Our first real exposure to Malagasy cuisine is lunchtime Monday at Villa Vanilla, a charming, historic 3-story brick-house-turned restaurant with white trim and shutters and a green tile roof. It served exquisitely prepared food although the results don’t satisfy everyone’s palate – liver paté and duck paté among them. The tastes are new and strong and surprising, requiring a sense of adventure and at times, humor. This may be a piece of cake compared to Tuesday, when we will tour a crocodile farm and eat lunch there too (beats touring a croc farm and being eaten for lunch, I reckon). There will be croc meat in appetizers/salads and as entrees. At least it should be fresh, eh? Crocs are Madagascar’s only natural predator.