Originally from the French West Indies, Allan has held numerous positions in South America, Europe, and Asia.
For several years now, he has been working at the hotel’s restaurant with a cuisine that is simple, authentic, and generous with always a hint of sunshine.
What does he like to cook? Our precious nectar, fresh coconut milk “made in French Polynesia”, with its unique taste but also the taro, a tuber which has long been a staple food in French Polynesia.
Today, what is particularly dear to his heart is the desire to make people discover the richness of our Polynesian seas through the dishes he offers while raising awareness and preserving this treasure that we still hold in our waters.