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Around the World… French food in Reunion. Food in Reunion E N T E R.

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Presentation on theme: "Around the World… French food in Reunion. Food in Reunion E N T E R."— Presentation transcript:

1 Around the World… French food in Reunion

2 Food in Reunion E N T E R

3 Welcome… Where is Reunion? The beginning… Traditional Ingredients and Methods Recipes from Reunion Restaurant Menu

4 Where is Reunion? Reunion is a small French island located east of Madagascar or Africa. It lies in the Indian Ocean, north of the Tropic of Capricorn. Reunions capital, St-Denis, is found on the central north coast, while the islands highest mountain, Piton des Neiges, is found at the centre of Reunion, at 3069 metres tall.

5 The beginning… Reunion is made up of many different cultures. This dates back to the 1600s when Reunion was first colonised by the Malagasy and the French. Prior to this there were no other known civilisations on the island, and with no adjoining countries, it made the island deserted. By the next century, colonists from the island had planted sugar cane and began to transport slaves from East Africa and Zanzibar. This was stopped in 1848 bringing with it the last main migration for the country, the Indians, Chinese and Grand Comoros workers. It was each of these cultures that created Reunions food. Although each race had come from different areas of the world, they combined their traditional recipes and ingredients to create a new style, unique to Reunion.

6 Traditional Ingredients and Methods Here are some of the ingredients that you may find in one of Reunions most popular and traditional foods, cari poulet. Rice – usually as a base for the meal Beans – Usually lentils, red or white beans to go with the rice Poultry, pork, kid n(baby goat) or fish Herbs and spices – such as ginger, salt, pepper, garlic, thyme or curcuma Vegetables or bredes – Bredes originates from a Portuguese word that means plants to eat & is essentially green leaves Traditionally this meal would be cooked in an old cooking pot and au feu de bois. Once cooked the meal would be eaten with hands or a spoon. During ceremonies, the meal would be put on a large plate, or van, which is a flat basket made of braided leaves and covered with banana tree leaves, and everyone would eat from it. This represents when slaves were still used and ate their meal from the same plate.

7 Recipes from Reunion Cari Poulet – Whole cooked chicken in a spicy sauce You need: A whole chicken 6 cloves of garlic A bit of ginger 1 onion 3 tomatoes A pinch of turmeric root 2 red peppers Salt and pepper Method: Cut the chicken into small pieces and fry it in oil in a hot cooking pot. Mix the garlic, ginger, salt and pepper together in a pestle. Cut the onion. When the chicken is glazed, add the onion and mix it together for 2-4 minutes. Then add the garlic and mix it up for another 2-4 minutes. Add a pinch of turmeric root and then the tomatoes. Finally, add half a glass of water and let it reduce. When ready, the sauce should be thick.

8 Recipes from Reunion (continued) Achards - Spicy Vegetable Pickle You need: 200g cauliflower 200g small green tomatoes 150g green cabbage 150g carrot 150g small melons 200g small onions 2 cloves of garlic 6 tbsp. oil 2 tbsp. white vinegar A pinch of salt 1 tsp. saffron Red chilli pepper to taste A small piece of peeled ginger Method: Peel and cut the vegetables into thin strips. Blanch in boiling water with the pinch of salt for 5 minutes. Drain and dry well with a kitchen towel. Peel and cut the vegetables into thin strips. Blanch in boiling water with the pinch of salt for 5 minutes. Drain and dry well with a kitchen towel. Mash the garlic, ginger and chilli in a mortar with the vinegar. Mash the garlic, ginger and chilli in a mortar with the vinegar. Heat the oil in a pot without letting it bubble and add the saffron. Heat the oil in a pot without letting it bubble and add the saffron. Place the vegetables and the seasonings from the mortar into a large bowl. Pour the hot saffron oil over top and combine well. Place the vegetables and the seasonings from the mortar into a large bowl. Pour the hot saffron oil over top and combine well. Let it marinate for two days in a cold place before serving, or while still very hot pack into hot sterilized jars. Let it marinate for two days in a cold place before serving, or while still very hot pack into hot sterilized jars.

9 Restaurant Menu Below is an actual menu from a French restaurant in Reunion. Below is an actual menu from a French restaurant in Reunion. COCKTAILS: COCKTAILS: Le Bras Rouge ( syrup, rhum arrangé, exotic fruits)40.00F Le Bras Rouge ( syrup, rhum arrangé, exotic fruits)40.00F Le Grand Bénard ( kiwi sirup, Cointreau, fruits )45.00F Le Grand Bénard ( kiwi sirup, Cointreau, fruits )45.00F TODAY's SPECIALS (according to availability and season) TODAY's SPECIALS (according to availability and season) Espadon sauce Combava (Swordfish with Combava sauce)70.00F Espadon sauce Combava (Swordfish with Combava sauce)70.00F Porc au Bois des Songes (Pork with Songe wood )70.00F Porc au Bois des Songes (Pork with Songe wood )70.00F Sauté de Crevettes à l'Ananas (Sauté of shrimps with pineapple)70.00F Sauté de Crevettes à l'Ananas (Sauté of shrimps with pineapple)70.00F Côte de Porc fumé maison aux lentilles de Cilaos Côte de Porc fumé maison aux lentilles de Cilaos (Homemade smoked pork chops with Cilaos lentils) 70.00F (Homemade smoked pork chops with Cilaos lentils) 70.00F Sauté de Poulet aux Palmistes Sauté de Poulet aux Palmistes (Sauté of chicken with palmist chou )70.00F (Sauté of chicken with palmist chou )70.00F Carri Poulet à la Vanille Bourbon Carri Poulet à la Vanille Bourbon Chicken Carri with Bourbon Vanilla sauce)70.00F Chicken Carri with Bourbon Vanilla sauce)70.00F Grillades de Poissons (Espadon, Dorade, Capitaine)75.00F Grillades de Poissons (Espadon, Dorade, Capitaine)75.00F with sauce87.00F with sauce87.00F Service inclusive Service inclusive

10 Restaurant Menu Below is an actual menu from a French restaurant in Reunion. Below is an actual menu from a French restaurant in Reunion. COCKTAILS: COCKTAILS: Le Bras Rouge ( syrup, rhum arrangé, exotic fruits)40.00F Le Bras Rouge ( syrup, rhum arrangé, exotic fruits)40.00F Le Grand Bénard ( kiwi sirup, Cointreau, fruits )45.00F Le Grand Bénard ( kiwi sirup, Cointreau, fruits )45.00F TODAY's SPECIALS (according to availability and season) TODAY's SPECIALS (according to availability and season) Espadon sauce Combava (Swordfish with Combava sauce)70.00F Espadon sauce Combava (Swordfish with Combava sauce)70.00F Porc au Bois des Songes (Pork with Songe wood )70.00F Porc au Bois des Songes (Pork with Songe wood )70.00F Sauté de Crevettes à l'Ananas (Sauté of shrimps with pineapple)70.00F Sauté de Crevettes à l'Ananas (Sauté of shrimps with pineapple)70.00F Côte de Porc fumé maison aux lentilles de Cilaos Côte de Porc fumé maison aux lentilles de Cilaos (Homemade smoked pork chops with Cilaos lentils) 70.00F (Homemade smoked pork chops with Cilaos lentils) 70.00F Sauté de Poulet aux Palmistes Sauté de Poulet aux Palmistes (Sauté of chicken with palmist chou )70.00F (Sauté of chicken with palmist chou )70.00F Carri Poulet à la Vanille Bourbon Carri Poulet à la Vanille Bourbon Chicken Carri with Bourbon Vanilla sauce)70.00F Chicken Carri with Bourbon Vanilla sauce)70.00F Grillades de Poissons (Espadon, Dorade, Capitaine)75.00F Grillades de Poissons (Espadon, Dorade, Capitaine)75.00F with sauce87.00F with sauce87.00F Service inclusive Service inclusive

11 " A LA CARTE" COURSES Boucané Bringelles (smoked bacon carri with eggplant) 60.00F Rougail Saucisses Pays ( country sausage and tomato stew) 60.00F Cabris Massalé ( Mutton kid stew with Massale spice) 60.00F Saucisses aux Lentilles de Cilaos ( Sausage and Cilaos Lentils) 60.00F Carri Poulet ( Chicken carri) 70.00F Civet Zourrite ( Small octopus stew) 75.00F Gigot crème d'ail ( Leg of lamb with garlic cream) 75.00F Gigot aux Lentilles de Cilaos ( Leg of lamb with Cilaos lentils) 75.00F Entrecôte nature Frites ( Entrecôte steak, chips) 85.00F Entrecôte au Poivre Vert, Frites( Entrecôte steak with green pepper sauce, chips) 95.00F Entrecôte au Roquefort, Frites ( Entrecôte steak with roquefort sauce, chips) 95.00F Selection of deserts, ice creams and pancakes assortment

12 Bibliography outumes/Divers_Discussion_Dossier_009.htm> outumes/Divers_Discussion_Dossier_009.htm> reunion.fr/pedagogie/lyvergerp/svt/tpe/aliments_reunionnais/introducti on à lalimentation.htm reunion.fr/pedagogie/lyvergerp/svt/tpe/aliments_reunionnais/introducti on à lalimentation.htm reunion.fr/pedagogie/lyhotelier/cuisine/cuisineframe.htm reunion.fr/pedagogie/lyhotelier/cuisine/cuisineframe.htm m m Encarta Encyclopaedia Standard 2003 CDROM - Microsoft


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