Heiko’s 29th restaurant will open on September 16, 2026, at 1 rue des Bons-Enfants in Saint-Pierre, bringing the Bordeaux-born poke bowl chain to the French overseas territories for the first time. For residents of Reunion Island’s second-largest city, that means a new dining option in the heart of a commercial, university, and tourism hub, one that promises fresh ingredients, customizable bowls, and daily service from 11 a.m. to 9 p.m.
The opening also means six new jobs. Positions will be coordinated through France Travail, the national employment service, a detail that matters in a city where economic vitality is closely watched.
Saint-Pierre was not a random choice. The city draws both a growing local population and a steady stream of visitors, giving the 100-square-meter restaurant, with 65 seats split between indoor dining and a terrace, a broad potential customer base from day one.
Behind the venture are Julie and Vivien, a couple now based in Saint-Leu on the island. Their path here was anything but conventional. Julie left a seven-year nursing career; Vivien stepped away from real estate and banking. Together, they built, grew, and eventually sold three restaurants in the Ariege region before relocating to Reunion. That track record gave them credibility before they ever signed a franchise agreement.
What drew them to Heiko specifically was a combination of the poke bowl concept and a passion for travel, values that align naturally with life on Bourbon Island, as Reunion is also known. The franchise model, they say, acts as an accelerator. Heiko’s structured methods and operational support have proven especially important given the more than 9,000 kilometers separating Saint-Pierre from the chain’s Bordeaux headquarters. The company helped them identify the Saint-Pierre site and connect with local professionals, including an architect and an accountant.
“We had already shown we could develop our own restaurant brand,” Julie and Vivien said. “Joining Heiko is a new challenge: learning different methods, moving forward alongside a recognized network, and most importantly, going further and faster. Despite the geographic distance, we feel real closeness with the Heiko teams, always available. For us, everything comes down to three words: ‘Mi aime Poke.’”
Ugo Truxler, Heiko’s founder, framed the partnership in practical terms. “Julie and Vivien already have full legitimacy as accomplished entrepreneurs. What we bring them is a framework, methods, and close support, even from a distance. That’s exactly what the Heiko franchise should offer its licensees.”
The menu itself rests on three principles: fresh products, flavor, and human experience. Customers can choose from signature recipes, seasonal creations, or build their own customized bowls. The approach is designed to encourage repeat visits rather than one-time curiosity, balancing nutrition with indulgence in roughly equal measure.
Heiko has grown steadily across mainland France since its founding in Bordeaux in 2018, and the Saint-Pierre opening signals that the network is now looking well beyond the hexagon. Whether the Indian Ocean region becomes a meaningful new chapter for the brand may depend on how quickly Reunion Island’s residents make the poke bowl a habit rather than a novelty.