French Polynesia Traditional cuisine

French Polynesia has a unique culinary tradition that combines the old recipes of marine tribes of the South Pacific with the French, Italian and Chinese cooking. This is evident not only in fine restaurants, abundant scattered throughout the islands, but in cheap eateries like "forest rulettes, not less, by the way, numerous. Traditionally, local dishes, like thousands of years ago, prepared in earthen ovens, representing a normal pit, surrounded by stones. Products simply wrapped in banana leaves and laid out on the hot stones, where they are baked for several hours. In French Polynesia, this type of furnace called "Ahiman, and dishes cooked in it," tamaaraa "- they can be found both in the village dining hall, and in the menus of expensive restaurants.

By popular local dishes include Smoked breadfruit, bananas, all kinds, "fafa" (suckling pig with spinach), Pork tattoo, marinated fish with coconut milk and lemon "-Poisson cru" pudding with papaya, mango or banana , small shish kebabs, shish "(found both meat and fish or seafood), papaya salad, pork curry with roots of taro, many steaks, fried chicken and fried fish on the coals, and all kinds of marine life. In restaurants and bistros can be found examples of any cuisine of the world, many of them are prepared with local circumstances, and often little resemblance to their "ancestors".

Widely available all kinds of imported alcoholic beverages.