The third Talents Gournands competition, organized by Crédit Agricole de la Réunion in partnership with Bottin Gourmand, once again rewards originality and imagination.
Launched in the last quarter of last year, the third edition of its Talents Gourmands competition in Reunion Island came to an end with, as for previous editions, surprises and discoveries. This competition aims to highlight the entire local gastronomic industry.. Its unique concept “from field to plate” brings together three categories of professionals who, through their know-how and their love of a good product, celebrate the culinary riches of their region : the farmers (land and sea), food artisans and cooks. It is organized in each region of France. The jury for the Talents Gourmands 2021-2022 competition in Réunion was chaired by Benoît Vantaux, head chef of L’Atelier de Ben.
Forty-nine candidates
Nine in the farmers category, twenty-three in the artisans category and seventeen in the cooks category. Registration was open to professionals whose head office is located in Reunion or Mayotte. You should know that the Talents Gourmands competition rewards all the finalists : 3,000 euros for each winner, 1,000 euros for each finalist, insertions in recognized culinary magazines, gifts from our partners… And everyone benefits from expanded communication during and after the competition to make themselves known and develop..
The winners
Category Cooks
1 : Jehan Colson, restaurant, The Factory (St Denis) : having started his professional career with great chefs in the Metropolis, he opened his own restaurant.
The Factory, offering a menu that changes according to the markets.
2 : Fabien Rocheveille, The Villa Delisle (Saint Pierre) : at the restaurant Le Pierre, passionate about the land, it highlights small producers and island products.
3 : Julien Josephine, Iloha (Saint-Leu) : sous chef at Le Kotémer restaurant,he creates a mixed cuisine, typical and personal (rice-corn and fish with ginger, dolphinfish mango green carrot and avocado…)
Category Farmers
1 : Louis Antier, exploitation of Pitaya (Mât les Bas River) : he grows cane and since 2018 several varieties of pitayas, rouge, white and yellow, and transforms this product which has become Reunionese.
2 : Marion Meyer, Top Jardin Natur’Elle (Cilaos) : she searches for plants offering new agricultural and culinary possibilities, infusion with dried plants, savory biscuits with edible plants and flowers, vegetable pickles…
3 : Sarah Piccioli, The Big Wood (Saint Pierre) : she converted to organic farming to rehabilitate the péi tradition of the Creole garden with its typical local diversity.
Category Artisans
1 : Julien Leveneur, from Iloha Seaview Hotel (Saint-Leu) : pastry chef at the Iloha hotel, he gives free rein to his creativity and reproduces the classics of pastry with a Reunion style makeover (ex. the Paris-Brest crust with dakatine).
2 : Rémi Vayre from Délices de Marine (St Denis) : Rémi Vayre and Émilie Boillot make confectionery using products from Reunion Island without derivative products or preservatives.
3 : Alessandro Lampis de Mozza Run (Three Basins) : the only fresh mozzarella laboratory on the island, a unique blend between Italy and Reunion.
