A Festive Season Under Polynesian Warmth
At home
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.
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.
Next chapter
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…