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.
Spicy Brioche
Brunoise of smocked pork
It is a « Journey of Taste » made from fresh products of the moment
It is a « Journey of Taste » made from fresh products of the moment
It is a « Journey of Taste » made from fresh products of the moment
It is a « Journey of Taste » made from fresh products of the moment
Eau minérale & Eau pétillante comprises
Ravioles de Foie Gras – Pickles de Radis – Croustillant de Boucané
Crème à l’huile de Truffe
Trio Virtuel – Gelée d’Algue – Infusion Brède Mafana et Solenum
Espadon mi- séché – Mousseline Chou-fleur – crumble et croquant de Chou-fleur
Capuccino d’Asperge et œuf poché à l’écume de crème de noix de Cajou
Sous Vide Grouper Fondant – Smoked Broccoli and Cauliflower with Pine Needle
Reduced Lemongrass Fumet
Crispy Camarons Haïken with Sesame – Creamy Sweet Potato
Citrus Forest Mushroom Duxelles – Coriander Espuma
Fried seaweed
Seafood Cassolette – Tête de Moine – Flavored Gourmet Black Rice
Curry of Boucané and Pork's Foot with Black Pepper – Stuffed Tomato and Onion
Spiral of semi-dried Zebu fillet with Tsiperifery – Apple mousseline au gratin with basil pesto and grilled cashew nuts – Reduced veal jus foam
Chicken Spindle with Fennel – Vegetable Tagliatelle with Seaweed Butter
Rosemary flavored broth
Strawberry Trilogy
Spicy Roasted Peach – Ginger Crumble – Milk Jam Coulis
Apple – Cashew Nuts – Salted Butter
Gourmet coffee
Creamy Fish Nage with Garlic Emulsion – Grouper Dim Sum
Brioche toast with seaweed butter – Smoked oil – Sprouts and flowers
Foie Gras Ravioli with Cocoa Beans – Grilled Mushrooms
Yuzu powder foam
Crab gratin and Cauliflower confit with spiced butter
Mascarpone Cappuccino with Lemongrass and Lime
Pieces of semi-cooked tuna in vanilla oil – Espelette pepper cream
Puffed Apples with Caviar Lemon – Pomegranate Seeds – Cashew Nuts
Carpaccio of scallops glazed with Citrus caramel
Creamy julienne of leek – Instant smoke with cocoa nibs
Pumpkin velouté flavored with black Burgundy truffle
Grilled Cauliflower Crumble
Sliced Tuna and Mango petals with Rova Caviar
Mascarpone cream – Infused Basil Jelly
Carpaccio of scallops and Spiced Sweet Potatoes Mousseline – Citrus pulps
Infused cream of Rova Caviar
Rosted Beef – Grilled Mushrooms
Quenelle of Rova Caviar
Back of grouper cooked at low temperature – Cereal crust with spices
Tsiperifery emulsion – Fennel Duxelles tartlet
Eel Filet and Homemade Bacon in Seed Crust – Smoked Espuma
African eggplant (Angivy) and sweet potato – Watercress juice with semi-salted butter
Octopus cooked sous vide in sesame oil – Grilled Cauliflower Purée
Almond Crisp – Reduced Juice with Thai Basil
Crunchy Shrimp Tails delicately flavored with Rosemary Oil
Vegetable ravioli with black sesame – Garlic emulsion
Boneless Grilled Poultry Ham – Bambara Pea Mousseline
Espuma de Boucané – Sheet in sheet of Duxelles de Bois
Filet de Zébu mi- séché en croûte d’épices – Aubergine fumée
Jus de cuisson au beurre de Poivre noir – Noix de Cajou torréfié – Tuile de Riz noir
Crispy Pork Breast - Puffed Rice
Cassava Leaf Espuma with Coconut Milk
Braised carrot with citrus fruits and pink peppercorns
Smoked duck breast with pine needle – Liquid sweet potato gnocchi
Tamarind Coulis with Porto – Hazelnut Tuile – Sprout of aromatic herbs
Grilled Pig's Ear Blade
Reduced cooking juices
Crispy Breast – Smoked Pork Loin – Ox Tail
Please inquire with our head waiter
(*) En Provenance de France
The here and abroad cheese trolley
Orange-Lime Mousseline – Tamarind Sorbet with Cashew Nuts
Gingerbread foam
Creamy Glazed Lemon with Vanilla Passion
Crumble with Bitter Cocoa Nibs - Raspberry Heart and Almond Nougatine
Cloud of Gin Tonic – Fresh Bissap confit
Freshness of Strawberry with Mint
Hazelnut Biscuit with Orange Blossoms - Ivory Ganache
Red fruits sorbet with wild peppers - Lemongrass Ginger Foam
Chocolate Explosion – Basil Pineapple Sorbet Dumpling
Hot coulis Chocolate - Raspberry
Creamy chocolate with salted butter caramel – Caviar from Madagascar
Hazelnut Nougatine – Chocolate Streusel
Côtes de Bordeaux
Lussac-Saint Emilion
Côtes de Bordeaux
Côtes de Bordeaux
Bordeaux
Blaye - Côtes de Bordeaux
Castillon - Côte de Bordeaux
Castillon - Côte de Bordeaux
Saint-Emilion
Saint-Émilion Grand Cru
Pomerol
Saint-Emilion Grand Cru
Pomerol
Pomerol
Saint-Emilion Grand Cru
Pomerol
Médoc
Haut-Médoc
Moulis-en-Médoc
Haut-Médoc
Haut-Médoc
Médoc
Médoc
Haut-Médoc
Haut-Médoc
Saint-Estèphe
Moulis-en-Médoc
Margaux
Saint-Estèphe
Margaux
Margaux
Saint-Estèphe
Saint-Julien
Moulis-en-Médoc
Pauillac
Haut-Médoc
Moulis-en-Médoc
Saint-Julien
Saint-Julien
Pauillac
Saint-Estèphe
Graves
Graves
Pessac-Léognan
Pessac Léognan
Pessac-Léognan
Pessac-Léognan
Blaye Côtes de Bordeaux
Côtes de Bourg
Lussac Saint Emilion
Graves
Haut-Médoc, Second vin du Ch. de Camensac
Saint-Emilion Grand Cru
Ruris Amor, Cave La Chablisienne
Pinot Noir, Maison Nuiton Beaunoy
Château de Marsannay
Maison Bouchard
Domaine Pierre André
Domaine Rebourgeon- Mure
Domaine Rebourgeon- Mure
Domaine Trapet
Pinot-noir, Maison Nuiton Beaunoy
Les 3 puits, Jacques Charlet
Domaine de la veille église, Héritiers Loron
Jean Loron Bio
Jean Loron Bio
Confidences, Famille Bougrier
Les Champs Clos
Costes de Beyrac 2016, Domaine Buzet
Syrah Grenache, Domaine CAZES
Les Cardinalices
Château Mont Redon
Cave de Tain
Domaine François Jeantet
Domaine la Font des Arbousiers
Château Mont-Redon
Les Ruchets, Domaine Jean-Luc Colombo
Châteauneuf-du-Pape
La Sarrasine, Domaine de Bonserine
Cave de Tain
Ligne de Crête, Lieu-dit 1er Opus de la Maison Delas
Collection Privée, Cave de Jean Victor Senner
Cave du Château Beblenheim
Collection Privée, Maison Kuehn
Maison Kuehn
Domaine Guenault
Clin D'Œil, Cave Robert & Marcel
Domaine Renaud
Les Champs Clos
Château D'Epiré
Parallèle 45, Domaine Jaboulet
Cave de Tain
Château des Fines Roches
Clos de l'Oratoire
Beret Blanc, Plaimont
Le Masoulier, Moulin de Gassac
Canon du Maréchal, Muscat Viognier - Domaines CAZES
Chardonnay, La Chablisienne
Chardonnay, Domaine Etienne Nicolas
Vibrant, La Chablisienne
Les Ombrelles, Domaine Jean Loron
Domaine Laroche
Maison Louis Latour
La Roche de Vergisson
Domaine LAROCHE
Château de Meursault
Domaine Joseph Drouhin
Tête de Cuvée - Vigneron de BUXY
Saint-Martin, Domaine LAROCHE
Entre-Deux-Mers
Bordeaux
Pessac-Léognan
Bordeaux
Pessac-Léognan
Sélection Nicolas Terroirs et Prestige
Domaine Etienne Nicolas
Clos du Ciron
Château Coutet, Premier Cru classé
Château Climens, Premier cru classé
Château d'Yquem, Premier cru classé Supérieur
Les Foncanelles Cinsault - Vignoble Foncalieu
Villemarin
Le Masoulier, Moulin de Gassac
Grand Cavalier, Château Cavalier
M de Minuty, Château Minuty
« Cœur de Grain » Château Romassan Domaines OTT
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