Mory Sacko — Luxury is Freedom

At the helm of the Michelin-starred restaurant MoSuke, Mory Sacko embodies one of the leading figures of a new generation of chefs who draw on culinary heritage to weave their own story. Moving the lines with audacity and elegance, redefining the codes… of luxury?

Cooking didn't establish itself as a childhood vocation, but once you chose this path, you trained in palace hotels — first at the Royal Monceau, then at the Shangri-La and Mandarin Oriental. What aspects of palace distinction fuelled this attraction?
I wanted to be trained in excellence, and more specifically in the demanding pursuit of excellence. I love the idea, shared in establishments of this calibre, that "good is never good enough." There may be no perfection, but the goal every day is to get as close as possible.

Around MoSuke's gastronomic offering, you craft the most total experience possible. It begins with the restaurant's website, whose identity was completely redesigned. Yes, everything has been thought through! There's the story on the plate, but also the choice of tableware created with craftspeople, the music selection, the soothing décor... In the tasting experience, more intangible notions come into play: the moment, the state of mind. At MoSuke, we focus on this dimension by creating small decompression capsules as soon as guests walk through the door.

What was your most recent "luxury sigh"? Without hesitation: this summer, over a spritz, in the Tuscan countryside, realising the calm — and above all, the silence.