Cruise food has a reputation, so I understand the doubt — I had it too. On the Paul Gauguin the cooking genuinely surprised me: French technique meeting Polynesian ingredients, cooked for only about 330 guests rather than thousands. It isn't fussy for its own sake; it's fresh fish, island fruit and the odd showpiece dessert. Here's what stands out and how to make the most of it.
French technique, island ingredients
The kitchen pairs French method with what the islands grow and catch: a delicate sauce lifted with coconut, reef fish cooked simply, Tahitian vanilla in the desserts. Because the guest count is low, the food arrives looking considered rather than churned out. It's the rare cruise kitchen where I'd happily eat at the same restaurant twice.
Dishes I'd order again
Poisson cru is the standout — raw tuna in lime and coconut milk, the unofficial dish of Tahiti. A vanilla soufflé made with local beans is worth the wait, and anything built on taro shows the kitchen having fun with a Polynesian staple. Fruit picked locally tastes nothing like what travels to a supermarket.
Celebration meals
If you're marking an anniversary or birthday, the ship can set up a private dinner — on your balcony or a quiet corner of deck — with a menu worked out in advance. It costs extra and is easier to arrange before you sail than on the day. Tell your travel specialist and we'll flag it so the timing lines up with a calm evening in a good anchorage.
Frequently asked questions
Is the food really gourmet?
For a ship cooking for about 330 guests, yes — French technique with local fish and fruit. It surprised me, and I'm a sceptic about cruise dining.
What's the signature dish?
Poisson cru, raw tuna in lime and coconut milk. I order it whenever it appears, and it appears often.
Can we arrange a private dinner?
Yes, for an extra charge. Arrange it before you sail so the staff can plan the menu and pick a calm evening for it.
Planning a Paul Gauguin voyage? Tell us your dates and what you're dreaming of and we'll map it out for you.