Kelly Rangama spent her youth in Saint-Paul and Sainte-Marie. On Sundays, she worked as a cook’s assistant with her father. The familiar flavors of spices, curry leaves, and kaffir lime from the garden have never left her. Unlike the fusion cooking that loses the uniqueness of inspirations, the chef favors refined combinations.
It took her only a few months, with her husband Jérôme Devreese, a pastry chef, to earn a Michelin star. What the chef offers is a…