Mory Sacko to design menu for new restaurant near Paris landmark
Mory Sacko will soon be designing the menu for a chic brasserie in Paris's 8th arrondissement, in collaboration with the Moma Group. The chef revealed a little more about the concept of the future restaurant.
2023 is the year of all possibilities for Mory Sacko. The chef, who graced the cover of Time magazine in September 2023 (after Michel Guérard in 1974 and Alain Ducasse in 2001), is embarking on a new professional project. After his MoSuke restaurant and his MoSugo street food offering, Mory Sacko is about to sign the menu of a new address a stone's throw from an iconic Paris landmark.
Mory Sacko's chic brasserie
Although information is still rather scanty, a few details of the project have already been revealed by the chef. Three times larger than his gastronomic address (266 m² and more than 100 covers), the venue will be located at 8 rue d'Anjou, in Paris's 8th arrondissement, a stone's throw from the Élysée Palace. Located in place of the former 1728. This chic brasserie, renamed Lafayette's, is owned by the Moma group, already behind the Lapérouse and Bœuf sur le toit establishments.
As usual, Mory Sacko will not forget his roots, blending the conviviality of a French brasserie with specialties from the African continent. The little extra? He also wants to add a little American flair, as an ode to the cosmopolitan Paris he loves so much. However, we'll have to wait a little longer to find out the exact opening date of this new restaurant, which is due to open in October 2023.
Mory Sacko's television projects
While you're waiting to discover Lafayette's, you can still reserve a table at MoSuke, Mory Sacko's gourmet restaurant, or order a fried chicken burger for an evening of comfort food at MoSugo. The chef is also the star of the Saturday program Cuisine Ouverte on France 3, and will be the focus of a six-part documentary series in Japan, scheduled for broadcast in 2024.
These news might interest you
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
