The “biggest sausage rougail in the world” cooked at La Possession


Weighing in front of the bailiff Harry Magamootoo (on the right Harry Magamootoo and on the left Jacques Tanguy, President of Opale Alsei, and chef of the day!)

Weighing in front of the bailiff Harry Magamootoo (on the right Harry Magamootoo and on the left Jacques Tanguy, President of Opale Alsei, and chef of the day!)

It was at La Possession that the “biggest sausage rougail in the world” was cooked this Saturday morning. “It’s the Creole tradition that we want to represent”, voices Vanessa Miranville as the event unfolds as part of the inauguration of the Kanopee. “A flagship project of Cœur de vile, namely the central space with offices, shops, housing and a very strong dynamic that will be created by this project which has already started and will end in 2025”, says the mayor.

It was also at the invitation of the urban developer Groupe Opale-Alsei and alongside partners and elected officials that nearly 1,500 people gathered around this traditional dish. It took 330 kg of sausages, 110 kilos of tomatoes, 120 kilos of onions, lots of spices, 1500 trays of 250 grams of rice, 500 kilos of wood, for the preparation of this giant sausage rougail whose final weight reached 262.2 kilos. The record was approved by a sworn bailiff. In addition to the meal offered, the inhabitants were able to enjoy concerts and entertainment.

“The eco-district is not just a place where you sleep, work or do your shopping. It is also a place to live, where respect for the environment and generational diversity, functional and society play a leading role”, explains Jacques Tanguy, Chairman of Groupe Opale-Alsei.

The district will bring together 3,000 m² of commercial space, 5,300 m² of modular offices, 7,500 m² of esplanades and 242 housing units with an emphasis on proximity, allowing everyone to favor routes by bike, on foot or by public transport. .

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