In the light of its 50 years, the restaurant Coco's innovative new formula, "Dinners carte blanche." The concept: you choose the number of services you want (5, 7 or 9) and heads Heiarii Hoiore and Bénédicte Massonnet-Sauvage take you on a gastronomic journey to the land of a thousand flavors ...
Now for a little over a month, the restaurant Coco's Tahiti changed its evening menu for a more innovative concept, "Dinners White Card". The guests no longer see themselves present the traditional restaurant menu, but only select the number of desired services (5, 7 or 9). This delightful journey aims to highlight local food and fresh market products to present the best dishes to customers. On one evening to the next, so the dishes can totally change the appetizers to dessert.
To live and share this culinary adventure, establishing dedicated last Wednesday, a special evening dedicated to suppliers and partners. In October 2008, Thierry and Bénédicte Wild took the reins of Coco's, Punaauia located in an idyllic setting by the sea. The 50 years of the establishment in 2016 is a great opportunity for proud owners to launch this new challenge, where taste and creativity are the watchwords.
"THE FIRST HEAD POLYNESIAN GOURMET"
This beautiful project was born from the complicity of leaders Heiarii Hoiore and Bénédicte Massonnet-Sauvage. Covering about the position of second in two years, Heiarii replaced the chief Willy Kobylt since the beginning of the year. Born in Raiatea, it is "the first head Polynesian gourmet restaurant" proudly announces Thierry Sauvage, and his talent is remarkable. As for Benedict, co-owner of the establishment and the wife of Thierry, his quality pastry chef is well established. His sweets are to die for!
We have had the pleasure to enjoy during this "culinary marathon" new dishes from around the world, all the more tasty than the others. We particularly enjoyed the foie gras on a tart with porcini mushrooms and Parmesan and duck leg confit carpaccio with trumpets of death; the paraha peue accompanied shrimp of the Peninsula and a risotto with squid ink; Angus beef crusted and Perigord truffle sauce. For dessert, tangy tart flavors of citrus and green tea ice cream was simply irresistible.
Best of all, we were surprised that the Minister Jean-Christophe Bouissou play us a tune Imagine piano ...