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It’s all about food as Reunion Island Tourism heads to Paris for Overseas Gastronomy Exhibition

It’s all about food as Reunion Island Tourism heads to Paris for Overseas Gastronomy Exhibition ( Reunion Island Tourism (IRT) is heading to Paris, France, for the inaugural food show which will allow the island, a French region in the deep of the Indian Ocean, to present mainland France with its unique Creole cuisine that is colorful, tasty, and spicy. The IRT will use the presence at the food show to promote travel to the island and has outlined its objectives for attending the event in Paris.

• Discover the expertise of Reunion’s leading chefs, with Master Chef of France, Philippe Doki-Thonon (Roland Garros), Chef Jean-Edvard Louiso (Chez Doudou), Head Chef Jean-Claude Cleret (H-Catering), the Aurelian caterers Payet (Discovery Reunion), and Marie-France-Grain Galet (The fruit of my passion), as well as local product companies - Bourbon Royal Industries (traditional specialties) and Les Saveurs de la Fournaise - who will showcase their skills in the cooking demonstration area of the exhibition.

• Taste the different flavors of the island by sampling genuine Creole meals.

• Take delicious local produce to your kitchen, purchased from the Reunion Island Tourism shop area.

• Prepare your trip to Reunion Island and discover not only the food but also the beauty and diversity of its landscapes via tourist information.

Reunion Island’s cuisine - refined and colorful - represents the broad diversity of the islands’ people. Influenced by Malagasy origins, as well as African, Asian, and European influences, it offers a wealth of flavors and unique tastes to be enjoyed throughout the seasons. Visitors to the food show can let their senses travel to Reunion Island when sampling the delicious offerings at the first Overseas Gastronomy Exhibition in Paris.

For added details on Destination Reunion Island, click on

MEDIA CONTACT: Evelyne Coustillat, Reunion Island Tourism, Phone: +262 (0)262 90 83 69, Fax: +262 (0)262 21 00 21,

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