Jean-Michel Cousteau Resort, Fiji makes the most of its location in the middle of the southern Pacific Ocean to sustainably harvest rare tropical ingredients, and now, in an effort to continue to care for the planet and offer a sustainable experience, the property offers daily curated culinary experiences rooted in local culture.

© Jean-Michel Cousteau Resort, Fiji

The resort’s executive chef, Raymond Lee, sources native herbs, fruits, vegetables and edible flowers to create delicious dishes and tropical cocktails. There is also an on-site organic garden and the chef works with local farmers and fishermen to procure the freshest ingredients. Each meal is infused with Fijian traditions and products, and hyper-local recipes are used.

“We are blessed to have such an array of delicious, local, and sustainable ingredients from the land and sea to choose from,” said Chef Lee. “Our goals for each dining service are to surpass the guests’ expectations and deliver incredible food and beverage experiences each day of their holiday.”

© Jean-Michel Cousteau Resort, Fiji

Examples of Jean-Michel Cousteau Resort’s menu items include coconut-crusted, deep-sea snapper with fennel and watercress salad and lemon dressing; Yaqara eye fillet of beef with green beans and green pepper jus; pumpkin ravioli paired with nutted butter, pine nuts, local sage and sultanas; and chermoula-crusted yellow-fin tuna.

All herbs, fruits and vegetables, picked at peak ripeness, are fresh and full of flavor when they reach diners. Seasonality ensures repeat guests will always find something new.