What makes the real specificity of creole cuisine of the sister islands today is the plethora of races, cultures and nationalities that have learned to live together since the arrival of the first settlers.
Creole cuisine in Mauritius was officially born in 1721 with the arrival of the French on the land that was once called “Isle de France”. At that time, Reunion Island was already a french territory since 1642. At first, the settlers needed to adapt their cooking to products available, mostly vegetables and seafood.
Since then, the cooking methods have integrated techniques and recipes from different cultures : African, Indian, Chinese and European.