Inside MSA: Inside PR Agency

How to plan a picnic in paradise? Say, at St. Regis Bora Bora Resort? Although this may sound like a faraway fantasy, it is more attainable than you may think!

(Photo: St. Regis Bora Bora Resort)

A paradise!

Here’s another paradise: Ayana Resort and Spa in Bali. And not to mention the blue lagoons of Bora Bora…

What does your paradise look like?

(Source: airows)

What’s your ideal Valentine’s Day?

For some it’s:

a dinner in the ocean…

a billboard’s I Love You note…

a race in the sand…

a marriage proposal…

a skiing/snowboarding escape…

a ‘ala Some Like It Hot’ train ride across the winter landscapes…

a body and soul pampering…

a beach, sun and ocean escape… or

a search for a sensitive man…

(Photo: Courtesy of Valentine’s Day Wallpapers.)

Just another way to make your stay at St. Regis Bora Bora perfectly delicious…

Remember a scene from the TV show “Friends”, when Ross is to have a dinner with Rachel’s father for the first time and Rachel’s father arranges for the dinner at a seafood restaurant, where “Lobsters” is the dish to have? And when Ross tells him that he’s allergic to lobsters (shellfish), Rachel’s father then, disapprovingly, questions Rachel: “What kind of a person does not eat lobsters?”…

We agree! But then again, it depends, where you have a lobster…

Poached Lobster live from the saltwater basins, Avocado and Pistachio: Light local Basil and Marquesan Lime foam with Pink ginger tempura

For the basil foam: For the basil oil: • 22 gr Thai basil • 22 gr Italian basil • 86 gr Grape seed oil • 8 gr Salt

Blanch the basil, cool and press to remove all excess water, blend in a mixer with the oil and salt then pass through a cheese cloth and then filter it through a fine strainer

For the basil sauce: • 17 gr Egg yolks • 22 gr Lime juice • 5 gr Fish sauce • 5 gr Water • 1 gr Salt • 90 gr Basil oil

Place all ingredients except the basil oil in a blender and emulsify with the basil oil

For the pistachio Guacamole:

For the Pistachio milk: • 100 ml Coconut milk • 35 gr Pistachio paste

For the Guacamole : • 170 gr Avocado • 8 gr Lime juice • 20 gr Pistachio milk • Salt and Pepper to taste

Add all ingredients to a mixing bowl, crush with fork, season to taste Seal closely with film wrap

For the Crisped Rice cooking oil: • 500 ml Grapeseed oil • 120 gr Tahitian ginger

Mix all ingredients; bring to a heat of 80°C (approximately 175°F) for 2 hours, put through a very fine strainer

For the Crisped Rice: • 340 gr Jasmin rice • 50 cl Water

Rinse the rice, bring to the boil in salted water, cover and cook at 190° (approximately 375°F) in the oven for 23 minutes until very cooked and sticky

Lay out on a silpat at a thickness of one grain of rice

Dry out in the oven at 70° temperature until the rice is dry and breakable

Set aside in a dry environment

For the Beer batter: • 100 gr Flour • 200 ml Tahitian beer

Mix the beer and flour in a mixing bowl, pour through a siphon, stir 3 times, and keep cool until required

For the finishing and presentation:

To serve, fry the crisped rice in the ginger oil at high temperature, drain on paper towels, and season with salt

Dip the pink ginger in the beer batter then fry (use 5 per plate)

Steam the lobster tail (500gr) topped with lime zest

Present the lobster in a wooden serving plate on a spoonful on pistachio guacamole

Arrange the tempura and crisped rice decoratively

Dress with basil sprouts and basil oil

Viola! You have your St. Regis Bora Bora Poached Lobster. For more on visiting and dining at St. Regis Bora Bora, go here.

We’re continuing with your ‘flavored’ posts, introducing the signature dishes of our clients.

Here’s Tart Tamarind and Mango Tart by St. Regis Bora Bora.

Of course, it’s much easier to just come and stay at St. Regis and not to have it to make at home, but if you are adventurous enough to make it at home, here is the recipe for it.

Curry flavor For the curry powder: • 200 gr Curcuma • 220 gr Coriander seeds • 100 gr Cumin • 100 gr White pepper • 30 gr Cloves • 50 gr Cardamom • 50 gr Ginger powder • 50 gr Cayenne pepper • 50 gr Mace • 50 gr fennel seeds • 50 gr fenugreek • 30 gr aniseed

Bring all powders together and reserve

Dry toast the spices until their perfumes emanate, let cool, and blend

Mix both powders, vacuum seal and keep out of the light

For the mango tuile: • 500 gr Ripened mango • 10 gr Nougasec • 200 gr Granulated sugar

Disperse Nougasec in the sugar

Mix in the mango pulp until smooth

Lay on a silpat using a square shaped “chablon” 3cm * 3 cm

Dry in the oven at 90°c until the tuile are breakable when cooled

Assemble the tuile 3 by 3 by first humidifying the sides then welding them together

Reserve in a dry environment

For the tart base: • 500 gr Flour • 250 gr Butter • 250 gr Icing sugar • 2 Whole eggs • 5 gr Curry

Mix icing sugar and curry, incorporate cold cubed butter, eggs then the flour until homogeneous

Reserve, wrap in film and cool for an hour before use

Spread onto a tart ring 90 mm in diameter, cook at 170°C (approximately 340° F)

For the coconut pastry cream: • 1 Liter fresh coconut milk • 80 gr Egg yolk • 200 gr Brown sugar • 170gr Cream powder

Bring the coconut milk to boil

Blanch the egg yolks with the sugar, incorporate the cream powder

Add the boiling coconut milk, mix and return to the stove, boil for 2 minutes taking care that the mixture does not stick to the pan Reserve and seal with film wrap

For the tamarind mousseling: • 500 gr Coconut pastry cream • 90 gr Tamarind pulp • 120 gr Whipped cream

Smooth the coconut pastry cream; incorporate tamarind pulp then whipped cream with a utensil

For the vanilla flavored mango dice: • 500 gr diced mango • 100 gr 30° syrup • 1 Taha’a vanilla pod

24 hours prior, bring the 30° syrup to boil, add the vanilla pod open and gratted

Pour over the diced mango, cool and leave to infuse

For the Jasmine Rice Ice Cream: Rice Pudding • 1500 gr Milk • 120 gr Jasmine rice • 25 gr Sugar Custard • 2000 gr Milk • 1500 gr Cream • 525 gr Granulated sugar • 7 Vanilla pods • 30 Egg yolks

Cook the custard, add the rice pudding, mix then put through an ice cream machine

To serve

• « St Regis » Curry

• Lime zest

• Thai basil sprouts

Garnish the bottom of the tart with the tamarind mousseline, add a layer of diced mango, smooth perfectly then top with a scoop of Jasmine Rice Ice Cream Dress with a mango tuile on the Ice Cream, Thai basil sprouts, a trace of curry and the lime zest

If you have any questions in regards to more recipes and/or how to plan a trip to Bora Bora, we’d love to hear from you. You can Tweet us (using the hashtag #Ask_MSA), you can Facebook us and you can always respond to the posts on Tumblr.

A truly wonderful trip would not be complete without checking out some of the local food and drink ‘specialties’. As peculiar as they might be in some countries for the taste of an American, they still add that special cultural ‘flavor’ to your trip so that when you come back home, you could share what you tasted with your friends and families. (And it’s a good topic for a conversation at work as well!)

Here’s is a rather classic - and very well-known drink to the most of the Americans that is being made with an interesting ‘local’ twist - a Bloody Mary.

Meet the delicious Bora Mary!

Bora Mary -  is a signature drink at the St. Regis Bora Bora, and while many of the places refuse to disclose the ‘secret recipes’ of their signiture dishes and drinks, we did get the inside information - just for you and just in time for the holidays!

Here’s is the recipe for Bora Mary.

Ingredients :

One Measure of Vodka 5cl of tomato juice

5cl of fresh watermelon juice

A dash of lemon juice Seasoning with some Tabasco

Worcester Sauce and Celery Salt.

Garnish : Celery stick Glass

For more information, visit Bora, Bora.

Let us know if you liked it!