If a relaxing vacation is something you really need, cruising the southern Pacific aboard one of the Paul Gauguin small ships is a dream come true. Peacefully coasting through crystal clear Polynesian waters, you will visit remote ports in luxury accompanied by local guides who share their love and knowledge of the history and culture in this amazing island paradise. Snorkeling, diving, paddleboarding, kayaking and just plain “beach bumming” are all at your fingertips as you explore Bora Bora, Huahine, and Tahiti on a seven night cruise.
Papeete is the capital of Tahiti, and if you feel you must get out of your bathing suit for a little while, Papeete is fun to explore. The Marche Municipal is a local market where you can find anything from fresh uru ( breadfruit) and noni (a medicinal health food), to black pearls and local artisan crafts. Art museums, the Paofai Gardens, and day trips to the cascades de Faarumai (3 gorgeous waterfalls in the Faarumi Valley) are all accessible and well worthwhile. Street art and street food are popular with tourists and locals alike – and these venues are great places to meet and visit with native-born Tahitians who are friendly, welcoming hosts.
Signature drink of Papeete – Royal Tahiti (Although locals would argue that Hinano beer is really the people’s choice!)
Ingredients:
Banana Juice:
- 2 small bananas
- 1 c crushed ice
- 3/4 c milk
- 1T honey
Royal Tahiti Ingredients:
- 3 oz white rum
- 7 oz banana juice
- 5-6 scoops coconut ice cream
- 3t strawberry syrup
- Squeeze of lemon juice
Instructions:
- Put all banana juice ingredients in blender and blend until smooth
- Add remaining ingredients except strawberry syrup and blend just until smooth
- Pour mixture over a few ice cubes in a glass, add strawberry syrup and gently push the syrup down into the glass once or twice with a straw making pink stripes in the liquid
- Garnish with a slice of banana on the rim
Signature Dish of Papeete – Chevrettes a la Vanille et Coco (shrimp with vanilla bean and coconut sauce).
Ingredients:
- 2 lbs fresh shrimp, peeled and deveined (tails left on for presentation)
- 2T olive oil
- ½ c dark rum
- 1 vanilla bean split lengthwise (Tahitian vanilla preferable, or high quality vanilla bean)
- 1 c heavy cream
- 1 c coconut milk
- Salt and pepper to taste
- Lime wedges and shredded coconut for garnish
Instructions:
- Heat olive oil over medium heat, when shimmering add shrimp and cook 2-3 minutes until pink. Remove to a plate and set aside.
- Add dark rum and entire split vanilla bean and seeds and boil until only 2T of liquid remain.
- Pour in cream and coconut milk and simmer gently until sauce has reduced by half and has thickened somewhat.
- Remove any remaining seeds from the vanilla pod and add to cream mixture, then discard the pod.
- Season with salt and pepper.
- Return shrimp to the pan, spoon the sauce over the shrimp and continue to simmer gently until it is just warmed through – don’t overcook!
- Serve over a bed of rice and top with shredded coconut and lime wedges. Traditional side dishes include sauteed spinach or swiss chard.
