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.
Œufs parfaits à la crème de Brède mafana – Chips de filet de Canard – Nid d’Algue croustillante
Bouchée feuilletée de Poulpe à la Vanille – Tuile aux Agrumes – Huile fumée
Ravioles de Volaille et Foie Gras de canard – Crème infusée au Basilic – Noix de Cajou
Filet de Mérou confit au Romarin – Espuma de Parmesan – Embeurré de Poireau et Pleurotes
Crevettes poêlés aux condiments épices – Emulsion d’Ail – Cromesquis de racines
Gratin d’Escargot et mousseline aux Algues Nori – Beurre fumé – Pommes soufflées
Longe de Cochon boucané frit – Ragoût de Cristophine – Risotto sauvage
Filet de Zébu maturé au café – Mousseline de légumes – Varanga nature
Palette de pied de Cochon pané au « Panko » – Marmite de Flageolet – Jus de Cresson confit
Fruits de Madagascar – Infusion Vanille – Gelée Citron vert – Basilic frais
Progrès Café – Crème glacée aux fruits rouges
Espuma Carotte Agrumes – Sorbet Ananas Basilic – Opaline Noisette
Café Gourmand
Carpaccio of Grouper matured with Anamalaho – Smoked Eel Crisp – Yellow flower gel – "Romazava" broth
Candied Foie Gras with Spiced Caramel
Fresh Foie Gras fried in seaweed leaves
Foie Gras Espuma with Raspberry Crispy
Foie Gras Praline with Bitter Cocoa Nibs
Small squids stuffed with veal feet
Glaze of cooking juice with Tsiperifery peppers
Cauliflower emulsion with perfumed butter
Puffed black rice
Salmon Gravelax with Lime and Fennel
Lightly spiced cream of Chorizo
Celery tuile with citrus gel
Sprouts and flowers
Scallops Carpaccio with Citruses Caramel
Creamy sliced Leek
Instant smoked with Cocoa nibs
Pumpkin creamy soup perfumed with Burgundy Black truffles
Crumble of grilled cauliflower
Pavé de Mérou et duxelles de Champignons confits à l’huile de Carry
Purée de Carottes aux Noix – Crème d’Œuf au Céleri – Noix de Cajou torréfiées au Wasabi
Tentacules de Poulpe cuit sous vide à l’huile de Betterave
Mousseline d’Aubergine fumée – Embeurré de Poireau à la Vanille – Moules à la crème d’herbes
Risotto de Civelles aux Poivres Voantsimperifery
Mayonnaise chaude au Parmesan – Chips d’Ail – Tuile d’herbes
Queues de Crevettes infusées au beurre fumé
Poêlés de Girolles aux condiments épicés – Tempura d’Artichaut grillé
Bisque de tête aux zestes d’Agrumes – Gel de Pamplemousse
Please inquire with our head waiter
(*) En Provenance de France
Filet of Zebu matured in coffee and roasted in sparkling butter
Reduced juice glaze
Onion stuffed with forest mix
Peppered cassava siphon
Supreme of quail and smoked breast breaded with "Panko
Small thigh stew Creamed carcass broth
Flageolet purée with black olives
Duck fillet lightly smoked with hay
Laqued with Raspberries
Pea Tartlet
Pistachio Crumble
Carrot and Lime Crispy
Watercress coulis with Espelette pepper
Parmesan cheese tuile
Pressed lamb confit 8H
Stuffed chickpeas
Watercress coulis with Espelette pepper
Parmesan cheese tuile
Sweet Potato and Orange Sweetness
Orange, Basil and Lemon Caviar Marmalade
Cashew nut praliné
Eucalyptus Olive Mousse
Passion Gel
Raspberry Coulis
Chips and Crispy of exotic fruits
Gin Tonic Cloud
Fresh Bissap Confit
Fresh Red Fruits with Mint
Hazelnut Nougatine
Caramelized Mango with Candied Ginger
Carrot and Citrus Espuma- Yogurt and Bitter Cocoa Ice Cream
Vanilla soufflé with flowing ganache- Hot Chocolate Raspberry Coulis
White Chocolate and Lemon Caviar Tartlet
Taro Butter and Tsilandimbilahy Pepper Ice Cream
Chocolate Explosion
Pineapple Basil Sorbet Quenelle
Lime jelly
Hot chocolate raspberry coulis
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
Spiral of Rice with a heart of Caviar "Kasnodar"
Basil and Mascarpone Gel
Raspberry Crispy
Tomato eye-catcher with a heart of Caviar "Baérii" of Madagascar
Tomato and Pequillos glaze
Celery Crisp Infused Cream
Sea and Land Tartar with Lobster Oil Crunchy with Citrus Fruit
Quenelle of Caviar "Osciètre" from Madagascar
Chocolate Creamy with Caramel Salted Butter
Opaline Hazelnut and Chocolate Streusel
Rova Caviar Madagascar
Côtes de Bordeaux
Bordeaux Supérieur
Castillon - Côte de Bordeaux
Bordeaux Supérieur
Castillon - Côte de Bordeaux
Saint-Emilion
Saint-Émilion Grand Cru
Pomerol
Saint-Emilion Grand Cru
Pomerol
Pomerol
Grand Vin de Pomerol
Grand Vin de Pomerol
Domaine Rebourgeon-Mure
Pomerol
Saint-Emilion Grand Cru
Pomerol
Listrac-Médoc - Domaine Mme J-E Borie
Haut-Médoc
Moulis-en-Médoc
Médoc
Médoc
Médoc
Haut-Médoc
Moulis-en-Médoc
Saint-Estèphe
Haut-Médoc
Haut-Médoc
Margaux
Margaux
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Julien
Moulis-en-Médoc
Pauillac
Saint-Estèphe
Graves
Pessac Léognan
Pessac-Léognan
Pessac Léognan
Pessac-Léognan
Pessac-Léognan
Blaye Côtes de Bordeaux
Côtes de Bourg
Lussac Saint Emilion
Saint-Emilion Grand Cru
Pinot Noir, Domaine Trenel - Maison M.Chapoutier
Pinot Noir, Nuiton Beaunoy
Château de Marsannay
Maison Chanzy
Pinot-noir, Maison Nuiton Beaunoy
Domaine Rebourgeon - Mure
Domaine Rebourgeon - Mure
Domaine Trapet
Cru du Beaujolais - Domaine Trenel - Maison M.Chapoutier
Les 3 puits, Jacques Charlet
Jean Loron Bio
Beaujolais - Mâconnais
Domaine Gilles, Cécile et Victorien Roux
Confidences, Famille Bougrier
Les Champs Clos
Costes de Beyrac 2016, Domaine Buzet
Syrah Grenache, Domaine CAZES
Domaine Saint Etienne - Maison M.Chapoutier
Domaine Saint Etienne - Maison M.Chapoutier
Domaine Etienne Guigal
Château Mont Redon
Domaine Etienne Guigal
Maison M.Chapoutier
Domaine Etienne Guigal
Domaine Saint Etienne - Maison M.Chapoutier
Chapelle Notre Dame d'Aubune
Cave de tain
Domaine La Font des Arbousiers
Cave de Saint Désirat
Château Mont-Redon
Maison M.Chapoutier
Châteauneuf-du-Pape
Les Ruchets, Domaine Jean-Luc Colombo
Cave de Tain
La Sarrasine, Domaine de Bonserine
Clos de l’Oratoire des Papes
Ligne de Crête, Lieu-dit 1er Opus de la Maison Delas
Cape Blend
Collection Privée, Maison Kuehn
Collection Privée, Cave de Jean Victor Senner
Collection Privée, Maison Kuehn
Maison Kuehn
Domaine Guenault
Clin D’Œil, Cave Robert & Marcel
Joseph Mellot
Château D’Epiré
Les Champs les Clos
Maison M.Chapoutier
Maison M.Chapoutier
Maison M.Chapoutier
Domaine Etienne Guigal
Domaine M.Chapoutier
Parallèle 45, Domaine Jaboulet
Domaine Etienne Guigal
Cave de Tain
Domaine M.Chapoutier
Château des Fines Roches
Clos de l’Oratoire
Beret Blanc, Plaimont
Le Masoulier, Moulin de Gassac
Canon du Maréchal, Muscat Viognier - Domaines CAZES
Côteaux Bourguignons, Maison Jean Loron
Les Ombrelles, Domaine Jean Loron
Joseph Drouhin
Domaine Laroche
La Cave des Vignerons de Chablis
Domaine de la Bressande
Tête de Cuvée - Vigneron de BUXY
Saint-Martin, Domaine LAROCHE
Domaine Joseph Drouhin
Entre-Deux-Mers
Graves
Pessac-Léognan
Bordeaux
Bordeaux
Pessac-Léognan
Clos du Ciron
Castelnau de Suduiraut
Château Coutet, Premier cru classé
Château Climens, Premier cru classé
Le Masoulier, Moulin de Gassac
Grand Cavalier, Château Cavalier
M de Minuty, Château Minuty
Château Romassan Domaines OTT
Confidentielle - Domaine Saint André de la Figuière
Gris de Gris Réserve Spéciale Gérard Bertrand
Schweppes - Fresh thyme syrup - Lime - Crushed ice - Raspberry jelly
Passionfruit juice - Tonka bean syrup - Orange wedge - Fresh mint - Crushed ice
Cucumber coulis - Ginger syrup - Lime - Basil leaf - Crushed ice
Squeezed orange juice - Crushed ice - Pineapple basil sorbet - Rosemary - Cristal
Pineapple juice - Lemongrass syrup - Ice mint - Coconut cream
Banana puree - Lime - Milk - Basil - Crushed ice - Candied ginger
Whisky - Pink pepper and makrut lime syrup - Lime - Crushed ice - Lemon jelly
Vodka - Citrus jelly - Crushed ice - Lemon caramel - Rosemary sprig
Whisky - Chocolate vodka - Mint chocolate syrup - Ice cube - Cocoa nibs smoke
Campari - Lavender syrup - Lime - Schweppes - Crushed ice
Amber rum - Caramel tiramisu - Lime - Crushed ice - Laurel
Cognac - Ginger syrup - Coffee liqueur - Rosewood smoke