchi:
2 pounds sweet potato (1 pound of dry potato flesh)
3 whole eggs
Curry powder, to taste
1 teaspoon salt
4 cups plain flour
Butter, for sautéing
Pierce the sweet potatoes with a fork and roast on a sheet pan for 1 hour until tender. When the potatoes are cool enough to handle, peel and feed them through a potato ricer or food mill fitted with a fine disk.
In a small bowl, whisk together the eggs, curry powder and salt. Make a well in the warm potatoes and pour in the egg mixture. Gently stir with a wooden spoon to combine. Mix in the flour ½ cup at a time until it is fully incorporated and the potatoes are barely sticky. You may not need all the flour.
On a lightly floured surface, take a handful of dough and roll it into a 1-inch thick rope. Cut the rope into 1-inch pieces. Transfer the gnocchi to a flour-dusted plate or sheet pan.
In a large frying pan, melt butter over medium heat. When the butter starts to turn brown and has a nutty aroma, add the gnocchi and sauté, gently tossing them in the butter.
PRESENTATION: Serve gnocchi topped with the goat cheese sauce and freshly chopped mint.
Spiny lobster with ginger and lime butter sauce
For the lobster:
4 2-pound lobsters
8 baby fingerling potatoes
2 celery sticks
1 cup edamame or green peas, shelled
4 basil leaves, chopped
Boil the lobsters until tender, remove the shells and slice the meat. Peel and cook the potatoes. Blanch and chop the celery sticks.
For the butter sauce:
2 cups sweet white wine
1 tablespoon fresh ginger root, chopped
1 tablespoon shallot, finely chopped
1 pound cold, unsalted butter
Table salt, to taste
Lime juice, to taste
Heat wine, ginger and shallots in a saucepan until the liquid boils, then lower heat and continue simmering until the liquid has reduced to about 2 tablespoons. While the liquid reduces, cut the butter into medium (1/2-inch) cubes and set aside in the refrigerator to keep cold until the reduction is nearly finished. Once the wine mixture has reduced, reduce the heat to low and start adding the cubes of butter one or two at a time and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more and keep whisking. Continue until 2 or 3 cubes remain. Remove from the heat while whisking in the last few butter cubes and whisk for a moment or two more. The finished sauce should be thick and smooth. Season to taste with salt and lime juice. Pass the sauce through a fine sieve.
PRESENTATION: Add the cooked lobster, potatoes, celery, edamame and basil to the butter sauce and simmer (no boiling) for 1 minute. Serve immediately.
Four Seasons Resort Bora Bora
BP 547 Motu Tehotu 98730
tel 689 60 31 30
Read This Next
2013 Airline Of The Year And Hotel Of The Year
2013 / December 2013Dec 5, 2013
All Reads on This Topic
Read Them All
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
eFlyer ReviewsJun 7, 2023
Singer Palace Hotel Review
The idea of a boutique hotel in the center of Rome’s busiest crossroads may seem counterintuitive, but Singer Palace Hotel pulls off the impossible thanks to its minimalist exteriors, 30 gorgeous one-of-a-kind rooms and suites, smart-but-whimsical décor, simple-yet-elegant Roman cuisine and a stellar mixology-driven rooftop bar. It’s a delightful study in contrasts — a quiet, intimate and plush setting nestled within a maze containing many of Rome’s most noteworthy sites.
Share Your Travel Preferences with Global Traveler in a Short Survey & Win
Learning more about our readers’ travel habits and preferences ensures Global Traveler delivers the content you desire. As the travel industry has adapted and changed over the last few years, it’s more important than ever to connect. To best meet your short- and long-term travel content needs, please help us!
Uber to Launch Private Chartered Boat Service in Mykonos
Uber app users can now book an Uber Boat in Mykonos this summer to enjoy even more of the Greek island’s beauty. Uber announced the new addition allows up to eight guests to cruise to popular destinations and sites around Mykonos.
Breeze Airways Rebrands First-Class Seating, Inaugurates 37 Nonstop Routes
Breeze Airways celebrates summer with the inauguration of 37 new and returning routes and the introduction of a new and elevated onboard experience. The airline also recently flew its inaugural and now longest flight from Rhode Island TF Green International Airport to Los Angeles International Airport.
Reconnecting the World: GBTA Convention 2023 Spotlights the Vital Role of Business Travel and In-Person Connection
In an increasingly digital and interconnected world, the Global Business Travel Association (GBTA) Convention remains an indispensable platform for business travel industry professionals seeking to make the most of the power of face-to-face connections. Taking place August 13–15 in Dallas, the 2023 GBTA Convention provides the unique opportunity for professionals and companies to join visionaries, thought leaders and industry experts for meaningful networking, cutting-edge insights and inspiring innovation.
Hawaiian Airlines Unveils 787 Dreamliners Cabin Design, Leihōkū Suites
Hawaiian Airlines officially gives the world a glimpse into the interior cabin details of its new Boeing 787-9 Dreamliner, bringing guests a new class of premium service. The Leihōkū Suites, meaning garland of stars, features 34 suites, enveloping guests in a peaceful and elegant space with fully lie-flat seating.
Puppy Pride at The Leta, Santa Barbara
Dad’s Escape at Andaz San Diego
OMNI PGA Frisco Resort Comes to Texas
DailyJun 7, 2023
Leisure Lifestyle 2023Jun 7, 2023
Gather Insight and Inspiration at Some of the World’s Intriguing Art Shows and Fairs
© FNB ART JOBURG
Plan Your Escape to Arizona
Indulgent escapes are made even more enjoyable by fast, easy access — and that’s what Arizona offers. Quick, non-stop and direct flights to one of two international airports put all the luxury of The Grand Canyon State within easy reach.
DailyJun 7, 2023
art’otel Brings Boutique, Art-Inspired Hotels to Zagreb, London and Rome
Contemporary lifestyle hotel brand art’otel expands throughout Europe with the launch of three new properties in Zagreb, London’s Hoxton and Rome, all slated to open between fall 2023 and early 2024. These three hotels join the brand’s existing boutique hotels in Berlin, Amsterdam, Cologne and another London property.