{"id":66348,"date":"2025-04-25T15:18:07","date_gmt":"2025-04-25T13:18:07","guid":{"rendered":"https:\/\/inthemoodfor.maison123.com\/staging-in-the-m\/rencontres\/kelly-rangama\/"},"modified":"2025-07-24T16:01:14","modified_gmt":"2025-07-24T14:01:14","slug":"kelly-rangama","status":"publish","type":"page","link":"https:\/\/inthemoodfor.maison123.com\/en\/rencontres\/kelly-rangama\/","title":{"rendered":"KELLY RANGAMA"},"content":{"rendered":"\t\t
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KELLY RANGAMA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Head chef of the Michelin-starred restaurant Le Faham, Kelly prepares for us a traditional dish from R\u00e9union Island.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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DISCOVER KELLY'S LOOK<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"655139906_d\"
655139906_d<\/figcaption><\/figure><\/a><\/div>
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RECIPE N\u00b001<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Civet zourite<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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INGREDIENTS\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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AROMATIC MIXTURE FOR COOKING THE OCTOPUS:<\/b><\/span><\/p>

  • Octopus: 1 piece (500g)<\/p><\/li>

  • Shallots: 2 pieces<\/p><\/li>

  • Garlic: 2 cloves<\/p><\/li>

  • Tomato paste: 2 tablespoons<\/p><\/li>

  • Thyme: 1 sprig<\/p><\/li>

  • Pepper: A few turns of the mill<\/p><\/li>

  • Olive oil: 2 tablespoons<\/p><\/li>

  • Red wine: 1 bottle (75cl)<\/p><\/li>

  • Leek greens: 50g<\/p><\/li>

  • Agar agar: 1g<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    LEMON VINAIGRETTE:<\/span><\/strong><\/p>

    • Olive oil: 100g<\/p><\/li>

    • Lemon juice: \u00bd lemon<\/p><\/li><\/ul>

      HERB PISTOU:<\/span><\/strong><\/p>

      • Spinach leaves: 50g<\/li>
      • Wild garlic leaves: 100g<\/li><\/ul>


        FINISHING TOUCHES:<\/span><\/strong><\/p>

        • Red beans: 50g<\/li>
        • Spring onion: 1 stalk<\/li>
        • Chervil: 1 sprig<\/li>
        • Coriander shoots: 1 sprig<\/li><\/ul>


          ACCOMPANIMENT FOR THE STEW:<\/span><\/strong><\/p>

          • Sushi rice: 225g<\/li>
          • Water: 300g<\/li>
          • Rice vinegar: 40g<\/li>
          • Sugar: 20g<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Preparation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            THE OCTOPUS<\/strong><\/span><\/p>

            1. Flame the red wine.<\/li>
            2. In a pot, saut\u00e9 the aromatics, add the octopus, and coat with tomato paste.<\/li>
            3. Deglaze and moisten with red wine.<\/li>
            4. Add pepper.<\/li>
            5. Cover with a sheet of parchment paper.<\/li>
            6. Let simmer for approximately 4 hours on low heat.<\/li>
            7. Once the octopus is cooked, roll it in plastic wrap to form a ballotine.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              THE WILD GARLIC CONDIMENT<\/strong><\/span><\/p>

              1. In a pot of hot salted water, immerse a few spinach and wild garlic leaves.<\/li>
              2. Blanch for 8 minutes.<\/li>
              3. Drain, cool, and blend to obtain a bright green pulp.<\/li>
              4. Transfer to a pipette.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                FINISHING<\/b><\/span><\/p>

                1. Soak the red beans (the day before). On the day of cooking, cook the beans in a pot of salted water with aromatics.<\/li>
                2. Cook until they become soft.<\/li>
                3. Cut the spring onion on a bias.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                  SUSHI RICE<\/b><\/span><\/p>

                  1. Wash the rice several times.<\/li>
                  2. Cook it in salted water.<\/li>
                  3. Cover with plastic wrap.<\/li>
                  4. Let cook for 14 minutes.<\/li>
                  5. Remove and pour the hot vinegar\/sugar mixture over the rice.<\/li>
                  6. Let cool.<\/li>
                  7. Form quenelles.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                    JELLY VEIL<\/b><\/span><\/p>

                      • 100g of octopus cooking juice<\/li>
                      • 1g of agar agar<\/li><\/ul><\/li><\/ul>
                        1. In a saucepan, mix the two ingredients and bring to a boil for 1 minute.<\/li>
                        2. Pour this mixture onto a stainless steel tray.<\/li>
                        3. Let it set in the refrigerator.<\/li>
                        4. Using a round cookie cutter, cut out discs.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                          PLATING<\/b><\/span><\/p>

                          1. Place the octopus slices on a plate.<\/li>
                          2. Brush with lemon vinaigrette.<\/li>
                          3. Pipe dots of red wine reduction and green wild garlic pulp, distribute the red beans and spring onion bias cuts.<\/li>
                          4. Sprinkle with chervil and coriander shoots.<\/li>
                          5. Reheat the rice quenelle in a bamboo steamer (a container that releases steam).<\/li>
                          6. Place the quenelle parallel to the octopus, and place the red wine jelly veil on top.<\/li>
                          7. Ready to enjoy.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                            DISCOVER OUR ARTICLES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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