MoSugo Sentier: Mory Sacko's third street food address

Mathilde Bourge | 7/29/24, 4:31 PM

Mory Sacko continues his success story and will open a third MoSugo store in September 2024. For the occasion, the chef has come up with an exclusive recipe!

And that's three! After Paris's 14th arrondissement and Galeries Lafayette Gourmet, Mory Sacko will open his third MoSugo, his now-famous fried chicken chain, in the Sentier district in September 2024. The chef, crowned with three toques for his gourmet restaurant MoSuke, will even unveil a brand-new recipe!

An exclusive recipe

Mory Sacko will soon be opening his new MoSugo in the popular Rue des Jeûneurs, once again embracing his love of street food. Gourmets will find the same codes that have already made the two previous addresses a success, namely fried chicken in a pretzel bun burger, accompanied sweet potato fries and Cajun sauce; chicken tenders with panko breadcrumbs and plantains; and a decadent brookie, a happy marriage between cookie and brownie.

For this new address, Mory Sacko has also come up with an original recipe: chicken and waffles, a homemade waffle with crispy fried chicken, covered in a maple syrup-based sauce. A delicious treat to be found exclusively on Rue des Jeûneurs!

See this post on Instagram

A publication shared by MOSUGO FRIED CHICKEN (@mosugo)

On site or takeaway

As street food goes, MoSugo's delicacies will be available to take away, and can be picked up directly from the street thanks to a take-away. For those who want to take their time, the restaurant will also offer seating for around 30, in a minimalist beige-toned room. See you in October to discover this new address!

Where to eat? MoSugo, 35 rue des Jeûneurs, 75002 Paris
https://mosugo.com/

These news might interest you

Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!

Read

Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.

Read

News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.

Read

News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.

Read

Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.

Read

Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.

Read