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Plan language: FrançaisWhen you think about the things you can do in Madagascar, you cannot imagine anything more magnificent than a walk among the 30-meter-tall baobabs at the Avenue of the Baobabs. Be sure to visit Isalo National Park with its canyons and natural pools. And for the perfect getaway, there is also the island of Nosy Be with its turquoise waters and more than 20 diving spots.
Nosy Be
An island that smells of ylang-ylang and where humpback whales leap out of the water just a stone's throw from the shore. You will swim along coral reefs, stroll through vanilla plantations, and in the evening eat freshly caught seafood at sunset.
Faits rapides: Il se situe sur la côte nord-ouest de Madagascar et est connu pour ses plantations d'ylang-ylang, qui donnent à l'île un doux parfum de fleurs tropicales. Chaque année, il attire plus de 120 000 visiteurs, qui viennent pour les lémuriens, les baleines à bosse et les plages à couper le souffle.
Points forts: Dans la baie de l'île de Nosy Be, plus de 7 000 baleines à bosse se rassemblent entre juin et septembre, ce qui constitue l'une des plus grandes concentrations de la planète. Les pêcheurs locaux savent amener leur bateau parmi elles en tout silence, si bien que l'on entend la respiration du géant de 15 mètres à peine dix mètres plus loin.
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Koba Akondro is a steamed banana and peanut cake wrapped in banana leaves. It is often sold as a popular street food snack across Madagascar.

Mofo Gasy are small, sweet rice flour fritters traditionally cooked in half-spherical pans. They are a beloved breakfast treat often eaten with coffee.

Mokary is a dense, sweet cassava cake that is often flavored with coconut milk and vanilla. It is a staple dessert at celebrations and family gatherings.

Romazava is the national dish of Madagascar, a hearty meat and greens stew often made with zebu beef. It is typically served over a mound of steamed rice.

Ravitoto is a savory dish made from pounded cassava leaves cooked with coconut milk and pork or beef. The pounding of the leaves gives the dish a uniquely creamy, rich texture.

Lasopy is a traditional Malagasy vegetable soup made with cabbage, potatoes, carrots, and often zebu beef bones. It was influenced by French colonial cuisine but adapted to local ingredients.

Ranonapango is a simple yet beloved drink made from burnt or toasted rice steeped in hot water. It has a slightly smoky, nutty flavor and is commonly enjoyed after meals.

Betsabetsa is a traditional homemade ginger drink, often sweetened with sugar and served chilled. It is widely believed to aid digestion and provide natural energy.

Trembo is a traditional palm wine tapped from the sap of coconut or raffia palm trees. It is naturally fermented and has a mildly sweet, effervescent taste, popular in coastal regions.
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