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.
Allier gastronomie et générosié, telle est l'ambition de cette soirée unique orchestrée par des chefs d'exception. Vente aux enchères de lots esceptionnels : coffrets Rova Caviar, robe sur-mesure Akanjo, séjour au sein du Palais de Biarritz... Bénéfices de la soirée reversés pour les projets prioritaires des associations Akamasoa, Tsimoka et Abélaïde.
Le samedi 19 novembre 2022, le Chef Lalaina a eu l’honneur d’accueillir les chefs Jean-Baptiste Ascione de Petit gris, Eloi Spinnler du restaurant Orgueil Paris, Thibaut Spiwack de Anona Restaurant au sein des cuisines du Marais Restaurant. Une escapade gourmande mêlant la passion pour la cuisine et les produits du terroir Malgache : les épices et Kasnodar Caviar de Madagascar.
Mardi 25 Octobre prochain, nous aurons l’honneur d’accueillir Carinne Teyssandier Animatrice TV depuis plus de 18 ans au sein des cuisines du Marais Restaurant.
A unique experience where trendy food and cocktails are combined with spices, vanilla and caviar from Madagascar. American chefs and barmaids, live cooking stations & a festive atmosphere.
A culinary experience not to be missed with Chef Ludwig Hatecke and Chef Lalaina.
Three exceptional chefs invite you to experience an unforgettable evening where know-how, creativity and sharing are the key words.
Le Marais Restaurant and Rova Caviar Madagascar will have the honour of welcoming Patrice Noël, Executive Chef of Mélia INNSIDE in Luxembourg for an exceptional dinner based on the Malagasy terroir.
On the occasion of the 8th of March, the Marais Restaurant wishes to honour the talents of the women in its kitchen during a unique evening. The Chefs de partie Fenosoa & Bodo and their assistants Carinah & Tantely invite you to discover a gastronomic buffet created with passion and excellence. This evening will be for the whole team the opportunity to value women in the gastronomic world and to encourage equity across generations! Reservation recommended
To celebrate the Christmas season through a charity dinner to benefit three orphanages in the capital, such was the shared ambition of the Marais Restaurant, Rova Caviar Madagascar and four excellent Chefs.
In September 2021, not far from Lyon, a new chapter in the history of Rova Caviar Madagascar was written. On the occasion of the 20th edition of the SIRHA Lyon, a not-to-be-missed event for gastronomy and hotel professionals, Rova Caviar had the honour of living five days full of emotions where exceptional encounters, the sharing of common passions and the pairing of the most refined dishes made this unique event come alive.
On Wednesday 3 March 2021, an extraordinary event occurred at the Marais Restaurant in Antananarivo, Madagascar. The Chef, Lalaina Ravelomanana had the honour of organizing a 6-handed dinner together with Mathieu Pérou, Chef of Le Manoir de la Régate in Nantes