The ultimate destination for discerning foodies.&nbsp;

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 Discretely tucked into Centre Vaval, St. Jean, lies Zion Restaurant&mdash;a hidden gem that boasts the finest in modern French cuisine. The setting is romantic, quiet, and elegantly whispers of chef/owner Jean Baptiste Piard&rsquo;s experiences in French Polynesia. Glossy Balinesian wood tables, muted fabrics, and lush foliage provide a serene backdrop, subtly hoisting the modern cuisine into its rightful place as the shining star. I don&rsquo;t come to Zion for a party, or exceptionally attentive service, or particularly fancy wine (although there are a handful of unique, boutique vintages to be found). I come for the food. I come to see what Chef Piard, once voted the Best New Chef in French Polynesia, has created. There are only a handful of chefs that get me REALLY excited about food&mdash;and Chef Jean Baptiste Piard is one of them. 
 There are three ways to dine at Zion&mdash;an À la Carte Menu, a Five Course Tasting Menu, and the ultimate experience: the Chef&rsquo;s Table, a seven-course culinary extravaganza. The Tasting Menu is a great introduction to Zion. I, however, recommend the Chef&rsquo;s Table without hesitation. In addition to the extra courses, the Chef&rsquo;s Table comes with the bonus of watching Chef Piard run his brigade. He has stunning good looks and a megawatt smile (saved for only the rarest of moments) and commands his team with the steely silence of a symphony conductor, his dark eyebrows acting as the baton. You won&rsquo;t hear a cacophony of &ldquo;Oui Chef!&rdquo; throughout your <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">experience, but you will watch a silent ballet, as the kitchen works seamlessly to produce dish after masterful dish.
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 Whilst there will perhaps be a course that makes you wish Chef had signed the painting a little earlier (I credit my friend Geoffrey Zakarian for that line), I promise there will certainly be a dish that you remember for years to come. For me, it is the Squid and Green Curry with Wasabi Ice Cream, and luckily for all of us, it&rsquo;s a mainstay on the menu. Beneath the squid is a bed of crunchy julienned celery root, lightly spiced green curry oil and a cilantro aioli crème. Everything is topped with toasted cashews, savory wasabi ice cream, and a crispy squid ink tuile. The contrast of temperatures between the cold wasabi ice cream and the searing hot squid, the surprising mix of textures, and the delicate dance of heat and acid is a mastery of balance. The dish is decidedly French and a loving ode to Polynesia. 
 The French technique of Jean Baptiste&rsquo;s food is flawless, bien sûr, but more importantly, it is modern and exciting. Piard doesn&rsquo;t lazily rely on the passé usage of dots and foam. He&rsquo;s constantly innovating, learning, creating, and it shows. From duck tartare with beet sorbet to Jack Daniels caramel, Jean Baptiste is leading a three-ring circus of culinary creativity. 
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A Journey Into Zion

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