Reunionese cuisine reflects the diversity of its population of African, Chinese, Indian and European origin. Bread and butter and pastries often make up the first meal of the day.
The rice cooker and the rougail sauce, prepared with chili, tomato, ginger, onions and sometimes garnished with a little peanut paste, sit in the middle of the table. Among the most popular starters we find sarcives, a pork loin specialty with a sweet anise flavor, eaten as an aperitif with a mixed punch.