Marais

TERMS OF SALE

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.

Prices

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.

Confirming a booking

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.

Confirming an order

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.

Changing a booking

The customer must confirm the final number of guests and their choices at the latest 48 hours before the service date.

Cancelling a booking

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.

Service procedure

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.

Customer liability

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.

Method of payment

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.

Payment by Vouchers

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.

1. References

  • 2004

    "KALOU D’OR" Award - Indian Ocean

  • 2006

    “NORGE” prize for creativity at the Trophée Passion Paris, Académie Culinaire de France,
    Head judge : Pierre Gagnaire

  • 2007

    Dessert Plate Award - Madagascar

  • 2008

    "LAPOSTOLLE " Trophée International de Cuisine et Pâtisserie Paris, Académie Culinaire Paris,
    Head judge : Thierry Marx

  • 2009

    Guest of Honour at the Carrefour des Métiers de la Bouche, Niort - France

  • 2010

    First African inducted into the Académie Culinaire de France, Trophée Passion International panel
    Head judge : Thierry Marx

  • 2012

    First prize African Cookbook Award / Best in the world - Paris (Lartistika book)

  • 2013

    Toque d´Or Mondiale finalist - Toulouse / National Academy of Cuisine
    Head judge : François Adamsky

  • 2014

    Prestige Award Cookbook prize / Beijing Japan (Lartistika book)

  • 2015

    Prize for the “Best Catering Buffet” / International Catering Cup / SIRHA Trade Fair Lyon
    Head judge : Frédéric Anton

    CYEA Young Entrepreneurs Trophy / JCI Madagascar

    Recognition of Excellence Trophy / Ministry of Industry and Trade

    Privilege member of the Toque Blanche du Monde

  • 2017

    Coach for the Malagasy team at the World Cup Final / ICC / SIRHA Trade Fair Lyon

  • 2018

    Rova Caviar Madagascar Ambassador

  • 2019

    Golden Fork 2020 / International Tourism Federation
    Ambassador & International judge in Best of Gastronomy 2019 - France

  • 2020

    Induction into Les Toques Françaises France
    Inducted into the Toque Blanche du Monde
    NB/ Events postponed due to Covid 19

2. Experiences

  • 1998

    Head Chef Vakona Forest Lodge Andasibe – Madagascar

  • 2001

    Trainer Head Chef Relais de la Reine Isalo – Madagascar

  • 2002

    Sous-chef Hôtel Colbert Antananarivo - Madagascar
    Head Chef Le Petit Verdot, Antananarivo - Madagascar

  • 2002 - 2013

    Head Chef La Varangue Antananarivo – Madagascar

  • 2013

    Consultant Head Chef Ravintsara Wellness Hotel Nosy Be – Madagascar

  • 2014

    Head Chef & Restaurant Manager Côté Saveurs Antananarivo – Madagascar

  • 2015

    Creation of Lartistika Caterer Antananarivo – Madagascar

  • 2016

    Creation of Cuisine & Passion Antananarivo – Madagascar

  • 2019 nowadays

    Creation of Gourmet Restaurant Marais Restaurant Ankorondrano – Madagascar

3. Other experiences

  • VIP catering for Madagascar Trade Fairs (FIM, ENJOY, Auto Show, Home Show)

  • VIP catering for Road Congress

  • VIP catering for Mining Trade Fair

  • Gourmet dinners / Gourmet buffets (Presidency / Prime Ministry / Ministries / Embassies)

  • Guest of Honour at the Carrefour des Métiers de la Bouche, Niort - France

  • Event caterer for large companies in Madagascar (TELMA, Air Madagascar, Orange, Ericsson, CCIA, STAR, VIMA, World Bank, Central Bank, European Union, French Embassy, IFM)

  • OSDRM event caterer (Aga Khan Foundation - Madagascar)

  • Emporium Gourmet & Indigo Group event - Mauritius

  • Labourdonnais gourmet week, Waterfront & Suffren Hotel - Mauritius

  • Gourmet dinner La Clef des Champs - Mauritius

  • Opening of Café Baudelaire, French Institute of Mauritius

  • Opening of La Hoche Paris - France

  • Opening of La Petite Cour, La Corniche, Majunga - Madagascar

  • Gourmet buffet at the Golf du Bassin Bleu - Reunion Island

  • Le LUX gourmet dinner - St Gilles Reunion

  • Taste week & live cooking show with the executive Chef of the Bocuse group and the Chef of Mendo

  • Internship at Potel & Chabot - France

  • Internship at Manoir de la Boulaie 2 Michelin stars, Nantes - France

  • Work at the Elysée Palace (2015 Catering World Cup training)

  • Demonstration at the Salon du Chocolat - Paris

  • Gastronomy Festival Guest of Honour, - Reunion Island

  • Guest of Honour at the Carrefour des Métiers de la Bouche, Niort - France

  • Cooking at Carlton, Le Louvre, Le Kudéta - Madagascar

  • Entrepreneurs evening - Mauritius

  • Consulting : advices, training, creation, design, menus, hiring

  • Organiser of the First Carrefour des Métiers de Bouche Madagascar (60 chefs of all types)

  • Creator of the Cuisine & Pâtisserie competition (Lartistika award)

  • Creator of ephemeral gourmet dinners in unusual places in Madagascar

  • African Football Confederation event

  • La Paulée Festiva Guest of Honour Prince Maurice - Mauritius

  • Malagasy cuisine promotion Hotel Labourdonnais - Mauritius

  • Promoting Rova Caviar Madagascar « showroom launch » Mantasoa – Madagascar

  • Promoting Rova Caviar Madagascar, SIRHA Trade Fair 2019, Lyon – France

  • Culinary events with different Michelin-starred chefs - Madagascar

  • Creator of the event: The largest Yule log in Africa (270 m / 5,700 underprivileged children)

  • Inauguration of Hakanto Contemporary and exhibitor with Joël Andrianomearisoa

  • Co-Chef of the "AFRIKFESTIFOOD" event in Switzerland, which brings together the 10 greatest chefs in Africa

contact@marais-restaurant.com

Immeuble ATRIUM Ankorondrano (5th floor) - Antananarivo

(+261) 34 50 674 97