The rich and varied Guyanese gastronomy is appreciated around the world. In November 2024, the Rémire-Montjoly restaurant, La Villa received 1st prize in the French Cuisine category during the Sézame de la Gastronomie held in Guadeloupe. A prize that rewards all the work of a team, rejoices Esther Pena, the owner.
Guyana, which represents a part of the “All World”, is renowned for the richness of its culinary heritage which integrates multiple cultures. Local Amazonian products are highlighted in different specialties such as the famous Bouyon wara, its chili pepper and its colombos. At the gourmet restaurant La Villa, local products are used daily and presented in the French style by the chef who has been in charge since 2018.
Esther Pena, who runs this restaurant, is passionate about her job as a restaurateur. She devotes all her energy to it, which has enabled her, in 26 years of existence, to maintain the gastronomic reputation of her establishment and to build the loyalty of a clientele who appreciate the menu as much as the elegant setting.
Discreet, never putting herself forward, we had to insist that she participate in the Sézame de la Gastronomie Antilles-Guyane which was held last November in Pointe à Pitre:
“There were several restaurants representing Guyana at this event. We all had prizes in different categories. Villa got 1is prize in the French Cuisine category. It’s a great reward. I have managed to maintain the level of my restaurant with a team that supports me. We are classified as French cuisine but we use 98% local products. I really flourished in the restaurant business and became a business manager. It’s passion that drives me and contact with customers. We strive to respect the quality of tasting and service…”
This daily work pays off, but for this, you must never relax your efforts in a competitive and high cost of living context which complicates the task.
“For 2 years we have observed a sharp increase in prices like everyone else. We have always tried to be affordable by having the best value for money, but over the past year and a half, this has become strained in terms of profitability. It is much more complicated to manage to maintain affordable prices while not endangering the balance of society. We offer the lunch menu at lunchtime with an attractive price while maintaining quality meals and in the evening a more complete menu. »
Managing this business takes up almost all of Esther’s time: “It must be said that it is also my character, I have a great capacity for work and I delight in it, it is my passion. » However, she manages to “cut the cord” from time to time to garden, appreciate nature by walking on the beach, discovering the trails.
The organizer of the Sézame de la Gastronomie Antilles-Guyane, Jean-Claude Beaupin who is also president of the AVAAC (Association for the Promotion of Caribbean Culinary Art) is already preparing the 2025 edition and Guyanese restaurateurs will be invited:
“This event rewards the work put in. We evaluate the restaurateurs against the criteria of quality, service, cleanliness and atmosphere. We do not pit chefs against each other, we want to bring out frameworks and atmospheres and to this end we carry out restaurant tests. The restaurant is a space for relaxation, meetings, exchanges, sharing and discovery. This is the concept we are working on. »
The new edition of Sézame is already in preparation, it will take place on November 8 with the participation of the Guyanese: “Many restaurateurs in Guyana have done very well and have surprised by the quality of the welcome given to their customers in beautiful settings while displaying very reasonable prices. » And to mention the establishments the Villa, the Paris-Cayenne, the Signature, the Cejo and even the Chéri.
However, for 2025 he hopes for better cooperation from institutions to allow the participation of other restaurateurs in order to break down barriers and to encourage even more cultural and professional exchanges. “We have a very beautiful gastronomy to promote and Guyana has assets in this area. »
