Mory Sacko : Cuisinier

Mory Sacko is a chef who has developed a distinctive culinary identity by combining the techniques of French cuisine with West African culinary traditions and the philosophy of Japanese cuisine.

Born in France in 1992 and raised in a family with West African roots, he began his career in the kitchens of prestigious Parisian hotels, including Le Royal Monceau and Shangri-La Paris.

In 2015, he joined Mandarin Oriental Paris, where he worked under Thierry Marx and eventually became sous-chef. In 2020, he opened his own restaurant, Mosuke, which earned its first Michelin star just two months after opening.

His cuisine is shaped by three major influences: the rich culinary heritage of France, the West African traditions passed down by his parents, and the Japanese culture that has fascinated him since childhood.

He regards these influences as equally important, incorporating not only their ingredients and techniques but also values such as the pleasure of sharing a meal and respect for others into his cooking.

This book marks Mory Sacko's first publication, presenting his culinary philosophy and techniques alongside 60 recipes centred around seasonal ingredients.

The first part, entitled L’intention et le geste (Intention and Technique), explores six fundamental themes: seasoning, fermentation, infusion, drying and roasting, charring, and smoking. Through these techniques, Sacko explains the principles and ideas that underpin his cooking.

The second part is organised around the four seasons, introducing his creative cuisine through favourite ingredients such as plantains, peanuts, scallops, and seaweed, bringing together the culinary traditions of France, Africa, and Japan.

The book also features some of his restaurant's signature dishes, including his reinterpretation of the traditional West African Poulet Yassa, Pepe Soup inspired by an Ivorian fish soup, and a chocolate tart served with wasabi ice cream.

A final section dedicated to fundamental preparations provides further insight into the techniques and composition behind his finished dishes.

While valuing intuition and creativity, Mory Sacko believes that technical mastery and precision are essential to transforming ideas into fully realised dishes.

Drawing on his cultural roots, professional experience, and relentless curiosity, this book offers an insight into the distinctive culinary world and philosophy he has developed as a chef.