The Brando’s two restaurants serve up an array of “Polynesian-inspired dishes, East/West fusion and classic French cuisine.” All fresh and locally grown ingredients are used and “the award-winning cuisine of Guy Martin of the Michelin two star restaurant Le Grand Véfour in Paris is featured in both dining venues and in-room dining”, at the resort.
The dining facilities offer views of the lagoon and ocean. Guests can also opt to dine in the privacy and comfort of their villa. Likewise, the scenery from inside these accommodations incorporate the tropical landscape and natural features of this Teti’aroa Private Island: palm trees, sandy floor yards, and big blue ocean and skies.
For each dish, the chef visits the resort’s gardens and orchards and choose from a range of fruits and vegetables. Among these are ingredients popular in Tahiti, French Polynesia, and include melons, citrus, squash, and avocados.
From the ocean surrounding The Brando, fishermen gathered crustaceans, scaly fish and shellfish for the menus.
Vegan dish is also a significant part of the food culture at The Brando.
Kelvin Au-Ieong, renowned vegan chef and co-owner of Invitation V (vegan bistro) in Montreal, Quebec, Canada, was brought in to help trained the in-house chef and he influenced the vegan menu at The Brando.
The owners at Invitation V reiterated the following “At invitation V, we believe food should never be about compromise; vegan and healthy should not mean bland taste and no variety. Our mission is to serve inspiring, delicious and yet healthy food. We are animal lovers and believe veganism is a good way to promote animal rights.”