PRICE:
Frommer's Very Highly Recommended

French chef François Courtien spent 30 years cooking at the former Hotel Bali Hai before joining Tahitian Blondine Agnia at her pleasant little dining spot next to the local gym. It's a favorite with local expatriates who appreciate value and friendly service. Polished mahogany tables, art-adorned walls, and a window opening to a garden provide tropical ambience. A rich avocado-and-shrimp cocktail is a good way to start. Consistently good are Moorea-grown shrimp with curry or Provençal sauce, and shrimp and scallops in a puff pastry with a light cream sauce. The Cantonese main courses are better than those at any Chinese restaurant here. Or you can opt for the special tourist menu of a salad, mahimahi grilled or with meunière sauce, and ice cream for dessert. Otherwise, end with a tarte tatin, a caramelized apple pie served with vanilla ice cream.

Copyright: Excerpted from Frommer's Tahiti & French Polynesia, 2nd Edition, (c) 2008, Wiley Publishing, Inc.

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