L'escale Créole

Smoked pork sausages, tomatoes, onions, garlic, ginger, turmeric, a touch of chilli (or not, your call)… and the chef's secret. The sausages are first blanched in boiling water to remove the salt, then sliced into rounds and browned with the onion and garlic. In go the tomatoes and spices, and it all simmers gently until the sauce is nicely reduced. Served with rice and grains (white beans).

Pork sausages, a touch of chilli (or not, your call)… and the chef's secret. The sausages are pan-fried until crispy outside and tender inside. Served with rice and grains (white beans).

Fried egg, chicken or zebu and vegetables stir-fried in the wok with soy and oyster sauce, white rice… and the chef's secret. Everything is packed upside down into a bowl (egg at the bottom, then the meat and vegetables, then the rice), and the bowl is flipped onto the plate just before serving. A classic born in the Chinese community of Reunion and Mauritius. Served with grains (white beans).

Rice, chicken or zebu, egg, onion, diced vegetables, soy sauce… and the chef's secret. The rice is stir-fried over high heat in the wok with scrambled egg, the meat and vegetables, then seasoned with soy sauce. Served with grains (white beans).

Thin strips of zebu, Chinese greens, garlic… and the chef's secret. The meat is seared over high heat in the wok, then the greens go in just long enough to wilt, so they stay crunchy. Served with rice and grains (white beans).

Thin strips of chicken, Chinese greens, garlic… and the chef's secret. The meat is seared over high heat in the wok, then the greens go in just long enough to wilt, so they stay crunchy. Served with rice and grains (white beans).

Thin strips of chicken, Madagascar green pepper, cream… and the chef's secret. The meat is seared over high heat, then coated with a reduced green peppercorn sauce. Served with rice and grains (white beans).

Thin strips of zebu, Madagascar green pepper, cream… and the chef's secret. The meat is seared over high heat, then coated with a reduced green peppercorn sauce. Served with rice and grains (white beans).

Thin strips of chicken, onions, garlic… and the chef's secret. The onions are gently browned until meltingly soft, then the meat is seared over high heat and everything is brought together with a sauce. Served with rice and grains (white beans).

Thin strips of zebu, onions, garlic… and the chef's secret. The onions are gently browned until meltingly soft, then the meat is seared over high heat and everything is brought together with a sauce. Served with rice and grains (white beans).

Thin strips of chicken, fresh julienned ginger, garlic… and the chef's secret. The meat is seared over high heat in the wok with the ginger and garlic, to keep all its aroma. Served with rice and grains (white beans).

Thin strips of zebu, fresh julienned ginger, garlic… and the chef's secret. The meat is seared over high heat in the wok with the ginger and garlic, to keep all its aroma. Served with rice and grains (white beans).

Sold in fives. Thin pastry folded into a half-moon, filled with minced chicken sautéed with onion, garlic and spices… and the chef's secret. Fried until golden and crispy.

Sold in fives. Thin dough filled with seasoned minced pork… and the chef's secret. The bouchons are shaped by hand and steamed. Dip them in soy sauce, with or without chilli.

Sold in fives. Thin pastry folded into a triangle, filled with melting cheese… and the chef's secret. Fried until golden and crispy.

Sold in fives. Thin pastry folded into a triangle, filled with minced zebu or chicken sautéed with onion, garlic and spices… and the chef's secret. Fried until golden and crispy.

Carrots, white cabbage, tomato, cucumber, peppers, lettuce… and the chef's secret seasoning. The vegetables are washed, grated or sliced, then plated and seasoned: a fresh, crunchy starter.