Mory Sacko, considered one of the most promising chefs, opens this Wednesday EDO, a temporary restaurant on the Fourvière hill in Lyon.
Revealed by the
Top Chef
competition
last year, the young man who obtained his first star, will offer customers street food.
A few hours before the meeting, he confided in
20 Minutes
.
Over 4,000 bookings within 24 hours.
The announcement of the opening of EDO, Mory Sacko's ephemeral restaurant in Lyon, has literally panicked gourmets.
Gifted in the kitchen, the chef made the bet to go on tour while continuing to cook for Mosuke, his Michelin-starred restaurant in Paris.
This Wednesday, the young prodigy, revealed by the “Top chef” competition, will settle for two months (until July 31) on the Esplanade de Fourvière, the first stop on his journey.
A few hours before the meeting, he confided in
20 Minutes
.
With all the humility and sympathy that the spectators had been able to discover, last year, on the small screen ...
What state of mind are you in on the eve of the opening?
I am both happy and excited even though there is a lot to be done in a hurry.
It is a major project.
Unlike Paris, I didn't necessarily know the suppliers but it looks very nice (laughs).
Why did you decide to go on tour and why did you choose Lyon as your first stop?
In Paris, we opened EDO last summer (on the forecourt of the Palais de Tokyo). It worked very well, we performed very big services for three months. But I found it a shame to come back to the same place to offer the same offer to the public. So, with the team, we said to ourselves that it would be great to go on tour in order to be able to offer the concept to visitors who live outside the Ile de France. So I started to look at several cities…. Lyon for me, it was obvious. Already when I opened Mosuke, I had a lot of reservation requests from Lyonnais (laughs). Outside of Ile de France, this is really the first time I had the most clients. That put me on the alert (laughs).
And then, I came to see in Lyon.
I saw people who really liked to eat, who liked to party.
There was this mix of young people, students, active people going out in the same places and I liked it very much.
The mix of all these reasons made us think that Lyon was the perfect city to start this EDO tour.
Especially since the chosen setting is quite nice ...
Yes, I was not expecting that, I was amazed.
The view is truly extraordinary.
We would almost want to see the sea at the end… But it's already very good (laughs).
I had already come to Lyon for a shoot but I did not have time to explore the city in depth.
I had visited the Basilica of Fourvière, Vieux-Lyon.
Coming back will allow me to see more and move more at night.
How are you going to juggle your restaurant in Paris and that of Lyon?
I have a team of chefs who will be in Lyon on site.
I will be there to start the machine but once that is done, I will share my weeks.
On the opening days of my Mosuke restaurant, I will be in Paris, I will come back to Lyon on weekends.
I will usually be there on Sunday or Monday or both when I can.
You are going to offer a cuisine that is different from that which is on the menu in your restaurant, why did you choose street food?
It is important to clarify it so that there is no disappointment (laughs). Street food is really something I have fun doing just as much as gourmet food. African and Japanese cuisines are also cuisines which are expressed mainly in the street. In Japan, there are stalls all over the streets, you can buy food like that on the fly. It's the same in Dakar or Abidjan, people live by eating and live to eat. That spirit, that instinctive aspect of cooking, speaks to me. I wanted to combine the pleasure of making a menu that will amuse everyone and the proposal of qualitative menus without them being too expensive. It is important for me that EDO can be accessible to as many people as possible. In Mosuke, we get away with an average ticket of more than a hundred euros,it is not accessible to everyone.
How much will it cost there?
These are menus where you take several dishes to share at the table.
For kebabs or other, we are on a fork between 8 and 12 euros.
It will take between 6 and 7 euros for the accompaniments.
For desserts, we are on a range of 8 euros so it remains affordable.
It was the goal.
I wanted to create an exclusive setting with this cuisine that I love, especially since there will be two atmospheres, one during the day, one in the evening with plays of light.
It was nice to bring this little wink of light to Lyon (laughs).
We will find what makes the salt of your cuisine, namely the French, African, Japanese influences?
Yes that's it.
It's extracting the very strain of what I like to do in the kitchen and offering it in a more simplified version.
We will not deny the tastes, there will be Japanese flavors, flavors of West Africa, sometimes even both at the same time.
We simplify the form but the subject and the content will remain the same.
As a starred chef, is it important for you to diversify the forms of gastronomy?
This is extremely important because a chef, today, is not defined only by a gastronomic offer. I want my cooking to speak to a lot of people while remaining as accessible as possible. We also enrich ourselves with street kitchens because we get rid of purely technical research to focus on taste and instinct. We, gastronomic chefs, we all have to gain from doing street food in the end (laughs). It stays just as good and even sometimes it's better. For example, some people take more pleasure in tasting fried chicken than a dish that is much more complex and difficult to decipher. It can be frustrating in the end. Street food can be very, very good. And above all, it must be because when we simplify when we realize something easier to send,the taste must be impeccable.
You open this Wednesday day of the final of
Top Chef,
the show that revealed you.
Are you going to take a look?
(Laughs) No, actually I will be on duty so I couldn't watch but I hug Mohamed very hard because we know each other well.
I send him lots of big kisses.
He's a former colleague, he's obviously my favorite.
I think he has all the qualities to win this final, he has already shown them well in the competition.
Often very technical candidates may lack humanity.
He is both human and very technical.
Mixing the two works very well.
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Gastronomy
Lyon
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