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.
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.