Blue Margouillat restaurant and wine

Blue Margouillat features the restaurant L'Éveil des Sens, offering métissage gastronomique—a fusion of local Réunion ingredients and international techniques. The dining program spans the entire day, from classical breakfast through dinner, with an extensive wine collection.

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L'Éveil des Sens Restaurant

The restaurant, led by Chef Marc Chappot, specializes in gastronomic fusion cuisine rooted in Réunion's culinary traditions. The menu incorporates locally selected ingredients elevated by island spices: turmeric, cotomili, cinnamon, and ginger. Diners enjoy views across the pool and coast, with service available under the varangue (traditional Créole covered terrace) or by the water.

Wine and Tasting Experience

The hotel's wine collection comprises over 1,050 references of wines, champagnes, and spirits, overseen by Chef Sommelière Vanessa Bonadio. Dedicated spaces include a wine cellar, cheese cave, and tasting area designed for exploration. Sommeliers guide guests through selections to complement each course, with an emphasis on regional and international expressions.

Breakfast and Dining Hours

Breakfast combines classical table service with a buffet of fresh fruits, artisanal local jams (lychee, papaya, guava, tamarind), and fresh juices. From 1 p.m. to 5 p.m., a light gastronomic menu is available around the pool or in rooms. Evening service occurs with live jazz music, with service by the pool or under the varangue, accompanied by cocktails and small savory bites before the full menu.

Frequently asked questions

What type of cuisine does L'Éveil des Sens serve?

The restaurant offers métissage gastronomique—a fusion of Réunion island traditions and gourmet techniques, using local spices and rigorously selected products.

What are the local spices used?

The kitchen features turmeric, cotomili, cinnamon, and ginger among its local spice selections.

How large is the wine collection?

The wine collection includes over 1,050 references of wines, champagnes, and spirits, overseen by Chef Sommelière Vanessa Bonadio.

What dining options are available during the day?

Breakfast is served at table with a buffet; light fare is available poolside from 1–5 p.m.; evening dining occurs around the pool or under the varangue with jazz accompaniment.

Does the restaurant have a dedicated wine space?

Yes, the hotel features a wine cellar, cheese cave, and dedicated tasting area for guests to explore the collection.

More about Blue Margouillat

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