At his Paris restaurant, Mosuke, chef Mory Sacko draws on his West African heritage, French upbringing and passion for Japan to tell a unique culinary story.
‘Fusion’ is a word Mory Sacko has banned from his vocabulary. “We don’t blend gastronomies — it’s more of a dialogue between different cultures,” he says of Mosuke, his first restaurant, which opened its doors in Paris in 2020. French, African and Japanese cuisines are on the menu and each dish is a triptych of ingredients, flavours and textures.
When he was in his mid-teens, Sacko enrolled in a specialist hospitality and catering secondary school before going on to work in kitchens professionally. It was working with chef Hans Zahner at the Michelin-starred Le Royal Monceau - Raffles Paris, and being challenged to create a new dish, that really sparked a fire within him. “I started thinking gastronomy and going to sleep imagining dishes,” Sacko says.
Part of a new generation ushering cultural diversity into French gastronomy, Sacko is one of few chefs of colour to be in the spotlight in France. He appeared as a contestant on the French edition of Top Chef in 2020 and has starred in his own cooking programme, Cuisine Ouverte , which aired this year on French TV. In 2022, Sacko was chosen to cook for President Emmanuel Macron at an Africa-France summit.
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