From the owner: Retrouvons-nous autour d'une cuisine exotique riche et authentique, laissons-nous emporter par les…read moresaveurs de l'assiete Créole, une dégustation de beignets d'aubergines, bouchons, accras de morue, samoussas, achards de légumes, beignets de crevettes. Vous préfèrerez peut-être, selon votre goût le crabe farci et authentique boudin créole arrosé de ti-punch agricole comme Labat ou d'un autre cocktail pur jus exotique, avec ou sans alcool. Votre voyage des saveurs se poursuivra par le Briani, ce plat typique de l'île Maurice habituellement dégusté les jours de fête, par le surprenant cabri massalé, l'incontournable rougail saucisses, le fameux boucané, le rougail Saint-Jacques, le cari poulet chouchoux, l'espadon grillé qui s'arrosera bientôt de sa sauce chien, le rougail morue, le poulet Beau-Valon, tants de mets que je souhaite vous apporter pour que vous vous régaliez en de nombreuses occasions.

I found this place when walking around Paris 11th area and I love it. The staff here is super…read morefriendly, the food is good and is changed weekly with local diverse dishes (I'm from Reunion island, so I appreciate the lemon "achards" and the good portions of rice served), and the prices are quite reasonable! The place is small but comfortable and well arranged. They often have works of different Indian Ocean artists exposed inside so you can enjoy good food in a nice environment at the same time. Highly recommend it and already invited several of my friends there. If you want to taste food or alcohol drinks with a sunny tropical island flavor in the middle of Paris, you can go there

One of the best restaurants I have ever went to!! I was having a serious craving for spicy hearty…read morefood and luckily our friends in Paris helped my boyfriend and I make a reservation to Goyavier during our stay in Paris. The space is tiny hence must reserve approx. 2-3 weeks in advance. The staffs are amazing, food is absolutely the best and portions are huge! We took the leftovers home and heated it up next morning. It was just as amazing as the dinner the night before. Definitely worth every cent and hit the spicy spot I had. I will definitely go back the next time I visit Paris.

From the owner: La Réunion à Paris Ambiance chaleureuse et voyage assuré au coeur de ce petit restaurant. Uen…read morevingtaine de couverts, promiscuité assurée avec les clients d'à côté, mais c'est ce qui fait le charme du lieu tout comme l'accueil chaleureux du patron.A la carte, assortiments d'accras et samoussas en entrée, déclinaisons de rougail en saucisse et morue, massalés et carry en version poulet et porc.Pour arroser le tout, incontournables, les rhums arrangés au gingembre du patron. Réservation obligatoire !

First time having Reunionese cuisine! My husband wanted to take advantage of being in Paris by…read moreseeking out cuisine not easy to find in LA. This was his pick for our first night. We found the stews/curries very similar to West Indian/Caribbean cooking but with milder spices. It was delicious and we really enjoyed our dinner.

OMG. The most…read moreincredible food you never imagined existed. * * * Ile de la Reunion is an African island in the Indian Ocean which is part of France Outre-mer. This means it is officially French. The food has Indian and Chinese influences. But - the essence of Reunion cuisine is fusion African-French. French cuisine is okay just as is - but turns absolutely stellar if you have a grand chef in the kitchen. The restaurant Ile de la Reunion is run by three Indian grand chefs - two in the kitchen and one behind the bar. They offer extraordinary alcoholic beverages and not-what-you-have-seen-before French-but-not French dishes to die for. * * * Let's talk about the bar programme first. Reunion makes its own rum. They have many bottles of artisanal rums - many of which are created by Isaura or Riviere de Mat - Reunion rum makers of distinction that do a wide variety of top shelf rums. If you want to do a systematic tasting of the Indian Ocean's best rums, you have come to the right place. However - the stars of the bar are not the rums that come out of a bottle. The restaurant makes its own infused rums. I have had African infused rum a number of times. The rums at Ile de la Reunion are unquestionably the best. I particularly recommend their banana vanilla rum. Unlike most infused spirits, this has a thick warm mouth feel. That is an indicator of being made with a superior rum. Getting the flavor right on infused rums is a lot tougher than getting the flavor right on infused vodkas - because good rum has a taste and you have to work with that. The bartender at Ile de la Reunion blends the flavors skillfully. This is absolutely positively superior drinking. * * * How is the food? Extraordinary. You look at the menu and think "There is nothing African here. This is all French." Most of the dishes use French techniques such as marinating in wine. Levels of fire and spice are kept low. Most of the ingredients show up in everyday French cooking. At first it seems like there is no exotica here. * * * Wrong. What the menu does not tell you is that the spicing and flavoring are absolutely distinctive. There is no sauce, no marinade and no spicing here that would show up in a Larousse Gastronomique. These are flavors you have never had before. The food is kept mild not because the Reunion chefs are afraid of scaring away fire-averse French sissies. The food is kept mild because the flavors are extraordinary. Just dumping pepper on top would ruin them. I HAD THE BEST DUCK I HAVE EVER HAD IN MY LIFE AT ILE DE LA REUNION. My wife was ecstatic about her fish. I ALSO HAD THE BEST PORK DUMPLINGS I HAVE EVER HAD IN MY LIFE AT ILE DE LA REUNION. Keep in mind that I eat all over the world. I have had dim sum in Hong Kong, Singapore, Sydney, Vancouver, Toronto, San Francisco and Flushing, the newer, bigger and better Chinatown in New York City. I also get dim sum in Austin, the city in which I live. Dim sum serves a lot of pork dumplings. I have had Polish dumplings, Ukrainian dumplings, German dumplings and British pork pies. NONE of these can compare with the dumplings at Ile de la Reunion. * * * Now let's imagine you just have to have your African spicy sauces. (African spicy sauces are a good thing to want to have). Ile de la Reunion automatically puts three sauces on your table and will offer to put out a spicier fourth. Take them up on that fourth. It is frankly not really all that spicy. (Texans would call it medium heat.) The bright red sauce is simply pureed red chili pure and simple. The green sauce is their version of a piment crazy, a traditional hot sauce. They put lots of apple in theirs to make it fairly mild. One is a pico de gallo. One is a thinly sliced vinagrette cole slaw. All four are really really good. The cole slaw is intoxicating. I could not get enough of it. The kick from the red sauce was fun. None of these wonderful garnishes went on the duck. The duck was too perfect. But the restaurant offers rice and beans for a side dish. The rice and beans got to get a lot of doctoring. And - as good as the pork dumplings are - (and they are really really really good) The pico de gallo on top of those pork dumplings was just over the top good. The pico de gallo did not hide the core taste of the dumplings one bit - and there was plenty of excitement in the pico de gallo itself. * * * Desserts in Reunion often depend on fresh coconut or fresh fruit. Paris with all of its culinary wonders can not provide the same amazing quality of coconut or fruit you would get on the islands. But after all that good drinking - and all that memorable eating Who really cares? * * * This was a meal I will remember for the rest of my life. Leave the tourist cafes alone and come down to Ile de la Reunion. Then you will have something to really talk about when your friends when you return from your wonderful trip to Paris.

Disappointing, even though it is apparently the first Parisian restaurant to serve La Réunion…read morecuisine. Don't mistake me: main dishes are quite good (if you don't know what to choose, go for a rougaille saucisse - sausage - or a rougaille boucané - marinated beef). However, the sides are not great (beans are a better choice than rice, which is badly cooked) and the desserts menu is almost fruits or sherbets only. As for pricing, mains are correctly priced (around 10€), the rest is too expensive for the quantity served (6€ for two tiny fish appetizers, 5.70€ for one flavour of sherbet). And the owner will try to bring you sides that you haven't ordered (we had an extra spicy vegetable portion - achard de légumes - that we didn't order and paid for (6€). However, there is a 40% discount if you book with TheFork (LaFourchette). The service is OK - the restaurant's owner cracks a lot of jokes, which made me feel a little bit uncomfortable, but was nice and kindly explained us the different dishes.

From the owner: Aux petits chandeliers, restaurant réunionnais, se trouve à paris dans le 14e arrondissement. Un…read morerepas en tête-à-tête, un déjeuner entre collègues, une soirée entre amis... Choisissez l'originalité, pensez aux petits chandeliers, restaurant réunionnais.   nous proposons des repas de 20€ à 25€ par personne, des assiettes composées, plat du jour et la carte.   nous disposons d'une salle de 50 personnes pour accueillir tous types d'événements : mariage, baptême, communion, traiteur. Le même accueil chaleureux vous est réservé depuis 30 ans. 3 générations de créoles sont à votre service, pour vous faire apprécier notre cuisine la plus authentique. Un décor, une ambiance : case en bois, guétali et musique typique pour vous imprégner de soleil et vous laisser un souvenir inoubliable.   venez voyager aux petits chandeliers. Pour de plus amples informations, contactez notre restaurant réunionnais.

Simply fantastic!…read more This was a preplanned business dinner so there were no menus. We had rented the entire space for ourselves. Note this is a bit challenging to find, its in the middle of a neighborhood surrounded by houses. You won't see or find it on a Main Street with other businesses. Parking is minimal but adequate for our group of over 20. Our wait staff was attentive, quick to serve, joyful in presenting and explaining dishes. Despite being a very large group everything was flawless and amazing. My wife indicated that in our 34 years of being wedded, in all our travels this was the absolute best meal she has ever had! And we have eaten at some great places. I would put it in my top 10 but I've travel a little more and been privileged to eat at some amazing places so it's hard to rank. Nevertheless it's up there. I've got a thing for A/C and cold water (everyone has their weirdness, these are a couple of mine). So take this from a person who is always too hot. But I did think the dinning room was hot as did others with us but were were all in business attire and they were experiencing a heat wave at the time. Oh, and they brought ice for my water when I asked for it.

I don't care if you flew into Le Bourget on your private jet, you won't have a better meal in Paris.read more