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
Ravioles de Champignons – Emulsion de Pecorino – Noix de Cajou
Velouté de Chou-fleur et pétales d’Espadon fumé – Huile de Basilic
Œuf poché à l’espuma de Truffe – Toast brioché – Chips de Chorizo
Pâté en croûte de viande boucanée et Foie gras – Jus de Veau réduit
Poêlé de Mérou et Pleurotes aux condiments gourmands – Espuma à l’Ail
Filet de Soupions cuit à la Plancha – Cromesquis de Pomme de terre – Jus corsé
Cari de fruits de mer au Combava – Risotto sauvage – Rougail bringelle
Feuille en feuille de Zébu aux Poivres sauvages – Crispy de riz noir – Cristophine
Cochon boucané et salsa d’Oignons aux Noix de Cajou – Riz aux épices
Pâté chaud d’Agneau confit – Mousseline de Pois chiche – Mesclun de pousses
Fraicheur de Citron et Fenouil – Nougatine de Cajou – Tartare à la Mangue
Soufflé Passion-Agrumes – Crème glacée à la Vanille – Crumble aux épices
Mousse au Chocolat chaud – Marmelade de fruits rouges - Meringue
Café Gourmand
Palette de Tomate confite à la crème de Burrata – Mousse de Basilic
Condiments aux Poivres Voantsimperifery – Œuf maturé au Soja
Dôme de Foie gras à la gelée de Bissap – Gel de Framboises et Basilic
Crispy de pain d’épices – Caramel de Piment
Filet de Thon mi-cuit à la flamme – crème parfumé aux Baies roses
Vinaigrette de Sésames et Citron vert – Huile de Cèleri
Feuille en feuille de noix de Saint-Jacques au caramel Agrumes
Crémeux de julienne de Poireau – Fumée instantanée aux grués de Cacao
Ravioles de Canard confit et Foie gras – Espuma parfumé à la Truffe noire
Huile d’Herbes aromatiques
Velouté de Potiron parfumé à la Truffe noire – Crumble de Chou-fleur
Pièce de Mérou en croûte de Chorizo – Beurre noire au Citron vert
Croustillant de Poireaux au Gingembre – Emulsion à l’Ail
Feuille en feuille de Poulpe grillée – Gel Agrumes et pousses de Brède mafana
Marmelade de Potiron et Citron confit aux Noix de Cajou torréfiées – Espuma de Chou-fleur
Filet D’encornet saisi minute au beurre d’huître – Tomate verte acidulée
Ravioles virtuelles d’Epinard Malabar – Noisettes grillées – Jus réduit aux épices
Crevettes cuites au beurre de Vanille et Citronnelle
Duxelle de Pleurotes au Curry – Petit ragout de Taro à la crème de Moules et salade d’Orpin
Filet de Zébu confit à l’ancienne – Jus réduit aux Poivres Voantsimperifery
Cromesquis de Riz sauvage et rougail Boucané – Mesclun de brède « Anamalaho »
Poitrine de Cochon braisé – Rougail Chevaquine aux Chanterelles
Gratin de Brède Manioc aux Arachides
Fondant de Caille et Jambon de Canard aux Poivres noirs – Chou-fleur rôti
Mousseline de Pecorino au Basilic – Voiles de Riz sauvages
Suprême de Canard fumé en croûte de peau soufflée
Tartare de Chouchou aux Pequillos – Fine tartelette d’Artichaut
Ecume de Mascarpone aux épices
Please inquire with our head waiter
(*) En Provenance de France
Perles de fruits frais – Gelée exotique – Sirop de Curcuma au Gingembre
Infusion au Basilic Cannelle
Feuillantine de gâteau de Riz – Banane caramélisée au Citron vert
Mousseline aux Pistaches – Gel de Koba
Entremet Pomme au cœur coulant Passion – Espuma de Fromage blanc
Brisures de Charbon blanc aux fleurs parfumées – Crispy Vanille
Soufflée Chocolat au cœur Passion – Nougatine de Noix de Cajou
Crème glacée à la Vanille
Fleurs de Bissap farcies aux Agrumes – Caramel de Gin à l’Orange
Espuma Mascarpone et tartare de fruits rouges
Explosion au Chocolat intense – Sorbet Poire-Framboises
Coulis Chocolat chaud
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
Castillon - Côte de Bordeaux
Saint-Emilion
Saint-Émilion Grand Cru
Pomerol
Saint-Emilion Grand Cru
Pomerol
Pomerol
Grand Vin de Pomerol
Grand Vin de Pomerol
Domaine Rebourgeon-Mure
Pomerol
Saint-Emilion Grand Cru
Pomerol
Listrac-Médoc - Domaine Mme J-E Borie
Haut-Médoc
Moulis-en-Médoc
Médoc
Médoc
Médoc
Haut-Médoc
Moulis-en-Médoc
Saint-Estèphe
Haut-Médoc
Haut-Médoc
Margaux
Margaux
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Estèphe
Graves
Pessac Léognan
Pessac-Léognan
Pessac Léognan
Pessac-Léognan
Pessac-Léognan
Blaye Côtes de Bordeaux
Côtes de Bourg
Lussac Saint Emilion
Saint-Emilion Grand Cru
Pinot Noir, Domaine Trenel - Maison M.Chapoutier
Pinot Noir, Nuiton Beaunoy
Château de Marsannay
Maison Chanzy
Pinot-noir, Maison Nuiton Beaunoy
Domaine Rebourgeon - Mure
Domaine Rebourgeon - Mure
Domaine Trapet
Cru du Beaujolais - Domaine Trenel - Maison M.Chapoutier
Les 3 puits, Jacques Charlet
Jean Loron Bio
Beaujolais - Mâconnais
Domaine Gilles, Cécile et Victorien Roux
Confidences, Famille Bougrier
Les Champs Clos
Costes de Beyrac 2016, Domaine Buzet
Syrah Grenache, Domaine CAZES
Domaine Saint Etienne - Maison M.Chapoutier
Domaine Saint Etienne - Maison M.Chapoutier
Domaine Etienne Guigal
Château Mont Redon
Domaine Etienne Guigal
Maison M.Chapoutier
Domaine Etienne Guigal
Domaine Saint Etienne - Maison M.Chapoutier
Chapelle Notre Dame d'Aubune
Cave de tain
Domaine La Font des Arbousiers
Cave de Saint Désirat
Château Mont-Redon
Maison M.Chapoutier
Châteauneuf-du-Pape
Les Ruchets, Domaine Jean-Luc Colombo
Cave de Tain
La Sarrasine, Domaine de Bonserine
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
Joseph Mellot
Château D’Epiré
Les Champs les Clos
Maison M.Chapoutier
Maison M.Chapoutier
Maison M.Chapoutier
Domaine Etienne Guigal
Domaine M.Chapoutier
Parallèle 45, Domaine Jaboulet
Domaine Etienne Guigal
Cave de Tain
Domaine M.Chapoutier
Château des Fines Roches
Clos de l’Oratoire
Beret Blanc, Plaimont
Le Masoulier, Moulin de Gassac
Canon du Maréchal, Muscat Viognier - Domaines CAZES
Côteaux Bourguignons, Maison Jean Loron
Les Ombrelles, Domaine Jean Loron
Joseph Drouhin
Domaine Laroche
La Cave des Vignerons de Chablis
Domaine de la Bressande
Tête de Cuvée - Vigneron de BUXY
Saint-Martin, Domaine LAROCHE
Domaine Joseph Drouhin
Entre-Deux-Mers
Graves
Pessac-Léognan
Bordeaux
Bordeaux
Pessac-Léognan
Clos du Ciron
Castelnau de Suduiraut
Château Coutet, Premier cru classé
Château Climens, Premier cru classé
Le Masoulier, 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
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