The final of the fourth edition of Talents Gourmands 2023, competition organized by Crédit Agricole de La Réunion and the gastronomic guide Bottin Gourmand, took place on February 3 at the Lux hotel in Saint-Gilles les Bains. The conclusion, 
like every year, a renewed tribute to gourmet cuisine rich in local products and as inventive as ever.
The Talents Gourmands de La Réunion and Mayotte competition highlights agricultural professionals every year, food crafts, particularly talented caterer. This is again the case with this fourth meeting of excellence and innovation in cuisine based on tropical products from Reunion or Mahor..
FARMERS CATEGORY
Winner
Vincent Gilles Dambreville, Alambiquette cheese shop (The Oars). Dairy goat breeder in Tévelave, Vincent Gilles Dambreville is an activist for the cabri péi breed. whose typicality he enhances by combining it with traditional dairy breeds. Its fresh cheeses are flavored with local flavors : caloupilé, curcuma, galaba, ginger, baies roses…
finalists
Julie Patchane Lacane Nativel, Lé Yabar (The Stamp). Polyculture bio (pineapple, yacon, bissap, physalis, aromatics, old varieties of canes) transformed into atypical products : love confit in a cage, creamy pineapple, confit de Lilly pilly, pei black garlic, Yacon syrup, galabé.Marie Venante Virassamy Pouny, domaine Virassamy Celiane (Saint-André). Open-field market gardening and transformation of production with recipes passed down by his parents and great-grandparents who are farmers. Galabe, coconut oil, banana flours, cassava, breadfruit and medicinal plants.
ARTISANS CATEGORY
Winner
Valérie Ferrier, The Chocolate Banga (Combani). Originally from Reunion, trained agronomist and oenologist, she has been working with her partner in fruit and vegetable production in Mayotte for over 15 years. Relaunching cocoa production in Mayotte, she processes her own beans.
finalists
Maïa Lainé, Mamilafe (Saint Pierre). Baby food made from fresh produce from local farmers. Mamilafé launched its production in full confinement. Sales on the internet and in stores to early childhood professionals and individuals.
Sweet Rabenjamin, The Pastry Chefs (St Denis). A production workshop and a small commercial space for the sale of individual cakes and vegetarian savory offerings, including an offer based on rare products : tamarind, bilimbi, ham, sapotille, locally produced chocolate, galabé bio.
COOKS CATEGORY
Winner
Joey Atchama, Sarana Hotel & Spa (Salazie). Chef at Sarana Hotel and Spa in collaboration with starred chef Paolo Boscaro, it offers bistronomic cuisine, locavore, which highlights the simplicity and products of Salazie and the island, as close as possible to the region’s producers who inspire him.
finalists
Julien Tarmalingom, home chef (Sainte-Marie). Having worked alongside star chefs, he set up as a home chef in 2019. Its mixed cuisine is intended to be a modernized version of Reunion Creole cuisine.. Examples : toothfish with sharp bourbon coffee and fresh mint…
Roman Dubourg, Akoya Hotel & Spa (St.Paul). His new challenge : l’He’ll Come Hotel. It boasts a Franco-Reunionese fusion cooking style with local products and techniques from elsewhere.. His favorite products : cresson, the galabé, guava, green mango, the bredes and the darling.
