Jean-Michel Cousteau Resort Fiji enhances guest dining experiences

As an environmentally and socially responsible resort, Jean-Michel Cousteau Resort, Fiji is always looking for new and innovative methods to further reduce its impact on the environment. In addition to making the most of its idyllic location in the middle of the South Pacific Ocean to sustainably harvest rare tropical ingredients, the property has recently expanded its efforts to care for the planet by offering everyday dining experiences infused with the local culture.

Chefs and restaurateurs around the world continually seek every advantage to enhance the expectations and aspirational experiences of their customers. Many have fully embraced the farm-to-table concept and its healthy and sustainable benefits. The Jean-Michel Cousteau Resort is able to invent delicious and inspired dishes thanks in large part to its unique climate and indigenous ingredients grown in its on-site tropical garden, on nearby farms, or in the surrounding ocean. Executive Chef Raymond Lee and his team source a blend of native herbs, fruits, vegetables and edible flowers for delicious tropical dishes and cocktails from the resort’s on-site organic garden, as well as working with farmers and local fishermen to source the freshest bounty from the sea. Promising guests a true farm-to-fork experience, Jean-Michel Cousteau Resort infuses every meal with Fijian traditions and produce, often based on recipes hyper-local.

“We are fortunate to be able to choose from such a range of delicious, local and sustainable ingredients from land and sea,” said Chef Lee.

“Our goals for each catering service are to exceed guest expectations and deliver incredible dining experiences every day of their vacation.”

Picked when fully ripe, herbs, fruits and vegetables are fresh and tasty when they arrive on diners’ plates, encouraging them to embrace the “slow food” movement where meals should be savored slowly for maximum benefit. . Thanks to the diversity of seasonal ingredients, loyal customers can always find something new to discover and savor in nutritious and eco-friendly dishes with minimum “food miles” and maximum consumer benefits. local economy.

Examples abound of Chef Lee’s mastery of this concept, including his Paneer Makhni with bell pepper, eggplant, onion and cashews, or his braised lamb shanks adorned with chickpeas and greens. .

Examples of daily menus include (the complete list of daily menus can be found in the press link below):

  • Coconut Crusted Deep Sea Snapper with Fennel and Watercress Salad, Lemon Vinaigrette
  • Yaqara beef eye fillet, green beans & green pepper juice
  • Pumpkin ravioli with nut butter, pine nuts, local sage and raisins
  • And yellow fin tuna in a chermoula crust

For more information about Jean-Michel Cousteau Resort, please visit

About Jean-Michel Cousteau Resort

The award-winning Jean-Michel Cousteau Resort is one of the most renowned vacation destinations in the South Pacific. Located on the island of Vanua Levu and built on 17 acres of land, the luxury resort overlooks the tranquil waters of Savusavu Bay and offers an exclusive escape for couples, families and discerning travelers seeking experiential travel associated with authentic luxury and local culture. Jean-Michel Cousteau Resort offers an unforgettable vacation experience that stems from the natural beauty of the island, personalized attention and the warmth of the staff. The environmentally and socially responsible resort offers guests a wide variety of amenities, including purpose-built individual thatched-roof bures, world-class dining, an exceptional range of recreational activities, unparalleled eco-friendly experiences and a range of Fijian-inspired spa treatments.

About Canyon Equity LLC

The Canyon Group of Companies, owner of the resort, headquartered in Larkspur, California, was founded in May 2005. Its mantra is to acquire and develop small, ultra-luxury branded resorts in unique destinations with small residential components creating an eclectic yet highly compatible feel. of the community in each destination. Since its inception in 2005, Canyon has created an impressive portfolio of resorts, in locations ranging from the turquoise waters of Fiji to the towering peaks of Yellowstone, the artist colonies of Santa Fe and the canyons of southern Utah.

Canyon Group’s portfolio includes iconic properties like Amangiri (Utah), Amangani (Jackson, Wyoming), Four Seasons Resort Rancho Encantado (Santa Fe, New Mexico), Jean-Michel Cousteau Resort (Fiji) and Dunton Hot Springs, ( Dunton, Colorado). Stunning new developments are also underway in places such as the Papagayo Peninsula, Costa Rica, and a 400-year-old Hacienda in Mexico, all set to make big statements in the ultra-luxury international travel niche market. as they are launched. .

SEEN IN PHOTO: Staff tend to the vegetables at Jean-Michel Cousteau Resort, Fiji’s Organic Garden. Photo provided by Jean-Michel Cousteau Resort, Fiji

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