From desert to desire
This project affords an opportunity to follow the curvature of the earth, to see what we suspect is there but is hidden by time and distance. We will hear stories fromtravellers who have sailed beyond the edges of their maps. We will take the risk to sail beyond our self-imposed horizons.
The object of our quest is an island of the imagination. An island remarkably similar to the atoll of Tetiaroato be found at 17.025º /149.558ºW, yet remarkably different. The real Tetiaroa is a little north of Tahiti, just 15 minutes by air. In local dialect, its name signifies one who keeps his distance. The coordinates of our imagined island will be determined by the collective wisdom of internal and external experts whowill represent the interests of guests and owners, the environment and the spirit of the place. It will find a new position on the mental maps of those who value living in true luxury, in tune with nature.
The future resort of Tetiaroa will be luxurious. That is without doubt. After all, this was the island retreat of an ancient line of Tahitian kings and queens, brought here to become beautiful in the shade of the coconut palms. But the vision of Richard Bailey and the Beachcomber team ensures that it will be luxury with a conscience. It could be a new luxury removedfrom the norms of the industrial society most of us know, disconnected from power stations and gas stations. It could be called .
Perhaps such a concept will create a new market or modify the perceptions of an existing group oftravellers. How it comes into being, who experiences it and how it is sustained these are the issues that we are about to explore on the island we envision.
Travelling on great expanses of blue ocean changesour perceptions. What was once flat seems to deceive us. Since ancient times, sharp-eyed sailors spied that the sails of ships disappeared below the horizon. Were they sinking? Falling off the edge of the earth? Or on the brink of a new world?
The object of our quest is an island of the imagination. An island remarkably similar to the atoll of Tetiaroato be found at 17.025º /149.558ºW, yet remarkably different. The real Tetiaroa is a little north of Tahiti, just 15 minutes by air. In local dialect, its name signifies one who keeps his distance. The coordinates of our imagined island will be determined by the collective wisdom of internal and external experts whowill represent the interests of guests and owners, the environment and the spirit of the place. It will find a new position on the mental maps of those who value living in true luxury, in tune with nature.
The future resort of Tetiaroa will be luxurious. That is without doubt. After all, this was the island retreat of an ancient line of Tahitian kings and queens, brought here to become beautiful in the shade of the coconut palms. But the vision of Richard Bailey and the Beachcomber team ensures that it will be luxury with a conscience. It could be a new luxury removedfrom the norms of the industrial society most of us know, disconnected from power stations and gas stations. It could be called .
Perhaps such a concept will create a new market or modify the perceptions of an existing group oftravellers. How it comes into being, who experiences it and how it is sustained these are the issues that we are about to explore on the island we envision.
Travelling on great expanses of blue ocean changesour perceptions. What was once flat seems to deceive us. Since ancient times, sharp-eyed sailors spied that the sails of ships disappeared below the horizon. Were they sinking? Falling off the edge of the earth? Or on the brink of a new world?
To live for sensualpleasure, to extract the last drop of beauty in such everyday essentials offood and drink to livelife the French way. The complex flavours of French gastronomy are famed the world over. Sotoo are the adjective-rich wines of Burgundy, Bordeaux and Champagne. The concept of France as the progenitor of themost sophisticated palates, as the worlds sommelier, as a global maitred, is fused with every Western culture.
Yet, within the finecrystal of refinement that speakswith a Parisian accent is an altogether earthier tone. The return to thefundamentals of the soil is also distinctivelyFrench. Here are the rough hands ofthe terroir, where thevine gathers its bouquet. Here isthe chopped butchersblock, the gamey brace ofwoodcock, the cheese ripening in alimestone cave. Here too is thefirst-light yeastiness of freshbaguette, vegetables brought tomarket blessed with morningdew.
This is the France ofthe village, the paysan,lived to the rhythms of the land. In French Polynesia, too, the rhythm of the seasons, the tempo of the land and the sea, still persists. In spite of years of Western influence, two celebrations Matarii i nia and the Matarii i raro have come once again to signify that people are the fruit of the earth and sea. Matarii i nia in December is the beginning of the rainy season of abundance, when life flourishes on motu and reef. The dry season in May is Matarii i raro when food stores might be needed to see villages through drought.
These seasons correspond with the lifecycle of the breadfruit, a staple food of Tahiti. The celebrations around the time of plenty reveal the fertility of the islands and their fresh and slow cuisine. Ahimaa is the tradition of wrapping meat, fruit and vegetables in leaves and cooking in a pit of hot stones, covered in earth and more leaves, for many hours. Chicken, pork, breadfruit, taro, cassava, yams and rice are at the heart of Polynesian feasts, called tamaaraa. Alongside the slow-cooking is the tartare tradition fish and shellfish fresh from the ocean, marinated in coconut milk and lime juice. Suchdelicacies that are so strongly rooted inland and sea co-exist with theimportation of the finest Frenchingredients and a Chineseimmigrant influence. The new community at Tetiaroa has a wonderful opportunity to celebrate the confluence of these dramatically different kitchens in its own, on-going tamaaraa
Yet, within the finecrystal of refinement that speakswith a Parisian accent is an altogether earthier tone. The return to thefundamentals of the soil is also distinctivelyFrench. Here are the rough hands ofthe terroir, where thevine gathers its bouquet. Here isthe chopped butchersblock, the gamey brace ofwoodcock, the cheese ripening in alimestone cave. Here too is thefirst-light yeastiness of freshbaguette, vegetables brought tomarket blessed with morningdew.
This is the France ofthe village, the paysan,lived to the rhythms of the land. In French Polynesia, too, the rhythm of the seasons, the tempo of the land and the sea, still persists. In spite of years of Western influence, two celebrations Matarii i nia and the Matarii i raro have come once again to signify that people are the fruit of the earth and sea. Matarii i nia in December is the beginning of the rainy season of abundance, when life flourishes on motu and reef. The dry season in May is Matarii i raro when food stores might be needed to see villages through drought.
These seasons correspond with the lifecycle of the breadfruit, a staple food of Tahiti. The celebrations around the time of plenty reveal the fertility of the islands and their fresh and slow cuisine. Ahimaa is the tradition of wrapping meat, fruit and vegetables in leaves and cooking in a pit of hot stones, covered in earth and more leaves, for many hours. Chicken, pork, breadfruit, taro, cassava, yams and rice are at the heart of Polynesian feasts, called tamaaraa. Alongside the slow-cooking is the tartare tradition fish and shellfish fresh from the ocean, marinated in coconut milk and lime juice. Suchdelicacies that are so strongly rooted inland and sea co-exist with theimportation of the finest Frenchingredients and a Chineseimmigrant influence. The new community at Tetiaroa has a wonderful opportunity to celebrate the confluence of these dramatically different kitchens in its own, on-going tamaaraa
