The Office de Tourisme Intercommunal (OTI) de l'Ouest de La Réunion, with the support of the Territoire de l'Ouest and Blast Burson, hosted the Zarlor des Chefs à 4 mains event from September 26 to October 3, 2026. This culinary celebration brought together five pairs of chefs from Mauritius and Réunion, one more duo than the previous edition. The event aimed to promote the discovery of the sister islands' culinary treasures through collaborative cooking experiences.
During the event, chefs from both islands worked together in five establishments in the West of Réunion, combining their techniques and influences to create unique dishes. The public had the opportunity to participate in workshops and tasting sessions, allowing them to discover the collaborations up close and savor the cross-cultural flavors of the sister islands. This edition emphasized exchanges between chefs and the diversity of their culinary approaches.
In each of the five establishments, a Reunionese chef was paired with a Mauritian counterpart, and together they accepted the challenge of incorporating each other's ideas into their own cuisine. The goal was to create innovative culinary creations that reflect the territories, products, influences, and people who make them alive. Eric René, president of OTI Ouest, highlighted the significance of the event, stating that a dish can tell much more than a destination.
At the NESS by D-Ocean, chef Fabien Caillebault and his Mauritian counterpart, Jean Paul Arlando, from Heritage Le Telfair, created an innovative menu featuring dishes such as pani puri de camarons in ceviche with combava and asparagus. At Doudou Hôtel, chefs Estenia Mangue and Jacques Patrick Soochit, from Four Seasons Resort Mauritius at Anahita, delighted guests with their creations, including a croustillant de palmiste and a tartelette déstructurée passion-coco.
The event also featured collaborations at LUX* Saint-Gilles, where cheffe Doris Puylaurent and Mauritian chef Allonne Jean Alexandre Marie, from LUX* Grand Baie, prepared a menu that showcased Mauritian flavors. At Relais de l'Hermitage, cheffe Kainaat Aundoo, from C Mauritius Palmar, and chef Mickael Moisson worked together to create a menu divided into several universes: "Mer," "Terre & Mer," and "Kréol revisité."
The final collaboration took place at Boucan Canot, where chef Mathieu Payet and Mauritian chef Clifford, from Coin de Mire Attitude, opted for a more casual format, offering apéritif-style dishes to savor at sunset. The public had the opportunity to engage with the chefs, follow the preparations, and discover the techniques behind the creations.
The Zarlor des Chefs à 4 mains event is part of OTI Ouest's efforts to promote the discovery of the West of Réunion through experiences, encounters, and emotions. Stéphanie Jautzy, director of OTI Ouest, expressed her satisfaction with the event, highlighting the chefs' willingness to challenge each other, exchange techniques, and create something new.
Key points
- The event brought together five Mauritian and Reunionese chef duos to create innovative dishes.
- The collaborations resulted in unique menus that showcased the culinary diversity of the sister islands.
- The event aimed to promote the discovery of the West of Réunion through culinary experiences and cultural exchanges.
