L'Ilet Guest House In a rural setting surrounded by mountains, come and meet these "locals" who will warmly welcome you. You can go hiking from and to the gite on various trails: "le Reposoir", the "col du Taïbit", the "sentier du Bras de Saint Paul", the trail that takes you to Cilaos, "la Chapelle", etc... A small grocery store is just opposite the guest house. Adults and children will also enjoy a nice swimming pool (heated in winter) and a small sports ground |
Accomodation Your hosts offer you : * 3 spacious double bedrooms (ground floor and first floor) including 1 accessible to disabled people. * 4 triple rooms (upstairs) * 4 family rooms (4 to 6 people) All rooms have private bathrooms.
Spacious terrace (front of the house) with mountain views. Lounge, TV, library ... At your disposal: microwave, coffee maker, refrigerator ... Parking spaces and fenced garden The kitchen In the kitchen, over a wood fire, Solange and Nicoals will cook their home-bred poultry or the smoked meat ( "boucané") that they made ... Sample Menu * Vegetable fritters with homemade punch or "rhum arrangé" * Chayote quiche * Duck carri and Jackfruit "Boucané" (smoked pork) with rice, Cilaos lentils and "rougail" (sort of chutney) * Taro root cake * Home prepared "Straw rum" * Wine |
"Boucané brède chouchou" By Solange Ingredients for 6 people - 1kg smoked pork - 2 packets of chayote stems - 5 cloves of garlic - 1 small piece of ginger - 1 onion Preparation - Boil the smoked pork, then rinse it. - Sort the stems. - Cut the smoked pork into small pieces. Cooking - Fry the pork with a little oil, add the onion, the garlic and the crushed ginger. - Add the stems with a small cup of water. - Cook for 15-20 minutes without covering. Serve with rice. "Bon l'apéti zot tout' !" |