So far I have been following a chronological order with Fernweh’s posts, and I suddenly realized it may appear that I am telling my life story, which is far from my intention…

So, let’s break the habit, today’s story took place at the end of 2001, on the beautiful island of Bora Bora, French Polynesia, where I lived for almost 2 years.

Bora Bora holds a very special place in my heart for a few reasons, firstly because my son was born nearby, in Papeete, Tahiti. There was no clinic in Bora Bora so any expecting mother had to have a pretty good sense of timing, in order to catch an inter island flight on Air Tahiti to get to the hospital on time! My son flew for the first time, back to Bora Bora, when he was 3 days old…

Another thing I will never forget about Bora Bora are the colors, so much better than on the best postcard, it’s usually the other way around when it comes to touristic brochures, isn’t it?

Also, that unique feeling of being at the very end of the world, in such a special place… and, the sight of lemon sharks peacefully gliding by while diving…

 

 

 

French Polynesians have a sense of welcome I have never encountered anywhere else, and that goes far beyond the traditional tiara welcome at the airport! 

Sometimes, they would also truly drive me crazy….. the best example to illustrate this took place on January 1st, 2002, for dinner service at the Tevairoa restaurant of the Bora Bora Pearl Beach Resort. At that time I was the resort’s Food and Beverage Manager.

New Year’s Eve had gone pretty well, with a full hotel and restaurant, as most guests stayed on the “motu”, (there were not that many places to go out for dinner!)

The restaurant staff had done an amazing job, serving a 6 course menu for about 150 guests that night! Service ended at around 2am and it was their turn to celebrate the arrival of 2002, I did too, until around 4am…

The evening of the first day of 2002 will remain in my memory as long as I am alive… Reservations for the night were set at 120 guests, most of them programmed between 7 and 8pm.

What we call in the hotel jargon a “mise en place” (getting the restaurant or kitchen ready before service) is usually set 2 to 3 hours before the service takes place, meaning that the restaurant staff should have shown up around 4pm.

That particular afternoon, no one showed up…

Something similar happened in the kitchen, one of the dishwasher was on duty, with the Chef and Pastry Chef…

Lean team for 120 à la carte covers…..

Stay tuned for next post, with a view from the “battlefield” that followed!!

Have a beautiful week