Search results
Results From The WOW.Com Content Network
Subsequently, in the 1950s, a new brand called E.Leclerc clothing opens its doors and the sixtieth E.Leclerc center also opens its doors in Issy-les-Moulineaux by Jean-Pierre Le Roch. In 1962, the E.Leclerc Centers Purchasing Group (GALEC) was created. [7] In 1964, the Landerneau store expanded, becoming the first E.Leclerc hypermarket.
The ancient massif of the Piton des Neiges is separated from the massif of La Fournaise by a gap formed by the plaine des Palmistes and the plaine des Cafres, a passageway between the east and the south of the island. Apart from the plains, the coastal areas are generally the flattest regions, especially in the north and west of the island.
Saint-Leu has a humid subtropical climate (Köppen climate classification Cwa) closely bordering on a subtropical highland climate (Cwb).The average annual temperature in Saint-Leu is 19.2 °C (66.6 °F).
Le Port features a hot semi-arid climate (Köppen BSh).Due to located leeward side of the island, Le Port does not receive as much precipitation as Saint-Denis and the eastern part of the island.
Saint-Pierre (French pronunciation: [sɛ̃ pjɛʁ]; Reunionese Creole: Sin-Pyè) is the third-largest commune in the French overseas department and region of Réunion. Located on the southwest side of the island, it is the capital of the French Southern and Antarctic Lands .
Saint-Paul was to be the western terminus of the proposed Réunion Tram Train.However, the project was abandoned in May 2010 due to a lack of funds. The traditional grave of French pirate Olivier Levasseur, nicknamed La Buse ("The Buzzard") or La Bouche ("The Mouth"), who was most famous for allegedly hiding one of the biggest treasures in pirate history, estimated at over £1 billion, is ...
The island has many natural tourist attractions, including Piton des Neiges (the highest point on the island), [46] lava cliffs, and deep canyons. [45] Another tourist attraction is the active shield volcano Piton de la Fournaise, one of the most active volcanoes in the world.
In general, vegetarian dishes are rare in the Reunion diet, although there are choices, such as gratin de chouchou (chayote gratin). Various kinds of poultry are consumed. Although there are others; one of the local specialties is the civet de tenrec. The traditional way of preserving meat is boucanage, and cooking is done in cast iron pots ...