TETIAROA, French Polynesia, Feb. 19, 2015 /PRNewswire/ -- The Brando, an exquisite luxury resort on French Polynesia's breathtakingly beautiful private atoll of Tetiaroa, composed of a dozen idyllic islets surrounding a sparkling lagoon 30 miles north of Tahiti, has introduced a vegan menu in its dining venues—the first offered by a luxury hotel or resort in French Polynesia.
In addition to its Polynesia-inspired dishes, East/West fusion and classic French cuisine designed by Guy Martin of the award-winning Michelin-starred Le Grand Vefour in Paris, The Brando now offers a vegan menu in its Les Mutines fine dining restaurant, Beachcomber Cafe, and in-room dining.
The Brando commissioned Kelvin Au-Ieong, chef and owner, of the celebrated and revolutionary Invitation V, Vegan Bistro in Montreal, Quebec, to design an innovative and sophisticated vegan menu for The Brando. The menu is inspired by Chef Au-Ieong's travels around the world and incorporates fresh vegetables handpicked from the resort's own organic garden. He spent time at the resort, expertly training The Brando's chefs on each vegan offering.
"More and more at The Brando our guests are requesting vegan dishes," remarked Silvio Bion, General Manager, The Brando. "It's been a great opportunity to work with Kelvin Au-Ieong, who is extremely talented and on the forefront of vegan cuisine. We look forward to introducing his distinctive and stylish vegan cuisine to our guests."
Guests can enjoy the new menu amidst Les Mutines elegant decor which features beautiful tones of tropical light and sand. A moat surrounding the restaurant provides the sensation of floating on a lagoon. Or, they can savor it in the casually elegant Beachcomber Cafe while dining indoors or on the beach relishing exceptional lagoon and ocean views. Guests can also order the new menu through room service and have it delivered to enjoy in the privacy of their villa, on their private deck poolside, or al fresco on the beach in front of their villa.
The menu features savory dishes such as battered artichoke with creamy tartare sauce, delicate mushroom dumplings, and a succulent stuffed mushroom served with onion sauce and arugula salad. Main courses include vegetables accompanied by green curry and coconut milk, tofu bourguignon steeped in a red wine sauce, and organic brown rice spaghetti topped with a vegetable meatball. Delectable mango creme brulee and a rich cabbage and chocolate cake are featured on the dessert menu. To pair with the dishes, vegan wine and beer selections are available at all dining venues at The Brando.
Chef Au-Ieong was born in Macau and trained in his grandparents' restaurant. He later moved to Canada to attend college and graduated with a degree in engineering. Au-Ieong soon realized his passion was in the culinary arts and pursued his dream of traveling the globe and creating dishes inspired by his travels. He and two other founders opened Invitation V, whose mission is to serve inspiring, delicious, yet healthy food.
"It has been an honor to collaborate with The Brando on the vegan menu," said Au-Ieong. "Like the resort, I too am passionate about innovation, sustainability, and locally sourced resources."
The vegan menu is part of the all-inclusive experience at The Brando. For additional information on the resort, please visit www.thebrando.com.
About The Brando
The Brando is an exquisite luxury resort on French Polynesia's breathtakingly beautiful private atoll of Tetiaroa—an atoll composed of a dozen small islands surrounding a sparkling lagoon 30 miles north of Tahiti. The Brando was inspired by Marlon Brando's original vision to create a venture of sustainable development that resonates with visitors and fosters opportunities to get to know both the place and people of French Polynesia. With access by Air Tetiaroa, the resort is a pioneering model of sustainable technology with sea water air-conditioning and renewable energies and offers carefree luxury in the midst of pristine nature. The all-inclusive resort features 35 deluxe villas each with its own private beach area and plunge pool, restaurants showcasing Polynesian and French cuisine, a luxurious Polynesian spa, a lagoon-view bar, beach bar, pool, organic garden, library, pearl shop, boutique, water sports, and an Ecostation. The Brando is a Virtuoso Preferred Resort and also a founding member of National Geographic Unique Lodges of the World, a collection of boutique hotels in extraordinary places around the world with a demonstrated commitment to sustainability, authenticity and excellence.
About Pacific Beachcomber
With more than 25 years experience in the French Polynesian tourism market, 678 hotel rooms and 210 cabins, Pacific Beachcomber, S.C. is the country's largest luxury hotel and cruise operator. In addition to The Brando, Pacific Beachcomber operates seven award-winning resorts: InterContinental Tahiti Resort & Spa, InterContinental Bora Bora Le Moana Resort, InterContinental Bora Bora Resort & Thalasso Spa, InterContinental Moorea Resort & Spa, the Maitai Polynesia Bora Bora, the Maitai Rangiroa, and the Maitai Lapita Huahine (www.tahitiresorts.intercontinental.com and www.hotelmaitai.com). Pacific Beachcomber also operates the luxury small-ship cruise line, Paul Gauguin Cruises, which includes the 332-guest m/s Paul Gauguin, and the 88-guest m/v Tere Moana.
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SOURCE The Brando