Mosuke par Mory Sacko

Mory Sacko's cuisine at MoSuke represents a deeply personal culinary philosophy made manifest. This is not fusion for fusion's sake, but rather a thoughtful exploration of how two distinct culinary traditions—West African and Japanese—can engage in meaningful dialogue. The result is cooking that feels both innovative and inevitable, as if these flavors were always meant to meet.

The chef's approach combines the bold, warm flavors of his Malian and Senegalese heritage with the precision, seasonality, and aesthetic refinement of Japanese gastronomy. You'll encounter ingredients like okra, karité butter, and gombo prepared with techniques that might include flame-kissing, precise lacquering, or delicate stuffing. The signature pèpè soupe exemplifies this approach—a dish rooted in West African tradition but executed with the refinement and presentation of haute cuisine.

Sacko's tasting menus unfold as carefully orchestrated journeys. The Migration menu at lunch offers 15 sequences that introduce his culinary vision, while the evening Vol de Nuit extends to 25 sequences for those seeking the complete experience. Each sequence is precisely portioned and beautifully presented, allowing you to appreciate the complexity of flavors without overwhelming the palate. Standout preparations include queue de langoustine treated with flame, suprême de volaille laqué that showcases the chef's mastery of glazing techniques, and Aubrac beef enriched with karité butter—a perfect example of how African ingredients can elevate French terroir products.

The chef's creative laboratory includes over 300 jars of house-made infusions, ferments, and flavor preparations. This extensive pantry allows Sacko to build layers of complexity into each dish, introducing subtle notes that might reference African spices, Japanese dashi, or entirely new flavor combinations. Ingredients like charred nectarine and carefully stuffed gombo demonstrate his commitment to treating every element with equal care and creativity.

Vegetarian diners are not an afterthought at MoSuke—both tasting menus are available in plant-based versions that maintain the same level of creativity and refinement. This commitment to vegetarian cuisine reflects Sacko's versatility and his understanding that great cooking transcends any single ingredient.

The wine program complements this cultural dialogue with selections from France, Asia, and Africa. You'll find familiar French appellations alongside more unexpected choices that mirror the cuisine's boundary-crossing spirit. The option to enjoy an Alsatian pinot gris by the glass (14€) provides an accessible entry point, while the full list offers opportunities for more adventurous pairings.