Earlier this year, InterContinental Tahiti Resort & Spa announced a partnership with renowned Chef Bruno Oger, now in charge of the direction at Le Lotus, the resort’s overwater gourmet restaurant. Oger worked on the development of new menus along with Chef Jacques di Guisto and will supervise the execution of new dishes and training of culinary staff.
Oger, recognized as an expert in French haute cuisine, ranks among the most talented cooks in contemporary French cuisine. He has been passionate about cooking since age 12, and that lifelong passion led him to pick up his first Michelin star in 1997 at La Villa des Lys at Le Majestic in Cannes; a second came in 2005. He opened his own restaurant, La Villa Archange, and was awarded two Michelin stars 10 months after its opening.
Hoping to elevate the perception of cuisine in the South Pacific under this new partnership, Le Lotus provides a stunning setting for diners, overlooking neighboring Moorea. A selection of fine French wines complements the menu.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
I would say my guilty pleasure is pot-au-feu, a traditional and familial French dish. On the opposite end of the spectrum, I am not a fan of kiwi, so I don’t use it often in my kitchen. Though “hate” is a strong word, especially when talking about products!
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I would serve seafood, for sure! Turbot, lobster, abalones, langoustines … .
WHAT WAS THE FIRST MEAL YOU EVER PRE- PARED ON YOUR OWN?
It was probably some crêpes.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
I think it would be Breton lobster, Guéméné andouille and Armorican buckwheat because of the texture, the cooking, the taste. It’s the essence of Brittany, which is a big part of my cuisine.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I don’t have any strong feeling about any particular trend. I think every chef has the right to be inspired by some trends and to see its cuisine evolve during all his or her career, and we have to respect this creative process.
LE LOTUS InterContinental Tahiti Resort & Spa
BP 6014, Fa’a’ā 98702
Tahiti, French Polynesia
tel 689 40 86 5110
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
I imagine that when writer Hans Christian Andersen mused, “Life itself is the most wonderful fairy tale,” he was standing at the edge of Copenhagen’s historic Tivoli Gardens, one of his favorite haunts, enlivened by the swirl of human happiness that surrounded him: children laughing; carousels spinning; games of chance played for prizes; lovers holding hands; hungry people whispering over sweets, hot drinks, beer and towering, open-faced smørrebrød, Denmark’s quintessential sandwich. That fairy tale lives on today at the second-oldest amusement park in the world, a spectacle of folly architecture, bakeries, gardens, rides, restaurants, puppet shows and joy ... and which also happens to be one of the city’s most storied places to convene for business.
The restored Park Hyatt Toronto reopened its doors, bringing luxury, sophistication and glamour alongside a nod to the hotel’s Canadian heritage. Alessandro Munge of Studio Munge collaborated on the hotel’s refresh, drawing inspiration from Canada’s seasons and natural landscapes.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
I recently dined at Irwin’s in Philadelphia. The restaurant is located on the rooftop of the Bok Building, a former school turned collective of small businesses, non-profits, artist workshops, a bar and restaurant. I previously visited Bok for the bar and yoga classes, and I was excited to experience the restaurant.
Cathay Pacific reaffirms its commitment to reaching net-zero carbon emissions by 2050 with a pledge to use Sustainable Aviation Fuel for 10 percent of its total fuel consumption by 2030. The airline has made pioneering efforts in supporting SAF development for more than 10 years.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.