You have to be an orchidophile or know Reunion Island to know that the Le Faham brand is not a nebulously fashionable concept, but that it refers to an orchid endemic to the island, used in arranged rums.
Kelly Rangama spent her youth in Saint-Paul and Sainte-Marie.
On Sundays, she worked as a kitchen assistant for her father.
Spices, kaloupilé or combava from the garden are familiar flavors that have not left her.
Training at the Ferrandi school and experiences (Saint-James in Bouliac, L'Arôme, Boutary, L'Affable in Paris) have structured his cuisine, without ever losing his attachment to his roots.
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To the wokist amalgam which loses the singularity of inspirations, the chef favors the refinement of associations.
A few months were enough for her, with her husband Jérôme Devreese, pastry chef, to win a star.
Often reduced to the exoticism of acras and blood sausage, the culinary heritage of the Mascarenes still struggles to be recognized in mainland France.
What the chef offers…
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