Le Faham by Kelly Rangama

The faham is an orchid native to the island of Réunion, famous for its subtle almond scent. Kelly Rangama (a Top Chef 2017 contestant) chose this flower to symbolise her civil and culinary union with pastry chef Jérôme Devreese and their joint creation: this sleek, elegant restaurant tucked away in the Batignolles district. Here the chef proposes a cuisine that abounds in vibrancy and delicacy, spicy but always subtle, with a touch of exoticism that makes all the difference. An example: her toothfish (fished in La Réunion) with sweet-sour carrots and ginger and a concentrate of tomatoes and crunchy rice. A genuine delight.

A Fusion of Cultures

• Le Faham by Kelly Rangama offers a unique blend of French and Réunionese cuisine, showcasing the chef's heritage and culinary influences.

Eco-Responsible Dining Experience

• The restaurant emphasizes sustainability and eco-friendliness, providing a luxurious dining experience while being mindful of environmental impact.

Private Chef Experiences

• Kelly Rangama offers personalized dining experiences through the Cookoon Club, allowing guests to enjoy exclusive meals prepared by the chef in a private setting.

Signature Ingredients

• Faham flower: A symbol of Kelly Rangama's cuisine, representing a blend of spices and exotic flavors, integral to the restaurant's identity.
• Local produce: Sourced from nearby markets, ensuring freshness and supporting local farmers, which enhances the seasonal menus.
• Spices from Reunion Island: Used to create unique flavor profiles that reflect the chef's heritage, adding depth and authenticity to the dishes.
• Seafood: Freshly caught from the surrounding waters, featured prominently in various dishes, showcasing the culinary richness of the region.
• Artisanal cheeses: Selected for their quality and flavor, often incorporated into dishes to elevate the dining experience.

Tasting Menus

• 4 Temps: €108
• 3 Temps: €74