Having the opportunity to delight in the delights of Madagascar, let’s face 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 quiet 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’ve 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. »
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
At only 23 years old, Bryan Rajarison has just opened his restaurant, supported by his parents.
When you look at the 325 F menu, 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 waves of immigration at the end of the XIXe 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. »
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PHOTO TAKEN FROM THE 325 F FACEBOOK PAGE
325 F, a new restaurant on rue Masson, opened this fall.
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PHOTO TAKEN FROM THE 325 F FACEBOOK PAGE
On site, you can discover the mixed cuisine of Madagascar.
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When we asked the chef to create 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!
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Spices like curry and ginger, sambos and spring rolls are on the menu for Malagasy-style festivals.
325 F will welcome guests for the evening of December 31 with a special three-course menu at a cost of $50 per person (services at 5:30 p.m. or 8 p.m., with the possibility of continuing the evening until midnight countdown for $55 additional).