Looks like this the main dish in our village Telethon event. Looking it up it seems to originate in Reunion, although I imagine a Normandy interpretation will b different.
Has anyone any experience of this dish?
What an amazing coincidence. I just logged on to the computer to look up the recipe. We bought some from the butcher last week and it was delicious so I decided to find a recipe, test it, and add it to my recipe book.
Edit: if anyone has a tried and tested recipe please post.
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No experience of the dish (that I can recall) but it seems to be “the meal” for Téléthon 2025 in many areas (not just Normandy)
If I get the chance, I’ll give it a go 
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I’ll echo that but the one from the Reunion tourist board looks promising.
That makes sense, Stella. The cuisine around here does tend to be a wee bit predictable, which is why I was intrigued by this. Perhaps Telethon thinks it’s time to celebrate Reunion or something.
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Doesn’t Kouign-amann come from your part of the world? It is another new taste I have just discovered and absolutely love it. The recipe looks rather daunting.
Oh dear no! Normandy and Brittany can sometimes be a bit like Yorkshire and Lancashire…
I’m not sure you can get Kouign-amann around us but I shall look out for it! I see that you mean about the recipe though…
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It was served at our last anglo-french dining club, slightly spicy smoked sausage in a stew. IMO alright, but not remarkable, though the french diners got very excited about it.
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To be honest, I’m not expecting haute cuisine given the price of the meal andthe fact that it’s for Telethon, but if it’s palatable, that should be fine! It’s a repas dansant so we’ll be dancing it off anyway 
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Even if I don’t know the meal on offer, I always think of it as “doing my bit to support” and generally these things are very good fun.
So much the better if it’s a meal I do like after all… 
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Went to a Réunionnais restaurant yesterday in a neighbouring village and it was on the menu. I was tempted to try it but went for something else instead. I’d be interested in what it’s like as well as we’ll definitely be going back. If you’re offered Chouchou from Reunion (also called christophene) , I wouldn’t.
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Chayotte/Christophene are OK if you know the right way to cook them, Hair Bear.
Ah yes - I think I’ve seen those in Grand Frais but never eaten one. What do you do with them @Jennifer11 ?
It’s been a while since I cooked one tbh. I think I probably steamed it but you can cook them stuffed with mashed potato or a meat mix.
They’re part of the squash/courgette family but need longer cooking than courgettes.
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Thank you! I’ll keep it in mind for the future. Now we (finally ) have a kitchen, albeit tiny, I am experimenting with all sorts of things.
Please let us know how you get on. 
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Will do!
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I also remembered that chayotte skin is quite thick and it’s better peeled. Looking online, gratin seems to be a popular way to cook it.
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I’ve seen it for sale in a takeaway shop in Nivillac in le Morbihan, but I haven’t tried it. Might it be a bit like merguez?
I’ll let you know when we’ve had it!
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if you live to tell the tale.. 