August 6, 2025
A Culinary Conversation with Executive Chef Paul Ellis
Fresh ideas, French training, and flavors of the islands come together in every dish.
Chef Paul Ellis' signature dishes are one of the highlights aboard a Paul Gauguin Cruises voyage.
When it comes to immersive travel, cuisine is often the most evocative—and most unforgettable—way to experience a destination. Nowhere is that more true than aboard the m/s Paul Gauguin, where each plate is a thoughtful blend of tradition, innovation, and the bounty of French Polynesia. Overseen by Executive Chef Paul Ellis, the ship’s three restaurants—L’Etoile, La Veranda, and Le Grill—offer diverse, artfully prepared menus that reflect both classic technique and local flavor.
We sat down with Chef Paul, who’s been on board The Gauguin since 2011, to talk evolution, inspiration, and the surprising crowd favorite no one can resist.
.
Locally sourced seasonal ingredients are elevated in each dish.
How has French Polynesia influenced your style as a chef?
It’s changed everything. When I first started here, each restaurant had a very defined identity—international in L’Etoile, classical French in La Veranda, Asian fusion at Le Grill. But over time, I’ve been able to explore the islands, talk to local chefs, source new ingredients, and blend those influences into the menus.
A good example is our tuna and foie gras dish inLa Veranda. We use Tahitian tuna, French foie gras, a vinegar-based gastrique (versatile sweet and sour sauce), pickled ginger, and Granny Smith apple. It’s not just classical French anymore—it’s a fusion that’s uniquely ours.
Guest favorites include the roasted lamb with parsley crust at L'Etoile.
What’s new in dining aboard The Gauguin?
We’ve introduced more flexibility and variety, especially on longer sailings. In Le Grill, we’ve moved from two set à la carte menus to one menu plus a new à la carte/buffet hybrid. It’s inspired by Brazilian-style dining—guests order their protein and sides, but also enjoy a salad and cheese buffet. It makes the experience more interactive and relaxed.
We also debuted a Chef’s Menu night, which allows me to showcase dishes I know work well across the board. It breaks up the routine and adds surprise. And of course, our Polynesian night (offered on every voyage) continues to be a guest favorite.
The newly introduced cheese buffet has been making waves.
Let’s talk cheese—there’s been quite the buzz about the buffet.
That came from colleagues at our sister brand, PONANT EXPLORATIONS, and it’s been a huge hit. We typically feature around 18 varieties, all sourced from Bordier in Brittany, France. Even our French guests are surprised—one woman joked she didn’t recognize any of the cheeses! It’s a fun way to elevate the dining experience and showcase something unique.
What are some of the most popular dishes across the ship?
Lobster, especially on Polynesian night, is hands-down the biggest hit. In Le Grill, the coconut prawns and fresh tuna poke are consistently popular. Anything with fresh fish does well—sashimi, ceviche, poisson cru (the national dish of Tahiti, a poke-like delicacy of fresh tuna marinated in lime juice and coconut milk). In La Veranda, again, it’s the tuna and foie gras. That one never leaves the menu.
The ever popular moonfish demonstration event has become the unofficial welcome aboard tradition on every Paul Gauguin Cruises voyage.
How do you accommodate dietary needs on board?
It starts with communication. Gluten-free, dairy-free, sugar-free—we can accommodate those easily. Halal and kosher are more complex because French Polynesia doesn’t have an expansive sourcing infrastructure. That said, with advanced notification we are able to plan accordingly and serve our guests’ dietary wishes. We have one head waiter who oversees all dietary needs and works directly with guests to ensure every meal is just right.
What can you tell us about the moonfish demonstration?
On every voyage, we showcase a whole moonfish—often around 100 to 120 pounds—early in the cruise and explain how it’s caught, prepared, and served. It’s a solitary fish and considered good luck in Polynesian tradition. Locals would often gift it to family or other fishermen before a voyage. In every restaurant that evening for dinner, we serve it grilled over rosemary potatoes with caramelized onions, beurre blanc, and arugula. It is both elegant and rooted in the islands.
Working closely with our French Polynesian partners ensures only the best fresh produce, meats, and fish are served in every dish we prepare.
Has sustainability changed how you source and serve?
Definitely. French Polynesia’s fishing regulations are among the strictest in the world—no nets, no dredging, just one hook, one line. That protects both the environment and the food supply for island communities. We source locally wherever we can—eggs, lettuce, papayas, pineapples, even goat cheese now. And we limit waste through small batch buffets and creative use of leftovers in crew meals. Our focus is always on freshness, quality, and respect for the ingredients.
Tell us about the new pastry chef.
Chef Michel is a game changer. He’s classically trained and previously opened several ships for PONANT EXPLORATIONS, including Le Commandant Charcot, the world’s only luxury icebreaker. Since coming aboard, we’ve revamped 95 percent of our desserts. Now, our pastry program matches the caliber of our savory dishes. A standout is the black truffle ice cream paired with a hazelnut and chocolate dessert. Believe it or not, Americans order it more than the French!
Poisson Cru is a traditional local dish that best exemplifies authentic French Polynesian flavor.
What’s the favorite dish right now?
It depends on the week—but in La Veranda, it’s always the tuna and foie gras. That dish has been on the menu for over 10 years, and I have no plans to change it. In Le Grill, guests love the Delmonico steak with chimichurri. And in L’Etoile, the moonfish with rosemary potato and caramelized onion sauce is a standout.
And what is the most authentic Polynesian dish on board?
Poisson cru au lait de coco. We serve it in all the restaurants, often with slight visual differences, but the preparation stays true. It’s fresh, local, and absolutely central to Polynesian cuisine.
Breathtaking views, a culturally rich dining experience, and the unmistakable warmth of our French Polynesian hosts await you aboard m/s Paul Gauguin.
Are there any final thoughts you’d like to share?
There’s a lot that goes into making food look effortless—from sourcing ingredients across remote islands to coordinating a team of five cooks for a single plate. But in the end, it’s about creating joy. When guests discover something new, or taste a dish that brings back a memory—those are the moments that matter most.
To better appreciate the culinary journey Chef Paul curates on every voyage, it helps to understand the stage on which it’s set. Aboard the m/s Paul Gauguin, guests enjoy three distinct dining venues. L’Etoile is the ship’s main restaurant, open for dinner only, offering nightly changing international menus in an elegant, white-tablecloth setting. La Veranda presents French-inspired cuisine with Polynesian influences in a chic indoor-outdoor space—buffet by day, reservation-only dinner by night. And for more relaxed, al fresco dining, Le Grill serves up tropical breakfasts, fresh lunches, and regional à la carte dinners on the pool deck, often featuring grilled specialties and vibrant island flavors.
Join us for a voyage in paradise and savor the spirit of French Polynesia, one inspired dish at a time.
****
The Gauguin offers an all-inclusive, luxury voyage that celebrates the vibrant flavors, rich traditions, and stunning landscapes of French Polynesia. Savor exquisite dishes crafted by culinary masters, embark on thrilling adventures led by local experts, dive into crystal-clear waters brimming with marine life, and let the enchanting spirit of the islands fuel your soul. Book your voyage now and start exploring paradise with Paul Gauguin Cruises.
PGC Blog ID 222724WE