The Humanitarian Association AKAMASOA was created in 1989 by Father Pedro to help the poor people of the capital of Madagascar, Antananarivo. It offers shelter, food, education, and work; a more dignified life to the survivors of the Andralanitra dump and the streets of the capital. Le Petit Futé and Odyssée Culinaire had the great pleasure of participating in the exceptional charity dinner organized in Madagascar on March 31 by the teams of Rova Caviar and Marais Restaurant. The Akamasoa, Tsimoka and Adélaïde centers of Father Pedro collected the equivalent of 62 000 euros in donations to help 18 000 children to feed and care for themselves with dignity. For the occasion, the Malagasy Chef Lalaina Ravelomanana (disciple of Auguste Escoffier, Culinary Academy of France, and who counts 9 international prizes to date) invited in his kitchen of the Marais Restaurant the Chefs Davy Tissot (MOF and Bocuse d'Or 2021), Yohann Chapuis (Restaurant l'Écrin in Tournus), Pierre Marcolini (World Pastry Champion 1995 and 2020) and Naïs Pirollet (finalist Bocuse d'or 2023). Discipline in the kitchen and emotion in the plates! What a pleasure to find in Madagascar our jewel of gastronomy putting in unison the kitchen and the staff of the Marais Restaurant, establishment also carrying a social project of insertion, the whole in a spirit of sharing and benevolence. Congratulations to all the chefs, the kitchen and service staff, and to the generosity of the guests who put their hands in their pockets to help the children. The day after the charity dinner, Acipenser, the first sturgeon farm in Africa and the Indian Ocean, also offered 600kg of sturgeon meat in the company of the Chefs, which helped feed 3200 children. When talent and virtuosity are put at the service of the most disadvantaged, one touches the depth of the soul.