Mory Sacko : comment il révolutionne la gastronomie française | 750GTV

So, what an exceptional preparation. I know that I know that I am completely shocked, eh? I did not expect such a result. At only 31 years old, Maurice Occo is opening his fourth restaurant tonight, The Lafayette. A partnership with Benjamin Pateau, a businessman who bet big on this chef. Maurice Occo was unknown three years ago. Before he made his face known. And his cuisine with African influences on the show Top Chef. Ten years ago, I would never have imagined myself here. And uh that's what's great. A young chef like me with the cuisine that I offer in this place where we could not have chosen the easy way. Go for traditional French cuisine. While it's really audacious. The concept of the two men, playing on the contrasts between this listed place, former private mansion of the Marquis de Lafayette a stone's throw from the Elysee Palace and the atypical character of the chef and his cuisine. Tonight, a street food inspired dish. Yeah, start chicken. Yeah, start breading brother chicken. Fried chicken to share that you can eat with your fingers. Sea bream but roasted in a banana leaf and an exotic mango tart toin. Constance is leaving who would like to meet Constant Blonskiel for a photo. Just two things. Then I'll send you a kitchen. I promise. Okay. But the role of the chef is not limited to the stove. Natalia calm. He is also desired in the dining room. Top model, athlete and artist. Everyone wants to meet the rising star of gastronomy. I'll take care of Hugo Marchand. I present to you star dancer Han oil. Star Moshe. Ma is a cook that everyone fights over. Thank you. It's a project on the whole table. You see who is quite who is quite opposite. Oh, don't move electric table. He's there. I think Zen and smiling in all circumstances. As long as it's not in the dining room for real, it's fine. Well cooking, we always find a solution. At worst, we put on the flashes. We go. No, there's another board. No. Yeah. Yeah. Yeah. Come on, Benjamin. You know now. It's good. We have it. Well, let's go. It's the meteoric rise of a child who grew up in the suburbs far from the splendor of the palaces. Maurice Akko is the first chef of African origin to obtain a Michelin star. Recognition is clear just a few months after opening his first restaurant between two lockdowns in 2020. He quickly became a media phenomenon after top chef who made him. He took over a TV show on France three where he cooked with celebrities. So when we use lemon grass, when you don't have a hammer, you take a frying pan. Yeah, for once, for once, that's all I have. Like Julie Gile, the partner of former President Francois Hollande. Francois, you look carefully. Oh, by the way, Francois, does he have a specialty or not? He is very good at scallops, but he is a very great cook. He is the one who cooks. He loves to go to the market with his original profile and his sincerity. He seduces even in the United States on a recommendation from the comedian at Marcy. Time magazine featured him on the cover last September. Far from the glitter, once a month, Maurice Akko returns to this neighborhood in the north of the capital where his mother sent him to do her shopping when he was 12 years old. It is not true. Thank you. I live in Zimbabwe and I see you on TV5. Ah, singing. Ah, nice to meet you, nice to meet you. We also wanted to present this to you. It is for Africa, please. Just to go back a little. He has just arrived to visit Bishari Bison Abyss. Applaud this gentleman. Every day he is on TV. Thank you very much. Thank you. Thank you. Thank you. I didn't expect that one. The chef comes here mainly for the grocery stores looking for new ideas. It's nice. To have new ingredients. That's funny. It's. Mother's eggplant. Yeah. Something I've never cooked myself in the restaurant that my mother cooks a lot. And it's not the product I want to make, it's a taste that's quite strong, quite powerful, quite sophisticated, it makes a big difference. Yes. But it's a bit of a challenge that I set myself every time to say to myself that one day I might work with it in the restaurant. He only takes small quantities. To do tests. I'm a bit of a hunter when it comes to that. I take lots of different tastes, lots of different types. For example, the kola nut, it's an antioxidant side that's very powerful. So we eat a lot and on a daily basis we chew it and it allows us to stay awake and it's the effect of it's like having three coffees when we eat a whole one don't want chili powder too all well if I'm going to have one with a little with a whole one cent of it's equal one cent it's mania a little bit well it's good huh it's good yeah great for all that you know who your buyer is madam you know of course we watch all this top chef of course we watched we're proud we were happy that we won while we were proud it's nice to represent our part of Africa it's West Africa so we all felt concerned we are Ivorian but we were so proud we were happy and then it's good to add a touch of home to the dishes to revisit a little it's honestly nice it's an honor he's a good ambassador a very good ambassador indeed well thank you very much that's really nice huh thank you it's roots African are one of the ingredients of the success of his Michelin starred restaurant he named it Mosque a contraction of Mori and Yasuki the name of the first black samurai of Japan a country he is passionate about where is this package yes it's there it's definitely him it can't be anything else because in addition to his French and African inspirations the chef adds Asian flavors with exceptional products yeah I took some like this Japanese lemon with a unique scent that Mori buys from an organic producer in Carcassonne we have a Frenchman to reduce the environmental impact the exotic products don't come from the other side of the world but mostly from France there's green pepper in it that's beautiful it's sawn that's in bloom aromatics that's good huh peppers directly well like the problem peppers grow in burgundy I think those are stones why because they're small yeah they're small generally the smaller they are the more black ones like that they're scary I don't know I don't want to taste them I'll have to but it's it's the pro of pepper like that I know that if I put one I put one in 10 l of sauce and that's enough and so we're going to have the pepper that's going to arrive like that but since it's totally diluted b in fact the spiciness it's going to smooth itself over the whole sauce and it's going to have a very strong taste but not a lot of the bread and lobster will be served with launauri a Japanese seaweed the obrac beef is entitled to a cosmetic treatment session based on shea butter and they're really the idea is that there you go it's in its little mask and it stayed like that so I can't explain it scientifically but it's true that when using it we realized that it really has an effect on the beef's flesh so I think that well like it acts on the proteins for the hair on the skin well it must be the same huh it's meat it's the flesh so suddenly it would wait a long time it's expensive the chef also offers a very french fish sushi from the shadow knight a roasted plantain banana with foie gras sauce with trout eggs and flying fish as for the mature beef with karite it is grilled married with a mafe and tamarind sauce all these dishes are served in small portions in a single menu the six alex corn ice cream is good here the customer does not choose because an a la carte menu forces us to have everything to choose from whereas the single menu allows us to I have 30 place settings I have 30 fish in the fridge and I don't sell anymore and there is no loss in fact by selling what we produce so that doesn't lose control over the necks on small structures like us thanks to this formula it is also more calm in the kitchen the chef and his six cooks send 250 dishes with complete peace of mind every lunchtime bmr classic a reservation in the dining room only nine tables 28 places in total at lunch each guest spends an average of 120 euros and included in the price the chef's round table present at each service reservations are open in two-month slots the restaurant is full in a few days in any case I really thank you for what you are and we are delighted to see you again when we come and then we enjoy ourselves it's nice see you soon goodbye a success that goes beyond his personal success ma has also become a symbol when I started cooking well a black starred chef like I am now he doesn't exist well I tell myself that it's cool to embody this person and that a young person like me today who starts cooking and says I'm going to give you a star without denying my origins without denying what I am well in fact we won't make fun of him and just that for me it's already huge it's already huge to say that just by the fact of existing in fact it's a departure for some and therefore hence the fact of not claiming anything of not being vindictive or anything no the idea is I just have to exist to be there to do what I love and then that's enough to inspire others and who will do 10 times better than me I hope and so on his origins are Malian and Senegalese he grew up in Seine et Marne 50 kilometers from Paris ma discovered the I was fascinated by the world of the palace Parisians and so on these little documentaries the part that hooked me the most and where I was always glued was the cooking part so suddenly when I had to choose what to do after leaving college because I could have continued in general while I decided to learn a trade and so from there I said to myself well why not cooking it's really not easy for my relatives and for the people around me when I told them that I was going to do the hotel catering and cooking option well everyone said to me well what for you don't even know how to make an omelet so then that's precisely what's quite funny today when Ma returns to her family he doesn't set foot in the kitchen here the place is reserved for women Ma has eight brothers and sisters and until then it was his mother a cleaning lady the undisputed queen of the kitchen and of chicken yassa what do you think of his yassa or his beef with mafé Francois is good it's not like my mother's mother's mother but it's still good because I made traditional African place good ma made the plan of he mixes he mixes a little but it's not the same anyway she took a little from her mother but it's not the same what do you think today of where he got to it makes me happy I'm so happy I'm proud of him really I don't like talking too much but it's good it's good it's a source of pride pride it's pride it's pride in the living room the men comment on the football matches yeah is he wherling broth he's injured well I don't know but I think he came out Massey and Mason's father would never have imagined such a success did you think he would get there did you feel it no you said no too quickly there oh but I saw that in the morning when he dreams you saw it he immediately sees at the station even if there is no train he walks on foot he was courageous a child running to go to school to go to school my parents always passed on to us well work is the first thing my father he only has me the mouth work work work so they raised us with a great value work and also a lot of humility and uh they are there with me every day and it is these moments it is also thanks to them that people ask me how come you did not get pregnant that you are not like that in the grass well it is thanks to all that it is thanks to them what they keep things on earth as they should in our real life it's there and that's it that's all that matters everything else is a bonus it's really nice and I make the most of it but it's a bonus it's also with the family that ma is building with appetite the beginnings of a restaurant empire he has just become the father of a little girl with his partner Emily she is his only partner together they have opened two chic fast food restaurants thanks bad bon appetit thanks so the idea maurice was several things like you asked us it's first to see between the burger you know with zucchini that we had the passage to the squash burger emily 26 years old holder of a master two at dauphine takes care of all the administration of their business the customers were surprised by the vegetable bacon with nicholas the director of the two fast food restaurants they had to validate the new vegetarian squash burger today yeah the race it works very well it's just the cooking you have to push it for at least five minutes more in the oven so that it's more tender i admit that the fact that it's slightly undercooked sponge i think it's really not bad because it adds chewiness i think no it's not good for a race it has to be round it has to be like a hug who's going to win then what's it going to be like it's naturally the chef the kitchen is the chef we're next door we can give our opinion but then we're coming to eat maurice's cooking and not mini rockets so it's okay the chef is not stubborn so i'll do some tests we'll have them taste it and then if it turns out that everyone prefers it crunchy and i prefer it melting i'll make it crunchy because i do it first for others and not for myself to my creation behind the stove to emily the calculator she sets the prices 20 euros for the burger fries sweet potato and drinks menu far from the prices of a starred restaurant but fast food is just as profitable ma and her partner plan to open a third next year the couple have other projects to promote the chef's image and generate income from it cooking for events organized by large companies luxury companies in particular the main subject we're going to see today is in relation to you know the lexus event that we have here in two weeks around the release of a new vehicle where there are about 150 guests emily won't give us any figures on the amount of these contracts but for the great chefs this source of income has become greater than what their gourmet restaurant brings in so far we've reinvested everything everything we've done as a project we reinvest everything because we also want to develop in fact in high demand ma assures that he has only taken weeks off in the last three years is he exhausted or less interested in numbers than in culinary art in any case emily must struggle to keep his full attention the client would also like to have a test you look very tired you know if i go to this for more than 20 minutes i fall asleep it's an immune system it's my brain it sat down for 20 minutes otherwise i had to stay standing and you have the check on to stay zen with all these projects maurice has a secret i forgot that it's all so thick he glues the broken dishes back together in his restaurant with a mixture of resin and gold leaf oh we're not bad there we have a beautiful line there it's a thousand-year-old japanese art called kintsugi and the great kintsugi masters it really just makes a thin line like that really as if we had a gold line crossing and it's absolutely magnificent a bit like a yoga session but i feel that this one is not going to be easy the pieces of tableware that have become unique in 30 seconds will be reused in the restaurant i told myself that it was too fast for it to stand up at least with its own weight i will save time they say that it takes 10 000 hours on a task to be considered an expert or a master and i am far from 10 000 hours but but i have i have i have maybe my 100 hours soon the young star now dreams of opening a restaurant in japan as well as another in africa