Gourmet interview : Noëlson Rakotondraparany de l’Hôtel★★★ Restaurant gourmand Coco Lodge Majunga.
Gourmet interview : Noëlson Rakotondraparany de l’Hôtel★★★ Restaurant gourmand Coco Lodge Majunga.
Located in downtown Mahajanga, the three-star hotel coconut Lodge has its own restaurant of the same name, the coconut Lodge gourmet restaurant which offers a rich French cuisine, Malagasy and Lebanese. The flavors of the world in your dishes made by chef Noëlson Rakotondraparany.
Noelson and Nivo room head chef
TO 50 years, the Chief Noëlson Rakotondraparany is broken in all exercises of kitchen. "This passion for cooking comes from my mother.". I asked thousands of questions on revenue and naturally I wanted to do my job. » He cut his teeth in restaurants after completing studies in the kitchen in Antananarivo. En 1993, to 27 years, He becomes the second head of theFrance hotel in Mahajanga, then chooses to work on his own account as between catering 2002 and 2011. Since 2012, it reigns supreme on the kitchens of the Coco Lodge gourmet restaurant, bringing his personal touch, a mix of ingredients and spices typical of Madagascar. Open to all the flavors of the world, the restaurant has launched its Lebanese in card 2014 in partnership with theOriental to Ivandry where Noelson Chief attended a training. It also followed intensive training with Nicolas Milliot Chief in may.
Show us your style ?
The Mahajanga style, eoah bassy !
Your favorite products ?
Seafood, foie gras, fish, poultry.
The recurring ingredients in your dishes ?
Spices, especially the vanilla, and the game.
The dish that makes you cuckoo ?
The traditional dish called Matrakatrakaa... from the gut !
What kind of cuisine do you not like ?
The oily kitchen !
Your favourite dish?
The mouse of lamb confit with red wine.
Your favorite beverage ?
Coco punch to consume with moderation, Of course !
How often do you change your card ?
Every four months.
How do you create a dish ?
I am inspired by local products on the market.
What are your models ?
Tahina heads of theOriental in Antananarivo and Nicolas Milliot of Vanilla Hotel at Nosy Be.
Your recipe of the moment ?
Fatty liver stuffed to the cicada of sea with PEAR chutney and Onion Marmalade.
Your news ?
Continue to serve good food to our guests. We don't work for that !
by Hôtel★★★ Restaurant gourmand Coco Lodge Majunga.
