La Charrette Créole

A complete assortment of island specialties. Ideal for discovering a variety of Creole fritters and dumplings in one plate. · Varied textures, from the crispiness of samosas to the softness of dumplings. · To share as an appetizer or starter.

Tasting platter highlighting Creole charcuterie and steamed dumplings. · Spicy flavors of blood sausage and sweetness of dumplings. · Eaten with fingers or a fork, accompanied by achards for crunch.

Mixture of finely sliced and marinated vegetables (cabbage, carrots, green beans) in a turmeric and spice vinaigrette sauce. · Crispy, tangy, and slightly spicy. · Eaten as a side dish or a fresh starter.

Pieces of octopus marinated with onions, lemon juice, herbs, and sometimes kaffir lime. · Fresh, tender, and fragrant. · A light starter much appreciated in the islands.

Crispy julienned green mango, seasoned. · Tangy taste of unripe mango, firm texture. · Can be spiced up according to your taste.

Salted cod, flaked and mixed with onions, tomatoes, and peppers. · Salty and tasty, with a pleasant fibrous texture. · A classic of Creole cuisine.

Grilled eggplants reduced to a puree or small pieces, seasoned with spices, onions, and peppers. · Melting texture and smoky flavor. · Similar to eggplant caviar but with a Creole touch.

Fried triangles filled with spicy minced chicken. · Crispy on the outside, tender and fragrant on the inside. · A must-have for Réunion aperitifs.

Fried triangles filled with fish and aromatic stuffing. · Crispy and tasty. · Eaten hot.

Beef version of the famous samosas. · Filling rich in spices (cumin, turmeric). · Perfect to start the meal.

Slices of eggplant coated in batter. · Melting on the inside and crispy on the outside. · A gourmet vegetable fritter.

Fritters made from chouchou (christophine), a very popular vegetable in Réunion. · Tender texture and delicate taste. · Typical local specialty.

Pieces of chicken coated in batter and fried. · Golden and crispy. · Appeals to young and old alike.

Steamed dumplings of Chinese inspiration (dim sum) filled with shrimp. · Soft dough and juicy filling. · Often eaten with soy sauce or chili sauce.

Crab shell filled with a mixture of crab meat, bread, aromatics, and spices. · Rich and gratinated. · A refined starter.

Hollowed-out eggplant filled with a flavorful stuffing (often meat or vegetables). · Melting and fragrant. · A complete dish as a starter.

Pepper stuffed with a seasoned filling. · Combines the sweetness of cooked pepper and the flavor of the stuffing. · Colorful and appetizing.

Small savory fried cakes made from split peas and chili. · Crispy outside, floury and spicy inside. · The quintessential spicy snack of Réunion.

Half avocado filled with crab meat or crab salad. · Creamy and fresh. · Classic and successful combination.

Thin slices of smoked marlin, a firm-fleshed fish. · Pronounced smoky flavor, texture similar to cured ham. · Served fresh, often with a squeeze of lemon.

Spicy black pudding with green onions and peppers. · Soft texture and spicy taste. · Eaten fried or grilled.

Cod fritters with garlic and fine herbs. · Golden, light, and fragrant. · A great classic of Antillean and Creole aperitifs.

Seared chicken pieces simmered without too much sauce. · Flavor enhanced by large peppers (not very spicy but aromatic). · A dry and aromatic dish.

The most traditional dish: chicken stewed in a mixture of turmeric, tomatoes, and aromatics. · Creamy and yellow fragrant sauce. · Mild and tasty, perfect with rice.

Beef cubes slow-cooked Creole style. · Tender meat infused with spices. · Rich and comforting.

Lamb meat cooked in a spicy stew. · More distinctive flavor than beef, enhanced by turmeric and tomatoes. · Dish with character.

Chicken cooked with Colombo powder (a spice mix similar to curry but with cumin, coriander, mustard). · Unique and very fragrant flavor, thick sauce. · Originally from the Antilles but adapted here.

Smoked chicken traditionally prepared then cooked in sauce. · Powerful smoky aroma that pairs well with spicy tomato sauce. · A highly appreciated local specialty.

Chicken cooked with pieces of chouchou (christophine) that melt into the sauce. · Slightly sweet and very tender thanks to the vegetable. · Mild and balanced dish.

Beef stewed in a dense rougail sauce (reduced tomatoes, ginger, chili). · Different from cari as it often contains no turmeric and is more concentrated in tomato. · Tasty and spicy.

The most iconic dish of Réunion. Sausages cut into pieces in a rich sauce. · Smoky and salty taste of sausages balanced by the tomato sauce. · Must be eaten with rice and beans.

Rougail variation prepared with lamb. · Spicy tomato sauce that coats the meat well. · Rich in flavor.

Smoked bacon (boucané) cooked in sauce. · Very fragrant, salty, and smoky. · A rustic and delicious dish.

Réunion specialty mixing smoked pork (boucané) and chopped green jackfruit (Ti'Jacques). · Unique texture of jackfruit that absorbs the smoky flavor of the meat. · A must-have in local gastronomy.

Goat (kid) cooked with a mixture of roasted spices (massalé). · Deep and complex flavor, typical of Indian influence. · Often served during special occasions.

Spicy rice dish mixed with meat, inspired by Indian biryani. · Very aromatic thanks to mint, coriander, and cumin. · A complete and festive dish.

Wok-fried rice with a generous mix of meats and seafood. · Cantonese rice style but with a local touch. · Hearty and tasty dish.

Stir-fried noodles (mines) with meat, seafood, and vegetables. · Inspired by Chinese cuisine, very popular in the Indian Ocean. · Soft texture of noodles and rich taste.

Malagasy national dish. A clear meat broth with brèdes (edible leaves). · Specific herbaceous taste, sometimes with a tingling or numbing sensation due to the mafane leaves. · Light but fragrant.

Malagasy dish made from pounded cassava leaves (brèdes manioc). · Resembles chopped spinach with a coconut and meat flavor. · Creamy texture, mild and vegetal taste.

Chicken cooked in a creamy coconut milk sauce. · Mild, creamy, and exotic. · Less spicy than classic curries.

Bambara groundnuts stewed with meat. · The groundnuts have a firm texture and a nutty flavor, stewed in a rich sauce. · A hearty and traditional dish.

Preparation based on Snook, a much-appreciated smoked and salted fish. · Strong and salty taste, softened by the tomato sauce. · For lovers of strong flavors.

Pieces of fresh fish cooked in a spicy tomato sauce. · The fish's flesh absorbs the spices. · A classic seafood dish.

Salted cod, desalted then cooked in tomato sauce. · Flavorful mixture of cod and aromatics. · Very popular in Réunion.

Octopus (zourite) stewed until tender. · Thick and fragrant red sauce. · Unique octopus texture, a dish highly appreciated by locals.

Octopus cooked in red wine sauce and spices (cloves, nutmeg). · Dark sauce and deep flavor. · A rich variation of rougail.

Octopus prepared with turmeric (local saffron). · Golden and fragrant yellow sauce. · Tender and tasty.

Scallops cooked Creole style. · The sweetness of scallops blends with the spices of the curry. · Refined dish.

Large whole prawns (gambas) in cari sauce. · You need to peel the prawns to enjoy the flesh and the sauce. · Convivial and delicious.

Cubes of fresh tuna quickly cooked in sauce to avoid drying out. · Firm and rich in flavor. · Fishy alternative to chicken cari.

Prawns served in a creamy coconut-spice sauce. · Exotic sweetness that perfectly complements crustaceans. · Gourmet and creamy.

Simply grilled prawns with aromatic herbs. · Pure product flavor with a grilled note. · Lighter than sauced versions.

Lobster prepared in a spicy tomato sauce. · Delicate flesh in a flavorful sauce. · A festive dish.

The 'caviar' of Réunion: very rare fish fry. · Traditionally cooked in cari (spicy tomato sauce). · Luxurious dish with a delicate and unique flavor.

Firm shark meat cooked rougail-style. · No bones, texture close to swordfish. · Full-bodied flavor.

Seasoned grilled swordfish steak. · Dense and meaty fish. · Simple and tasty.

Grilled tuna steak flavored with thyme. · Grilled cooking that preserves the fish's flavor. · Aromatic and light.

Whole fish (depending on catch) fried crispy. · Tender flesh protected by crispy skin. · Often served with a 'sauce chien' or chili sauce.

Large marine shellfish with firm flesh. · Slow-cooked to tenderize. · Unique iodized taste and interesting texture.