A dream landscape emerged as our dinghy sped through turquoise waters toward the uninhabited South Seas islet of Tapu. Here, on a triangular speck of sand and coconut palms at the bottom of the world, red hibiscus, white gardenia and yellow plumeria blossoms were strewn on the water at land’s edge. As we stepped from the boat, a sommelier offered flutes bubbling with Dom Perignon. Behind him, china and crystal sparkled on a dining table positioned in shallow water at the edge of the lagoon. A French sous-chef, wearing a tall white toque, worked nearby, partly hidden behind a grill disguised by palm fronds.
It was just another day in paradise for the staff of the St. Regis Resort, Bora Bora, where producing dream scenarios is part of the job. On this April afternoon, staffers were helping a couple celebrate an anniversary, and I had tagged along.