The launch of the Kaspro 2026 Guide highlighted the role of this work in the recognition of Reunionese gastronomy. A practical guide for the public, but also a source of inspiration for catering professionals.
Many people took to the stage of the Cité des arts auditorium, in Saint-Denis, early December, for the tenth anniversary evening of the Kaspro Guide. Its author, Thierry Kasprowicz, had brought together the elite of Reunionese gastronomy : chiefs and chefs, pastry chefs, mixologues, without forgetting the service staff, which contribute to the quality of the customer experience of the best restaurants. The sponsors of the guide each recalled the reasons for their support. Warm wishes were sent via video by chefs and gastronomic journalists from mainland France. We will also note the beautiful intervention of the ceramic artist author of the Kaspro trophies, vanilla with golden flowers, Alice Aucuit, who linked gastronomic art to his own approach and to all forms of art.
The reference for Reunionese gastronomy
For a decade, the Kaspro Guide independently selects tables on the island, all styles combined, thus promoting the diversity and excellence of Reunionese gastronomy. The Kaspro 2026 Guide tested and retained 186 tables, including 26 new addresses, from local haute cuisine to smart budgets. Its trophies reward seven professional catering categories. A new trophy is indeed making its appearance in this 2026 edition : “Green Vanilla” promoting the supply of local raw materials, the antigaspi, selective sorting, recycling and environmental impact. The 2026 edition also sees the launch of a free application, complementary to the paper guide, and the welcome reminder of all the winners of the Kaspro Guide. The chef of the year in the new Kaspro Guide, Reunite Trophy, is Ludovic Amédée of Villa Fleurié, in Saint-Denis.
