Chef M. Olivier Fajol describes the South of France as “his place.” As of February, he’s bringing a taste of his place to the South Pacific, taking on his appointment as executive chef at The St. Regis Bora Bora.
The culinary outlets at The St. Regis Bora Bora highlight the premium local ingredients gathered from the island. For the most authentic taste, Te Pahu’s beachside dining finds inspiration in Polynesian cuisine. For a meal with French- and Asian-inspired influences, guests enjoy LAGOON by Jean Georges. Here, the backdrop of Mount Otemanu, along with the food, is breathtaking. The St. Regis brought the first sushi and saké restaurant to the area with Sushi Take. Far Niente, featuring Italian fare, rounds out the gourmet selections at the property.
New to The St. Regis Bora Bora, Chef Fajol is no stranger to the hospitality industry, previously serving as executive chef at Hotel Lux Grand Gaube in Mauritius; executive sous chef at Four Seasons Resort Provence at Terre Blanche, France; demi chef de partie at Sofitel Cannes le Mediterranee; and working under Executive Chef Dominique Bouchet at the Michelin-starred Hôtel de Crillon in Paris.
What three go-to ingredients are always in your home kitchen?
At home, I always have tomatoes, mozzarella cheese (scarmoza) and basil, in order to prepare a very simple tomato/mozzarella salad. Simple and authentic and from the South of France, which is my place. Finish with a very good olive oil and reduction of balsamic vinegar and salt flower.
What’s your favorite season for cooking, and why?
Summer! I love colors and odors when going to the market. I love markets where I can choose my fruits and vegetables to prepare a nice meal for my friends and family.
Aside from your current position, what’s the best job you’ve ever had?
I was lucky enough to have my last year’s internship at Hôtel de Crillon in Paris, then I worked there for two years. I am very proud because I started in this Parisian palace and learned a lot about cuisine; it was rigorous. I am here today thanks to this first experience.
What’s the first meal you ever cooked?
I think it was a yogurt cake with my mother, but that is pastry. Regarding cuisine, it was pommes de terre à la cocotte because I was trying to prepare it the same as my grandmother’s recipe, but I never succeeded in getting the same taste. There’s nothing better than my grandmother’s recipe.
What are your first thoughts when you hear “farm-to-table”?
Authenticity! Natural products of good quality. Actually, I just think about a huge wooden table in a garden, under a huge tree with friends and family with all these farm-to-table products such as meat, cheese, bread and red wine. Best moments ever!
The St. Regis Bora Bora Resort
Motu Ome’e BP 506
Bora Bora 98730, French Polynesia
tel 689 40 60 78 88
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