Payet et Rivière - Gallabé Sugar - La Réunion

The galabé

A volcanic sugar

Galabé is made from freshly pressed sugarcane juice: it is the product of a long and meticulous preparation, following a near-forgotten traditional Reunionese recipe.

This raw sugar is rich in minerals and micronutrients, and contains no additives from its mechanical production.

In the past it was eaten as a candy and produced on wood fires in the backyard of farms. It took many months to reinvent this lost savoir-faire, consulting family archives and discussing techniques with elders.

Our products

Le lingot

The lingot

The lingot

  • Qté

Le siropt

The syrup

The syrup

  • Qté



    The Bel Air family estate is one of the oldest estates of the island. It is located in the so-called “Beau Pays” – in the north-east of Reunion Island - a volcanic and tropical terrain where the sugarcane has been cultivated since the 19th century.
    The 200 hectares of sugarcane fields are managed following the principles of responsible farming. 



    In 1923 my Great-Great-Grandfather, Ivrin Payet - having developed the market gardening there - took over the control of numerous Reunionese industries including the Quartier Français sugar factory; as well as many sugarcane estates, and the Bel Air estate located to the north-east of the island.
    The factory was then managed by his son René Payet who ensured its development and its technical optimization until 1956.
    Then my Grandfather Maxime Rivière, who was René Payet’s son-in-law, took over the supervision of Quartier Français until 1992 and turned it into the first sugar corporation of the island.
    PAYET & RIVIERE falls within this legacy, with the will to both respect it and innovate around traditional products from sugarcane

The chefs' sugar

The Galabé and the Galabé Syrup are now integrated in cooking and baking.

Today top chefs adopted the Galabé and its infinite possibilities: from Alain Passard’s pie "Bouquet of Roses », to Pascal Barbot’s coffee and Galabé, Stéphane Jégo’s sardines galabé, and Jonathan Blot’s mango and Galabé.


Pascal Barbot

Café et Galabé - Astrance - Pascal Barbot

Café et Galabé

  • #lesurcredeschefs
  • #Galabe
  • #payetriviere



For 6 cupcakes
Whisk 2 eggs, 125g of white cheese (30% fat), 100g of corn flour, 1 sachet of yeast, 50g caster sugar, a pinch of salt, and a tablespoon of oil grapeseed.
Make sure the mixture is smooth, rest for 30min in the frisge, add a small block of 10-15g of Galabé the center of each cake just before baking, Bake for 14 minutes, thermostat 6. Use six individual molds, preferably silicone 6cm in diameter and height.

Biscuit roll

For 6 cupcakes
Recipe for 15 small rolls of 2cm.
Mount 3 eggs and 110g of sugar with an electric whisk, add 37g of cornflour and gently mix. Spread on a 30x20cm plate covered with baking paper and bake for 8 minutes, thermostat 6/7.
When cold, brush with Galabé syrup without excess, then roll in a baking paper. Let it rest two hours in the fridge before you can cut it into slices.

Caramel cream

For 4.
Take a small block of 100g of Galabé and heat it very gently, covered in a saucepan. Pour this "caramel” at the bottom of your individual molds. Mix 150g of whipping cream to a boil with 3 beaten eggs and 20g of sugar. Pour this mixture into each mold, bake in a water bath for 1 hour at 100 ° C. If possible, let it rest overnight before removing from mold and serving.


Melt 250g of dark chocolate in water bath, mix well so that it is smooth, pour half of it in two 100g tablet molds, add some chips of Galabé and then cover with the remaining melted chocolate. Be patient and let it rest overnight in the fridge.


Recipe for 4
Whisk 250g of whipping cream and add 80g of cheese (0%), make sure the mixture is firm. Poach generously into a glass, pour 10g of Galabé syrup per portion just before serving.

Virgin Cocktail

For two people: Take 200ml of pineapple juice, Broil 2 thin slices of pineapple (thermostat 8), pour 200ml of pineapple juice in chilled martini glasses, drizzle with Galabé syrup and sprinkle with caviar vanilla. Add fruit slices on the rim of each lens.


Place a tablespoon of Galabé syrup in the bottom of a cocktail glass, top with crushed ice then pour 5cl of Marie Brizard’s green anisette - in moderation, alcohol abuse is dangerous for health.


Make a pastry with 80g of flour, 80g of butter, 60g of sugar, a pinch of yeast, and a pinch of salt. Bake it at thermostat 6 for 7/9 minutes. Ganache Chocolate and Galabé: Mix 90g of cream to a boil with 30g of Galabé and 100g of milk chocolate pieces. Let it rest overnight before filling your shortbread iwith a piping bag. Recipe for a dozen shortbread

Gratin for 2

Make a sabayon with 1 egg, 10g of sugar, 2g of cornflour. Arrange 60g of raspberries per person in a dish, cover with sabayon, place a fine chip of Galabé, then bake it three minutes at 200 ° C. Serve immediately.

Breton Biscuit

For the shortbread: mix 80g of flour, 20g of sugar, 50g of warm butter in pieces, a pinch of yeast, and a pinch of salt. Add 1 egg yolk, 50g of Galabé syrup. Poach the soft dough in pie circles or roll the dough on 2cm height then cut into circles of 5cm in diameter. Bake for 15 minutes, thermostat 5. Serve when cooled.

Fourme d'Ambert & Galabé

Choose a nice bun at the bakery, make 1 centimeter thick slices, lay a slice of Fourme d'Ambert (same thickness) and a nice chip of Galabé sugar.

Lacquered eggplant

Cut the eggplant into three pieces, then cut each section in two, cook these pieces at steam for 12 minutes, then wipe them and glaze them generously with Galabé syrup. Cook them for 30min at 120 ° C, and serve hot or cold. For 4 people, as an appetizer.