Recipes
Roasted lobster with garlic and fresh herbs
Tender lobster roasted with rich garlic butter, lemon, and fresh herbs — an elevated yet approachable dish perfect for entertaining or fine dining at home.
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Sake Glace by Lauren Wildbolz from Future Cuisine
A silky, citrus-bright sake glacé finished with a delicate salted cherry blossom and Bora Bora Sea Salt — a modern fusion dessert with elegance and balance.
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Raw Tuna from Tahiti
fresh and vibrant Tahitian classic made from marinated raw tuna, crisp vegetables, lime, and coconut milk — finished with Bora Bora Sea Salt with Coconut for an authentic island touch.
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Shrimp Tartare with Avocado and Calamansi Marinade
A gourmet tartare layered with citrus-marinated shrimp and pistachio-infused avocado, finished with Bora Bora Sea Salt for a refined island touch.
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Carpaccio of saint jaques avocado citrus fruits and Bora Bora salt with vanilla.
A beautifully balanced fresh seafood dish combining scallops, avocado, citrus, and smoked herring caviar, elevated with Bora Bora Vanilla Sea Salt. Light, elegant, and perfect for a special occasion.
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Grilled red prawns with orange aioli
A light, citrus-forward seafood dish featuring grilled red prawns and a silky orange aioli infused with vanilla salt — simple, elegant, and full of flavour.
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Chicken breast cooked in the orange
Components This dish is composed of four key elements: Champagne-marinated organic chicken Baked orange preparation Creamy champagne sauce Sautéed baby spinach 1. Champagne-Marinated Chicken Ingredients 4 organic corn-fed chicken breasts 0.3 L champagne (for marinating) Bora Bora Vanilla Sea Salt Black pepper 4 organic oranges 4 rosemary sprigs Method One day before cooking, place the chicken breasts in champagne and marinate overnight. Remove from the marinade and allow to dry for several hours. Cut the tops off the oranges and scoop out the pulp. Place each chicken breast inside an orange shell with a sprig of rosemary. Lightly season with Bora Bora Vanilla Sea Salt and close with the orange lid. Bake in a preheated oven at 160°C for 25 minutes. Allow the stuffed oranges to rest for 5 minutes before serving. 2. Sautéed Baby Spinach Ingredients 600 g baby spinach, washed 1 shallot, finely diced 4 tbsp olive oil Bora Bora Vanilla Sea Salt Black pepper Method Heat olive oil in a pan and gently sauté the shallot until soft. Add the spinach and toss briefly until just wilted. Season lightly with vanilla salt and pepper. Keep warm. 3. Champagne Cream Sauce Ingredients 0.1 L champagne 0.1 L chicken stock 200 ml cream 100 g butter Bora Bora Vanilla Sea Salt Black pepper Method Combine champagne and chicken stock in a saucepan and reduce by half. Add cream and bring to a gentle boil. Whisk in butter until emulsified and lightly frothy. Blend with a hand mixer before serving. Season with vanilla salt and pepper to taste. 4. Plating & Finishing Slice each baked orange in half and place on a warm bed of sautéed spinach. Drizzle with olive oil if desired. Spoon the champagne sauce over or serve on the side. Finish with a pinch of Bora Bora Vanilla Sea Salt. Suggested Side Couscous pairs beautifully with this dish. Chef Chef Traiteur Feinkost Böhm GmbH — Stuttgart👨🍳 Florian Achmann
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Carpaccio of saint jaques avocado citrus fruits and Bora Bora salt with vanilla.
A refined and refreshing scallop dish with citrus, avocado, and a hint of Bora Bora Vanilla Sea Salt.
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Vanilla flan with caramel and Bora Bora Sea Salt pure
Creamy vanilla flan with salted caramel and a final touch of Bora Bora Sea Salt.
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