COME AND MEET KATIUSCIA PAYET

THE WEST COAST

Katiuscia Payet, a farmer at the head of the Bananeraie Bio de Bourbon, is the very embodiment of commitment to sustainable organic farming. Located in the heights of Saint-Leu, her farm showcases the Reunionese terroir’s wealth, from organic banana production to innovative processed products. With an authentic approach and deep-seated respect for nature, Katiuscia shares her know-how with visitors, providing them with total immersion in the world of bananas and Reunionese agriculture.

©Katiuscia Payet P1050254 Zartisans Du Gout@irt Zest.re Dt Dec 2034

Processing as a response to agricultural challenges

Located in Les Colimaçons in the heights of Saint-Leu, Katiuscia’s farm stretches from 200 to 500 metres above sea level. She specialises in organic cultivation of bananas, processing the ripe and unripe fruit in various ways. “For me, every product is an opportunity to tell the story of our territory”, she explains.

A true cooking enthusiast since her childhood, Katiuscia combined tradition and innovation when she started processing her products. After taking a training course, she started creating unique recipes, marriages between local flavours and Reunionese spices. “I wanted to stand out by providing products that reflect Reunion Island’s soul”, she says.

Her flagship creations include bananas with wild pepper and, above all, banana flour, a product that she brought up to date eight years ago. “Banana flour is a symbol of our ability to make good use of every part of the plant. Here, nothing is lost”, she explains. Her circular approach epitomises her commitment to letting nothing go to waste and exploiting her terroir’s wealth to the full

The banana, a fruit with many virtues

The banana is at the heart of Katiuscia’s vision. As well as being one of the world’s most widely consumed fruits, it is packed full of goodness: rich in potassium, fibre and nutrients, it adapts to sweet and savoury recipes alike. Katiuscia also highlights banana flour, a gluten-free alternative that contributes to the Island’s food sovereignty.

Discoveries include banana chips as an aperitif, savoury banana flour pancakes, a baba fig [banana flower] dish with or without meat, and a banana cake as dessert. “The aim is to show that the banana is much more than a fruit. It’s a multipurpose resource that tells the story of our territory”, she asserts.

An immersive experience for visitors to the west of Reunion Island

In response to the growing interest in short supply chains and agritourism, Katiuscia has opened her farm to the public. “People want to understand how you work and where the products they consume come from”, she says. During tours, participants learn about cultivation and processing methods and share a meal based on bananas from starter to dessert.

With a contagious passion, Katiuscia Payet continues to innovate while sharing her love of sustainable organic agriculture. Her banana plantation is more than a farm: it’s a place for exchanges, discoveries and transmission, where each visitor departs with greater appreciation of the Reunionese terroir’s wealth.