The young chef Mory Sacko was the guest of Laurent Mariotte in the show "La Table des bons vivant".

The opportunity to talk about his new show on France 3, "Open Kitchen", but also about the African cuisine which is dear to him and which he sublimates on a daily basis in his Parisian restaurant MoSuke.

Mory Sacko has everything of the young prodigy.

Just a year ago, he opened his first restaurant, MoSuke, in the midst of a pandemic and managed to get the Grail of any self-respecting chef: a Michelin star.

Since then, he has also become a culinary host for France 3 with the program

Cuisine Ouverte

, in which he explores a new food each time, from creation to tasting (by making dishes himself with the product in question). 

>> Find La Table des bons vivant in podcast and in replay here 

Something to make your head spin!

But not for Mory Sacko who remains faithful to his African origins even in his cooking.

He brilliantly modernizes the specialties of his childhood but he would not be the only one ... As he explains at the microphone of Laurent Mariotte in the show, 

La Table des bons vivant. 

Know how to adapt 

In the kitchen, it's all about time and adaptation.

And African cuisine is no exception, as Mory Sacko explains: "I sincerely believe that African cuisine is coming to France."

A fact that can be seen by looking at the restaurants that are opening and which are more and more focused on this cuisine, such as the MoSuke.

"African cuisine was based on what we ate in Africa, which was not necessarily adapted to the Western palate, or even to the Western way of consumption. And precisely, there is a whole young generation of chefs like me who have grew up and who were born in France. We know how we eat in the West and in France, but also in Africa, which allows us to cook at the crossroads of the two continents. " 

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A cuisine that therefore needed to be updated, as was Asian, North African and French cuisine in their time.

"African cuisine needed to be updated, like all kitchens, like French cuisine. We removed the flour from the sauces, we reduced the sauces and it is this work that is being done in the kitchen. African. "

Notice to amateurs!