épauler ses équipes, supervisant les moindres détails. Qu’espérer de plus, sinon passer la soirée en bonne compa- gnie à La Belle amédée ?… From the road of the beaches of Rémire-Montjoly, the view of the Belle Amédée is striking at dusk: the property seems to have come straight out from a distant past of French Guianese history, with its colonial architecture and its large garden, the forest in the background. in truth, the building is not very old, but it has been entirely redesigned and restored
in a chic and cosy spirit. Fanny Vaudé has an eye for detail. You go to La Belle amédée as if you were going for a weekend, to escape from everyday life, to experience a beautiful moment of sharing. You are out of time, then. The sea breeze and the view of the mouth of the mahury contribute to the change of scenery. it is difficult, when you are a guest for an evening, to imagine the efforts made by Fanny and her chef, Elie Degliame, who are always striving for excellence: to be the first michelin-starred restaurant in French Guiana is the declared ambition of this motivated team. in the Vaudé family, they knew what to expect: raymond, Pascal Vaudé's grandfather, had arrived at the end of his prison sentence. after an incre- dible escape and destiny, he returned to settle freely in French Guiana in the early 1950s, with his family, and created several French cuisine restaurants, in Cayenne, including the Beau rivage in Bourda, and later in Kourou, the saramaca, which still exists, but no longer belongs to the family. Everyone knew the difficulties of the business and there was little encourage- ment, but Fanny persevered, against all odds: "We had just opened the restaurant when the covid invited itself to our table: seven months of closure was our introduction. Today, that's all in the past and we are serenely looking to the future, with the same determination: to offer the best of French gas- tronomy in French Guiana. at La Belle amédée you will find Gillardeau oysters, meat from the Boucheries nivernaises, which supply the best Parisian addresses, the maison Blanc with whom we work for the fish, and truffles from the maison Godard, so that our chef has at his disposal all the products that we consider to be the best. our first objective has been achieved, since we have obtained, by prefectural decree, the status of maître restaurateur, which recognises excellent res- taurants. The chef, Elie Dégliame, was born in Champigny-sur-marne and grew up in the Loiret. He has been at the helm of the Belle amédée kitchen for nearly four years, where he deploys his energy and talent, offering a discovery menu on Friday lunch- time at 49 € (starter-main course-dessert). on the menu, you will sometimes have the pleasure of finding the "scarlet" shrimp, a rare and very exceptional local product! Everything is beautiful, everything is good. The pleasure is there, for the taste buds as well as for the eyes on these ephemeral works of art that are the dishes. Elie Dégliane relies on Joris, who spent a few years at Le Laurent, a stone's throw from the Champs-Elysées, for the service in the dining room. Fanny Vaudé, of course, is always present, ready to support her teams, supervising the smallest details. What more can you hope for than to come to La Belle amédée in good company? www.labelleamedee.com
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~C L A S S & R E L A X L I F E S T Y L E M A G A Z I N E - 2023 ~
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