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.
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 (one Michelin star and one green star) and Irwin Durand, Chef of the Paris restaurant Le Chiberta by Guy Savoy (one Michelin star).
Since it opened in 2019, the Marais Restaurant, Madagascar’s first gourmet restaurant, has been a source of great pride for the country. This unique place where French gourmet cooking meets the treasures of the Malagasy terroir, is a human adventure where Lalaina has chosen to foster local producers and train the best cooks in outstanding cuisine. An open-kitchen restaurant that has nothing to hide, but everything to share.
Seeking commitment and excellence, and driven by the same passion, the 3 Chefs were able to express their gastronomic identity via the creation of a menu of 7 dishes highlighting not only outstanding matches between French and Malagasy products but also Rova Caviar Madagascar.
In particluar there was the sturgeon mousseline and zebu broth infused with makrut lime accompanied by Rova Caviar, marinated tuna and creamy goat cheese with tsimperifery pepper, and Granny Smith apple, Daikon radish and ginger pickle, as well as a duck supreme cooked on low heat, accompanied by beetroot mousse and gravy infused with hibiscus.
On the sweet side, the lime coriander granita and white cheese emulsion accompanied by lime meringue, won over the real gourmets !
Rova Caviar Madagascar is the first caviar from Africa and the Indian Ocean. For Chef Lalaina, it is a source of pride to work with this rare product on a daily basis, changing the way it is presented, to reveal its tangy, fragrant flavours without warping its nature, developing its unique texture and lingering taste.
The guests were delighted to have this rare, iconic experience, a never-ending creative game exploring new, unknown flavours.
A big thank-you to Chefs Irwin Durand and Mathieu Pérou for travelling to Madagascar for the occasion ; this 6-handed dinner would not have been possible without them.