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Travel & Delights

Chef Kelly Rangama takes us on a gastronomic road trip around the globe. Her Goal? Find the best products and recipes from overseas. On the way, this cooking prodigy goes out to meet traditional cooks and local producers sharing their passion and know-how. During her journey, Chef Kelly revisits local dishes with guests and involves young clerks. A human and tasty adventure!

  • Tartare De Thon (Tuna Tartare)
    Monday, April 7
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in New Caledonia. The young commis chef Jennifer takes Chef Kelly to meet with Olivier to discover the traditional recipe of the tuna tartare. For her revisit, Chef Kelly meets with Leon and Jessica, who transform the caught tuna in Noumea, as well as an orange producer in Poya, Yann.
  • ESCARGOTS BULIME DE L ILE DES PINS ( Bulimes snails from the Isle of the Pines)
    Tuesday, April 8
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in New Caledonia. The young commis chef Raphaella takes Chef Kelly to meet with Benoit to discover the traditional recipe of the Bulimes snails. For her revisit, Chef Kelly meets with Simone and Jean-Marc, snails seeker specialists in the Kuto bay, as well as the Gadji tribe's women on the Isle of Pines to discover their traditionnal vegetable garden.
  • SPECIALE SALON DES OUTRE MER (Overseas and Francophonie Convention Special)
    Wednesday, April 9
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Paris at the Salon des Outre-Mer et de la Francophonie. She meets with Babette de Rozieres to discover the traditional recipe of the "accras de morue." For her revisit, Chef Kelly meets with Luc, a spice producer, as well as a shopkeeper of a tropical produce delicatessen store.
  • Gateau Patates Douces
    Thursday, April 10
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in La Saline, Reunion Island, to revisit the sweet potato cake. For her revisit, she meets with Nathalie and Guito, farmers and sweet potato producers, as well as Rhum producers, Celine and Ludovic.
  • Canard A La Vanille
    Monday, April 14
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Joseph and Bras Panon, Reunion Island, to revisit the vanilla duck. For her revisit, she meets with Nathalie and Suzie, duck specialists, as well as vanilla specialists, Fabiola and Alexandre.
  • Rougail Saucisses
    Tuesday, April 15
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint-Suzanne and Saint-Denis, Reunion Island, to revisit the "rougaille saucisses." For her revisit, she meets with Charles, a spicy mixes specialist, as well as a pork butcher, Yoland.
  • Apero Reunionnais
    Wednesday, April 16
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Joseph and Cap L'Haoussaye, Reunion Island, to revisit the "apero reunionnais," For her revisit, she meets with Aime, a turmeric producer, as well as a mango producer, Alexandre.
  • Ti Jaques Boucane
    Thursday, April 17
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Benoit and Piton Saint Leu, Reunion Island, to revisit the "ti'jacques boucane." For her revisit, she meets with Emmanuelle, a farmer specialized in tropical flowers, as well as pork butchers specialized in smoked pork, Jen Claude and Harry.
  • M'tsolola
    Monday, April 21
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Combani, Mayotte, to revisit the "M'Tsolola." For her revisit, she meets with Mohamed, a green banana producer, as well as a breadfruit producer, Saboutia.
  • Pilao
    Tuesday, April 22
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Combani and the Kahani Forest, Mayotte, to revisit the "Pilao." For her revisit, she meets with Anouar, a farmer who grows pepper and cloves, as well as cinnamon producers, Abould and Ahamada.
  • Voule
    Wednesday, April 23
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Bandrele and M'tsahara, Mayotte, to revisit the "Voule." For her revisit, she meets with Hadge, a fisherman, as well as a manioc based mixes producer, Tanfou Ya Hazi.
  • Mataba
    Thursday, April 24
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Acqua and the Kahani Forest, Mayotte, to revisit the "Mataba." For her revisit, she meets with Mahaboudi, a manioc producer, as well as a coconut producer, Gauchey.
  • Homard De Miquelon
    Monday, April 28
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Miquelon, Saint Pierre and Miquelon, to revisit the mayonnaise lobster. For her revisit, she meets with Real, a lobster specialized fisherman, as well as a goat farmer and cheese producer, Leila.
  • Saumon Fume
    Tuesday, April 29
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the smoked salmon and foie gras. For her revisit, she meets with Benoit, a smoked salmon producer, as well as a duck farmer, Joelle.
  • Pate D'oursins
    Wednesday, April 30
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the sea urchin pate. For her revisit, she goes fishing with Maite who taught her the recipe, and meets with a chicken farmer, Franck.
  • Saint Jacques A La Plate Biere
    Thursday, May 1
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the "Platebiere" liquor scallops. For her revisit, she meets with Benoit, a scallop producer, as well as a "Platebiere" liquor private seller, Jean-Pierre.
  • Bokit
    Monday, May 5
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint-Fran?ois, Guadeloupe, to revisit the "bokit." For her revisit, she meets with Celio, a fisherman, as well as a "sauce chien" specialist, Nanny Christiane.
  • Colombo
    Tuesday, May 6
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Baie-Mahault and Saint-Fran?ois, Guadeloupe, to revisit the "colombo de cabris" (goat colombo). For her revisit, she meets with Eric, a kid farmer, as well as a colombo mixes specialist, Sylvie.
  • Tourments D'amour
    Wednesday, May 7
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Lamentin and Pointe-Noire, Guadeloupe, to revisit the "tourments d'amour." For her revisit, she meets with Simeon and Rudy, gluen-free flour producers, as well as a cacao producer, Claude.
  • Fricassee De Poulet
    Thursday, May 8
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Baie-Mahault and Petit Bourg, Guadeloupe, to revisit the "fricassee de poulet et maracujas" (chicken fricassee with maracuja), For her revisit, she meets with Rodrick, a chicken farmer, as well as a maracuja producer, Didier.
  • Ecrevisses Flambees Au Rhum
    Monday, May 12
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Le Carbet and Ducos, Martinique, to revisit the crayfishes flambee with rum). For her revisit, she meets with Andre, a crayfish farmer, as well as the only rice producer in the West Indies, Gerard.
  • Robinson
    Tuesday, May 13
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Gros Morne and Saint-Pierre, Martinique, to revisit the "Robinsons." For her revisit, she meets with Philippe, a farmer and jam producer, as well as fresh fruit juices producer, Raymon.
  • Assiette Creole
    Wednesday, May 14
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Macouba and Le Carbet, Martinique, to revisit the "assiette creole." For her revisit, she goes to the fishermen market with Marcel, a fisherman and restaurateur, and she meets Nazaire, cellar master at Macouba rum distillery.
  • Poulet Boucane
    Thursday, May 15
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Morne Capot and Ducos, Martinique, to revisit the "boucane" chicken. For her revisit, she meets with Guy, a poultry farmer, as well as an organic farmer, Alexandre.
  • Galette Creole
    Monday, May 19
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Regina and Sinnamary, French Guiana, to revisit the "galette creole." For her revisit, she meets with Olivier, a local cacao producer, as well as an apiculturist, Bruno.
  • Khao Pun
    Tuesday, May 20
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Cacao and Larivot, French Guiana, to revisit the "Khao Pun Bun." For her revisit, she meets with Pomah, a farmer specilized in aromatic plants, as well as a Guianese shrimps fisherman, Tony.
  • Blaff De Poissons
    Wednesday, May 21
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Kameneh and Cayenne, French Guiana, to revisit the "blaff de poissons" (fish). For her revisit, she meets with Joey, a manioc producteur and "couac" specialist, as well as a former fisherman and now seller on Cayenne fish market, Tony.
  • Cerf Au Bbq (Bbq Deer)
    Thursday, May 22
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Poya and Bourail, New Caledonia, to revisit the "civet de cerf" (Deer stew). For her revisit, she meets with Charles, a deer farmer, as well as a farmer specialized in bell peppers, Michel.
  • Bougna
    Monday, May 26
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Guaro and Pa?ta, New Caledonia, to revisit the "bougna." For her revisit, she meets with Myl?ne and Gladys, two yam specialists, as well as banana producers, Julien and Lionel.
  • LE CRABE FARCI A LA CALEDONIENNE (Caledonian stuffed crab)
    Tuesday, May 27
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Fonwhary, New Caledonia, to revisit the Caledonian stuffed crab. For her revisit, she meets with Mickael, a fisherman who will teach her how to catch crabs, as well as a soursop producer, Franck.
  • Palourdes Au Lait De Coco (Coconut Milk Clams)
    Wednesday, May 28
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Tufuone and Utufoa, Wallis and Futuna, to revisit the coconut milk clams. For her revisit, she meets with Pele, a traditionnal cook who's taking her to fish clams, as well as a pak choi producer, Otilone.
  • Umu
    Thursday, May 29
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the "Umu." For her revisit, she meets with Joseph, a pig farmer, as well as a taro producer, Nicolas.

 

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  • Tourte D Ignames (Yam Pie)
    Thursday, April 3
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in New Caledonia. The young commis chef Kimberley takes Chef Kelly to meet with Henri to discover the traditional recipe of the yam pie. For her revisit, Chef Kelly meets with Claudette and Maylean, the owners of a XXL vegetable garden in Koumac, as well as a yam producer in Poya, Glen.
  • Chao Men
    Wednesday, April 2
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in French Polynesia. The young commis chef Julien takes Chef Kelly to meet with Clarisse to discover the traditional recipe of the "Chao Men." For her revisit, Chef Kelly meets with Patrick, a shrimp farmer in Teahupoo on the Tahiti peninsula, as well as a cabbage producer on the Afahiti plateau, Matahi.
  • Paua'a
    Tuesday, April 1
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in French Caledonia. The young commis chef Manate takes Chef Kelly to meet with Maheata to discover the traditional recipe of the "Paua'a." For her revisit, Chef Kelly goes with Maheata at the Papeete market to see a fishmonger, and then meets with Glen, a coconut producer in Tautira on the Tahiti peninsula.
  • Puaa
    Monday, March 31
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Marquesas Islands. The young commis chef Epoua takes Chef Kelly to meet with Guy to discover the traditional recipe of the "Puaa." For her revisit, Chef Kelly meets with Marie and Jonas, two papayas producers, as well as a pig farmer in the Hanapaoa forest, Tefa.
  • Malaolao
    Thursday, March 27
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Wallis and Futuna. The young commis chef Pesamino takes Chef Kelly to meet with Nicolas to discover the traditional recipe of the "Malaolao." For her revisit, Chef Kelly meets with Yohan and Julien, two Mahoaa root seekers in the Hihifo forest, as well as a kape producer in Vaitupu, Halatoa.
  • Bami
    Wednesday, March 26
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in French Guiana. The young commis chef Nancy takes Chef Kelly to meet with Priscilla to discover the traditional recipe of the "Bami." For her revisit, Chef Kelly meets with Alerich, a chicken, beef and sow farmer in Mana, as well as a farmer in Sinnamary, Patrick.
  • Kalawang
    Tuesday, March 25
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in French Guiana. The young commis chef Lohan takes Chef Kelly to meet with Gabrielle Laborieux to discover the traditional recipe of the "Kalawang." For her revisit, Chef Kelly meets with Roma, a green mangoes producer in Saint Laurent du Maroni, as well as a hot pepper and spice producer in Cayenne, Christian.
  • Miroir A La Platebiere
    Monday, March 24
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Yannick takes Chef Kelly to meet with Thomas Lens to discover the traditional recipe of the "miroir a la Platebiere." For her revisit, Chef Kelly meets with David, a "platebiere" picker, as well as a red berries producer, Pierre.
  • Axoa De Veau (Veal Axoa)
    Thursday, March 20
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Manon takes Chef Kelly to meet with Dimitri to discover the traditional recipe of the "axoa." For her revisit, Chef Kelly meets with Thierry, a sheep farmer, as well as a tomato producer, Cindy.
  • Terrine De Fruits De Mer (Seafood Terrine)
    Wednesday, March 19
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Saint Pierre and Miquelon. The young commis chef Laura takes Chef Kelly to meet with Francesca to discover the traditional recipe of the seafood terrine. For her revisit, Chef Kelly meets with Sebastien, in charge of the fish farm, as well as a salad producer, Cindy.
  • Achard De Bilimbis (Bilimbi Achars)
    Tuesday, March 18
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Mayotte. The young commis chef Mohammed takes Chef Kelly to meet with Zali to discover the traditional recipe of the "achards de bilimbi" (bilimbi achars). For her revisit, Chef Kelly meets with Maoulida, a "bilimbi" producer in Cambani, as well as a "hanga" producer in Pamandzi, Benny.
  • Romasava
    Monday, March 17
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Mayotte. The young commis chef Soiyade takes Chef Kelly to meet with Zahilia to discover the traditional recipe of the Romasava. For her revisit, Chef Kelly meets with Moussa and Zacharia, two duck farmers at the agricultural high school of Cocconi, as well as two "bredes morelles" producers in Combani, Maboitcha and Kamaria.
  • Mama Brochettis
    Thursday, March 13
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Mayotte. The young commis chef Lolito takes Chef Kelly to meet with Eddine and Anfou to discover the traditional recipe of the "mamas brochettis." For her revisit, Chef Kelly meets with Bakoko and Antcharia, two zebu farmers in Longoni, as well as two green coffee producers in Tongoni, Foundi and Alima.
  • Macatias
    Wednesday, March 12
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Reunion Island. The young commis chef Theo takes Chef Kelly to meet with David to discover the traditional recipe of the "Macatias." For her revisit, Chef Kelly meets with Cecile, a Victoria pineapple producer in Tampon, as well as two black tea producers in Saint-Joseph.
  • Gratin De Palmiste (Palm Heart Gratin)
    Tuesday, March 11
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Reunion Island. The young commis chef Maelle takes Chef Kelly to meet with Marie Therese to discover the traditional recipe of the "gratin de palmiste" (palm heart gratin). For her revisit, Chef Kelly meets with Cecile, a takamka cheese producer in Saint-Benoit, as well as a palm producer in Saint-Philippe.
  • La Tarte Ti'son ('Ti'son' Cake)
    Monday, March 10
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Reunion Island. The young commis chef Rohan takes Chef Kelly to meet with Chef Laurent to discover the traditional recipe of the "ti'son" cake. For her revisit, Chef Kelly meets with Sylvie, a guava tree producer in the Plaine des Palmistes, as well as two frosted vanilla producers in Saint-Philippe, Geoffroy and Louis.
  • Carry Langoustes (Lobster Carry)
    Thursday, March 6
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Reunion Island. The young commis chef Gaetan takes Chef Kelly to meet with Jean-Fran?ois Dally to discover the traditional recipe of the "carry langoustes et citron caviar" (lobster carry with "citron caviar"). For her revisit, Chef Kelly meets with Ary, a local ginger producer in Saint-Benoit, as well as a farmer, and organic lime producer in Tampon, Renald.
  • Carry Zourites (Zourite Carry)
    Wednesday, March 5
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is on the Reunion Island. The young commis chef Laurent takes Chef Kelly to meet with Mathieu to discover the traditional recipe of the "civet zourites au sel" ("zourite" stew with salt). For her revisit, Chef Kelly meets with Gabriel and Camille, two "zourites" producers in Saint Gilles, as well as a salt producer in Saint Leu, Eric.
  • BOUDIN CREOLE ET GRATIN DE CHRISTOPHINES (Creole blood sausage and Christophines gratin)
    Tuesday, March 4
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Guadeloupe. The young commis chef Marvin takes Chef Kelly to meet with Marie-Claude and Ginette to discover the traditional recipe of the "tartelettes croustillantes garnies de christophine et boudin creole" (crusty Christophine tartlets and Creole blood sausage). For her revisit, Chef Kelly meets with Anthony, a butcher in Baie-Mahault, as well as a Christophine producer in Vieux-Habitants, Emilien.
  • Crabe Farci (Stuffed Crab)
    Monday, March 3
    12:30 pm on FNX 9.3
    In this episode, Chef Kelly is in Guadeloupe. The young commis chef Monica takes Chef Kelly to meet with Marie Chantal to discover the traditional recipe of the "ravioles de crabes et bouillon de legumes" (crab ravioles with vegetable broth). For her revisit, Chef Kelly meets with Helin, a crab hunter in Saint-Fran?ois, as well as a hot pepper producer, Serge.