Chef Nicolas Boutin: Inspired by the Island
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hen you ask Executive Chef Nicolas Boutin to name some of his favourite ingredients, the list is downright enticing: lime, garlic, chili, thai basil, cumin, cardamom, curcuma and vanilla beans. Then he adds, “I’m also a fan of Tabasco, Nutella and Savora mustard!” In a nearly three-decade career at some of the most exclusive restaurants and resorts in the world, Boutin has clearly learned a thing or two about the power of fresh, flavourful ingredients - and the straightforward beauty of more mainstream condiments too.
Born in Chatellerault, France, Boutin enjoyed made-from-scratch meals throughout his entire childhood and early on became conscious of the importance of presentation (“My mother recently told me - again - the story of when I was three and I got mad when my meal of mashed potatoes and roasted chicken wasn’t nicely separated on the plate,” he says). As a teenager he began his cooking apprenticeship, honing his love of the culinary arts. “I love the diversity, the colours, the liveliness, the atmosphere and smell of food when you go to a fresh market,” he says. “At the Resort, the natural influence of course comes from the ocean and lagoon, and native vegetables and fruits like pomelo, watermelon, fei banana (a local plantain), taro root, sweet potato, coconut and vanilla.” The result is tantalizing dishes such as poisson cru, sushi, red snapper, mahi mahi with Tahiti honey and cilantro, and coconut curry.
Chef Boutin oversees all culinary operations at the Resort, ranging from four superb restaurants to special events and in-bungalow dining (with dishes delivered by traditional canoe!). Since accepting his position in 2011, he has introduced guest cooking classes and a cooking competition for larger groups. Custom requests can be accommodated too. “Most of our guests are here celebrating some sort of romantic occasion and we often create special meals for them. Some regular guests recently asked for a whole fish en croute de sel (a grey sea salt crust) for their twentieth anniversary. This is not something we do every day, but we were able to get a beautiful deep sea parrot fish and created just what they were looking for,” he says. “Apparently this was the dish they shared on their wedding night. Just seeing my guests’ eyes light up as I serve a dish - that is why I do this, and why I love my job.”
