The French Chef Pierre has been trained mostly in the South of France, a region famously known worldwide for its fresh, Mediterranean, solar and gourmet French food and had the occasion to work with talented Michelin-starred Chefs.

He fell in love with French Polynesia when he first came 15 years ago and he absolutely loved the idea of the combination between Polynesian and Mediterranean food.

He then spent his life in experiencing various type of Cuisine from all his culinary trips around the world and has now added his personal touch to Vahine’s restaurant where his original style rhythms with refinement and elegance.

Dinning is a real priority for our small structure and Pierre’s colorful Cuisine needs definitely to be tasted and enjoyed as much as he enjoys the preparation of every single dish.

About the
restaurant in itself


Vahine Restaurant is simply styled, informal where you can eat in the shady, island-style interior or on tables spilling out
onto the sand under the coconut palms.

The decor blends plain wood and woven-leaf walls, with Japanese-esque sliding doors opening to the beach and tropical flowers and shells. It offers marvelous view of the lagoon and the islands around it!

Tahaa, Raiatea and Bora Bora.

About our
fresh products…


The cuisine type will mostly be mediterranean French gourmet combined with as much as local biological products we can have. Our fisherman arrives in the morning with lagoon fish, the lobters are fished on the reef side behind our island with controlled quantities and the fruits and vegetables come from the main island of Tahaa.

The Vahine Restaurant offers the most relaxing dining experience by the lagoon.

A typical day starts with a breakfast in total serenity, watching the flow of the turquoise blue lagoon. Beakfast is usualy served indoors, starring local delicacies such as home-made yogurt with Tahaa vanilla, croissants, mango marmelade, omelettes and tropical fruits.

Lunch is very relaxing, served in the beach with the feet in the sand. Enjoy airy lunches outside looking out over the lagoon, with a “à la carte” dishes spanning prawn and mango spring rolls with mint, rib eye or mahimahi with papaya salad and sauce vierge, tuna tartare with pineapple, honey and soy (save space for flambeed banana and caramel)

The authentic all-in-wood bar, open all day long, will welcome you in an exotic ambiance to enjoy a delicious local cocktail.

The day will then end up with the most awaited gourmet dinner. Guests will savor a succulent theree-course menu, offering modern and creative cuisine, in a refined atmosphere.

Gourmet Candlelight dinners with daily changing menu according to the fresh ingredients received early morning will be part of our Vahine experience.

Due to Vahine’s remote location, half-board is compulsory and full-board optional.

There is no room service as such, but your minibar comes stocked with a tempting mix of drinks and snacks (at extra cost)