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Paella tomorrow friday 25 February with Dominique ISRAEL and Cheffe Line

Paella tomorrow friday 25 February with Dominique ISRAEL and chef Line

Paella tomorrow friday 25 February with Dominique ISRAEL and Chef LineDominique, a great cooking enthusiast, is on vacation here in Majunga for the 2nd time.

Dominique runs the Restaurant L'ATELIER in the Gironde Estuary, she has 40 years of experience and followed 2 years of cooking lessons with a Michelin-starred Chef Xavier Taffart the Watercolor.

She came to dine at the Coco Lodge restaurant where she met our Cheffe Line and her 2 cooking enthusiasts have of course met, we couldn't separate them 😊. Then, they decided to work together, especially on the pan-fried foie gras for Valentine's Day dinner and then hop, they offer me a paella evening, which will be cooked in front of you this Friday 25 February from 19 hours 😊 😊. It's gone, to your reservations on the 034 07 011 34/11.

Le restaurant Coco Lodge, with Cheffe Line in mind, is always very happy to be able to collaborate, learn with great professionals 😊.

The goal is to always do better, to know and master new dishes.

Reminder :

  • In February 2014, our chef was going to Antananarivo at L’Oriental in Ivandry to be trained in this magnificent, rich and so tasty mediterranean cuisine. And since, we offer you around 20 Lebanese dishes among the famous hommos, shanklish, tabouleh, labneh, kibbeh, kafta meshwi, shawarma and plat unique ou and mezze, at your discretion.
  • In may 2016, celebrity chef Nicolas Milliot came 4 days at the coconut Lodge for an intense training with the team kitchen. Chief Nicolas Milliot worked with the greatest chefs in their kitchens for the formation of their brigades on the new cooking technologies in ovens, The silver tower, Tired with Nomicos, 15th Attitude Cyril Lignac, Le Fouquet's, ... and one of his students settled in Brittany with 2 buttons in the Michelin «Olivier Bellin restaurant the Glazicks»
  • In December 2020, and square, COVID, we welcomed Didier Denamur, Tireless Globetrotter, Didier DENAMUR puts his suitcases in MADAGASCAR there is 16 years. Sixteen years dedicated to the hotel industry, his original profession since his beginnings at the AVIGNON hotel school during 3 years to obtain a BTH obtained in 1977 (major de promotion). BTH in his pocket he goes to PARIS to train in the biggest kitchens LA TOUR D’ARGENT, WELDER, THE QUAI D’ORSAY among others. Very passionate, he then pushes the doors of the kitchens to discover the bar world, his second passion. His first experience will be in the most famous bar : LE HARRI’S NEW YORK BAR PARIS, where all the great classic cocktails were born, an apprenticeship of 7 month free of charge to then join the bar of the “closerie des lilas” another institution …… then the Mousson PARIS. it is no coincidence that the cocktails at Coco Lodge are so appreciated by everyone.
  • And now in February 2022 Dominique ISRAEL 😊

And how not to think of good wines when you taste good products ?
Coco Lodge has thought about it by offering you an exceptional wine list : Chablis 1st Cru 2013, Sancerre megalith 2007, Pessac Leognan white 2016 and red 2013, White Chenin 2018, Sauternes, Burgundy Pinot Noir Château de Dracy 2017, Beaune 1st Cru Montée Rouge 2012, Chateau Larrivet Haut Brion Pessac Leognan 2013, St Emilion Château Troplong Mondot 2002, Lambrusco Signore Giuseppe, Champagne Delahaie, wines of Alsace, South Africa, There is something for everyone and for every budget (from € 15.- to € 195.-).

What a wine for the pronounced flavors of paella ?

The paella, it's a texture game, a surprising combination of tastes and very fragrant spices : the complexity is there ! The rice is tender and voluminous, the meat is dense, the oils, peppers and spices bring the flavors. The wine should therefore be quite unctuous, to properly accompany the meat, but it should not be too fragrant because it will not be able to compete with the aromas of the paella. The multiplication of flavors can indeed almost harm the whole ! Wines that combine all these qualities are often white, red is really to be avoided, it will always have a palette of aromas that is too wide and too powerful. Rosés that are not too fruity can also accompany paella to change from white wine !

By #CocoLodgeMajunga

Reminder, we're both :

  • One hôtel★★★ with 18 spacious comfortable rooms,
  • One gourmet restaurant with a beautiful wine cellar, whiskies, rums and champagnes with a capacity of 60 Covered, offering Malagasy cuisine, French, Lebanese, pizzas and seafood specialties,
  • Un bar piscine with cocktails, "tsakitsaky", pancakes and waffles available at all hours,
  • One organizer of events and conferences with 3 meeting rooms that can accommodate up to 90 people. In addition, we can receive themed lunch/dinner, engagement, wedding, anniversary, … Even a bachelor/bachelorette party, or a marriage proposal, …
  • A travel and tourism services company (License C),
  • One tour operator (B license),
  • A 4×4 rental company and quads (with valid liability insurance) and with graduate drivers guide. We can insure your transfers in all Madagascar. For example from Antananarivo airport to Majunga, from Nosy Be to Majunga, even between Antsiranana and Majunga.

Strategic, dynamic, persuasive individual with 15 years experience in driving the performance of an ICT Company in the very tough environment of French Speaking African Countries. My main duties were to achieve all the targets in terms of sales, quotas and financial results (BS, P&L, FR, CFM) and be responsible for hiring and managing Human Resources teams. I am a confident, enthusiastic and inspiring individual who would enjoy partaking in areas of management, marketing, logistic, finance analysis, strategy, ISO, HR, etc.