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For a few years now, brave entrepreneurs have been working on developing luxury dishes<\/strong> in Madagascar, often destined for export. Although vanilla remains a key symbol of the \u201cGreat Island\u201d, prawns, foie gras and caviar are also produced here and contribute to local development.<\/p><\/blockquote>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||27px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\n
Vanilla: symbol of Madagascan gastronomy<\/strong><\/h3>\n
Little black seeds that contrast with creams and cake doughs. An incomparably fine taste\u2026 Vanilla<\/strong> is one of the key spices used in patisserie. Having long been a must, the subtle flavour of the real thing has never been equalled by synthetic products. It has also been the symbol of Madagascar for centuries. This is where the best vanilla grows, providing plump and supple vanilla pods. It is also one of the cleanest types of vanilla as it doesn\u2019t need any fertiliser or pesticides to proliferate. On the back of this strong reputation, the island provides 80% of the world\u2019s vanilla production.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/iStock-510624822-1.jpg\u201d alt=\u201dProduits luxueux de la gastronomie malgache\u201d title_text=\u201dproduits-madagascar-gastronomie\u201d align=\u201dcenter\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_margin=\u201d-20px|||||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||27px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\nCocoa: fine and flavoursome<\/strong><\/h3>\n
We\u2019re in the north of Madagascar, where the earth is red and fertile thanks to the Sambirano River. Various cacao tree plantations, established from the start of the 20th<\/sup> century, have contributed to making Madagascan cocoa<\/strong> some of the best on the planet \u2013 although, unlike vanilla, it represents under 1% of world production. Madagascan cocoa<\/strong> is unique thanks to its variety: criollo<\/em>. This is much finer, more flavoursome and less widespread than forastero<\/em>. Today, at a time when consumers prefer organic produce, it is good to remember that Madagascar\u2019s cacao trees are grown without fertiliser or pesticides.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d||5px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/etty-fidele-oJpkjWcScyg-unsplash-1.jpg\u201d alt=\u201dProduits luxueux de la gastronomie malgache\u201d title_text=\u201dproduits-madagascar-gastronomie\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|0px||52px||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d0px||22px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d0px||0px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d min_height=\u201d210px\u201d custom_padding=\u201d28px||29px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\nPrawns: Madagascar\u2019s pink gold<\/strong><\/h3>\n
Their plump, tender flesh is much sought-after by fans. Although Madagascan tiger prawns<\/strong> are in high demand, they are farmed in a controlled and responsible way. The aquafarm where they are produced is in the north-west of the island, in the heart of the mangroves. These are some of the most unspoilt on the planet and are above all this variety\u2019s original environment. The tropical tiger prawn is the only one to have been awarded the \u201cLabel Rouge\u201d<\/strong> in France. It has also received the Aquaculture Stewardship Council eco-certification which guarantees responsible practice in the aquaculture sector.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d||5px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/iStock-1155203260-1.jpg\u201d alt=\u201dProduits luxueux de la gastronomie malgache\u201d title_text=\u201dproduits-madagascar-gastronomie\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|0px||52px||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d7px||7px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||9px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\nFoie gras wins over consumers<\/strong><\/h3>\n
Surrounded by paddy fields, Behenjy borders Route Nationale 7 and is about 40 km from the capital, Antananarivo. Here, some 20,000 people make a living from foie gras production<\/strong>. The village has been famous for the speciality for 40 years. Some locals are specialists in feeding up ducks by hand in the traditional way<\/strong>. They then sell the livers and carcasses on to resellers. Although the price is too high for many Madagascans, the market is expanding and experiences two booms a year: at Christmas, then in June when the country celebrates its independence.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d||5px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/iStock-1080241806-1.jpg\u201d alt=\u201dProduits luxueux de la gastronomie malgache\u201d title_text=\u201dproduits-madagascar-gastronomie\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|0px||52px||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d900px\u201d custom_padding=\u201d7px||7px||true|false\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d header_2_font=\u201d|300|||||||\u201d header_2_text_color=\u201d#334556\u2033 header_2_font_size=\u201d38px\u201d custom_padding=\u201d0px||9px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\nCaviar: a new Indian Ocean gem<\/strong><\/h3>\n
Caviar<\/strong> is the latest luxury dish to come out of Madagascar! It was on Lake Mantasoa (famous for its pure water), at 1,400 metres altitude, that three French entrepreneurs installed the first sturgeon farm in the Indian Ocean and Africa<\/strong>, in 2017. Their aim was to compete with the world\u2019s best caviars<\/strong>. In its first year, Rova Caviar<\/em> produced a tonne of these precious sturgeon eggs, while the global market was estimated at 340 tonnes in 2017. So, it\u2019s definitely about quality over quantity. The business is also committed to a sustainable, eco-friendly, economical and civic-minded approach.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d width=\u201d100%\u201d width_tablet=\u201d\u201d width_phone=\u201d\u201d width_last_edited=\u201don|phone\u201d max_width=\u201d1000px\u201d module_alignment=\u201dcenter\u201d custom_padding=\u201d||5px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_enable_color=\u201doff\u201d background_enable_image=\u201doff\u201d background_size=\u201dcontain\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/iStock-503817906-1.jpg\u201d alt=\u201dProduits luxueux de la gastronomie malgache\u201d title_text=\u201dproduits-madagascar-gastronomie\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|0px||52px||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d13px||18px|||\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d4_4\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]<\/p>\nPhotos credits : \u00a9 Istock \/ \u00a9 Unsplash<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u201d1\u2033 admin_label=\u201dPUSH\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d||0px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#334556\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|50px||50px|false|true\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_image src=\u201dhttps:\/\/escales.ponant.com\/wp-content\/uploads\/2022\/02\/PUSH_Seychelles\u00a9StudioPonant-Laurence-Fischer.jpg\u201d alt=\u201dTourisme : Nouvelle-Cal\u00e9donie, vue rapproch\u00e9e sur le lagon turquoise avec l\u2019\u00eele du pin en arri\u00e8re plan\u201d title_text=\u201dPUSH_Seychelles\u00a9StudioPonant-Laurence Fischer\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d max_width=\u201d445px\u201d module_alignment=\u201dcenter\u201d max_height=\u201d445px\u201d custom_margin=\u201d-90px||||false|false\u201d custom_padding=\u201d||20px||false|false\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][\/et_pb_image][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d custom_padding=\u201d|50px|||false|false\u201d custom_padding_tablet=\u201d|50px||50px|false|false\u201d custom_padding_phone=\u201d|20px||20px|false|true\u201d custom_padding_last_edited=\u201don|phone\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201d|700|||||||\u201d text_text_color=\u201d#ffffff\u201d text_font_size=\u201d38px\u201d text_line_height=\u201d1.4em\u201d width=\u201d70%\u201d width_tablet=\u201d100%\u201d width_phone=\u201d\u201d width_last_edited=\u201don|desktop\u201d custom_margin=\u201d10px||20px||false|false\u201d custom_padding=\u201d|0px||20px|false|false\u201d text_font_size_tablet=\u201d\u201d text_font_size_phone=\u201d25px\u201d text_font_size_last_edited=\u201don|tablet\u201d border_width_left=\u201d5px\u201d border_color_left=\u201d#26afc2\u2033 global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]PONANT takes you there
\n[\/et_pb_text][et_pb_text _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_text_color=\u201d#ffffff\u201d width=\u201d70%\u201d width_tablet=\u201d100%\u201d width_phone=\u201d\u201d width_last_edited=\u201don|desktop\u201d global_colors_info=\u201d{}\u201d theme_builder_area=\u201dpost_content\u201d]Embark on a taste journey, exploring the culinary riches of the Indian Ocean.
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Gastronomy in Madagascar: Luxury Products | Magazine PONANT<\/title>\n<meta name=\"description\" content=\"Vanilla, cocoa, shrimp or foie gras \u2013 discover the luxurious dishes that define the richness of Malagasy gastronomy and contribute to local development.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escales.ponant.com\/en\/madagascar-products-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomy in Madagascar: Luxury Products | Magazine PONANT\" \/>\n<meta property=\"og:description\" content=\"Vanilla, cocoa, shrimp or foie gras \u2013 discover the luxurious dishes that define the richness of Malagasy gastronomy and contribute to local development.\" \/>\n<meta property=\"og:url\" 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