CHEF CEDRIK OLLIVAULT
EXECUTIVE CHEF BORA BORA LAGOON RESORT & SPA
A French chef with a strong attraction to Tahiti is at the helm of the kitchen of the famed Bora Bora Lagoon Resort & Spa. Executive Chef Cedrik Ollivault joined the hotel in November of 2005.
Ollivault has amassed a wide variety of experience with Michelin-rated restaurants. He was Sous Chef and Pastry Chef of the one-star L’Escu de Runau in Rennes, France; and served as Chef de Partie at the two-star La Terrasse in Juan Les Pins, France. He also worked as Chef de Partie of Bartolomeo Restaurant in Hotel Guanahani, a celebrated hotel in St. Barthelemy, French West Indies. Most recently he was the chef-creator of a fine dining restaurant in Brittany, France.
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Islanders believe you can never really leave the Tahitian Islands as its beauty will always draw you back. This is the case with Cedrik, who first worked in Tahiti in 2000 as Chef de Partie and then as Executive Sous Chef at the Bora Bora Lagoon Resort.
His return to the resort as Head Chef, with fine honed culinary skills, has been much lauded by guests and locals. His style of cooking embraces the vibrant freshness of local products, and introduces a wider variety of world spices. His goal is to help the resort, and the region, gain new acclaim for Tahitian cuisine. “We will strive to add variety, freshness and surprise to our dishes,” he said. “We believe our sophisticated guests deserve nothing less.”
Ollivault finds inspiration in the colors of the islands, “and the local traditions of kindness and welcome find their way into our menu and service,” he said. Another inspiration: vanilla, whose aroma is intoxicating and flavor complex. His new menu for Otemanu Restaurant offers a variety of savory and sweet applications. Witness the “mother” of all Vanilla excursions – the six-course Voyage au Pays de la Vanilla - which features delicacies as diverse as Foie Gras with Vanilla, Seared Lamb Chops in Honey and Vanilla, a cheese Croustillant in Vanilla served over a salad, and a dessert delicacy that marries the sweet local bean in a chilled nougat.
An enthusiastic traveler, surfer and guitarist, Ollivault reports that he is pleased to return to Bora Bora for another reason; his wife was born there. “The place is so very familiar to me and special to us, we couldn’t dream of a better place to be.” | |
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