Home | Marais Restaurant

TERMS OF SALE

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.

Prices

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.

Confirming a booking

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.

Confirming an order

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.

Changing a booking

The customer must confirm the final number of guests and their choices at the latest 48 hours before the service date.

Cancelling a booking

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.

Service procedure

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.

Customer liability

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.

Method of payment

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.

Payment by Vouchers

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.

LES MISES EN BOUCHE

Vegetarian Dim Sum (3 Pieces) 27 000 Ar

Briochy Toast with Eggplant Caviar – Brunoise of Smoked Pork 33 000 Ar

Gratinated Marrow Bones with Fleurs de Sel and crispy Garlic – Spicy Brioche 36 000 Ar

Crispy Tapered Beef (with or without herbs) 36 000 Ar

Delicate Tartar of Tuna gratinated in an Oyster Shell 45 000 Ar

Fried Dim Sum (3 Pieces) 45 000 Ar

Chicken and truffle dim sum (3 Pieces) 66 000 Ar

« Pommes soufflées » with Rova Caviar Madagascar (05 Pieces) 66 000 Ar

LUNCHTIME MENUS

Starter or Main Course + Coffee or Tea 48 000 Ar

Starter + Main Course or Dessert + Coffee or Tea 69 000 Ar

Starter + Main Course + Dessert + Coffee or Tea 78 000 Ar

LES SUGGESTIONS DES FORMULES

STARTERS

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

FISH AND SHELLFISH

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

MEAT AND POULTRY

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

THE DESSERTS

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

To begin with

LE BOUILLON (4,6,11) 49 000 Ar

Duck infusion with Pecorino cheese and aromatic herbs – Cristophine ravioli and oxtail fondant with oyster mushrooms

CANARD & ANAMALAHO & CAJOU & VEGETALES (6,7,10) 51 000 Ar

Crispy Duck Confit – Spicy Basil Condiments – Shavings of flame–cooked duck ham – Mesclun and Brède mafana juice

THON ROUGE & BOURACHE & CAPRES & AGRUMES (4,5,9) 57 000 Ar

Tuna in a sesame seaweed crust – Vegetal oyster espuma – Brioche with Caper butter – Citrus pulp

FOIE GRAS & CHAMPIGNONS & BISSAP & EPICES (6,15) 60 000 Ar

Palette of Foie gras with Ceps and Morels – Mandarin jelly with bissap flowers – Gingerbread tuile

LA BIBLE DU CHEF « Signature » (3,5,15) 69 000 Ar

Scallops Carpaccio with Citrus Caramel – Creamy sliced Leek – Instant smoked with Cocoa nibs

POTIRON & TRUFFE NOIRE « Signature » (5) 78 000 Ar

Velouté de Potiron parfumé à la Truffe noire – Crumble de Chou-fleur

From our fishponds

MEROU & EPICES & CHOU–FLEUR & BASELLA ALBA (4,5,6,12) 54 000 Ar

Spicy lemon and cereal crusted Grouper – Cauliflower Déclinaison – Lemon Cream with Smoked Rosemary Malabar Asparagus

GRENOUILLE & POIREAUX & AIL NOIR & VANILLE & HERBES (4,5,9,11) 57 000 Ar

Crispy Nymph legs with black garlic – Leek fondue with vanilla – Gratin of grenaille potatoes with sea emulsion

SOUPIONS & CAPUCINE & CHAMPIGNONS & ROQUETTES (4,5,10) 60 000 Ar

Small Squid stuffed with Nasturtium leaf and flower pesto – Mushroom duxelles – Rocket butter with Combava lemon

CREVETTES “LABEL ROUGE” & VOANTSIMPERIFERY & RIZ NOIR (4,5,11,12) 99 000 Ar

Grilled tails with wild peppers – Fine black rice ravioli – Fennel emulsified bisque – Pecorino cheese tuiles

Products from our butchers

AGNEAU & EPICES & ROQUETTES & CHOU-FLEUR (4,5,6,10,12) 51 000 Ar

Cannelloni of Lamb leg confit with black pepper espuma – Roquette young shoots mesclun – Cauliflower risotto

And Following by our Farmers

ZEBU & FOIE GRAS & RIZ MADAME ROSE & CONDIMENTS (4,5,6,12) 57 000 Ar

Roasted Zebu with spiced butter – Crispy rice with foie gras – condiments Brède mafana – Spicy cooking juices

COCHON & POIVRE VERT & HARICOT & AUBERGINE (4,5,6,10,11) 57 000 Ar

Smoked and roasted pork belly with warm green pepper vinaigrette – Bean Gratin – Crispy Smoked Eggplant Sphere

CANARD & OLIVES NOIRES & TOMATE & PATATE DOUCE (4,5,6,10,11) 57 000 Ar

Two–cooked duck cassolette – Duck ham crust – Olive and dried tomato marmalade
Confit of sweet potato leaves with Citrus fruits

LES CLASSIQUES DU MARAIS

Pâté en croûte de Bacon et Foie Gras – Chutney exotique (4,5,10,15) 54 000 Ar

Pied de Cochon entier croustillant et fondant (5,6,12) 60 000 Ar

Gigot d’Agneau servi à volonté – Flageolet maison (5,12) 78 000 Ar

Feuilletée de Civelles à la crème de Truffe noire (4,5,10) 96 000 Ar

LE COIN DU POTAGER

Vegetarian dishes are prepared on demand.

MENU « PASSEPORT DE VOYAGE » *

Menu « Curiosité » en 5 Services 186 000 Ar

Menu « Confiance » en 6 Services 225 000 Ar

Menu « Curiosité » en 5 Services avec 2 verres de Vins différents 275 000 Ar

Menu « Confiance » en 6 Services avec 3 verres de Vins différents 360 000 Ar

(*) Menu unique pour l’ensemble des convives.

From our pastures

Cheese board from here and elsewhere

... The Joy of « Marais »

PASSION & BASILIC & MIEL & PIMENT (4,5,15) 36 000 Ar

Spicy Passion Fruit Frozen Quenelle – Purple Basil Gel Meringue – Honey Feuillantine

AMBANJA (4,5,8,9,10,15) 39 000 Ar

Intense chocolate cream with bitter cocoa nougatine – vory Chocolate ice cream – Salt Flower chocolate tuile

The Joy of « Marais »

PATATE DOUCE & NOISETTES & AGRUMES & GINGEMBRE (4,5,10,15) 42 000 Ar

Sweet potato & roasted hazelnut mousseline – Spiced citrus caramel – Lemon confit sorbet – Ginger crispy

... The Joy of « Marais »

CONCOMBRE & MENTHE & GIN & CITRON VERT (4,5) 48 000 Ar

Cucumber and lime sorbet with fresh mint – Espuma Gin Tonic – Bissap Powder

ORANGE & VANILLE & GRAND MARNIER (5) 48 000 Ar

The traditional crêpe Suzette – Orange–Vanilla Caramel with Grand Marnier

ROVA CAVIAR MADAGASCAR & CHOCOLAT & CAJOU (4,5,10,15) 174 000 Ar

Crisp, intense chocolate filled with white chocolate ganache – Osciètre caviar crust – Cashew and lime velvet

NOS PLATS AU CAVIAR DE MADAGASCAR

OEUF & COCO & CAVIAR 135 000 Ar

Œuf poché à l’espuma de Noix de Coco – Crème crue au Rova Caviar (2,4,5,10)
Taboulé de Chou-fleur

THON & MANIOC & CAVIAR 156 000 Ar

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

OEUF & TRUFFE & CELERI & CAVIAR 186 000 Ar

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

NOS CAVIARS DE MADAGASCAR

BAERII 30g 180 000 Ar

BAERII 50g 300 000 Ar

BAERII 125g 720 000 Ar

OSCIÈTRE 30g 195 000 Ar

OSCIÈTRE 50g 325 000 Ar

OSCIÈTRE 125g 850 000 Ar

LES VINS ROUGES - Bordeaux

½ Bouteille CHÂTEAU HAUT-RIAN 2018 90 000 Ar

Côtes de Bordeaux

½ Bouteille CHÂTEAU DE CAMARSAC 2018 150 000 Ar

Bordeaux Supérieur

CHÂTEAU CAMP DE LA HIRE 2018 Bio 270 000 Ar

Castillon - Côte de Bordeaux

CHÂTEAU DE CAMARSAC 2018 Sélection Vieilles Vignes 270 000 Ar

Bordeaux Supérieur

Château LARRIVET Haut Brion 2011, Grand Cru Classé des Graves 720 000 Ar

Pessac Léognan

CLÉMENTIN DE PAPE CLÉMENT 2013, Second vin du Château Pape Clément 960 000 Ar

Pessac-Léognan

Château HAUT-BRION 2002, 1er Cru Classé de 1855 (Parker 89/100) 5 310 000 Ar

Pessac-Léognan

LES VINS ROUGES - Bordeaux Magnum

Magnum Château LACAUSSADE SAINT-MARTIN 2016 540 000 Ar

Blaye Côtes de Bordeaux

Magnum Château Puy-Blanquet 2012 960 000 Ar

St Emilion Grand cru - Domaine Jacquet

Magnum Château CLAUZET 2014 1 800 000 Ar

Saint-Estèphe - Maison Baron Velge

Magnum Château LA GRACE DE DIEU 2010 « Les Menuts » 2 100 000 Ar

Saint-Emilion Grand Cru

LES VINS ROUGES - BOURGOGNE

BOURGOGNE 2022 Côtes d’Auxerre 450 000 Ar

Domaine Bailly-Lapierre

RULLY EN ROSEY 2020 780 000 Ar

Maison Chanzy

FIXIN 2018 900 000 Ar

Maison Chanzy

Magnum BOURGOGNE 2016 1 080 000 Ar

Pinot-noir, Maison Nuiton Beaunoy

BEAUNE 1er Cru 1990 « Les Vignes Franches » 1 110 000 Ar

Domaine Rebourgeon - Mure

VOLNAY 1er Cru 1990 « Les Santenots » 1 260 000 Ar

Domaine Rebourgeon - Mure

Magnum SAVIGNY-LES-BEAUNE 2021 1 500 000 Ar

Domaine Trapet

LES VINS ROUGES - BEAUJOLAIS

CHIROUBLES 2020 330 000 Ar

Les 3 puits, Jacques Charlet

MORGON 2022 390 000 Ar

Domaine Jean Philippe Guillot

CHENAS 2020 450 000 Ar

Jean Loron Bio

LES VINS ROUGES - LOIRE

BOURGUEIL 2021 240 000 Ar

Philippe De Valois

CONFIDENCES CHINON 2022 300 000 Ar

Famille Bougrier

SANCERRE 2019 470 000 Ar

Les Champs Clos

Magnum SAUMUR CHAMPIGNY 2021 « Le Valvert » 540 000 Ar

Domaine Robert Marcel

LES VINS ROUGES - LANGUEDOC & SUD OUEST

Magnum BUZET 420 000 Ar

Costes de Beyrac 2016, Domaine Buzet

MAS DE DAUMAS DE GASSAC 2020 1 530 000 Ar

Domaine V.Guibert de la Vaissière

Les Vins de Vienne

Magnum CÔTE RÔTIE 2020 Brune et Blonde de Guigal 1 770 000 Ar

Domaine Etienne Guigal

Magnum CHÂTEAUNEUF-DU-PAPE 2016 1 920 000 Ar

Clos de l’Oratoire des Papes

Magnum HERMITAGE 2015 « Les Grandes Vignes » 2 650 000 Ar

Ligne de Crête, Lieu-dit 1er Opus de la Maison Delas

AFRIQUE DU SUD

MARIANNE 2014 300 000 Ar

Cape Blend

LES VINS BLANCS - ALSACE

ALSACE SYLVANER 2020 210 000 Ar

Collection Privée, Maison Kuehn

ALSACE PINOT BLANC 2019 240 000 Ar

Collection Privée, Cave de Jean Victor Senner

ALSACE RIESLING 2019 300 000 Ar

Collection Privée, Maison Kuehn

ALSACE GRAND CRU KAEFFERKOPF 480 000 Ar

Maison Kuehn

LES VINS BLANCS - LOIRE

½ bouteille TOURAINE 2020 120 000 Ar

Domaine Guenault

SAUMUR 2021 210 000 Ar

Clin D’Œil, Cave Robert & Marcel

LES VINS BLANCS - LOIRE

VOUVRAY 2021 390 000 Ar

Domaine Thierry Cosme

POUILLY FUME "LES MOULINS A VENT" 2020 450 000 Ar

Pouilly sur Loire

SAVENNIERES 2018 450 000 Ar

Château D’Epiré

POUILLY FUME 2022 510 000 Ar

Domaine Lebrun

SANCERRE 2020 540 000 Ar

Les Champs les Clos

Magnum POUILLY FUME « Domaine des Mariniers » 2021 990 000 Ar

Domaine Joseph Mellot

LES VINS BLANCS - Vallée du Rhône

LES VINS BLANCS - Sud-Ouest

SAINT-MONT 2017 210 000 Ar

Beret Blanc, Plaimont

LES VINS BLANCS - Languedoc Roussillon

PAYS D’HÉRAULT 2018 210 000 Ar

Le Masoulier, Moulin de Gassac

MAS DE DAUMAS DE GASSAC 2022 1 710 000 Ar

Domaine V.Guibert de la Vaissière

LES VINS BLANCS - Bourgogne

DUC DE BELMONT 2018 270 000 Ar

Côteaux Bourguignons, Maison Jean Loron

SAINT VERAN 2019 450 000 Ar

Les Ombrelles, Domaine Jean Loron

POUILLY VINZELLES 2018 480 000 Ar

Joseph Drouhin

CHABLIS Saint Martin 2021 510 000 Ar

Domaine Laroche

PETIT CHABLIS 2022 Les Vaux Sereins 510 000 Ar

La Cave des Vignerons de Chablis

CHABLIS 2020 540 000 Ar

Domaine Jean Marc Brocard

RULLY Saint-Jacques 2018 750 000 Ar

Domaine de la Bressande

Magnum montagny 1er cru 2018 1 080 000 Ar

Tête de Cuvée - Vigneron de BUXY

LES VINS BLANCS - Bordeaux

Château HAUT-RIAN 2022 240 000 Ar

Entre-Deux-Mers

Château DES GRAVIÈRES 2021, Vignobles Labuzan 300 000 Ar

Graves

CLARENDELLE blanc 2021, Inspiré par Haut Brion 390 000 Ar

Bordeaux

LES ARUMS DE LAGRANGE, Château Lagrange 2018 600 000 Ar

Bordeaux

CLÉMENTIN DU PAPE CLÉMENT, Château Pape Clément 2016 1 110 000 Ar

Pessac-Léognan

VINS BLANCS LIQUOREUX

MONBAZILLAC 2020 270 000 Ar

Domaine Monbazillac - Sud-Ouest

CLOS DU CIRON 2011 540 000 Ar

Sauternes - Domaine Clos du Ciron

BARSAC 1990 1 260 000 Ar

Château Coutet, Premier Cru Classé

BARSAC 1983 1 950 000 Ar

Château Climens, Premier cru Classé

LES VINS ROSÉS

L’EXCELLENCE 2021 210 000 Ar

Les Vignerons de Buzet

PAYS DE L‘HERAULT 2019 210 000 Ar

Le Masoulier, Moulin de Gassac

PAYS DE L’HERAULT 2022 210 000 Ar

Guilhem, Moulin de Gassac

CÔTES DE PROVENCE 2017 420 000 Ar

Grand Cavalier, Château Cavalier

CÔTES DE PROVENCE 2022 540 000 Ar

M de Minuty, Château Minuty

BANDOL 2019 660 000 Ar

Château Romassan Domaines OTT

CÔTES DE PROVENCE 2012 690 000 Ar

Confidentielle - Domaine Saint André de la Figuière

LES VINS GRIS

PAYS D’OC 2019 180 000 Ar

Gris de Gris Réserve Spéciale Gérard Bertrand

LES VINS EFFERVESCENTS

PAYS DE L’HERAULT 210 000 Ar

Folie By Gassac - Moulin de Gassac

Alcohol-free cocktails

Béryl 21 000 Ar

Schweppes - Fresh thyme syrup - Lime - Crushed ice - Raspberry jelly

Aniah 21 000 Ar

Passionfruit juice - Tonka bean syrup - Orange wedge - Fresh mint - Crushed ice

Jade 21 000 Ar

Cucumber coulis - Ginger syrup - Lime - Basil leaf - Crushed ice

Mica 21 000 Ar

Squeezed orange juice - Crushed ice - Pineapple basil sorbet - Rosemary - Cristal

Océanne 21 000 Ar

Pineapple juice - Lemongrass syrup - Ice mint - Coconut cream

Maël 21 000 Ar

Banana puree - Lime - Milk - Basil - Crushed ice - Candied ginger

Cocktails with alcohol

Topaze 42 000 Ar

Whisky - Pink pepper and makrut lime syrup - Lime - Crushed ice - Lemon jelly

Achilles 27 000 Ar

Vodka - Citrus jelly - Crushed ice - Lemon caramel - Rosemary sprig

Larti 51 000 Ar

Whisky - Chocolate vodka - Mint chocolate syrup - Ice cube - Cocoa nibs smoke

PK 18 27 000 Ar

Campari - Lavender syrup - Lime - Schweppes - Crushed ice

Atrium 27 000 Ar

Amber rum - Caramel tiramisu - Lime - Crushed ice - Laurel

Masay 222 66 000 Ar

Cognac - Ginger syrup - Coffee liqueur - Rosewood smoke

Marais

Date

Time

Time

Number of places to reserve

Number of places to reserve

Date

Delivery time / Pick up time

Delivery time / Pick up time

Special menus

Choose your meals (Optional)

Personal informations

Notes (Optional)

Marais Restaurant

The chef

One man’s story

The restaurant

The birth of a unique place and cuisine

Cuisine

Wines

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