In the Parisian suburb of Cachan, a haven for Malagasy cuisine has emerged in the form of "Soa6Gasy," a restaurant founded by Rija Tram. The establishment has become a staple for those craving the authentic flavors of Madagascar. Rija Tram, also known as Rija Rakotondranibe, has built a reputation as a chef with a heart of gold, always willing to lend a helping hand to those in need. His culinary journey began several years ago, working in a prominent French restaurant chain, where he honed his skills.
Rija Tram's passion for cooking developed relatively late in life, around six or seven years ago. He started by preparing meals for his children and family, focusing on presentation and flavors. Encouraged by his loved ones, he decided to turn his passion into a profession. In 2015, he launched his catering service, Soa6Gasy, which translates to "Malagasy sausage." The name reflects his specialty: locally-inspired sausages made from pork, beef, and smoked meats. His restaurant, which opened in 2020, is a testament to his dedication to sharing Malagasy culture with the community.
The name "Soa6Gasy" holds deeper meaning, symbolizing the unity of Madagascar and its rich traditions. "Soa" represents the Malagasy concept of "soatoavina," or tradition, while the number six signifies the six provinces of Madagascar. Rija Tram's menu features an array of Malagasy street food, including look's (pig's head), masikita (brochettes), and sauce voanjo (peanut sauce). His dishes aim to transport customers back to their homeland, evoking memories of flavors and sensations experienced in Madagascar.
Rija Tram's commitment to giving back to the community is evident in his business model. Located near the University Residence, his restaurant offers complimentary meals to students. He also provides take-out and delivery services to the residents of Cachan. This selfless approach is not new to Rija Tram, who has previously volunteered to support various causes, including financing equipment for the Malagasy delegation at the 2008 Beijing Olympics and aiding victims of the 2011 cyclone that devastated Madagascar's coast.
As a chef, Rija Tram continues to innovate and expand his culinary offerings. He plans to enlarge his restaurant and has several projects in the pipeline, which he will unveil in due course. His dedication to preserving Malagasy traditions and culture through food has earned him a loyal following. The restaurant has become a gathering place for those nostalgic for Malagasy cuisine, offering an authentic experience that bridges the gap between Madagascar and the French community.
Rija Tram's journey serves as an inspiration to aspiring chefs and entrepreneurs. His story demonstrates that with hard work, determination, and a passion for one's craft, it is possible to build a successful business while staying true to one's roots. As the culinary landscape in Paris continues to evolve, "Soa6Gasy" remains a shining example of the power of food to bring people together and transcend cultural boundaries.
With his restaurant, Rija Tram aims to create a sense of community and belonging among Malagasy expatriates and food enthusiasts alike. By sharing his culture and traditions through cuisine, he fosters connections and understanding between people from diverse backgrounds. As "Soa6Gasy" continues to thrive, it is clear that Rija Tram's heart and soul are invested in his culinary venture, which has become a beacon of Malagasy culture in the heart of Paris.
Key points
- Rija Tram's restaurant "Soa6Gasy" offers authentic Malagasy cuisine in Paris, while also supporting the local community through various initiatives.
