Contact :
Tél. : 034 01 238 80
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The CAS’A NOU bakery has been involved in the production, marketing and training of all types of products related to bread-making, viennoiserie and all derivatives since June 27, 2017.
After a few years in catering, its manager, Eric Lavergne, was trained by the "Best worker in France" who passed on his know-how for a demanding but fascinating job!
Subsequently, he was production manager in an industrial bakery for seven years and today turns to artisanal production for the love of a job well done and for better product quality.
Currently, CAS'A NOU has nine motivated young Malagasy in its team and trains other young people eager to acquire this know-how.
Are you a professional in Antananarivo? Are you interested in our products? Contact us!
Contact :
Tél. : 034 36 181 88
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“St-Daniel is a brand of fine charcuterie created in Madagascar in 2015 by epicureans, one of the main passions of which is to spoil their taste buds. Lovers of traditional French and Spanish cured meats, their ambition is to create a bridge between European charcuterie culture and products with high potentials derived from or nourished by and through the Malagasy land. Discover our products without any chemical additives, whose 100% Malagasy ingredients have been carefully selected to exalt European culinary traditions ”
The plate of Charcuterie des Hauts-Plateaux.
Composed of a selection of the best cold meats from the Analamanga Plateau, this assortment will satisfy the most demanding with exclusively Malagasy raw materials.
The traditional dry sausage: produced only from the noble parts of the pig (ham and fat from the bardière), it is steamed precisely before drying in the cellar for several weeks. The taste of black Malagasy pepper brings out an already strong taste, several other Malagasy spices, as well as a hint of rum then come to excel this product.
The traditional rosette: Produced only from the noble parts of the pig (Ham and fat from the bardière), it is steamed with precision before drying in the cellar for several weeks, only the flavors of garlic and black pepper enrich the one already highly identified from the local pig.
Sweet Chorizo: When one of the flagship products of southern European cold meats meets paprika and local ground sakay (chili), it results in a sweet chorizo but with a very present taste.
Danish Salami: Produced without any preservative or additive, it is, just after baking, lightly smoked with rosewood shavings. Its taste then certainly refers to the traditional Danish salami, but also to a touch of exoticism which gives it its originality.
Garlic and green pepper Paris sausage: Malagasy green pepper enhances this iconic product of French cooked meats
Italian Mortadella with Olives: Green olives are the only concession, not Malagasy of this assortment of cold meats, but the marriage between Malagasy garlic, local pork as well as some local spices with very pronounced tastes with the more malleable one of l olive had to be tried. The result is a delicate and harmonious product.
Hotel Niaouly - Antananarivo
Lot VE49
AMBATOVINAKY
101 Antananarivo
MADAGASCAR
034 15 036 15
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