REUNION ISLAND
Réunionese Gastronomy
Born on an island ideally located in the heart of the Indian Ocean, Réunionese gastronomy has gradually been enriched by culinary traditions brought by new inhabitants from all over the world: Malagasy, Asian, Indian, and African communities.
Réunion Island’s Culinary Specialties
Spicy and flavorful, Creole or fusion-inspired — many international culinary influences have blended together to give Réunion its unique recipes, with chili peppers playing a starring role (like the “cabri” or “martin,” sometimes called “bird’s eye chili” because birds help spread the seeds). The same goes for spices, such as the trendy turmeric, also known locally as “safran péi,” a key ingredient in Cari. Among the famous Creole specialties, you'll find: bonbon piment fritters, the beloved cari, the Réunion-style samoussas (smaller than their Indian counterparts), as well as the traditional pâté créole and sweet potato cake.
As for the famous chayote gratin — also called “Christophine” — it refers to a type of squash grown in the Salazie cirque. The island’s cuisine also highlights meats, such as smoked sausages (“saucisses boucanées”), used in the iconic Rougail Saucisse — widely recognized as Réunion’s signature dish, typically served with rice.
The Famous Rougail Saucisse
Traveling to Réunion Island also means sitting down to enjoy a meal — and discovering the famous Rougail Saucisse.
This beloved dish features smoked sausages sliced into thin rounds as the main protein. The preparation includes crushed garlic and sautéed onions, followed by 4–5 ripe tomatoes that are reduced during cooking — and, for extra heat, a “cabri” chili pepper with a pinch of turmeric to finish it off.
Another staple is the chayote gratin (also known as “Christophine”), a classic of Creole cuisine. This green squash, commonly grown on Réunion, is sliced and baked with béchamel sauce — a comforting and flavorful delight.
From the Indian Ocean’s culinary traditions also comes the famous fish cari, typically served with red beans, rice, and Cilaos lentils. And don’t miss the traditional civet de zourites — a Réunionese stew made with octopus, rice, tomatoes, turmeric, and slow-cooked in wine.
Traditional Rum from Réunion
Discover the art of traditional rum tasting after an enriching distillery tour — Réunion Island’s rums are considered among the finest in the Indian Ocean!
Don’t miss visits to the iconic Savanna Distillery, Rivière du Mât Distillery, or the Saga du Rhum Museum — each one offering a unique experience! And be sure to taste fresh fruit drinks made with Victoria pineapple, mango, coconut, or lychee, especially during the Saint-Paul market — a true must!
Our tip for a perfect aperitif: start with the famous bonbon piment fritters. Crush Cape peas with onions, add a pinch of turmeric and a piece of ginger. Let the mixture rest, then shape it into small balls and deep-fry in hot oil. These bonbon piments can be served with rice or even a mango stew — simply delicious!
