Chef Mory Sacko honors the heritage of French gastronomy from local to global influences. In each region, he reinterprets a recipe and invites local chefs and agricultors.
Chef Mory Sacko pays tribute to the heritage and diversity of French gastronomy through a friendly and inventive exchange between local regional cuisine and one open to the world and all its influences. In each region, he presents his own version of a recipe and invites local chefs and producers.
Mory Sacko is in Monaco. Today he'll be preparing barbajuans, a dish emblematic of the principality made with chard, a typical regional vegetable. And to give his barbajuans a new twist he'll be preparing them jiaozi-style. Offering a helping hand: the humorist Vérino.
Mory Sacko decides to attack a vegetable that is normally eaten raw: the radish, and will be cooking it with a Japanese alcohol made from rice. The actor Pascal Elbé is on hand to assist.