Mory Sacko

Recipes and stories from Michelin-starred chef Mory Sacko, who draws on his African heritage, passion for Japan, and French culinary education to create a cuisine distinctly his own

Mory Sacko is one of France’s most famous young chefs and a rising star in global gastronomy. His distinctive cooking style, on view at his Paris restaurant, Mosuke, might best be described as a subtle conversation between West and Central Africa, France, and Japan, combining French produce, techniques, and aesthetics with African recipes and Japanese seasoning.

In his debut cookbook, Sacko presents more than 60 recipes featuring his favorite ingredients, such as sweet potato, peanuts, scallops, and seaweed. Organized seasonally, the recipes are introduced with an image of their star component and accompanied by text that explores what makes the ingredient essential to Sacko’s cooking. These recipes include some of Sacko’s most acclaimed signature dishes, including his reinterpretation of chicken yassa and his much-loved pepe soup. Sacko describes his culinary techniques and methods, offering aspiring and professional chefs insight into the workings of his award-winning kitchen.

Sacko’s deep appreciation for hospitality and warmth shine through in the book’s personal essays, which delve into his cooking philosophy and values, his origins and career path, and the sources of his inspiration. At Mosuke, one of the things Sacko values most is making his guests feel welcomed, which he does by personally greeting them each night at his restaurant, as if it were his home. This intimate, beautifully photographed book offers a similar experience: an invitation to experience the chef’s remarkable cuisine, and a window into the mind of one of today’s most exciting culinary creators.

Born in 1992 in the suburbs of Paris, Mory Sacko is one of the rising stars in French gastronomy. In 2020, he opened his first restaurant, Mosuke, where he serves a unique cuisine blending African and Japanese influences, and was awarded a Michelin star just a couple of months later. With Mosugo, his comfort food brand specialising in fried chicken, and many other pop-ups across the globe , he is expanding his culinary and entrepreneurial horizons.

Benédicte Bortoli is a Parisian writer and editor specializing in gastronomy. She has trained in oenology and previously held editorial positions with large publishing houses before becoming a writer.

Émilie Rouquette is Mory's wife. Having supported him from the very beginning, she is now an indispensable partner and managing director of the Mory Sacko group they created together, which includes Mosuke, his gourmet restaurant, and two comfort food restaurants, Mosugo.