A dream tourist destination, Madagascar is becoming a new caviar stronghold with the desire to export its black gold to Europe and particularly to France, a land of gastronomy. Alexandre Guerrier (in white polo shirt in the photo), an entrepreneur specialising in the manufacture of luxury clothing for the most prestigious brands in the world, has embarked on this adventure with his long-time partners, Christophe and Delphyne Dabezies. If nothing predestined them to start growing sturgeon, they have been successful with ROVA caviar. The farm was created in 2009 after major investments in the Mantasoa site, located about 60 kilometres from the Malagasy capital. A preserved natural area, with a lake of great purity, ideal for quality breeding. "Our philosophy, coupled with a long-term strategy, is based on respect for nature, individuals and the environment at every stage of production to obtain a product of exceptional quality by controlling the production chain from A to Z in order to guarantee perfect traceability from the fertilized egg to the opening of the box and the tasting of the caviar," explains Alexandre Guerrier
From Tananarive to Lorgues
Recently, at the invitation of the Petiit Futé Var through Laurent Boschero, Alexandre Guerrier went to Lorgues for an exceptional tasting of ROVA caviar. Received by the 1 Michelin star chef from the "Jardin de Benjamin" at the Château de Berne Benjamin Collombat, professionals from the worlds of gastronomy and tourism were able to discover this treasure accompanied by dishes prepared by the chef. "It is a great pride for us to succeed in finding nuggets from the other side of the world to share them with our readers and partners," explains Laurent Boschero, who is jointly responsible for the Petit Futé Var & Madagascar, among others. The fruit of a real ecological, economic and social challenge, Madagascar's ROVA caviar is now the only caviar produced in Africa and the Indian Ocean! In France, since September 2019, gourmets and amateurs can discover and order online the ROVA caviar from Madagascar to taste it, in less than 24 hours.
