The birth of a unique place and cuisine
On 15 April 2019, Lalaina, flanked by Delphyne, Christophe and Alexandre, opened the Marais restaurant. Driven by the same attention to detail and excellence, and the same enthusiasm for ambitious challenges, they set up from scratch a gourmet restaurant that became the pride of Madagascar after only a few months. A unique place where French gourmet cooking meets the treasures of the Malagasy terroir. A human adventure where Lalaina has chosen to foster local producers and train the best cooks in outstanding cuisine. An open-kitchen restaurant with nothing to hide but everything to share. There’s no fuss with Chef Lalaina, just a taste for doing things well and raising Malagasy cuisine to an unprecedented level of excellence
Creativity combined with Rova Caviar
Well-developed creativity that works with the most precious ingredients. Madagascar’s vanilla, wild pepper, foie gras, highly-flavoured cocoa... and outstanding Rova Caviar Madagascar. Presented as is, decorated with flowers, crowning the most divine dishes… A never-ending creative game. Chef Lalaina has already created over sixty recipes including Rova Caviar.
The story of a first
Rova Caviar Madagascar is the first caviar from Africa and the Indian Ocean. For Chef Lalaina, it is a source of pride to have worked on this rare product on a daily basis right from the start, changing ways of presenting it and learning to bring out its tangy, fragrant flavours without warping its nature, developing its unique texture and lingering taste. Madagascar caviar lends new nobility to Malagasy cuisine.