The Festive Pastry with Jean Imbert

Chapter 3

This festive season, let your taste buds revel in a dessert crafted with precision and passion. The pavlova—light, crisp, is adorned with tropical brilliance—.

Created by Chef Jean Imbert and Pastry Chef Camille Chazelle, it brings together vānira (vanilla), vī (mango), and ’ī’ītā (papaya) as fresh fruit and sorbet.

The ’ī’ītā, or papaya, thrives year-round, a gift of perpetual harvest. Its varieties, golden and blushed, are savored in our islands with a squeeze of lime, a tradition that heightens its honeyed sweetness.

Mango, or vī, ripens in waves, first during our Austral winter in July and then during Matari’i i ni’a, the season of abundance that begins in November. Each variety bears a poetic name—atoni, the wild ones; ohure pi’o, curved and deep-hued; opureva, supple and fragrant; and tutehau, golden and honey-sweet. Together, they paint our island orchards with flavor and color.

And then there is vānira—Tahitian vanilla. This rare cultivar (Vanilla Tahitensis), grown in French Polynesia is the result of century-old hybrids, with a sensory profile unlike any other. Its notes are round, soft, and full-bodied, exuding hints of caramel and anise, distinct from the more fruity or woody character of bourbon vanilla.

The dessert begins with a light, airy meringue as its base, complemented by a brunoise of vibrant papaya, mango, and passionfruit. Round and full-bodied, Tahitian vānira brings subtle hints of caramel and anise, while mint oil and gel bring refreshing balance. Papaya and mint are sourced directly from the fa’a’apu ensuring freshness and a connection to the local terroir. Topped with a touch of Papaya pepper, made from the fruit’s seeds to add subtle spice, this pavlova is a delicate masterpiece, celebrating our chefs’ creativity and the richness of our islands’ produce.

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Whether enjoyed as the finale to a festive feast or as a standalone indulgence, it reflects both artistry and the timeless gifts of nature.

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The Beauty Ritual

From the vibrant flavors of our islands to the timeless beauty rituals of Polynesia, we invite you to continue your journey—one that nourishes both body and spirit, reconnecting with nature and tradition through the soothing grace of Nalani’s beauty ritual, where ancestral wisdom meets self-care.

The Essentials

Chapter 2

From motu to table, we explore Tetiaroa with exceptional local products from the atoll.

Stéphane, our passionate beekeeper, harvests liquid gold from our hives spread across Onetahi, Hiraanae, and Reiono islets. The delicate aroma of the mikimiki, a wild flower bush that grows along the seashore, brings the darker hue and rich signature flavor to our motu honey produced in this pristine natural setting. Raina, the coconut tree flower and pu’atea flowers from our island forest in Reiono, also complement this unique flavor profile.

In season, honey filled hives are transferred by boat to the main Onetahi motu to extract the treasures of our worker bees, some of them lingering near the beekeeper loading their precious production as they gently hover above our turquoise lagoon.

Our special pollinators arrived from the Marquesas archipelago on a cargo ship after several days of sailing in the open seas almost a decade ago. Stephane successfully divided and multiplied the bee colonies every year, carefully selecting the best queens. Now there are over 70 hives, each one home to around 40,000 bees.

Pierre-Olivier is the artisan behind Tetiaroa’s harvested sea salt drawn deep underwater across Tetiaroa’s protective reef barrier. He reveals the secrets of his remarkable work, delivering pure mineral goodness from 3000 feet below sea level. This motu salt is prepared in small batches, sun dried and sorted by hand.

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These exclusive tastes of Tetiaroa’s untouched beauty bring a touch of Polynesian magic to your festive table. Available only on Tetiaroa, they are signature holiday essentials.

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The Festive Pastry with Jean Imbert

To sublimate your table, follow the path to our fa’a’apu with Jean Imbert and our Pastry Chef, Camille Chazelle, to learn the secrets of our festive dessert, a sweet and exotic surprise to delight your taste buds…

The Table

Chapter 1

Step into a world where tradition meets elegance, where every weave carries the mana of the islands, and where Polynesian artistry transforms your table into a sanctuary of culture and beauty.

Each element of our handcrafted table decorations is thoughtfully designed using natural materials from Tetiaroa, echoing the simplicity and harmony of island life. These creations are more than festive adornments—they are woven stories, timeless souvenirs of a heritage rooted in connection and community. Our festive table is adorned with touches of Polynesian decor that echo the simple island beauty that surrounds us: flowers and small woven elements. They are made with leaves from the coconut tree. King of palm trees, it grows all along the coastline and provides supple green fronds called ni’au.

In Polynesian tradition, one begins to learn the art of weaving using ni’au.

As children progress from weaving ornamental objects or playful representations of animals, they soon gather around the family matriarch who teaches them more complex patterns using the dried pandanus tree frond, or pae’ore, a longer lasting material. Large oval mats that take weeks to complete are a family endeavor where several generations work together while chatting, each of the hundred strands showing how individuals come together to be part of the pattern of community.

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These creations brought to you by Adélina, Vao and Tauira share a story of heritage and connection to the atoll. Explore the tutorial on our website to craft your own decoration at home and tune in to our Brando festive spirit.

Take a piece of Tetiaroa with you, weaving your own memories as you bring the spirit of the islands to your celebrations, no matter where you are in the world.

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The Essentials

Alongside those Polynesian weaving arts, discover our essentials from motu to table for your festive celebrations.