The legendary Louis Vuitton couture house is partnering with etoilé chef Mory Sacko to open a restaurant in the heart of Saint-Tropez.
[Mis à jour le 7 juin 2022 à 17h20] Mory Sacko was one of the audience’s favorites during his time in Top Chef Season 11. Since then, the chef has come a long way since opening his first restaurant MoSuke to host his own show, Open kitchen.
Today, Mory Sacko is associated with Louis Vuitton to open the brand ‘s first iconic restaurant within the White Hotel 1921 the Saint-Tropez. As usual, the chief signs a card to the various influences, from Africa to Japan to France. Mory Sacko promises a “sophisticated and gourmet experience, in terms of frequency and meeting elsewhere.” At lunch, head for the ekiben, an iconic meal tray from Japanese stations and trains. In the evening, the menu invites you to travel with a tapas menu and traditional plate service. Eggs “misonnaise”, veggie aubergine tacos, an offer of grilled seroliole, lobster, beef ribs, tasty tajines arranged in ceramics, accompanied by a salad of raw fennel and mango, plantains with smoked sweet chili also in the program. Meeting from June 16 on Place des Lices in Saint-Tropez to discover these delicacies!
Biography of an endearing man
Born on September 24, 1992 in Rueil-Malmaison, Mory Sacko took the steps with determination and selflessness. As a child, if he eagerly tasted the dishes of his Senegalese mother, it was truly in his third year that he turned to this profession. “Thinking about what I wanted to do, I realized that I loved documentaries about the world of Palaces and the kitchen.” he told Vice magazine.
Good student, he integrates ithotel school at 14 years old and it was during his apprenticeship that young Mory became a kitchen buff. His first experience of committed to the Royal Monceau remains, in his eyes, unforgettable. In four years, he acquired all the basics of palace cuisine before joining the Shangri-La, then Mandarin Oriental by Thierry Marx. As chef Aid, he weaves a relationship of trust with the famous Japanese love chief. “Il really built me into the management part, that is, thinking about a dish, having a thought and not just doing something good. “
Afterwards, viewers know her well. At the end of 2019, the young leader participates in the 11the season of Top Chef. A handsome personality and a relaxed style to be relaxed by the jurors and the funds of the program. Its notoriety grows suddenly as evidenced by son your Instagram account (160 K subscribers).
Since the end of February 2021, the chef has hosted a show on France 3 called “Cuisine ouverte”. “The principle is simple: start meeting French producers, artisans and chefs and recipe cuisine according to Mory Sacko’s own influences.
Where is Mory Sacko’s restaurant?
This highlights the help to make your project a reality: the opening of its first restaurant. named MoSukethe establishment nestled a stone’s throw from Maine Avenue (XIVe arrondissement of Paris) opens at the end of the month ofAugust 2020. On its website, the reservations are raining and the first dithyrambic reviews confirm that the chef has thought of his project.
The express arrival of a first star in the Michelin guide is quite unexpected but fully deserved. She tells the boss that this business has the gift of breaking codes and barriers. “I think that the kitchen is perhaps one of the circles where one can claim a social ascent, where I, the son of opening, I was able to access a managerial position at 25 years old, and an ascent professional. In the kitchen, you can go up very quickly: the only justice of the peace is competence “, explained on Culture France.
In September 2022, Mory Sacko opened a new Food Court address in the 14th arrondissement of Paris. If the presence is already confirmed, the chef has been paying attention to the moment when it is the concept of mystery.
How to define your kitchen?
Don’t tell Mory that her kitchen is fused! On the plates of his lunch and dinner menus, like an arrangement between a meal and a wine, Everything is a matter of harmony. „I make a plural cuisine (…) that can lean freely on the side of Japan, West or southern Africa, or on the whole French side. they naturally come together and talk to each other. “he subtly describes France Culture.
In his desire to bring together cuisines and cultures, Mory Sacko puts his talent on French producers: market gardener Anna Shoji Yasaï for exceptional Japanese vegetables, Tom Flavors for fish, Damien Blasco for citrus … The result is millimeters, daring and marginal.
What are your cult recipes?
A few dishes served during the first services have already been unanimous as the Sole cooked in a banana leafthey Shito turkey and plantain sauceor bis the surprising Asya-style Asparagus. These grilled beef skewers seasoned with a mixture of spices, including the famous pebé nut, are traditionally served in Cameroon, Nigeria or Niger. Here, the star chef decided to make a dish with asparagus using the same seasoning and cooking method.
As if to wrap up a long tasteful journey, the chef introduces the guests at the end of the meal a bay called La Miraculine. Originally from Burkina Faso, this “candy” melts on the tongue to neutralize the acidity of food. Surprise, move, treat: Mory Sacko already has the recipe for success!