“Le Fangourin Restaurant is once again very proud to acknowledge the Travellers’ choice 2022 award for the 8th consecutive year (excluding the Covid period). This award is granted to restaurants that are among the top 10% of establishments listed by the traveler’s platform,” underlines Edwige Gufflet, Managing Director. She highlights that the approach of the L’Aventure du Sucre restaurant, in Beau Plan, is based on eco-responsible values.

Environmental protection can also be defended by the way we consume food and this also applies to catering. Le Fangourin indeed offers a cuisine that is good for the planet, that is to say homemade, creative, seasonal, authentic, at a reasonable price, and with the lowest possible ecological footprint.

“Le Fangourin promotes quality local products, whether it is deer from the Domaine de la Villebague, which is near L’Aventure du Sucre site, or fresh eggs from hens raised outdoors next to the site and of course our natural unrefined sugars used in our desserts, such as crème brûlée with fresh vanilla and its caramel crust. Jackfruit, this ancient tropical fruit is also used in our vegetarian dishes and somewhat our ancient vegetables such as “pipengaille” whose the skin and flesh are deliciously used. Some measures are put in place in order to avoid waste in our cuisine, hence we choose quick cooking with the right proportions, reused vegetable peelings as well as animal carcasses to concoct bases for sauces and broths. We also grow our own organic garden with a composting area. Our cooking oil is recycled, as well as empty glass bottles. Drinks are no more served in plastic containers. In addition, filtered water, pure or flavored with mint from the garden, is served in beautiful recycled Mauricia Heritage rum bottles that serve as decanters. Our iced lemongrass from the garden is also served in glasses made from recycled rum bottles,” says Sandrine Marrier d’Unienville, Manager-Cultural Development & Communication.

Since the opening 20 years ago, this approach has always been practiced and the Fangourin brigade is strengthening it year after year. “We are always trying to improve and come up with new ideas because we trust that even small gestures are important. Moreover, more and more customers are sensitive to this approach and appreciate our commitment,” concludes Edwige Gufflet.