The locals eat a lot of beans, rice and “cari”, a dish made with meat or fish with tomatoes, onions, garlic and turmeric. People here also love a variety of tapas like samosas, “bouchons” and “bonbons piment” (similar to falafels).
Among my favourite dishes here is grilled chicken in a baguette, with a Dodo beer on the side of the road. The Créole culture of Reunion Island is fascinating. A large share of the island’s inhabitants has Indian, Chinese, Malagasy or French origin. The island’s cuisine represents this rich heritage. I could eat hundreds of “bouchons”. This sort of Chinese ravioli is made from pork and Créole spices.
My favourite dish is sausage rougail (spicy sausages, onions, tomatoes and spices) and a spicy sauce made with green mangoes. This speciality is served with the basic Reunion Island accompaniment, beans and rice.
Breakfast here is very similar to breakfast on mainland France: Natalie would generally serve us with delicious pastries, croissants straight out of the oven, baguette, fresh fruit and black coffee.