In September 2024, the garden at Hotel Corail Noir welcomed a new crop with deep local roots: vanilla. The vines were planted as part of a small-scale initiative led by our hotel team, in collaboration with Jean Albert, one of our staff members who also cultivates vanilla on the nearby island of Nosy Sakatia.
Jean Albert provided cuttings from his personal fields, where he uses traditional farming methods passed down through generations. These cuttings were transplanted into the hotel’s kitchen garden, under conditions carefully selected to support the development of this demanding plant.
Vanilla is an orchid vine that requires specific support to grow properly. It climbs along the trunk and branches of a host tree, which helps it find shade and stability. For this reason, we planted the vines at the base of small trees known for their resilience and compatibility with the local ecosystem.
After planting, our gardeners monitored the development of the vines closely. They managed the entire process by hand, including the most delicate stage of vanilla production: manual pollination. In Madagascar, vanilla flowers must be pollinated by hand because the native pollinators found in other regions of the world are absent here. The flowers bloom for only a single morning, and pollination must happen during this short window.
When fertilization is successful, the vanilla pod begins to form. It takes around six weeks to reach its full size, and then requires another seven to eight months to ripen on the vine. Patience and precision are essential, and every step must be done with care.
In May 2025, just weeks after the reopening of Hotel Corail Noir, our team harvested the first mature vanilla pods. It was a proud moment that marked the success of many months of work and observation. The scent of the pods is intense and characteristic of Madagascar’s rich volcanic soil and tropical climate.
These pods are now used in the Corail Noir kitchen to add subtle and distinctive flavour to our dishes. Our banana cakes, baked custards and even fish dishes are prepared with vanilla harvested just a few steps from our dining room.
The process is fully local, from vine to plate, and reflects our approach to sustainability: limited production, no chemicals, and respect for seasonal rhythms.
Encouraged by the results of this first harvest, our gardeners are now preparing a new planting area. This time, the vines will be placed in a shadier, cooler part of the garden that is better suited to the needs of the vanilla plant. The aim is not mass production, but a deeper integration of natural farming within our hotel grounds.
The vanilla project is just one part of a much larger edible garden that guests are invited to explore during their stay. In addition to vanilla, our garden includes cassava, turmeric, ginger, chilli, lemongrass, pineapple, basil, papaya, passion fruit, soursop, oranges, lemons, eggplants, cucumbers, zucchini, and local greens like brèdes.
This diversity allows our restaurant to use fresh, local ingredients every day. It also creates a direct connection between the land and the cuisine served at Corail Noir.
Guests are welcome to walk through the garden, learn about the plants, and see for themselves how nature and hospitality come together at Corail Noir. It’s a peaceful, educational space where food, culture, and environment blend into a single experience.