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Monday 8 september 2008 19:33

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La Marmite Restaurant, l'Hermitage

A long lost atmosphere and local cuisine (continued)

Table of contents
- La Marmite Restaurant, l'Hermitage
- 18 local dishes, served in cast iron cooking pots

Translations available
- > 18 plats locaux dans des marmites en fonte

18 local dishes, served in cast iron cooking pots

This family business has been created in order to restore true flavours to the local cuisine. Indeed, the authentic traditions of Réunion Island tend to disappear over time. Looking back wistfully to these convivial days, Armelle says: “50 years ago, we did not serve people their meals at the table in Réunion Island, but everybody served themselves directly from the cooking pot over the wood fire.”
It seems that this return to the roots has won over the guests as the restaurant is always full. The guests are keen to discover or rediscover this atmosphere. The principal aim of the restaurant is to satisfy the locals by showing them that tradition have not been forgotten and also to promote Réunion Island’s culture thanks to its cuisine.
La Marmite has accomplished its challenge. The concept pleases the clientele and the proof is in the fact that one has to reserve a table if one wants to eat here.

Open daily for dinner. Telephone: 02 62 33 31 37

Béatrice Gonthier

La Marmite Restaurant, l'Hermitage

The chef’s recipe (by Armelle Bouc, head chef of La Marmite restaurant)

Octopus Stew

Servings: 6

-2kg octopus
-4 to 5 tbsp oil
-200g onions
-50g garlic
-4 to 5 tomatoes
-1 tsp salt
-2 sprigs of thyme
-1 bunch of parsley
-1/4 L red wine, 1/4L white wine

Preparation and cooking time: 3 hours

1. Thoroughly wash the octopus and rub it with the cooking salt.
2. Using a sharp knife, squash the octopus tentacles.
3. Fill a large pan with water and add the octopus. Bring to the boil. As soon as the octopus changes colour, take it out of the water. Drain it and then, chop the flesh into small pieces.
4. Heat 4 tablespoons of oil in a pan and fry the octopus chunks for a couple of minutes until golden brown.
5. Add the finely chopped onions and cook until golden brown.
6. Next, add the crushed garlic, thyme and pepper. Allow to sweat.
7. Add the finely chopped tomatoes to the pan.
8. Simmer over a low heat.
9. Then, add the red and white wine. Add some water if necessary.
10. Leave to cook for approximately one hour.
11. At the end of the cooking time, turn up the heat in order to thicken the sauce.
12. Sprinkle with finely chopped parsley.

Serve hot.