Restaurant Réunionnais Le Palmiste Rrouge

Iconic dish of Reunion cuisine. Sausages simmered in a spicy sauce based on tomatoes, onions, garlic, ginger, and turmeric. Rich and fragrant flavor. Traditionally served with rice and beans.

Preparation based on gratons (pieces of fried pork skin) cooked in a rougail sauce (tomatoes, spices). Texture that is both melting and slightly crispy. Rich and savory taste.

Dried and salted cod, desalted then cooked with tomatoes, onions, and peppers. A flavorful, salty, and spicy fish dish. Served with rice.

Smoked pork belly (boucané) prepared as a stew with tomatoes and aromatics. The meat has a characteristic smoky flavor that perfumes the entire sauce. Tender and savory.

Duck ragout simmered for a long time in a red wine and spice sauce (cloves, nutmeg). The meat is tender and the sauce is creamy and aromatic. A classic festive dish.

Octopus (zourite) simmered in a red wine and Creole spice sauce. The octopus meat becomes tender and absorbs the rich flavors of the stew. A highly appreciated dish in Reunion.

Goat meat (cabri) cooked with a blend of massalé spices (coriander, cumin, fenugreek, etc.). Very fragrant and slightly spicy dish. The meat is cut into pieces and simmered until tender.

Farmer's chicken cooked Creole style with turmeric, garlic, ginger, and thyme. Golden and fragrant yellow sauce, not spicy by default. A comforting family dish.

Pork trotters simmered in a turmeric and spice sauce. Gelatinous and melting texture highly appreciated by enthusiasts. Rich and creamy taste.

Shrimp sautéed in a sauce of tomato, garlic, ginger, and turmeric. Mild seafood flavor enhanced by spices. Served with rice.

Fish (mahi-mahi) cooked in a curry and flavored with kaffir lime (local citrus with intense aroma). Firm flesh and unique lemony taste thanks to the kaffir lime zest.

Rice cooked like fried rice with leftover stewed dishes, served with fried sausages. A traditional 'after the party' dish, tasty and hearty.

Beef cut grilled or pan-fried, seasoned or served with a Creole-flavored sauce. Juicy meat and rich taste.

Dense and moist cake made with sweet potato, vanilla, and rum. A very popular traditional sweet in Reunion.

Bananas cooked in syrup and flambéed with rum, served hot with a scoop of ice cream. Delicious hot-cold contrast.

Creamy dessert flavored with real Bourbon vanilla, covered with a layer of crunchy caramelized sugar.

Assortment of ice creams with exotic flavors. Refreshing and fruity.

Tropical variation of Tarte Tatin, made with caramelized papaya on a crispy pastry. Sweet and fruity flavor.

Chocolate cake served warm with a molten center. Intense chocolate and melts in your mouth.