For the first time in Madagascar, Kasnodar Caviar unveiled its caviar grains through a modern, exotic and creative cuisine signed by the Executive Chef Jerome Martens and his brigade of the Radisson Blu.

To the rhythm of percussion and saxophone, the caviar was enjoyed on the 8th floor of the Radisson Blu in a three-part white evening. Afterwork, dinner and afterparty, enough to delight the guests for a festive atmosphere until the end of the night!

Thanks to the Fire Lake and to the Radisson Blu Antananarivo teams for their trust.

#RadissonBlu #Feelthedifference #FireLakeAntananrivo #WhiteNight #KasnodarOnFire #Madagascar

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