In December 2023 we decided to eat lunch at Le Sully in Papeete as it came highly recommended. We first walked to the Papeete market from our hotel then stopped at a few stores on the way to Le Sully. The walk from the Papeete market to Le Sully takes about 5-6 minutes, but because of the heat in Papeete we stopped at a few stores to cool off in the air conditioning.
Website for Le Sully: https://www.restaurantlesully.com/en/
How to get to Le Sully: 45 Rue du Maréchal Foch 98714 Papeete
Price:
– Bottled water: 500 central pacific franc (cfp)
– Watercress salad: 1800 cfp
– Local mushroom dish: 2500 cfp
– Grilled ahi with herb sauce: 3400 cfp
– Flambé beef ribeye: 4800 cfp
– Souffle Vanille Sauce Caramel: 1660 cfp
Total (with tax) 14660 cfp (~$135 USD) *
*We left 2000 cfp tip in addition to the total.
Ratings:
– Food: 4/5 (Really Good)
– Ambiance: 4/5
– Service: 4/5
– Value: 4/5
Bonjour! Today we are walking from Papeete market to eat lunch at Le Sully. Watch to the end to see this amazing shaking dessert! This is the view up the street from Le Sully.
We walked from the Papeete market to Le Sully in about 5 minutes. But it is hot! Be prepared for heat. We recommend an umbrella or hat to block the sun, and be hydrated (plenty of water).
To cool off you can always stop in an air conditioned store. We stopped at a few on the way. The stores in Papeete are fun to explore. But check hours because most stores close early on the weekend around noon.
Here we have arrived. The windows and entry way to Le Sully are classic french. We came in right when they opened. You can see the sunlight coming in. These are the specials of the day. Lamb brain looks interesting! Some beautiful Tahitian wallpaper.
The back of the restaurant has part of the menu on the wall too. It was a huge menu! Some dessert specials too! This is not everything. Three types of french breads with french butter. A ham pate is the spread. It is very flavorful, not too salty.
The watercress salad is very fresh; olive oil and vinaigrette with fresh shallots. Refreshing. These are local mushrooms. The sauce is olive oil, garlic and herbs. Some parmesan. This pairs well with the watercress. The cutlery is very high quality.
This is the side dish for the local tuna. The mashed potato has a nice texture. The veggies are fresh and perfectly steamed. This is the side dish for the beef ribeye. The french fries are sweet and crispy.
Local tuna (ahi) with herb sauce. It is perfectly cooked. The chef recommended rare. The taste of the fish is pure ahi, but not fishy at all. Totally fresh. The sauce is an egg, herb and white wine sauce.
Beef ribeye (new zealand) flambe. Cooked with black pepper sauce and fresh parsley. The peppercorn garnish is a nice touch The texture is perfect, not too fatty or gamey or dry. The pepper taste comes through very nice. Time for dessert! The vanilla souffle takes 30 minutes to cook.
The vanilla souffle is so soft and fluffy. The souffle is really nice. Very strong vanilla flavor. Taste like a creamy sponge on the inside. The waitress describes it as a “cloud.” The side is a caramel sauce. Hot water with fresh lime.
To conclude is bread pudding. It has no sugar. Tastes healthy and fresh. Great way to end the meal. The total bill was 14660 cfp or ~$135 USD. The food was excellent and decent value for being one of the more expensive restaurants in Papeete.
2 Comments
thanks for sharing! The food looks delicious.
Maruuru for watching!