Mory Sacko is at the top of his career: after participating in Top chef 2020 (and revolted Internet users during his elimination), the young 28-year-old chef is today rewarded by the very famous Michelin guide which has just awarded him his first star for his restaurant. Mosuke which opened in September in the Parisian district of Montparnasse. A consecration for the cook who has long been Thierry Marx's sous-chef at Mandarin Oriental (2 Michelin stars) and which has managed to stand out in this complicated period for the catering sector, very affected by the health crisis as Philippe Etchebest often reminds us. Mory Sacko, who was the guest of Laurent Delahousse on Sunday January 24, 2021 in 8:30 p.m. on Sunday, has also estimated: "We cannot do our job of welcoming customers and serving them food. It is above all a hospitality profession ".
A point of view shared by its host. "One might wonder why the Michelin guide this year has withdrawn stars", has also launched, bitter, the father who recently unveiled a photo of his daughter. Raised by the inspectors who award the macaroons to establishments each year, Laurent Delahousse added: "May he give some to encourage, why not, but in such a complicated year, for some of them it is really double the penalty. "
The Sevin restaurant in Avignon, the Maison Prévôt in Cavaillon in the Vaucluse, Le Palégrié in Corrençon-en-Vercors and La Tour des sens in Tencin in Isère, and finally Le Vivarais in Vals-les-Bains in the Ardèche have indeed lost their star, while Le 1920 in Megève and La Bastide de Capelongue in Bonnieux lost their two stars this year.
The joy of Mory Sacko
Mory Sacko is one of the 11 lucky winners who made their entry into the guide this year. News that couldn't make him happier: "A lot of joy already, and then pride … only happiness", he explained to Laurent Delahousse. The chef who brilliantly mixes African and Japanese cuisine explained the keys to his success at Point Tuesday January 19, 2021: "I have been passionate about Japan, its culture and its arts, since I was little. It started, as with many people, with manga. The African influence comes to me from my origins. I have an attachment very strong with the continent of origin of my parents. French culture, that of my country, is added to it. Because it is here that I learned the technique. It was therefore logical for me to bring together all these influences in my kitchen, it's all I love".
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