In the scenic village of Mahebourg is hidden an icon of Mauritian popular culture. The famous biscuit manioc made by the family-run Biscuiterie Rault has not changed much in its 150 years of existence.
For most Mauritians, a biscuit manioc (cassava biscuit) is very much like Proust’s madeleine. Eating one takes them back to moments shared with their loved ones, often around a cup of tea.
The metaphor takes particular significance in the case of Patrick Sénèque, the director of Biscuiterie Rault, which makes the biscuits. All his souvenirs, as far back as he can scour for them, are related to cassava biscuit-making.
The processes have not changed much. The cassava used, which is mostly planted and harvested on the grounds of Biscuiterie Rault, is washed, peeled and crushed before being pressed and grounded. What comes out is quality cassava flour.
“It is important that we respect the concept and traditions of the biscuit factory. This is why the baking technique is the same, that the bases are the same… And that won’t change. Except for the baking trays. We changed these recently,” says a smiling Patrick Sénèque.
What hasn’t changed, also, is the fact everything is hand-made and the biscuits are without preservatives and colouring agents. They are also gluten-free. As are the cassava cakes Biscuiterie Rault also makes, which you won’t find anywhere but in Mahebourg.
They’re just as rough-looking as their biscuit cousins, and just as authentic…
One biscuit, a thousand tastes
Ok, maybe we exaggerated a bit in the title. They may not quite be available in one thousand flavours, but you will find the cassava biscuits of Biscuiterie Rault in flavours of butter, milk, coconut, chocolate, vanilla, cinnamon, star anise and grilled sesame seeds.
Click to watch the video youtube
Map
