The Travelling Chef: ‘Reunionese food is a mix of cultural influences’

Reunion Island Tourism Board and Crowne Plaza Chennai Adyar Park are hosting oneof-its-kind Reunionese food festival. Celebrity Chef Jean-Claude Cléret from Reunion Island is in town and shares his insights into the cuisine

By :  migrator
Update: 2017-02-05 08:02 GMT
Chef JeanClaude Cl?ret

Chennai

Tell us about the various influences that are present in food from The Reunion Island 

Reunion Island is a melting pot of different cultures, races and communities. The people of the island are of African, Asian, French and Indian origins. All their influences are predominantly reflected in the cuisine. 

What are the unique aspects of the food from the island?

There are various aspects to the cuisine of Reunion Island that can’t be found in any other part of the world. The food is filled with different flavours, is very colourful and aromatic, thus representing the diversity of the island itself.

Is there any specific ingredient or cooking style that is predominant in the islands? 

There are specific cooking styles which are unique to Reunion Island where the intensity of the flame, the composition and the thickness of the cooking pot are very critical to the cuisine. Some of the important ingredients used in the Reunionese cuisine are kaffir lime, turmeric, onions, garlic, tomatoes among other spices and sauces. 

What are your two favourite dishes of Reunionese cuisine?

Two of my favourite dishes of the Island would be rougail saucisse (smoked sausages cooked in a spicy tomato sauce) and curry de poulet (chicken curry made with different spices, native to the Reunion Island)

Have you tried out south Indian cuisine? What do you like about it? 

Yes, I have tried the vegetable and meat gravies here in South India. I also liked the biryani as it is similar to the Reunionese cuisine with flavours from a variety of spices.

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