Kelly Rangama's good addresses

Mathilde Bourge | 9/23/24, 10:38 AM

Kelly Rangama, head chef at Le Faham restaurant in Paris's 17th arrondissement, reveals her top picks. Asparagus, matured beef and massalé are all on the menu.

Kelly Rangama is the head chef at Le Faham restaurant (2 toques Gault&Millau) in the 17th arrondissement of Paris. If you're familiar with her name, it may be because you discovered her in season 8 of Top Chef on M6, or in her own TV show, Voyages et délices by Chef Kelly on France Ô. Originally from Reunion Island, she now offers a fine cuisine in her restaurant, halfway between French and Creole gastronomy. Today, Kelly Rangama reveals the names of five producers and artisans she particularly likes to treat you at home.

Massalé from Trésor des Engagés, Reunion Island

"I've been working with the Patchane family for a long time. In their company Trésor des Engagés, they offer a crazy massalé. It's a blend of spices widely used in Réunionese cuisine, and they do everything themselves, from roasting to pounding in a lava stone mortar. The fact that they don't use a machine completely changes the taste!" assures the chef of Le Faham restaurant (2 toques).

Where to buy? Trésor des Engagés, find out where to buy here.
www.tresordesengages.re

Beef from Maison Le Bourdonnec, Paris

In her gastronomic establishment, Kelly Rangama likes to offer her customers beef... But not just any beef! "I only take it from Maison Le Bourdonnec. It's a butcher's shop not far from the restaurant, and they're mainly specialists in matured meat. Their beef is truly exceptional, and they prepare it to order for us", explains the chef.

Where to find us Maison Le Bourdonnec, 51 rue de Lévis, 75017 Paris
www.maisonlebourdonnec.com

Fish from Côté Fish, Le Grau-du-Roi

Like many chefs, Kelly Rangama trusts Mathieu Chapel's team to source exceptional fish. "We don't have the sea nearby so we deal mainly with him. A mutual friend, Coline Faulquier, introduced us to him. He only offers fish caught in an eco-responsible way, it's really incredible", maintains the chef.

Where to eat? Côté Fish, Centre commercial les Floralies, 964 avenue de Camargue, 30240 Le Grau-du-Roi
www.cotefish.fr

Terroirs d'Avenir products, Paris

Boulangerie, boucherie, épicerie, primeur, crèmerie, poissonnerie... Terroirs d'Avenir is a reference in many of Paris's food trades. Kelly Rangama regularly buys there, both for her restaurant Le Faham and for her own personal consumption.

Where to buy? Terroirs d'Avenir, find the different boutiques here.
www.terroirs-avenir.fr

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A publication shared by Terroirs Avenir (@terroirsdavenir)

White asparagus from Guécé, in Guécélard

In spring, Kelly Rangama likes to cook white asparagus. She relies on Guécé Asperges, a family-run company based in the Sarthe region of France. "Two brothers have a plot of land suitable for planting white asparagus. Every year, they're really excellent!"

Where? Guécé Asperges, Route de Mollières, 72230 Guécélard
www.facebook.com/gueceasperges

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