Non refined and local sugar, Galabé is a creation deeply rooted in the island’s sugarcane history.
Made from sugarcane juice, Galabé offers a rich blend of flavors and textures, which we’ve been crafting since 2014 at the heart of the Domaine de Bel Air in Sainte-Suzanne.
As a local product, a legacy of sugar production, and a canvas for culinary exploration, Galabé is our way of introducing people to Réunion’s sugarcane in a whole new light.
What is Galabé?
Galabé is made from freshly extracted sugarcane juice. It all begins with the sugarcane grown on our plantation, the Domaine de Bel Air, in Sainte-Suzanne. After harvest, the sugarcane is processed to extract its juice, which is then filtered, concentrated, and cooked to gradually develop its texture and aromas.
Unlike refined white sugars, Galabé is made directly from sugarcane juice. This process yields a dense, flavorful product that can then take on various forms.
In Réunion, Galabé is also steeped in history. Once made in homes or near sugar mills, this cane sugar was part of the island’s culinary traditions. Since 2014, Payet & Rivière has been working to keep this craftsmanship alive and give it new expressions.
I rapèl amoin mon lanfans. Nout gramoun té done anou sa pou rékonpans anou apré lékol, le ti lorio galabé dan papié zournal.*
The Galabé Collection
Where can I find Galabé?
Find our Galabé products at our various retail locations in Réunion, as well as at our partners’ and retailers’ stores.
Galabé, rapadura, muscovado, panela: What are the differences?
Galabé belongs to the family of unrefined cane sugars, alongside products such as rapadura, muscovado, and panela.
What these sugars have in common is that they are derived from sugarcane, are unrefined, and retain an aromatic character linked to their raw material.
But each has its own history, origin, and manufacturing process. Galabé stands out for its roots in Réunion: it is made from sugarcane juice in Bel Air and represents our take on a regional sugar unique to Réunion.
A sugar with many uses
Galabé can be used for much more than just table sugar. Depending on its form, it can be enjoyed as is, grated, melted, or incorporated into a recipe.
It pairs particularly well with:
- fruits ;
- yogurt and desserts;
- ice cream;
- pastries;
- coffee and beverages;
- cocktails;
- certain savory dishes.
Its various textures thus open the door to exploring numerous uses in cooking and fine dining.
Anou lo siro, nou té manz sa si do pin sèk. Tonton té i ramèn sa dopi lizine en gro bidon.*
Discover Galabé at the Source
You can also discover Galabé right where it’s made.
In the heart of the Domaine de Bel Air in Sainte-Suzanne, our tours offer a chance to explore the plantation, the sugar mill, the sugarcane processing, and our expertise.
The Galabé & Rhum tour, in particular, lets you explore our world and concludes with a tasting.
An inexhaustible source of inspiration, we never stop exploring the riches of sugarcane. The raw products that result come to life in Bel Air, at the heart of our sugar mill and distillery on Réunion.