Because nothing beats grandma’s cooking. Pinouche Randrianjafy revisits these good little dishes that are in the pot of our ancestors. A challenge met with flying colors by its new brand Y’agou table-café in Analakely
Emeritus chef at KePi Touch, Pinouche Randrianjafy has taken on another challenge. That of offering good dishes from grandmother’s recipes. Found on the menu of Y’agou table café by KePi Touch, each dish is revisited in order to stay in tune with the times. Recently opened in Analakely, this brand is also a showcase for KePi Touch, the catering service famous for its canapes and sweets. Without limiting yourself to a single cuisine, typical local dishes as well as classics are served there. Ranging from rack of lamb to Caesar salad, from Cantonese rice to Bolognese pasta, nothing is left to chance.
For Pinouche Randrianjafy, the culinary art is a family affair. Born to a mother who was a caterer and pastry chef, she had not immediately considered making it her career. It was only two years after her baccalaureate that she decided to take the plunge and join the national school of tourism and hospitality. One thing led to another, between two projects, she became a teacher at INTH before devoting herself to the KePi Touch catering service. During the Covid period, she opted for the boxes of sweets that customers are snapping up. Two years later, Y’agou was created to promote family spirit. More of a table-cafe than a restaurant, the concept targets a wider audience.
For the chef, Y’agou is part of the process of sharing passion and know-how. Bringing together a team of uninitiated people, its goal is to introduce the world of culinary art to young people who do not necessarily have the required experience. The conditions: want, work and persevere. For her and her husband, the idea is to give young people from the rural population the chance to benefit from on-the-job training and to cultivate a passion for the culinary art if that interests them.
Indeed, in its beginnings, as a caterer, Pinouche Randrianjafy started with an improvised team for the KePi Touch catering service. His caregivers, his nannies and housekeepers lent him a helping hand. Gradually, the latter underwent a professional reconversion to exchange brooms and rags for pots and spoons. “ It is precisely in this perspective of evolution that our work revolves “, she says. It’s always pleasant to see young people living from a passion and to see them progress along this path. Obviously, each member of our team receives practical training. Acquiring experience and technique over time, they represent approximately 80% of the KePi Touch team. At Y’agou table-café by KePi Touch, his accomplices mainly come from their church. Combining mastery and discipline, it is the winning combo to be able to offer this recipe of excellence translated in quality and quantity in the products of Y’agou table-café by KePi Touch.
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