These general conditions apply to the services provided by the restaurant : any booking implies that the customer agrees to these conditions.
Only the specific clauses of agreements signed with the customer may supplement, specify, or even derogate from these terms of sale.
The prices are expressed in Ariary (MGA) including tax, with the value in Euros as an indication (according to the exchange rate on the day). They are understood to be per person for meal services.
For hiring the room for private events or catering services, prices vary according to the customer's personalised needs.
The applicable rates are those in effect at the time of booking. However, if a booking is made more than three months before the service date, MARAIS Restaurant reserves the right to update the prices applied.
It is up to the customer to assess whether the price suits them when booking. No dispute concerning the price of any service may subsequently be taken into consideration.
Any booking is taken into account and confirmed, except pursuant to Special Events in which a booking is effective and confirmed only after receipt of 30% of the service price as a deposit at least 72 hours before the date of the special service.
Failing receipt of the deposit and full collection thereof, the establishment does not confirm the booking nor guarantee the service.
To ensure quality service and best meet the customer's expectations, the latter must indicate their final choice at least three days before the service date. After this period, the restaurant cannot guarantee the service of certain dishes or wines on the menu.
The customer must confirm the final number of guests and their choices at the latest 48 hours before the service date.
The customer must confirm their booking at least 72 hours before the service date.
Pursuant to special events, given the limited number of places, the customer is required to meet the cancellation deadline, and in addition the deposit paid will not be refunded. Customers are therefore strongly advised to make sure of their choice for booking.
However, the restaurant is flexible if a cancellation is due to force majeure.
On the day of the service, guests must arrive at the restaurant at the agreed time. In the event of delay, the restaurant agrees to call the customer first and subsequently reserves the right to free up their booking if the delay lasts for over one hour.
No complaint about service procedure shall be admissible after the day thereof.
Every customer is supposed to be covered in advance by civil liability insurance for any damage caused by their guests during the course of the service, be it damage inflicted on other customers present or on restaurant property. They shall be solely liable for any loss, breakage and damage that may be caused by their guests on the property and equipment belonging to the restaurant or those provided to the customer for hire.
The restaurant disclaims any liability in the event of damage or theft of valuables, handbags, briefcases, clothes, etc. belonging to the guests. However, the restaurant shall assist the customer in the event of a theft perpetrated on the premises.
In the case of a booking with a predefined choice, the customer may pay the price of the service on booking by any means of payment that suits them among the methods proposed by the restaurant. Any extra orders shall be invoiced and payable at the end of the service.
The customer shall also have the option of paying in full on the day of the service.
The customer shall be liable for all the service provided.
The restaurant reserves the right to accept or refuse a voucher or vouchers that are only applicable to companies with which it has signed an agreement thereon.
Pursuant thereto, the entity initiating the voucher shall give the restaurant a voucher corresponding to the order. No change to such voucher shall be accepted without the restaurant management’s prior agreement all "extras" must be paid for on site on the day of the service.
Lalaina Ravelomanana, a self-taught Malagasy Chef fearing nothing and always ready to give his best. Madagascar’s most renowned Chef, a disciple of Auguste Escoffier who has already won 9 international awards, honoured by being the first African Chef inducted into the prestigious Académie Culinaire de France in 2010, has created from scratch an outstanding gourmet restaurant : Marais Restaurant
Learn moreOn 15 April 2019, Lalaina, flanked by Delphyne, Christophe and Alexandre, opened the Marais restaurant. Driven by the same attention to detail and excellence, and the same enthusiasm for ambitious challenges, they set up from scratch a gourmet restaurant that became the pride of Madagascar after only a few months. A unique place where French gourmet cooking meets the treasures of the Malagasy terroir. A human adventure where Lalaina has chosen to foster local producers and train the best cooks in outstanding cuisine. An open-kitchen restaurant with nothing to hide but everything to share. There’s no fuss with Chef Lalaina, just a taste for doing things well and raising Malagasy cuisine to an unprecedented level of excellence
Learn more
Œuf maturé à l’espuma de Pecorino – Duxelles aux Noix de Cajou – Tomate confite
Capuccino de Chou-fleur au Foie gras – Crispy d’Espadon fumé – Pousses d’herbes
Oreillette de Fromage de chèvre au Miel poivré – Mesclun et jus de Roquette épicée
Pâté en croûte maison – Jus de Veau réduit – Mesclun du potager
Dos de Mérou snacké et jus réduit aux Cèpes – Croquette de racines au Panko
Poulpe grillée au mélange d’épices – Riz sauvage aux condiments – Brède mafana
Gratin de Crevettes et Moule à la crème de crustacés – Légumes du potager
Cœur de filet de Zébu cuit à la plancha – Pommes soufflées – Aubergine grillée
Cassolette de Bacon et longe de Porc au Cresson – Riz rouge aux épices
Gigot d’Agneau confit aux herbes aromatiques – Rôti de Chou-fleur Emulsion à l’Ail
Sorbet Ananas Basilic – Fraicheur de Melon – Meringue aux fleurs séchées
Soufflé Passion-Agrumes – Crème glacée à la Vanille – Crumble aux épices
Croustillant Noisettes et caramel au beurre salé – Mousseline de Koba
Café Gourmand
Duck infusion with Pecorino cheese and aromatic herbs – Cristophine ravioli and oxtail fondant with oyster mushrooms
Crispy Duck Confit – Spicy Basil Condiments – Shavings of flame–cooked duck ham – Mesclun and Brède mafana juice
Tuna in a sesame seaweed crust – Vegetal oyster espuma – Brioche with Caper butter – Citrus pulp
Palette of Foie gras with Ceps and Morels – Mandarin jelly with bissap flowers – Gingerbread tuile
Scallops Carpaccio with Citrus Caramel – Creamy sliced Leek – Instant smoked with Cocoa nibs
Velouté de Potiron parfumé à la Truffe noire – Crumble de Chou-fleur
Spicy lemon and cereal crusted Grouper – Cauliflower Déclinaison – Lemon Cream with Smoked Rosemary Malabar Asparagus
Crispy Nymph legs with black garlic – Leek fondue with vanilla – Gratin of grenaille potatoes with sea emulsion
Small Squid stuffed with Nasturtium leaf and flower pesto – Mushroom duxelles – Rocket butter with Combava lemon
Grilled tails with wild peppers – Fine black rice ravioli – Fennel emulsified bisque – Pecorino cheese tuiles
Cannelloni of Lamb leg confit with black pepper espuma – Roquette young shoots mesclun – Cauliflower risotto
Roasted Zebu with spiced butter – Crispy rice with foie gras – condiments Brède mafana – Spicy cooking juices
Smoked and roasted pork belly with warm green pepper vinaigrette – Bean Gratin – Crispy Smoked Eggplant Sphere
Two–cooked duck cassolette – Duck ham crust – Olive and dried tomato marmalade
Confit of sweet potato leaves with Citrus fruits
Spicy Passion Fruit Frozen Quenelle – Purple Basil Gel Meringue – Honey Feuillantine
Intense chocolate cream with bitter cocoa nougatine – vory Chocolate ice cream – Salt Flower chocolate tuile
Sweet potato & roasted hazelnut mousseline – Spiced citrus caramel – Lemon confit sorbet – Ginger crispy
Cucumber and lime sorbet with fresh mint – Espuma Gin Tonic – Bissap Powder
The traditional crêpe Suzette – Orange–Vanilla Caramel with Grand Marnier
Crisp, intense chocolate filled with white chocolate ganache – Osciètre caviar crust – Cashew and lime velvet
Œuf poché à l’espuma de Noix de Coco – Crème crue au Rova Caviar (2,4,5,10)
Taboulé de Chou-fleur
Chipette de Manioc et fin tartare de Thon rouge au Basilic - Crème de Pomme verte (2,4,5,6)
Ecume de lait parfumé à la Citronnelle - Caviar
Coquilles d’œufs à l’espuma de Truffe et condiment Céleri au Caviar (2,4,5,11)
Trompe-Œil « Ice cream » - Pousse et fleurs
Liste des allergies
1 Crustacés – 2 Poissons – 3 Mollusques – 4 Œufs – 5 Lait – 6 Céréales – 7 Soja – 8 Arachides – 9 Sésames – 10 Fruits à coque – 11 Céleri – 12 Moutarde – 13 Lupin – 14 Ananas – 15 Miel – 16 Pin
Côtes de Bordeaux
Bordeaux Supérieur
Castillon - Côte de Bordeaux
Bordeaux Supérieur
Montagne St Emilion - Maison Le Star
Saint-Emilion
Saint-Émilion Grand Cru
Saint-Émilion Grand Cru
Saint-Emilion - Famille Boüard de Laforest
Pomerol
Saint-Emilion Grand Cru
Pomerol
Pomerol
Grand Vin de Pomerol
Grand Vin de Pomerol
Domaine Rebourgeon-Mure
Pomerol
Saint-Emilion Grand Cru
Pomerol
Haut-Médoc
Moulis-en-Médoc
Médoc
Haut-Médoc
Moulis-en-Médoc
Saint-Estèphe
Médoc
Haut-Médoc
Haut-Médoc
Haut-Médoc
Margaux
Margaux
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Estèphe
Pessac Léognan
Pessac-Léognan
Pessac-Léognan
Blaye Côtes de Bordeaux
St Emilion Grand cru - Domaine Jacquet
Saint-Estèphe - Maison Baron Velge
Saint-Emilion Grand Cru
Domaine Bailly-Lapierre
Maison Chanzy
Maison Chanzy
Pinot-noir, Maison Nuiton Beaunoy
Domaine Rebourgeon - Mure
Domaine Rebourgeon - Mure
Domaine Trapet
Les 3 puits, Jacques Charlet
Domaine Jean Philippe Guillot
Jean Loron Bio
Philippe De Valois
Famille Bougrier
Les Champs Clos
Domaine Robert Marcel
Costes de Beyrac 2016, Domaine Buzet
Domaine V.Guibert de la Vaissière
Cave de Tain
Etienne Guigal
Etienne Guigal
Etienne Guigal
Chapelle Notre Dame d'Aubune
Cave de tain
Etienne Guigal
Cave de Tain
Cave de Tain
Cave de Tain
Le Cellier des Princes
Maison M.Chapoutier
Domaine Etienne Guigal
Domaine Etienne Guigal
Domaine Etienne Guigal
Sélection Terroirs , Cave de Tain
Domaine Etienne Guigal
Châteauneuf-du-Pape
Seigneur de Maugiron, Domaine Delas
Les Vins de Vienne
Domaine Etienne Guigal
Clos de l’Oratoire des Papes
Ligne de Crête, Lieu-dit 1er Opus de la Maison Delas
Cape Blend
Collection Privée, Maison Kuehn
Collection Privée, Cave de Jean Victor Senner
Collection Privée, Maison Kuehn
Maison Kuehn
Domaine Guenault
Clin D’Œil, Cave Robert & Marcel
Domaine Thierry Cosme
Pouilly sur Loire
Château D’Epiré
Domaine Lebrun
Les Champs les Clos
Domaine Joseph Mellot
Cave de Tain
Parallèle 45, Domaine Jaboulet
Domaine Etienne Guigal
Domaine Etienne Guigal
Cave de Tain
Cave de Tain
Domaine M.Chapoutier
Cave de Tain
Cave de Tain
Château des Fines Roches
Cave de Tain
Clos de l’Oratoire
Beret Blanc, Plaimont
Le Masoulier, Moulin de Gassac
Domaine V.Guibert de la Vaissière
Côteaux Bourguignons, Maison Jean Loron
Les Ombrelles, Domaine Jean Loron
Joseph Drouhin
Domaine Laroche
La Cave des Vignerons de Chablis
Domaine Jean Marc Brocard
Domaine de la Bressande
Tête de Cuvée - Vigneron de BUXY
Entre-Deux-Mers
Graves
Bordeaux
Bordeaux
Pessac-Léognan
Domaine Monbazillac - Sud-Ouest
Sauternes - Domaine Clos du Ciron
Château Coutet, Premier Cru Classé
Château Climens, Premier cru Classé
Les Vignerons de Buzet
Le Masoulier, Moulin de Gassac
Guilhem, Moulin de Gassac
Grand Cavalier, Château Cavalier
M de Minuty, Château Minuty
Château Romassan Domaines OTT
Confidentielle - Domaine Saint André de la Figuière
Gris de Gris Réserve Spéciale Gérard Bertrand
Folie By Gassac - Moulin de Gassac
Schweppes - Fresh thyme syrup - Lime - Crushed ice - Raspberry jelly
Passionfruit juice - Tonka bean syrup - Orange wedge - Fresh mint - Crushed ice
Cucumber coulis - Ginger syrup - Lime - Basil leaf - Crushed ice
Squeezed orange juice - Crushed ice - Pineapple basil sorbet - Rosemary - Cristal
Pineapple juice - Lemongrass syrup - Ice mint - Coconut cream
Banana puree - Lime - Milk - Basil - Crushed ice - Candied ginger
Whisky - Pink pepper and makrut lime syrup - Lime - Crushed ice - Lemon jelly
Vodka - Citrus jelly - Crushed ice - Lemon caramel - Rosemary sprig
Whisky - Chocolate vodka - Mint chocolate syrup - Ice cube - Cocoa nibs smoke
Campari - Lavender syrup - Lime - Schweppes - Crushed ice
Amber rum - Caramel tiramisu - Lime - Crushed ice - Laurel
Cognac - Ginger syrup - Coffee liqueur - Rosewood smoke