Meet the FERRANDi Paris Restaurant at Taste of Paris 2022

    See you at the 6th edition of TASTE OF PARIS at the Grand Palais from from May 12 to 15, 2022!

    FERRANDI Paris will once again be the exclusive partner school of the Taste of Paris festival in 2022. 

    Join the FERRANDI Paris restaurant with:

    • Chef Kelly Rangama - Le Faham 
    • Chef Raphael Rego - Oka Paris 
    • Pastry chef Anne Coruble - L'Oisean Blanc The Peninsula Paris 
    • The duo Erwan Blanche & Sébastien Bruno -  Boulangerie Utopie 

    Each day, taste sweet and savoury dishes created by these 4 renowned chefs and former FERRANDI Paris students.
    Our students will have the honor of taking part in the event in the kitchens of the various ephemeral restaurants as well as serving the VIP cocktail.





    Photo credits: ©​​​ Geraldine Mart

    At Kelly Rangama's restaurant, Le Faham, opened with her life partner Jérôme Devreese, the cuisine is plural, born from her Reunionese origins where her father introduced her to the kitchen every weekend for the family Sunday meal. Then the return to metropolitan France led her to join a training course at FERRANDI Paris after studying communication, as if the call of the world of gastronomy was stronger than anything. In 2016, Top Chef propelled her to the forefront of the scene highlighting the finesse of her proposals. She was then spotted by France Ô which entrusted her with the reins of a program. We come back to travels, as if this exploration of territories was a necessary anchor for the construction of a unique culinary identity.

    And this is perhaps what earned Kelly Rangama her first Michelin star in 2019, the first woman chef from Reunion to obtain it. A love for overseas products, a spirit that wanders, that travels, that is constantly enriched, and plates that reflect this with a delicacy and a strong sensitivity.





    Photo credits : ©Charlotte Schousboe

    Born in Rio de Janeiro, Raphael Rego spent 4 years in Australia before moving to France. Trained at Ferrandi Paris, then with great French chefs, he opened his first OKA restaurant with the aim of creating a true culinary bridge between the country where he was born and his country of heart. It is in this spirit that he opened his first OKA restaurant in 2018, an opening that hit the nail on the head as he earned his first star in the Michelin Guide and then three "Toques" in the Gault et Millau Guide, which also awarded him a 16/20 rating. These origins are not for nothing in the story since it is there that he will draw his inspiration and his will to create a true meeting of cultures highlighting Brazilian products, little known in France, with French products, while respecting the greatness of French gastronomy, thus creating his own culinary identity, so unique. Raphaël realized his dream: to use the know-how of French artisans to make them grow in France, Brazilian products such as various kinds of peppers by Pierre Gayet, or edible aromatic herbs from Amazonia by Sylvie Albrand of the Quyvie Farm.






    Photo credits:: ©​​​ The Peninsula Paris

    Recently appointed Pastry Chef at The Peninsula Paris, Anne Coruble admits to having a weakness for chocolate, which she could talk about for hours. But if this young sweet tooth makes it a point of honor to create an emotion in each of her desserts, she first took a scientific path before entering the Ferrandi Paris school to fully express herself in the field of pastry.
    Anne Coruble then worked with pastry chefs Laurent Jeannin and Julien Alvarez at the Bristol in Paris, where she spent five years before becoming a chef de partie. At the end of 2019, she joins The Peninsula Paris teams as second in charge of creation and it is during these last two years that she has developed a complicity filled with creativity with Chef Bizet, with whom she shares the same definition of high-flying gastronomy.
    Spotted by the prestigious Guide Rouge in January 2021, Anne Coruble won the Passion Dessert selection, a distinction that highlights young talents in the world of pastry, an important recognition that attests to her abilities.





    Photo credits: ©Zoé&Blaise​​​​​

    Creating a bakery-pastry shop is the realization of a project that Erwan Blanche and Sébastien Bruno, former students of FERRANDI Paris, have been working on for 15 years. It was this meeting on the first day of their pastry training that was decisive for these two friends who have never left each other since. This sweet dream that has now become a reality did not start yesterday for Erwan and Sébastien who always wanted to become chefs and set up their own establishment. After a few years of traveling, they decided to set up their own business and that's how Utopie was born in 2013 with the idea of offering an address with reasonable prices and a pastry shop accessible to everyone.
    Erwan has worked in Melbourne, Marseille, Malaysia, Thailand and Saint-Martin. Sébastien worked for Ladurée for eight years. "We met on the first day of our training in pastry making and have never left each other! When we were apprentices we dreamed of becoming chefs and showing our own establishment" they explain;
    It is in 2012/2013, after a few years of travels, in Paris and without job that they decide to set up a structure and Utopie opened its doors.