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Wednesday 22 January 2025

La Fournaise now has an arranged to its name

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The brand new arrangement from Maison Isautier pays homage to the volcano by combining Victoria pineapple and vanilla with bird’s eye chili.

We no longer present the Isautier house, essential reference in the art of arrangements in Reunion, whose creations are always impatiently awaited by lovers of innovation. Also Isautier is proud to present its latest addition : The furnace, an exceptional arrangement mixing Victoria pineapple, bird's eye chili and Reunion vanilla. A tribute also to the southern roots of the family house founded in Saint-Pierre in 1845. Suffice to say that La Fournaise is an arrangement that does not lack spice, and that is its goal ! This pineapple combination, vanilla and chili pepper is not only a tribute to Reunion gastronomic culture, but also a celebration of the diversity and richness of the island’s flavors. The combination of pineapple and chili pepper is indeed a classic of Reunionese cuisine., available in various preparations such as pineapple chili paste, pineapple rougail, pineapple pickles and of course the fresh and juicy pineapples garnished with chili peppers found on local market stalls.

Yann Auberval, director of marketing and communications, Marine Desenfans, operational marketing project manager, and Louise Bouillou, responsible for development and innovation.

Gorgeous, sweet and explosive
For the creation of this unique arrangement, Maison Isautier has carefully selected organic vanilla from the Bellevue estate, in St. Louis, and Reunion bird pepper. These ingredients are then meticulously macerated for several weeks, then brought together with the base of rum and Victoria pineapple, to create a perfect balance between fruity sweetness and spicy heat. “With this arrangement, we sought to capture the emotion we feel in front of the spectacle of the Furnace erupting. Something magnificent, sweet and explosive metamorphoses into a gourmet arranged rum, round and slightly spicy, just right”, explains Louise Bouillou, responsable innovation, research and development at Isautier. Something to seduce lovers of mixed rum and Reunionese gastronomy. La Fournaise is eaten frosted. Its recipe also makes it an original ingredient to use in cocktails.. It is available in all large and medium-sized stores on the island..

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