The brilliant Mory Sacko has revisited the setting of his unique, sensitive and poetic cuisine.

Let's admit a penchant for cooking, free, infinitely intelligent - that is to say that each dish is born from a reflection, from a questioning of what is the essence of a dish, its identity, which will make it irreducibly singular. Rewarded with a Michelin star in the wake of its opening and noticed by the Maison <a href="https://www.lofficielibiza.com/fashion/louis-vuitton-cruise-2024-collection-italy-resort" target="_blank" rel="noopener">Louis Vuitton </a>for taking over the orders of its <a href="https://www.lofficielibiza.com/ibiza/five-enchanting-restaurants-in-ibiza-town" target="_blank" rel="noopener">summer restaurant</a> in Saint-Tropez last year, everything could have encouraged Mory Sacko to rest on his fresh laurels...&nbsp; little is known about his soul as a cook determined to look further afield for new flavours, to shed new light on his personal approach. After a few months of closure, it is in a room freshly redesigned by the firm Friedmann &amp; Versace where revealed menus show staggering inventiveness, where the plant will be honoured. We will find what made the luminous power of his <a href="https://www.lofficielibiza.com/food/hot-spot-lili-mecca-of-cantonese-cuisine-in-the-peninsula" target="_blank" rel="noopener">cuisine</a>, the meeting of <a href="https://www.lofficielibiza.com/fashion/kenzo-menswear-show-autumn-winter-2023-photos-videos-images-look" target="_blank" rel="noopener">Japanese</a> imaginations, West Africa, here and elsewhere, playing music composed by an authentic Chef, without blinkers or stylistic coquetry. A kitchen of technical goldsmithery but which never overplays the contemporary notes of the dishes-trinkets. Everything is there: sense of cooking, juices, condiments, textures, contrasts - in short, all the vocabulary of great cuisine is mastered, without unnecessarily rebellious show but with an insolent spontaneity. <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">We come out reinvigorated, electrified, a little more intelligent, we hope too, to have tasted a cuisine that so powerfully embodies the definition of the cook given by Grimod de la Reyni&egrave;re: "He is a man capable of inventing what one has not eaten at others' <span style="background-color: transparent; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; font-weight: inherit; letter-spacing: 0px;">. &raquo;
MOSUKE. 11, rue Raymond-Losserand. 75014 Paris
Tel: 01 43 20 21 39
Open Monday to Friday, noon (12 p.m. to 2 p.m.) and evening (7 p.m. to 9:45 p.m.)
<a href="http://mosuke-restaurant.com/" target="_blank" rel="noopener">mosuke-restaurant.com</a>

Pèpè Soup, mackerel, red mullet, okra, mussels, palm oil. Credit: Virginie Garnier

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