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Reunion Island Tourism takes home several trophies from Gastronomy Overseas

Reunion Island Tourism (IRT)  Feb 17, 2016

The Reunion Island stand at the Gastronomy Overseas event provided a rendezvous location to tickle everyone's taste buds with special fragrances and unique dishes which offered something for everyone including the famous rougail sausages, chicken curry, samosas, and even peanut butter rougail.

Third Prize Trophy Babette (development of youth vocational schools ultramarine): Bronze medal Alan Hoarau, apprentice at the hotel school of the Renaissance in St. Paul, intern at the head of Marc Passorio, Restaurant The Spirit of violet. © Joey Niclès Modeste

The second edition of the exhibition of Gastronomy Overseas closed on Sunday in Paris. For four days, visitors walked the aisles of the Paris-based Event Center located at the Porte de la Villette. Babette De Rozières, creator of the show and a famous chef herself, and host of France's top cooking shows, invited more than 100 chefs from French overseas regions to showcase their gastronomy and the culinary arts.

Inside the exhibition hall, full of scents of spices, fruity flavors, scents of punch, the aromas of curries, Reunion Island was present on a stand of 114m2 dedicated to the unique cuisine of Reunion.

An explosion of flavors was presented on stand F77 from Reunion Island Tourism, which was decorated to show the multi-faceted tourism of the island. The trophy for the "best stand" was awarded on February 15.

Hundreds of visitors had stopped to discover, rediscover, and taste the specialties of Reunion Island from the House of Turmeric, Vanilla Reunion, Mascarin, Saveurs de la Fournaise, Reunion Fruits, the Sugar Union of Rums, Isautier of Rum Cocktails, and the blends of Asia Food at the stand of Reunion Island Tourism (IRT) which was decorated with displays of many of the island's tourist attractions.

This event offered visitors a unique culinary journey in the company of the great names of Reunion Island cuisine: the master chef of France, Philippe Doki-Thonon (Roland Garros); the chef Jean-Claude Cleret (H-catering), catering and chief disciple of Escoffier Marie-France-Grain Galet.

The cooking demonstrations and tasting sessions took place in an almost festive atmosphere and under the grey skies of Paris offered a ray of sunshine to the public - culinary sunshine, that is.

Various activities were provided by the show organizers, and the Reunion Island was awarded several trophies and recognition.

Reunion Island Tourism takes home several trophies from Gastronomy Overseas
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