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.
An exceptional event was held at the Marais Restaurant on Saturday, December 4, 2021. Chef Lalaina Ravelomanana welcomed Chefs Aurélien Largeau, Christophe Chiavola and Sébastien Brette for an exceptional eight-handed dinner.
Aurélien Largeau, Chef of the Palais de Biarritz, proposes a personal and modern cuisine. Young Talent 2019 Gault et Millau, the Chef is known for his meticulous choice of products, his respect for nature and his controlled creativity.
Recently awarded a Michelin star, Christophe Chiavola, Executive Chef of the SRP Group, sublimates pure and natural products to create gourmet and healthy dishes. Offering an exemplary table in terms of eco-responsible gastronomy, the Chef's ambition is to obtain a green star, which rewards the ecological involvement of restaurants.
Between tradition and modernism, Chef Sébastien Brette magnifies with excellence the noble products of his region. A finalist in the Bocuse d'Or competition in 2017, the Chef stood out for his mastery of the French gastronomic repertoire.
Finally, Chef Lalaina Ravelomanana, host of this exceptional dinner and Madagascar's most renowned Chef was the first African Chef inducted into the prestigious Culinary Academy. He transports his guests through a refined cuisine of Malagasy and French products.
On the approach of the end of year celebrations and with this desire to make a difference, the Chefs, the Marais Restaurant and the Maison Rova Caviar Madagascar have taken it upon themselves to put high gastronomy at the service of the most underprivileged children of Antananarivo through the operation "Noël Pour Tous".
The reservations for this eight-handed dinner created for the occasion, as well as an auction of Rova Caviar products, have made it possible to raise funds for this project. Thus, thanks to the generous donors, the objective was largely achieved. Not only were 255 meters of Yule logs distributed to more than 16,000 children in the orphanages of Akamasoa, Abélaide and Tsimoka, but Rova Caviar has also committed to supporting these centres in their priority projects.
The guests were delighted by this refined and supportive experience. Indeed, this exceptional dinner was the promise of a discovery of unique flavours, embracing the values of sharing, kindness and generosity that mark this holiday season.
A big thank you to Chefs Aurélien Largeau, Christophe Chiavola and Sebastien Brette for travelling to Madagascar as well as to all the contributors, without whom this charity dinner would not have been possible.
