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Anjajavy l’Hôtel
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Anjajavy l’Hôtel

Madagascar,

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Anjajavy l’Hôtel (Province de Majunga)

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24 Rooms
Cédric de Foucault
“Experience Madagascar”
Maître de Maison - Cédric de Foucault
Home to lemurs, chameleons, tortoises, humming birds, cocoa, vanilla, ylang-ylang, papyrus and carnivorous plants; Madagascar is one of the last remaining unspoilt oases on the planet. There are virgin forests, savannas and tiny islands to explore. The nature is so rich that the famous Parisian landscape architect Camille Muller was inspired to gather the rarest species in the hotel’s landscaped garden. Located in a nature reserve, Anjajavy l'Hôtel consists of a beautiful ensemble of rosewood villas scattered over a long sandy beach on the Mozambique Channel. Explore deserted creeks, little fishing villages and the Tsingy, coral remains sculpted by erosion and overlapping baobab roots.
Anjajavy l’Hôtel

Unique in the world: Famous parisian landscape architect camille muller was inspired to gather the rarest species in the hotel’s landscaped garden.

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Far from any thoroughfare, the marvellous and fragile Anjajavy is a peninsula at the edge of the world, at the end of a string of natural beaches facing the setting sun.
Anjajavy le Lodge opened in 2001 along this welcoming peninsula on a private stretch of 550 hectares surrounded by water.
The grasslands, vine-strewn woodlands and karst ridges of the estate are surrounded by mangroves and tsingy, which naturally lend it the character of a protected reserve.
Recognized by the most eminent scientists as an inestimable, unique treasure of biodiversity and by ecology organisations as a shining example of sustainable conservation, this private reserve protects plants and animals which are as yet unknown to man.

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By highlighting produce from the forest, gastronomy is becoming a factor advancing the protection of biodiversity. 

A listed private reserve which is home to one of the world’s richest examples of biodiversity: with 2000 varieties of plants, 130 birds species and 7 lemurs, each day is a love story between the Anjajavy Hotel and its forest. Taking pride of place, the cuisine of the lodge uses organic, wild products, extracted using traditional fishing and farming techniques. Fruit, crabs, shrimp and fish are gathered from the mangrove and forest ecosystems, responsibly using sustainable farming practices, protecting rare species and respecting the regeneration periods of Nature’s resources. This exchange between Nature and man, directly benefits the residents of the reserve and gives the villagers a vested interest in its long-term conservation of the ecosystems therein. Gastronomy, direct from Nature, as a force for preservation. 

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