A faultless on the ground, absence of hotel training, earned him to climb one by one the echelons to ultimately find themselves at the head of the restaurants of the hotel Colbert, in Antaninarenina.

His disarming modesty is not one of the most creative chefs of his generation, never during idea to exalt the 'Malagasy taste. ".

Since 2008, Hery Rasolofomanana officiates at the Hotel Colbert as executive chef of two restaurants of the hotel, Fern and the tavern. Before joining the prestigious four-star, He was in the kitchens of restaurants from Antananarivo and Antsirabe.

In 1994, While he has just to get her Bachelor's, He joined the Arotel Antsirabe clerk of kitchen, then past in the wake at the Tana Plaza. Very quickly we found at the rosewood Hotel where it earns its stripes as head chef, that he will then confirm in the neuron, the Panorama and the Kudeta. "I learned everything on the ground.", without education in hospitality. My chance is to have always been there when a restaurant opened., He says humbly. This contemporary of the heads lane and Harrison isn't one of the cooks most prominent his generation.

Show us your style...
Very simple, not sophisticated. I emphasize the 'natural' in the products I work. I prepare European dishes in the Malagasy way.

The kind of cuisine you like...
The Malagasy cuisine, without hesitation.

The kind of kitchen that you do not like...
All that is too spicy. Is not that it is bad - culinary arts, the notion of good and evil does not exist-, It's just that I don't really like it.

The products you like work...
Foie gras. Input hot or cold, resistance or dessert dish, It's always a real pleasure to work this very malleable product. Otherwise, the products of the sea.

Recurring ingredients for your dishes...
Malagasy spices and vanilla to the North of the island. Nothing more exciting than the taste of the soil.

How do you create a dish ?
I am inspired by chefs like Bocuse or Thierry Marx, but also to my colleagues. I redo their dishes my way, and it's always something new.

The dish you are most proud...
All the chocolate that I adapted my style. I turned it into a real cake, without putting aside the chocolate coulant. What warms my heart, is that what are the VIP who come here to order !

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