Pl28d81Meet Raymonde et Rémi
And discover an authentic Réunion through a culinary and cultural immersion all about palm trees, a living symbol of the island’s traditions and generosity.
It’s here, in the luxuriant Gîtes de France-labelled Îlet aux Palmistes lodge, that this unique immersion in Réunion’s culinary and agricultural traditions begins. From the heights of Vincendo in the south of the island, the lodge’s terrace – nestled in a green setting – offers a breathtaking view of the Indian Ocean.
Welcomed by Raymonde and Rémy, our friendly hosts, I’m about to spend a morning discovering all about the palm tree, Réunion’s endemic culinary treasure.
A lively breakfast.
As soon as we arrive, the atmosphere is set: a generously laid table awaits us under a flower-filled varangue – a typical island veranda. Raymonde serves us a traditional Réunionese ‘riz chauffé’ rice, accompanied by homemade jam – with a special mention for the porcelain-rose jam: a rare treat! Fresh fruit juice, coffee and tea round off this morning feast – an ideal time to get to know the other participants. These first exchanges, to the sound of birdsong and a gentle breeze, create a friendly, almost family atmosphere.
Discovering a prodigious garden.
After this tasty snack, Rémy leads us away to explore the vast garden surrounding the lodge. I didn’t miss a word of his passionate explanations, which revealed the history of this place they have meticulously transformed over the decades. Sugar cane, anthuriums and other tropical flowers stand side by side with the majestic palm trees, whose flesh is a much sought-after delicacy on the island and symbolise Réunion’s natural wealth. I admire the dexterity with which Rémy cuts a palm tree in front of us with a few strokes of his machete. He makes this ancestral practice, which requires technique and precision, look so easy.
The delicate art of preparing the palm tree.
Back under the varangue, it’s time for the palm-preparation workshop with Raymonde. With her great big smile and know-how, she shows us how to prepare the heart of this exquisite plant. The steps follow one after the other: remove the thorns by peeling back the first inedible layers, then cut the precious heart into thin strips. I try my hand at cutting under Raymonde’s watchful eye, and it’s not as easy as it looks! Nevertheless, it’s not every day that you get the chance to prepare such freshly cut heart of palm, one of Réunion’s most refined dishes.
Un lively pei feast .
At lunchtime, I sit down at the table for a moment of exchange, sharing and indulgence. As an aperitif, homemade punch, blended rum and fresh juice are served with delicious samoussas and a palm quiche. I don’t think I’ve ever tasted such fresh heart of palm: so fine, my palate delights as it rediscovers all its flavours!
The main course is just as generous, featuring ‘porc au palmiste‘, enhanced by other typical Réunionese flavours. It’s an absolute treat, there’s no other word for it! Then for dessert, fresh Victoria pineapple, Réunion pastries and other fruits from the garden rounded off a simple, friendly meal. It’s a good thing I’d reserved a little space to try all of it!
An authentic and memorable expérience.
This morning at Îlet aux Palmistes is much more than a simple agritourism activity: it’s a real immersion in the soul of Réunion. It’s also a time for sharing and passing on Réunionese know-how, reminding us of the importance of traditions. Through their actions and stories, Raymonde and Rémy have passed on their love of their land and heritage to me. I leave with a precious memory, deeply rooted in my heart: that of having put my finger on Réunion’s real authenticity, around the palm tree – the symbol of an island rich in flavour and history.
