Cooking class and cultural exchange with la Compagnie Tilawcis!

Reunion Island Cooking Class

The cuisine of Reunion Island is a living art, nourished by influences from all corners of the world and every continent. It has evolved over the centuries, shaped by the skills and ingredients brought by the first settlers, and continues to reinvent itself even today.

I invite you to discover a menu featuring iconic and approachable dishes—a true distillation of the flavors and traditions that the people of this “intense island” are proud to share. It’s an immersion in a culinary heritage that reflects who they are: diverse, aromatic, and generous. On the menu: white rice, yellow rice, lentils with eggplant, red or black bean cari, Chinese cabbage fricassee, chouchoux (Chayote) stew, saffron chicken cari, roast pork, side dishes: tomato rougail and cucumber salad, and herbal teas: Geranium, Eucalyptus, Lemongrass, and Ravinesara.

After learning, cooking and laughing together, we will sit down with La Compagnie Tilawcis for a meal and cultural exchange. We look forward to seeing you there! Chef Alain Cadivel

This cooking class is from 5:30 to 7:30 and the meal will follow. Cost is $95 and it does require an AFMSP membership or a special cooking class membership (this will be available upon registration). Class will be taught primarily in French with English translations when needed and some Créole too!

Atelier cuisine de la Réunion avec Alain Cadivel

La cuisine réunionnaise est un art vivant, nourri d'influences venues des quatre coins du monde, de tous les continents. Elle est façonnée au fil des siècles, au gré des savoir - faire et des ingrédients apportés par les premiers arrivants, et ne cesse aujourd'hui encore de se réinventer.

Je vous invite à découvrir un menu composé de plats emblématiques et accessibles, véritable condensé des saveurs et des traditions des habitants de l’ “île intense” sont fiers d'avoir un partage. C'est une immersion dans un patrimoine culinaire à leur image, métissé, parfumé et généreux. Au menu: riz blanc, riz jaune, lentilles “brignelles”, cari haricots rouges ou noirs, fricassés brèdes Chou-de-chine, daube chouchoux, cari poulet au safran, rôti porc, condiments: rougail tomate et salade concombre, et des tisanes, Gérinium, Eucalyptus citronnelle et Ravinesara.

Au plaisir de vous retrouver dans l’Atelier Culinaire, Chef Alain Cadivel

What is Cari? The base of Réunionese cuisine. Usually chicken (cari poulet), fish, or pork, simmered in turmeric, garlic, thyme, and tomatoes. Served with rice and lentils. Every household has a different version.

What is Rougail? A spicy tomato-based sauce that comes with almost every meal. Some versions are raw, others are cooked.

Learn more about the cuisine of Réunion here: Discover the gastronomy of Réunion Island
Learn more about La Compagnie Tilawcis