{"id":41300,"date":"2026-10-27T09:00:47","date_gmt":"2026-10-27T05:00:47","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=41300"},"modified":"2026-10-15T22:06:18","modified_gmt":"2026-10-15T18:06:18","slug":"chamarel-at-its-most-natural","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/chamarel-at-its-most-natural\/","title":{"rendered":"Chamarel at its most natural!"},"content":{"rendered":"

Nadine Appadoo experienced the hustle and bustle of modern life\u2026 Then she had enough of it. Now retired in Chamarel, she lives in tune with the seasons and nature, and, above all, she devotes herself to her great passion: cooking. It\u2019s been a wonderful journey that led, seven years ago, to the founding of her business, Nadi\u2019miel. <\/b> Eug\u00e9nie Sauzier-de Rosnay<\/em><\/p>\n

\u201cI\u2019ve always loved cooking; I can spend the whole day coming up with recipes,\u201d she says. Over the years, however, this love of cooking has evolved into a more organic passion, one that\u2019s closer to the earth. Although she initially began selling\u2014in small quantities\u2014honey from her own hives and gluten-free cakes made with produce from her garden, Nadine doesn\u2019t limit herself to what she already knows: she\u2019s constantly experimenting! A prime example is her famous pumpkin cake, born out of her indecision about what to do with the first squash from her vegetable garden. <\/p>\n

Trained by David Bret, a \u201cMeilleur Ouvrier de France\u201d and deli owner, she began making sausages. Convinced by her experience that nothing beats artisanal preparation\u2014if only for health reasons\u2014she began making charcuterie, once again using her own recipe and meat sourced from the Chamarel region. \u201cI don\u2019t use nitrites or preservatives\u2014only natural ingredients, like thyme, pepper, or spices,\u201d she explains. Sausages made from wild boar, venison, or pork\u2014plain, with thyme, kaffir lime, or even honey\u2026 And she doesn\u2019t stop there! <\/p>\n

Nadine also prepares blood sausage, head cheese, p\u00e2t\u00e9, and a delicious wood-smoked boucan\u00e9; as for poultry, she offers smoked chicken and wood-roasted duck. She also offers a catering service, featuring spit-roasted pork prepared according to her own special recipe for events, as well as a few Mauritian specialties: gourmet samosas, brown pork or venison stew, roast meat, rougaille with sausages, pilau, stuffed chili peppers, chili paste with garden fruits\u2026 And where can you sample these delights? \u201cYou won\u2019t find me at the supermarket,\u201d she jokes. Preferring quality over quantity, Nadine instead sets up shop at monthly markets\u2014such as the Quartier des Serres, the Bazar Artisan, or the Ruisseau Cr\u00e9ole\u2014but she also takes orders! <\/p>\n

FB: Nadi\u2019Miel Chamarel
\nInstagram: @nadimiel_chamarel
\nPhone: : 5253 8760<\/p>\n

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Nadine Appadoo experienced the hustle and bustle of modern life\u2026 Then she had enough of it. Now retired in Chamarel, she lives in tune with the seasons and nature, and, above all, she devotes herself to her great passion: cooking. It\u2019s been a wonderful journey that led, seven years ago, to the founding of her […]<\/p>\n","protected":false},"author":32,"featured_media":41301,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[1778],"tags":[],"class_list":["post-41300","post","type-post","status-publish","format-standard","has-post-thumbnail","category-local-colors"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t