Since this Friday, the Réunion food festival has been held at Square Labourdonnais in Saint-Denis. A gourmet meeting in the middle of a pop-up restaurant and tasting stands. Starter, main course, dessert… all carefully prepared by great chefs. Combining gastronomy, local produce and culinary discoveries, this event will undoubtedly delight the taste buds of Reunion Islanders (Photos: RB and SLY www.imazpress.com)
“The concept of Réunion food is to bring together artisans, producers and above all restaurateurs at the Square du Barachois for unique and original gastronomic proposals,” confides Stéphane Tariffe, director of the Réunion Food Festival.
The opportunity for these chefs “to offer their signature dish and highlight the products of Reunion Island and represent Péi gastronomy in all its splendor”.
“We present the most talented Reunion Island in terms of cuisine.”
Read also – Saint-Denis: the Reunion Food Festival inaugurated
– Gastronomic for everyone –
Vegetable, lighter, richer… there is something for everyone.
The Réunion Food Festival stands out for its commitment to promoting Paï gastronomy, highlighting the flavors and talents of Réunion.
At the head of the ephemeral restaurant is Kévin Minatchy, chef of Dina Morgabine. On the menu: focaccia-style brioche, massalated tuna, sara ravine poultry with bredes songes. Enough to make your mouth water.
“We work on what people are less used to having on the table,” he says.
But be careful, for chef Mintachy, only 100% pei. “For me, it’s a battle that I’m waging to only work with pei products,” explains the chef. “Especially since “many young people no longer know our products.”
Through his succulent recipes, Chef Minatchy wishes to convey “my cooking, my love of the profession and this pleasure, the customer will feel it on the plate”.
– Skewers, hot dogs, fish… the choice is yours –
At the Réunion Food Festival, in the aisles, there are not only chefs from large establishments, there are also caterers, home chefs and even chefs from their own restaurants.
This is the case of Laurence Nourry, independent chef of Ti Fonkèr. What she offers to customers, “a revisited dish but above all a souvenir dish that I made with my dad: poultry cary on a wood fire”.
During the festival, as in her kitchens, she offers a 2.0 version. “The poultry is in croquettes with chicken liver and also brindles smoked over a wood fire, rice heated in puree and in a classic way, all accompanied by grilled corn and a strong gravy.”
Dishes that Laurence Nourry bases on her memories “for authentic cuisine”.
Marjorie Ricato manages Tea Bar’Jo in Sainte-Anne. The chef offers a péi hot dog “with macatia bread, smoked chicken sausage, chouchou achard and homemade kaffir lime mayonnaise”.
A recipe that highlights “originality, creoleness while remaining with local products”.
Chef Joey Atchama and caterer offers him “a grenadier”.
Chef Joey Atchama and caterer offers him “a grenadier”. “I decided to revisit my signature dish, that is to say Salazie trout with chouchou and watercress,” he explains. Revisiting his sashimi version recipe accompanied by a bredes coulis.
For him “this event is important so that people, instead of just seeing, come and actually taste our dishes”.
Dishes inspired “by what surrounds me, which represent where I come from”.
– After the main course… the dessert –
For the most gourmands and those who still have a little space, the sweets of pastry chef Julien Leveneur, French dessert champion, arouse curiosity and above all invite tasting.
He, who is used to staying in the southern and western borders, wants to “introduce my pastry to those living in the north of the island”.
In his pastries with péi chouchou, anisette and even dakatine flavors, “I want to convey the sweet memory of my child and for everyone in Reunion to be able to identify with my desserts”.
Desserts inspired by her father, who died thirteen years ago. “It was he who instilled in me good food, good wine, traditions and good living,” he confides.
So between the starter, the main course, the dessert… let your taste buds guide your desires. Sweet, salty, the choice is yours… or not. And with that, good tasting
ma.m/www.imazpress.com/[email protected]
News from Reunion Island, Gastronomy
 gastronomic and above all not very expensive){kind=link}