Moorea Pearl

The restaurant at Moorea Pearl Resort is considered one of the best on the island under chef Pascal Bionaz — also the most expensive — with the chef creating gastronomic delights and dream creations. The dining room sits at the Pao Pao bay-front with a 270-degree view of the central caldera.

The cuisine is contemporary French-Polynesian. Signatures include a hand-cut Polynesian-tuna tartare; a slow-cooked Polynesian lobster with vanilla; a wood-fired Polynesian mahi-mahi; a Polynesian-vanilla bisque; the famous 'crème brûlée à la vanille de Tahiti' for the dessert course.

The wine list runs to 400 references with deep French Champagne and Burgundy coverage.

The dining room and bay-front terrace together hold seventy-two covers.

Moorea Pearl Resort restaurant is the impress-the-client room in Moorea — the Bionaz pedigree settles the credibility question, the Pao Pao bay-front setting is conversation-worthy, and the gastronomic register is the right answer for a senior visitor.