Poisson Cru photo wins Honorable Mention award in IFWTWA photo contest

My photo of poisson cru has won an Honorable Mention award in the (IFWTWA) International Food, Wine, Travel Association’s first annual Photo Contest (Category: Raw Food). I am very appreciative of this recognition!

Poisson cru, which translates as “raw fish,” is considered to be Tahiti’s national dish.
Chunks of fresh raw tuna, combined with lime juice, raw vegetables (including cucumber, carrot, tomato and onions, cut in bite-sized pieces), are then soaked in coconut milk.

I wrote an article about it and our stay at Four Seasons Resort Bora Bora in the October 2020 “Meet the Chefs” issue of Food, Wine Travel magazine. I interviewed Four Seasons Executive Chef, Eric Desbordes, and included a recipe for poisson cru. Read the article by opening a PDF of it below:

FourSeasonsBoraBoraArticle_FWTMagazine_MeetTheChefs_October2020_PDF

Just looking at the photos makes my mouth water… Here is a close-up of the dish.

My travel dream is to return to Bora Bora for a longer stay and to get my fill of poisson cru and other amazing seafood dishes fresh from the sea!

We packed a lot into our one night stay in an overwater bungalow while our Windstar Cruises ship overnighted in Bora Bora. Read more about our 10-day Tahiti-Tuamotus cruise on my French Polynesia destination page, which has links to blog posts on every port we visited, including this one on Bora Bora: Tahiti and Tuamotus: Bora Bora

Also on the Blog: Four Seasons Bora Bora photo takes Honorable Mention honors in 2018 NATJA awards