North Réunion Intercommunal Tourist Office

Our very local specialities

Go into a Chinese restaurant: you won't get the same taste as the Chinese restaurant in your neighbourhood. Go into an Indian restaurant: the spices won't smell the same as when you walk past the Indian restaurant downstairs. And why is that?

Thanks to their cross-fertilisation and ability to adapt to a new territory, Réunionese have developed an "endemic" cuisine. Did you know that the Cantonese rice that children love so much is unknown in Canton? The recipe imported by Chinese emigrants has undergone so many additions from other cultures present on Réunion that the result inevitably differs from the basic recipe.

And what can we say about the very local tradition of lunch "in trays"? Around midday, in many Réunionese companies, colleagues ask each other: "Vien a ou! allons rode nout' barquette? And everyone chooses what to have: chop-suey, sweet and sour pork, fish carriage... as long as the tray is ¾ full of white rice, and seasoned with a good dose of rougail, the employee will be able to regain his strength!


Samoussas et bonbons piment


Teenagers really prefer the 'American cork and cheese' sandwiches. The famous cork, chips and cheese are all grilled. The sauces vary from ketchup to chilli sauce, mayonnaise or siave. It's a good thing our youngsters are sporty... because calories are on the menu!
Let's move on to a special dish that Jean Pierre COFFE admired when he visited Réunion: Pâté Créole. The food critic was lucky enough to meet Ms Aline De TOURRIS, and gave her the title of "Empress of Creole Pâté". Despite its name, this dish looks nothing like a pâté. It comes in the form of a warm pie, with a thick crust that crisps slightly (thanks to the lard!), and a stuffing, called "godivau", cooked with meat (pork or chicken) and spices (onions, garlic, turmeric, bouquet garni...). A highly enjoyable and calorific treat.

While Creole pâté graces the Sunday tables of some families, others prefer biriani, others roast pork, and still others cockerel stew! In our latitudes, everyone has their own festive dish. Don't think that Réunionese eat rougail saucisses every day!