hi everyone welcome to la Piment Rouge it means red chili let's go check it out okay cool we found
la pima rouge and they've got some food and the guy's really sweet oh that's the village council
of St Julien so we're still in Julien it's like the last place he moved his car so we can park
as close how nice is that
the complications of finding parking sometimes
but this place looks awesome i can't wait to show you oh man look at this awesome place
it's got tables and chairs and it looks so pretty and it's literally just on the road
on the way to Lallmatie we're here awesome yeah and they've got food and they've got
food finally we need something starving my crispy chicken is 100 rupees crispy chicken 100 rupees
a 10 piece like this oh wow nice and you got fry noodles with chicken and eggs 100 rupees okay and
lamb it's okay yeah great yeah i'm definitely wanting the chicken i want the chicken
crispy chicken and the fried noodle with chicken in it yeah perfect okay phoenix
this massive pot of halim oh man maybe i should have gone for the halim you see that bone in there
should it should put it in it oh man it has to be in the bone for the flavor what a brilliant halim
so this is pima rouge and as you come in you're greeted by a cart and everything
menu of the day this is what they've got and then you come inside and there's like a shop right so
you think well this is a bit strange but there's a shop with all sorts of things that you need
but then you come into the back you can hear Bryan and you get this really quaint restaurant i love
finds like this i just love it months at the Four Seasons so 12 years 12 years at the Four Seasons
look at the setup he made it himself normally these ones cost like 40 000 rupees he made it for
5 000. oh this is like a chicken breast yeah it's chicken uh without bone so chicken breast without
bone what he's doing is chucking into some special flour you can mate KFC flour that i make myself
KFC flour he made himself so they're gonna be like KFC or something okay oh and an egg
and mix it up this is my mix so just in case he
needs a bit more flour he's got a big thing ready his special KFC mix
oh and then they go to sizzle
they're taking them out there and just popping them oh look at them puffing already
getting crispy
oh man
what a treat
oh flame and chicken crisping
and they've got a really big pizza oven so they do do pizzas but not today maybe on the weekends
oh stirring them up oh look at the color on those already oh wow and they look so crispy
oh turning the flame on to get the final crisper oh look at that flavor
oh while he's doing that we're getting some ketchup i think in the one side ketchup
oh look at those golden chicken nuggets oh man
oh that looks so great oh and here comes the pima the chili oh look at that chili oh
yes please thank you oh man what a great plate of chicken oh look he's going to put some parsley on
no green onion it's green onion oh man master chef i will be moving backwards as you deliver
just right there is fine thank you just yes there we are look at that that chicken is here
look at the delivery that just arrived us cold beer oh man we gotta get tucked
in how beautiful does that look it really does welcome to mauritius this is our start to the
chicken crostini what's it called croustillant crispy chicken crispy chicken with pima which
is chili and some just plain ketchup and of course ice cold beer cheers everyone
oh it's so crispy oh and it's just fresh just just cook them we're just gonna eat it without dipping
oh let's focus in on that it's his secret KFC spice he calls it but better
that it wow that's remarkable
it's because it's fresh he freshly cooked it right there in front of me
top notch
chicken crostini coming up i'm gonna go straight up first and i'll try some chili
i know it's like crazy soft but crunchy on the outside mm-hmm soft chicken
i love the flavor yeah i love these sorts of little discoveries
go for a little chili now remember remember where we are this is saint Julian
this is inland this is not for coastal people no this is
oh it is hot but great flavor oh what a great flavor on that but hot
well there's some stuff on the table Riki's just shaking one up i think it's probably
garlic and this is probably vinegar so vinegar and garlic try a little
bit of the garlic on one of the chickens just to
oh garlic oh good garlic chicken
oh pour that all over your chicken garlicky delicious that's wonderful and this chicken guys
well you saw him cooking it right there in front of me soft and juicy and i love
the outside oh it's so crispy it really is crispy and it's got a great flavor
getting some chili there oh you're going to put some on your no just a little because it's really
hot but it's got a lovely flavor yeah so i'm just going to dip it on there basically chili and touch
yeah and then i'm going to put some of this delicious garlic this is going to be so good
that's the way nature intended it well Riki was on about how great it was i only did mine in
the chili get a nice big scoop of chili on there you're serious and then a little bit of the garlic
oh it's all dripping into the chili
oh the garlic came through straight away it's like the the chili enhances it
wow this guy is so cool you can tell you worked in a professional place
yeah thank you and refills even Riki has only had a tiny sip drink faster Riki thank you
i love these discoveries and mauritius the guys that on our own are running a place
that used to work in like a major hotel and stuff they've got all the experience and he's cooking it
himself so much such good chicken i can't wait to try the noodles but that chicken if it's anything
to go about and it seems quite popular as well so that's always coming in and getting food
oh man there was a trick Riki was doing that i missed out you see those green things they're
green onions oh it goes so well it really goes so well with it my last butt i had it
and it was like i missed out on all that good food the chili green onion the garlic
on the chicken chased by a sipper beer
so here we go with our lamb noodle
that's all the eggs first of all the egg
this is lamb with the lamb
vegetables
brede my brede i mean green vegetables
and then a bowl of noodles
soy sauce
a bit of black pepper oyster sauce oyster sauce oh man
oh
some garlic sauce and garlic sauce
oh then it's my favorite pick over the flame tossing it
now remember guys this is one portion we're just getting it made into
two for us wow that is so much noodle
that's one portion but remember this is all one portion
just separated into two plates a little bit of green onion
that's good and there we go ready to go and look proper waiter skills he knows the skill
and there we go oh wow thank you oh man what a treat what a treat
those look amazing so it's garlic sauce you can put this one guys
i know this is just one portion split into two are you sure
yeah the whole portion this one is one portion wow wow and people can eat that
you heard that from the man himself
so they work hard and then they come and eat a whole two plates of noodles
that's one portion oh them fried noodle oh you guys are hungry now
standard practice you got to put the garlic on not too much because well it's Riki's thing
and i'm gonna try it without the chili to start with because we're here for the the flavor of
the lamb i can smell the flavor of the lamb well you should have been there while he was
cooking it right here he's tossing and it's just a flavor explosion over and over at me
oh it's like fried it's got
brede you know what i mean it's got that i don't really notice that this is what i eat first
but it is good it is good okay i'm just gonna put a little bit on this little portion
winner winner chili dinner next level noodle definitely you're going to put the chili on
Riki giving it a go grab some noodle swirl it up like spaghetti i don't know why i'm doing that
stab a piece of lamb oh look at that mouthful oh yes
really like grilled lamb
and soft absolutely gorgeous and smoky flavour has been on a barbecue he did toss it in the
pan and get the flame into it oh wonderful those are good noodles oh Riki is a fan um
i love this garlic stuff it's not
strong look at what Riki's doing just a little dash around
when in mauritius oh and i've got it it's a lamb
i think the lamb's all hiding underneath oh that was a big chunk there Riki
that yes that indeed focus on Riki while focusing on you
perfection wow yes still
oh man there actually is a toilet here you have to go back there you have a key
Riki will give you a toilet tour right so simple toilet basin but all perfectly clean so this is
the man himself Arvine and it's his place thank you so much for having us great place and guys
here's the details and we'll put his facebook link come and support it's delicious so we're in Flacq
well Flacq district just south of Lallmatie ran on the edge of the village
St Julien yes is le pima rouge not marked here at the moment but will be when you guys go and look
oh wow it's finding places like this they make it discovering so worthwhile
anyway everyone thanks for watching see you again next time