Reunion invites you to the “Grand Repas” on October 20

Part of a local event organized in Center Val de Loire in 2016 on the initiative of Emmanuel Hervé, the association Le Grand Repas was created in 2019 and today coordinates a national culinary festival organized each year in many territories of France. The Grand Meal is thus in its third edition. It consists in federating the actors of the collective and traditional catering to propose to the citizens of a territory to share the same local menu. Each menu is developed and designed by a chef godmother or godfather in their region, using local and seasonal products.

Big names in French gastronomy are involved in this operation: well-known starred chef Thierry Marx, and Guillaume Gomez, ambassador of French gastronomy, as well as the national sponsor, a role this year devolved to the media Mory Sako (revealed by Top Chef in 2020, Michelin-starred the following year with his restaurant MoSuke), for ” play the card of diversity and youth according to Carole Ange, representative of the association.

26 chefs were engaged as of August 4, including Kevin Minatchy, one of our Péi culinary talents, who makes the pans sing at the Dina Morgabine in Saint-Gilles.

This is a first outside the metropolitan territory, explains Frédéric Foucque, President of OTI Nord, it is for us a natural approach in the sense that it crosses our values ​​of anchoring and the valorization of Reunionese products. It is our beautiful Creole art of living and its ‘good eats’ that we disseminate. »

Regionally, therefore, as far as we are concerned, Kevin Minatchy of course gave pride of place to our pei products such as palm kernel, chouchou, Cilaos lentils, galabé, lemon pebble, brèdes mourongue and shrub tomatoes.
It is quite obvious that the proposed menu, developed for a restaurant that is at least semi-gastronomic, will be interpreted in collective catering establishments in the light of the constraints inherent therein.

Thus, on the same day, namely October 20, in restaurants, school canteens, or in nursing homes, people are invited to meet around this same menu. A kind of communion if you will.

This event promotes short circuits, raises awareness of anti-waste, taste education from early childhood, health and eating well. It is also an opportunity to highlight all the great initiatives carried out locally in terms of responsible food. says the OTI Nord press kit.

The ultimate goal is not only the promotion of ” eat well » and the locavore but also to renew social ties and promote the most pleasant form of living together, that which takes place around a table. Because a meal is not only food, however excellent, it is also conviviality and sharing, notions undermined by the pandemic which has impacted not only catering professionals but also the sacro -holy Reunionese picnic, an unmissable event to enjoy a good curry or yellow rice with rougail sausages, and relive Reunion and the world.

Are you a chef, restaurateur, responsible for an nursing home or do you cook for firefighters, soldiers, students? It is not too late to do well, initiatives are always welcome. Social networks can be a showcase for your participation. You can even have fun trying to make the menu at home and enjoy it with your family!

To participate, contact OTI Nord (0262 41 83 00, or send an email to [email protected]

Alexandre Begue

> A gourmet menu inspired by traditional Reunion cuisine

This menu was presented during the inaugural meal last Friday at Dina Morgabine in Saint-Denis. That evening Kevin Minatchy was supported by the starred Parisian Hubert Duchêne, who came to discover our island and its players in eating well.
Crispy green beans that develop their fresh flavor on a delicate seasoning. A juicy palm kernel wrapped in a velvety foam. The character of the crustaceans enhanced by a voluntary but not authoritative salt. A melting toothfish on a rather earthy nose, with tangy touches. A smoky that brings a wild side to the chicken whose supremes are supple and without dryness. Very lively darlings, accompanied by graton crumbs.

In addition to the use of local products, the tasting of these dishes demonstrated once again that a modern interpretation of our traditional cuisine is perfectly possible. We never felt far from Reunion. Delicate flavors, pleasant textures, controlled cooking and perfect dressings made this meal an exceptional moment.

This should inspire other culinary professionals to defend and promote our culture, and to produce quality dishes, every day that God does, and not only on the occasion of an event. In some establishments, we have the impression of paying for the displayed standing more than the content of the plate.

• Hall

Palm kernel from Saint-Philippe in texture, red shrimp from La Réunion marinated in galabé syrup and lemon pebble with its pomegranate rougail.

• Dishes

Semi-smoked kour poultry with chouchou, accompanied by cilaos lentils, tomato-shrub rougail and crispy rice.

Curry-style red fish and fried sonouk, accompanied by fricassee of brède mourongue and pei lemon sauce

• Dessert

The 3 salazes in trompe l’oeil with the flavors of Reunion.

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