Culinary research conducted by Chef Henintsoa Moretti highlights the richness and diversity of Malagasy gastronomic traditions. Through her project ‘Lakozia Mitety Faritra’, she set out to discover the specialties of several regions and recipes passed down from generation to generation. This approach allowed her to collect and promote various preparations, including Bonitsy and Pilao. These studies demonstrate the richness of a culinary heritage unique to each territory. ‘Malagasy cuisine is not limited to henakisoa sy ravitoto. Each region has its own flavors and specialties,’ the Chef emphasizes.
This research and transmission work culminated in the publication of the book ‘Haka Fy Tsiro’ in 2024. The book brings together 22 ancestral recipes and contributes to the promotion of the diversity of Malagasy gastronomy. It also helps to promote local products as well as the expertise associated with them.
Continuing this work, the National Tourism Office of Madagascar (ONTM) and Haka Fy Authentic Restaurant have renewed their partnership. An amendment to their agreement was signed on September 3 in Antsahavola, extending their collaboration until 2028. The agreement notably provides for Chef Moretti’s participation in international events organized by the ONTM to promote Malagasy gastronomy and terroir.
The first event is scheduled for the IFTM Top Resa trade show, from September 15 to 17 in Paris. On September 15 and 16, a ‘Flavors of Madagascar’ event will allow visitors to discover traditional bites prepared by Chef Moretti.
Captured & Published at: 2026-09-05 06:24:11 (Madagascar Local Time EAT)
Original Source: https://www.lexpress.mg/2026/09/gastronomie-les-recherches-culinaires.html