Having the opportunity to delight in the delights of Madagascar, let’s admit it, is rather rare. And it is with a good deal of enthusiasm that Bryan Rajarison and his parents, Florent Rajarison and Annie Boto, who inaugurated the 325 F brand in October in a cozy portion of rue Masson, where they introduce this gastronomy to multiple influences.
The young 23-year-old chef, born in Quebec (his parents arrived in Canada in the 1990s), plays with the typical ingredients of the island to recreate, in his own way, flavors rocked by the Indian Ocean. “I have been cooking since the age of 9,” he emphasizes, “and from the age of 14, I started working for various culinary establishments, for example for seniors’ residences. Here, we wanted to create a family and friendly restaurant. »
When you look at the menu at 325 F, 90% Malagasy, the diversity is obvious. Mr. Rajarison outlines for us the characteristics of this syncretic gastronomy: “It is a mixture of influences from East Africa, India and China, due to the waves of immigration at the end of the Nineteenth century. The East African side is found in the use of cassava leaves, grills and smoked meats. The Chinese influence is seen, among other things, in the soup and pork wontons, while the Indian contribution is found in the use of spices – curry, garlic, ginger – and in certain dishes such as sambos, a local version famous samosas. »
When we asked the chef to put together a holiday menu with Madagascar accents, he immediately began exploring options, first mentioning a turkey with Malagasy sauce. Finally, the star will be a duck with spices, surrounded by small dishes taken directly from the restaurant menu. Without forgetting the dessert, under the sign of donuts and rum, but always with a special touch. Get your stove and your knives, let’s fly to the delicious island!
