Rédaction Africa Links 24 with lexpress
Published on 2024-03-26 02:45:00
Yesterday, in Moirax, Achille Rajerison’s Malagasy chocolate was honored at the “Spring of Malagasy Chocolate” event.
This Sunday, Moirax in France was the epicenter of an exceptional gastronomic event, the “Spring of Malagasy Chocolate.” An enchanting celebration that captivated the most discerning chocolate lovers, highlighting the quality and incomparable taste of Malagasy cocoa beans, cultivated with passion in the country. Under the spotlight of this gourmet event, Achille Rajerison and his Edenia Chocolaterie school shone, offering French audiences a sensory dive into the rich and complex world of Malagasy chocolate.
Visitors had the privilege of discovering and tasting these delights, guided by passionate experts. Achille Rajerison, a great ambassador of Malagasy chocolate, was honored to share the true essence of Malagasy chocolate with over eight hundred visitors. “We received a warm welcome and very positive feedback. Around two hundred and fifty people savored the delicacies prepared by Moïse Rajaonarivelo, a seasoned restaurateur from the Table des Cornières in Agen, showcasing typical spices such as wild black pepper, ginger, and vanilla from Madagascar,” explained Achille Rajerison during a telephone call.
Passion:
Beyond the taste aspect, the Spring of Malagasy Chocolate was also an opportunity to explore the unsuspected virtues of cocoa bark infusion, presented by Dr. Rufin Rajerison, as well as to delve into the cultural riches of Madagascar with Irène Harvel Rodianoff, president of Moirax Tourism. This immersion was enriched by a captivating conference on “The road of Malagasy chocolate and cocoa,” masterfully led by Achille Rajerison himself. As a climax, the event concluded with an enchanting mini-concert by Alain Andry and Dany Ratsimandresy. This event was more than just a tasting; it represented a true journey through Malagasy senses and traditions.
“To complement the visitors’ palate journey by expanding the range of Malagasy flavors and aromas, Irène Rodianoff called upon a compatriot, Moïse Rajaonarivelo, a seasoned restaurateur from the Table des Cornières in Agen,” added Achille Rajerison. But the story doesn’t end there. Achille Rajerison’s next appointment in France is already scheduled from March 30 to 31 in Hérisson, during the Salon du Chocolat Vertueux et des Gourmandises Artisanales. An event not to be missed, promising gourmet workshops, demonstrations, and exciting conferences.
Through these initiatives, Achille Rajerison is fully committed to promoting “Vita Malagasy,” highlighting the professionalism and talent of Malagasy chocolate artisans. The Spring of Malagasy Chocolate was more than just a culinary event; it embodied a true ode to passion, quality, and tradition, leaving participants with unforgettable taste memories.
– Nicole Rafalimananjara
Read the original article(French) on lexpress.mg
