Mory Sacko, peut-être bien le gendre idéal !

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1:25Inconnu (hôte): You can listen to France Culture. The chef's star, who, in addition to his restaurant, has his own food and fries, change the image of the chef. He has the allure of a Nigerian mode. He has the calm and the gentileness in his cuisine. He's the man's ideal. I'm very happy to receive Maurice Akko.

1:41Mory Sacko: Hello Nora. Hello.

1:43Inconnu (hôte): I've never made a mistake. No, no, no. I'm not too bad.

1:45Mory Sacko: Just the part of the man's ideal.

1:47Inconnu (hôte): No, you don't think? No. Why?

1:48Mory Sacko: I don't eat at the house.

1:50Inconnu (hôte): It's true? You still cook at home?

1:52Mory Sacko: No, not at all. No, but you can't. It's not possible. But no, it's... In vrai, I would, but I just have the flem.

1:58Inconnu (hôte): Yeah, but normal. The formation of Brussels, it's like if you said, if I do a joke at home, I'm an hyper-mobased-humeur.

2:05Mory Sacko: It's true, it's true. You know, you've got everything for your job. Yeah, it's true. You're not going to be there. It's not like everyone's talking to me. You've got the chance, you've got the chance with a chef-cuisinier, you've got the super-beard to eat at home. It's the replica of his life. And in fact, no, not at all.

2:19Inconnu (hôte): No, but if you're in vacation, I'm sure that if... Or in all case, when you met her, yes, you had to kind of seduce a little by the woman who knows how to cook. It's kind of genial.

2:30Mory Sacko: It's better for seduce the belle-mère, in fact. Ah, it's true. You could have a good one in the kitchen all of the time.

2:35Inconnu (hôte): Is it possible to be with someone who doesn't like the food?

2:38Mory Sacko: No, impossible. For me, it's also a thing

2:41Inconnu (hôte): créditoire, I think. There's something where you say you don't like the pleasures of life.

2:47Mory Sacko: I don't think I'm a guy who doesn't like a conscience. I have someone who says, I eat for a drink, but it's not important. I'm not sure if you're a drinker.

2:56Inconnu (hôte): And you're a drinker what, you're a drinker?

2:58Mory Sacko: This drink? I don't eat this drink because we're in the middle of Ramadan. But I know what I'm going to eat this evening. And it's an entrecôte with sauce bernaise and frites. And I'm so happy.

3:09Inconnu (hôte): But you know already? You're a drinker? I'm going to go. And it's what you're going to have planned for you this evening.

3:15Mory Sacko: It's so. And frites, how much? Frites, pommes de terre, frites maison. but it's the staff meal you know in the restaurant there's always one who is ready to eat for the team and so on the menu on the last week we asked everyone what was your favorite and then we asked everyone so every day we have the favorite of someone and between the frites sauce bear and s it's my favorite

3:40Inconnu (hôte): it's true and it's fried fine or large large

3:43Mory Sacko: large double cuisson okay I don't know what he does he has a pressure but I'm so happy.

3:51Inconnu (hôte): So you know that you eat it this morning, you're too happy.

3:53Mory Sacko: Yeah, you see, it's interesting. I'm happy to say that I'm happy.

3:56Inconnu (hôte): I'm always happy when I know I'm going to eat a good thing the evening. I don't like to have to improvise. You know what we have in the fridge, what we're going to do.

4:04Mory Sacko: What's I'm going to do with the fridge and all. I don't know.

4:08Inconnu (hôte): Tell me, I have a question. You've come to see, the first time we've discovered it, we're sure that it's in Top Chef. You've seen the episodes, you saw it at the time. How did it happen when you're a candidate Top Chef?

4:18Mory Sacko: I swear that I saw but I never saw it. I saw images of the pictures. But I watched it because we were in the lockdown. So there was nothing to do. If I was a boss, I wouldn't watch it because it's too hard. I don't know what to watch it. But I had nothing to do with it. So I watched the season. It was cool to watch. It was more simple than to do. When you turn Top Chef, it's an experience that's great. But you're in pressure. Yeah. Well, it's done so that it's not like cooking like we do in a restaurant. In a restaurant, everything is optimized for you to make the meal possible. Everything is next to you.

4:54Mory Sacko: Tough Chef, your work plan is there. Your food is at 10 meters. I don't know why. You have to cook it. You have to cook it. You have to cook it. For the images. You have to cook it. You have to cook it. You go to the other side. You do not cook it. You cook it. Then you cook it. You return to the meter. Then between two, we talk. You have to do the camera. So you pass the camera. in the camera, your onion brule. In fact, the guy is in the middle of filming your onion in the middle of the camera. You're in the middle of the camera. So, the first episodes, you know, the first results of the show, I'm going to say that it was the course.

5:24Mory Sacko: And then, you take the rhythm, you're used to talk to the camera and everything. And it's cool.

5:27Inconnu (hôte): But it's a good souvenir. Yeah, it's a good souvenir. Of course, it's super for you what's going on the next day. But I mean, the experience in it-mêmes, it's a thing that you would recommend, for example, to someone?

5:36Mory Sacko: I would recommend someone who is ready. I did it for 4 years that I was working with Thierry Max in 3 years where I was sous-chef I knew how to cook, I didn't have a doubt there-dessus, and I had a project behind and it was a great experience because I met already super people who are still friends today and that I see regularly and in the same time, as a professional who can be able to have the life of chefs who have 20 years of career, 3 stars, 2x, 4x, 3 stars but in fact it was enriching pour nous d 'avoir cet échange avec ces chefs-là, parce que si j 'avais ouvert mon restaurant directement, ils ne seraient peut -être jamais venus manger.

6:13Mory Sacko: J 'aurais pas eu cet échange avec eux sur ma cuisine. Donc, c 'est un vrai gain de temps.

6:17Inconnu (hôte): OK. OK. Et dis-moi, quand tu dis que tu détestes, enfin, que tu n 'aimes pas revoir, tu n 'aimes pas revoir parce que tu n 'aimes pas te voir en général ou tu n 'aimes pas te voir à cette époque-là ?

6:26Mory Sacko: Alors, j 'aime me voir dans un miroir et tout, mais c 'est vrai que, bon, je pense que c 'est pour la majorité des gens, mais c 'est comme quand on écoute son propre vocal, quand tu fais un vocal et que tu écoutes ta voix. And then, it's a TV, it's your voice and your head. It's hard. I've never... Even Cuisine Ouverte, I was on France 3. There it's done, we've done 170 episodes. Honnêtement, I've watched 10.

6:55Inconnu (hôte): And it was a bad thing to watch?

6:57Mory Sacko: Yeah, I don't know. It was weird to watch for 30 minutes, I was talking to a kind of dissociation. You say this guy in the screen, it's not me.

7:05Inconnu (hôte): And is this guy who you love when you see it, for example?

7:08Mory Sacko: No, I love it. I like it. He's a good guy.

7:10Inconnu (hôte): But it's just not... It's not totally you.

7:13Mory Sacko: It's not totally me. So you're always a little filter, too, at the TV. Even if I'm a natural, I'm going to say, and I don't know how to do acting, so that's better. It's true that there's always a bit of a bizarre form of looking at yourself.

7:29Inconnu (hôte): And is it when you watch or not your videos on the networks and all, Do you think you can be gênée by just the fact of seeing you or listening? What I'm doing is that I'm going to do it a thousand times. It's because when I'm going to play a pro show of a film in which I play, I can't even watch a chronicle. There's a thing where I prefer, just the chronicle, I watch first, after I watch the sound, and then I watch the sound. So the first thing, the sound plus the image, you're like, what's this person who's going to move too and that's really insupportable? But do you watch the comments that are written?

8:02Inconnu (hôte): The comments? Yeah.

8:03Mory Sacko: I do it from the beginning. At first, I did Top Chef. I was at a point. I responded to the people in plus. I saw all the comms. I stopped watching Twitter. It's toxic. It's toxic like a network. But I looked at it. And then, I was detached because you realize that there is everything. You have very good. But the only bad you will see, you will focus on it. You're staying on the floor. You're staying on the floor. So in fact, not to look at the door, it's much more sincere and real. It's not true.

8:39Inconnu (hôte): And when you said you answered, you answered like something nice or even something agréable?

8:44Mory Sacko: I have answered the other thing. They exist because you respond, so you don't respond.

8:49Inconnu (hôte): I have done the experience recently. I was in anger. I was in a bad mood. I just saw a comment hyper agréable. it's so hard to respond to this person who wrote oh, sorry, I'm sorry, I was mal interpreted and you're there, yes, so you just to throw out at the end and if I'm talking to you and I'm gentil with you, you're there

9:10Mory Sacko: I'm sorry, I'm not going to this reaction

9:15Inconnu (hôte): it's after, you have others who... and then, I imagine that it's a more and more importance for you, as soon as your career is established, and that at a moment, the reality, it's happening ailleurs

9:27Mory Sacko: Yes, it's that. It's that it's happening ailleurs. And then you're in the mass of people. In fact, it's nothing at all. And especially, you can't be 100 % réussite. There are a lot of people who say, I don't like it. Or what they're doing is bad. And it's not bad.

9:42Inconnu (hôte): And the critics on the restaurant, it's the same?

9:45Mory Sacko: I'm a bit more susceptible to this restaurant. So, yes, we have to look at the views. Because for us, it's still a boussole. Even if we have the right to be d 'accord or not. d 'accord parce que nous, ce qu 'on propose de la cuisine, j 'estime que chaque assiette qui sort de ma cuisine, elle est vérifiée et je l 'envoie comme je souhaite qu 'elle le soit. Donc, si le bœuf, je le mets en sous-cuisson et que le client dit le bœuf est cru, non, il n 'est pas cru, on l 'a cuit comme ça. Donc, ça ne te plaît pas, OK, mais voilà, il y a cette logique dans la critique où on a le droit de l 'accepter, on a le droit de ne pas l 'accepter.

10:15Mory Sacko: Mais ça nous donne, si par exemple, sur 10 avis, il y a 6 avis qui nous disent il fait un peu froid dans le restaurant, c 'est peut -être qu 'il fait froid dans ce restaurant, who will go to the rest of the day. So, the David's recent, he's like, it's our soul. And if we have a great idea on a plate, we know that this plate works well. And so on. It's a sign of a bad idea because we don't have 100 % of views even if we have a lot of things. But it's important. But it's important.

10:38Inconnu (hôte): It's important. Yeah, it's important. And Dima, I have the impression that you have an aesthetic which is quite marquée.

10:44Mory Sacko: That's a big deal. You're hyper stylized. It depends on the day. I'm in a verpelouse. Yeah, but it's all the time stylized.

10:49Inconnu (hôte): You're a good friend. You're a good friend. you've been gérer I don't know if you're still

10:55Mory Sacko: I'm on a campaign Berluti it's been amazing

10:59Inconnu (hôte): I'm so excited to be I'm so excited to be I'm so excited to be you know you've always liked the fashion

11:07Mory Sacko: I've always liked the fashion my parents always were very excited on the fashion I always wanted to be well-habillated

11:19Inconnu (hôte): it's something that's been inculquable Yes, I was using a family torn.

11:23Mory Sacko: I did try little. Apart fromuvre, my dad loops, my dad elves, my dad, I go on, almost every day. They say, oh my god, he legitimize. Quite welcome. Now it's done, I'm not saying that I'm going to arrive slow in that moment, but they've always been trying to act up the fact that we have oriented to work on school, to get your family on school. And I think it should be left. After, I fait a little more attention. And this doctrine, like my Canadian family, it's becoming an ignore. And to the extent of my God, I'm interested in music and attract.

11:47Inconnu (hôte): So you're friends and sisters, you're a chronic Ab terminar. It's the same. You are all all stylized. You are all all all.

11:53Mory Sacko: There are one who is more than one. But otherwise... It's always one who chooses to not to do like the other. But otherwise, everyone makes attention to their clothes. And I think that when there are a family, we take pleasure to be all dressed together.

12:10Inconnu (hôte): And you have a very good that has evolved with the time. You have had a bad taste or a bad taste of a good taste. Even if we don't say a bad taste, because it's the good of each one. but you tell me, is that sometimes you see photos of you at the end where you say I was like...

12:24Mory Sacko: From a point of view capillaire, I've all done. I've had a crête. You've had a crête? I've had a crête. It's like I'm a part of this generation. When I'm crête, you know... I have an afro, Steve Verkel, I'm also very droid. Steve Verkel, I love it. The real afro, I'm all right. I changed my couple every four years, but in a way rather radical. I was doing a cycle of four years.

12:47Inconnu (hôte): Là, tu es sur un cycle depuis longtemps.

12:49Mory Sacko: Oui, j 'ai failli les couper il y a un an. On m 'a dit non, non, tu ne fais surtout pas ça. Du coup, j 'ai juste fait un carré, j 'ai réduit. J 'ai raccourci. Mais c 'est vrai que capillairement, j 'ai fait pas mal de choses. Tu as exploité. Oui, la teinture, tout ça. Ah oui ?

13:06Inconnu (hôte): Teinture comment ?

13:06Mory Sacko: Blonde. Ah oui ? Et c 'était bien ? Non, c 'était pas bien ? À ce moment-là, moi, je l 'aimais bien. Quand je regarde les photos, je me dis non. Ah oui ? Non, ça ne marchait pas.

13:16Inconnu (hôte): It's funny because you said that your parents have given you this kind of for, I don't know, the clothes, the gowns, to take care of themselves, to be presented to the world. Are they they complimented or not? Is it important for them the physical appearance? Are they telling you that you're a good man? Are they talking to the TV, for example, I say your mother, because I'm a mother, because I have my mother, I'm not my father, but are they tend to valorize you on the physical? Or are they talking about your work without talking about that?

13:42Mory Sacko: Well, if they have a physicality, but it's not a value. It's a bit bizarre. It's that their physicality is totally connected. It's never a critic. It's always... You're a fatiguer. It's a fatiguer. It's a fatiguer. It's a fatiguer. It's a fatiguer. It's a fatiguer. Oh, no. But after, we have a family where it's a lot of people. So if you have a malheur to be mal coiffed or whatever, well, my mother, the first, hyper tout de suite. C 'est quoi cette coupe ? Tes chaussettes, elles sont trouées. Sans pitié.

14:16Inconnu (hôte): Tu parles des chaussettes, j 'ai appris que tu avais une passion chaussettes un peu. Moi aussi, ouais. Tu as quoi comme chaussettes aujourd 'hui ?

14:22Mory Sacko: Aujourd 'hui, j 'ai des chaussettes en maille accordées avec mon pull en maille.

14:26Inconnu (hôte): Vraiment, c 'est pas le bonjour. Si, c 'est le bonjour.

14:30Mory Sacko: Elles sont, tu vois, un peu camo, mais pas...

14:33Inconnu (hôte): T 'es en camailleux de verre, des chaussettes jusqu 'au...

14:36Mory Sacko: Ouais, jusqu 'au pull, but...

14:39Inconnu (hôte): Tu ne seras jamais le gars où si tu arrives à un dîner où tu es invité et qu 'on demande d 'enlever les chaussures, tu ne seras jamais le gars avec les chaussettes trouvées.

14:44Mory Sacko: Oh non, c 'est un stress de ne pas savoir si mes chaussettes sont bien ou pas.

14:49Inconnu (hôte): Hyper bon goût, quoi. J 'aime beaucoup ces chaussettes. Surtout au Japon,

14:52Mory Sacko: on t 'emmène toujours à enlever tes chaussures en plus.

14:54Inconnu (hôte): Bah oui, parlons-en du Japon. Bah oui, exactement. Bah alors ça, ouais. C 'est le stress du truc. Tu as un projet à venir au Japon. Je ne sais pas ce qu 'on a le droit d 'en dire ou pas.

15:04Mory Sacko: It's a documentary that was filmed during my first time in Japan, which is going to be released at the end of the day, because it's September, October.

15:12Inconnu (hôte): We talked about the same in the Japan, and when we met the other day, because I had finally done my first trip to Japan, so you gave me a lot of addresses. I had to do one in five, but in fact, a first trip to Japan, it's vertigineux. It's a 30 years. You don't have time.

15:27Mory Sacko: It's impossible. You have so many things to see, so you have to do it. And it's the same thing with Japan. There are some people who don't know it, but it's really infime. But when you go, you have just to say, well, it's the next time, because I don't have anything done. I don't have to do it.

15:43Inconnu (hôte): You do a lot of shopping there? Yeah. You have a lot of utensils and stuff, but also sap.

15:48Mory Sacko: I have two themes, my life, cuisine and fringes. So there's a kitchen called Kapabashi, which is pretty cool. So it's one street, but on the street, you have only a cuisine and super couteau, but things like the samurai. It's expensive to go every time I go. But I love it. So it's my little tradition. Every time I go, I go to Tokyo. Before I go, I go to Tokyo. I go and I go. And then, in Japan, it's the country of Africa. We don't go much for buying things. It's the pleasure of going to go to China, to go to the vintage, to find beautiful pieces, a beautiful jean and everything. There are several places for that.

16:26Mory Sacko: There's the Shimo, where it's really a large vintage. large. Et il y a Weno où tu es plus sur du denim. Tu trouves pas mal de denim. On a fait tout ça.

16:34Inconnu (hôte): Je trouve sincèrement qu 'il y a beaucoup plus de choses pour les hommes que pour les femmes.

16:38Mory Sacko: Beaucoup plus. C 'est bien dans le sens parce que généralement, les hommes, on est bien servis que les femmes d 'un point de vue mode vêtements, mais c 'est vrai qu 'il y a beaucoup, beaucoup de vêtements masculins.

16:47Inconnu (hôte): Tout est pensé beaucoup plus. Même le vintage déjà, mais même en dehors du vintage, je trouve que tu trouves des très beaux trucs pour les mecs. Les femmes, c 'est un peu...

16:55Mory Sacko: Ouais, c 'est vrai que... Pas grand-chose. Et ce que je trouve marrant, c 'est que tu trouves of all, but the Japanese is a very classic, formative, or, again, it's a lot of contrast. So it's very, very look, so it's the salaryman in costume-cravate. And you have a point of view,

17:15Inconnu (hôte): you have a aesthetic point, so on your fringes, on your nourriture, obviously. The deco, too, is something you're very sensitive?

17:26Mory Sacko: Yeah, I'm super sensitive to the deco. I'm a super-casanian person who is always working on the inside. I think it's important to be able to protect this inside and to be able to be beautiful or to have beautiful beautiful beautiful around me. So I'm very sensitive to all the architecture of the interior, design and everything. and I think that we can bring so much of conditionnement just with a beautiful decor that it's not to be able to take care of it.

17:58Inconnu (hôte): And you've always been like that? It's a thing that's been like that? You had this kind of thing? Not that much.

18:04Mory Sacko: I think it's more personal. I've always been a little maniac on the board. I've always liked to have a full-time job and I think that at the end of the day, to clean the space, you want to decorate too. and I think it's just a derivative of my background and in all the passion for the deco

18:23Inconnu (hôte): Ado, you were how? You were what? What was your chambre? You didn't know what? It wasn't the hell

18:28Mory Sacko: It was a bit of a because I shared with my brother who is a you know, you know, you know, you know, it's a very bad thing but really, it's a weird thing but everywhere it's the kind of guy who opens the placard who's not where he does in fact, he's in this room I know, but he is very organized I think he's found his shirt blue, he found his shirt blue there and he's like, so there's a lot of control. And from my side, it's the opposite. I have my shirt plied in my placard and all. So even the poster, it's not right. The poster of who? It was Ronaldinho at the time. Okay. Super. The real foot, the beau foot.

19:08Mory Sacko: And so after, my little bed, my little armoire with my vêtements plied in and all, and it's all.

19:15Inconnu (hôte): Tu étais quel genre d 'ado ? Tu étais bien dans tes pompes, bien populaire, déjà un peu bien sapé, cool et tout ? Enfin, même si tes parents toi a inculqué ça, mais je veux dire, quel genre l 'adolescence qui est toujours une période un peu...

19:29Mory Sacko: Un peu de transition, je te dirais. Moi, j 'ai toujours été avec des potes, j 'ai toujours été un peu plus populaire, mais je n 'ai jamais été le mec le plus cool du lycée. C 'était très bien parce que je n 'aime pas quand toute l 'attention est sur moi, so it was good. I was in the group cool but I was not the cool. Without being the coolest. So I was also the responsibility of being the coolest. And I was very close. I loved to go with my friends, to play football, to play a lot of activities, I was really... I was very close. There were some girls who were very girls, all drag and drag, and all.

20:05Mory Sacko: I was more close.

20:08Inconnu (hôte): And you knew what you wanted to do later? you had already this passion? Not at all.

20:13Mory Sacko: At this moment, I just wanted to go to the gym. I was going to play with the console, I was going to play with it. And when I was going to choose a job, I was like, I don't know. I'll continue in general, I'll know. And I don't know, a day, the cuisine was coming in the way of revelation. It was really not something that I was going to do. I don't know if you saw all the documentaries on TF1M6, the dimanche at 18 hours, when you're at half dorms, on the hotels and everything so they're in a palace and they're going to see the concierge who's a terrible who's a little who's a little and already I'd love what I saw you see if you say I'm talking to you and then at the end there's a part in cuisine and I don't know I block it on the floor so this report we see several times and at the end when I've got into my reflection I'm thinking in fact this thing it's interesting I want to know more and it's like that I was in cuisine but before that when I told my mother that I wanted to do a BEP at the time, to do a BEP in cuisine, it was a very good time for 10 minutes.

21:15Mory Sacko: Yeah, but it's super reassuring what you tell me.

21:17Inconnu (hôte): For all the people who listen to us, who have no idea of what they want to do, but in fact, it's normal. It's kind of a lot of people. They're rare, those who say, « À 5 years, I already did it. I had a smooth, you were there. » No, no.

21:28Mory Sacko: No, no. No, no, no.

21:29Inconnu (hôte): No, no, no. No, no. No, no. No,

21:36Mory Sacko: no. In general, I had the opportunity to continue, but I didn't see much sense. I said, I'm going to go to what I'm interested in. It was really the only thing where I had the interest and the capacity, because I was very interested in the foot, but I didn't have the talent. So, there's also that. I was going to go after, but I was lucky. I had the chance because it was really interesting, so I didn't cook before and I didn't cook before.

22:00Inconnu (hôte): And so, when you're doing Top Chef, how many times do you cook and you're in...?

22:04Mory Sacko: When I was in Top Chef, I started to write in BEP at 15 years. I was in Top Chef... It took about 10 years. I was doing this job, so... In seven years, I did an apprentice. But in seven years, really, at the end.

22:19Inconnu (hôte): And at the beginning, you know that it's that? It's the first TP.

22:22Mory Sacko: Franchement, during the first TP, the first cooking course. You put the kitchen, the tour of the coups, the talk. You feel it's good with your friends who are like, like, everyone is defrocked, because no one is correct. And he said, well, we'll have a fly. We'll have a fly. We'll have a fly. Well, already, what do I say about it? So, he's prepared it and everything. And he said, well, now, we'll have to pass a fly on the fly to the fly, to be able to do it. And then, you're going to find a couture on the poulet. But at this moment, he shows, well, I'm going to repeat the gesture, but I have no idea of what I do.

22:57Mory Sacko: But it's like I did very well. The chef was a felicit. He said, it's good what you do. He's going to cook the poulet. he goes out of the food we see the poulet is beautiful we go to the food it is super good and from this moment you know I was taken to the game I said it's too good I'll take the game I'll take the game I'll take the game it's super concrete I'll take the game I'll take the game and at the end the poulet is super good and that's just the first step because when I would be very good I would do it I would do it since the beginning I was thinking it's too good I've seen the opportunity there-dessus and who did you cook

23:25Inconnu (hôte): at the time

23:26Mory Sacko: my mother you cook yeah she's super good it's a very chef Favère, pour le coup, parce qu 'elle, on était une famille de neuf enfants. Plus, elle faisait à manger pour 20. Elle distribuait aux voisins et tout. Franchement, elle est toujours très bien cuisinée. Et encore aujourd 'hui, quand j 'y veux, c 'est elle qui cuisine.

23:46Inconnu (hôte): Et quand elle vient parfois, j 'imagine, au resto ?

23:49Mory Sacko: Oui, oui.

23:50Inconnu (hôte): Est-ce que parfois, elle peut être critique ?

23:51Mory Sacko: Oui, oui. Elle est toujours... Elle apprécie l 'expérience, mais pour elle, c 'est ni son monde ni la cuisine qu 'elle aime manger. and for example, the mafia, it's very funny because she told me that it's very good, but it's not a mafia. I said, well, yes, it's a mafia.

24:08Inconnu (hôte): Because she thinks that it's a re-adaptation?

24:11Mory Sacko: She is very classic, so it goes too far in the re-adaptation, both on the shape as on the weight, on the type of meat, on the type of meat. In fact, for her, it's something else. But in the meantime, she says that it's very good. So her sauce is rather the food of the fruit Mosugo. Ah ouais ? Ouais ouais. Là par contre elle ne critique pas, elle aime beaucoup.

24:32Inconnu (hôte): Raff, absolument ça aussi que je m 'éche. C 'est vraiment tellement faim.

24:36Mory Sacko: Poulets frits ça se fait super bien.

24:37Inconnu (hôte): Bah ouais, t 'en as trois de restaurants de poulet frits, c 'est ça ?

24:40Mory Sacko: Ouais, on en a trois à Paris, donc c 'est trop bien. Ça c 'est né pendant le Covid. Ah ouais ? Nous on avait le restaurant en septembre 2020, donc on a dû le fermer six semaines après parce qu 'il y a eu le reconfinement. Et à ce moment-là, nous on devait faire quelque chose, on était au verre que depuis un mois, on n 'avait pas de bilan, donc on n 'avait pas d 'aide et tout. and we said, we were going to make Musukem and Tougou, which gave him a lot of money. I didn't know about it.

25:02Inconnu (hôte): It's good, in the meantime, it works.

25:03Mory Sacko: Yeah, it works. And I said, I didn't think I was going to go to the classic to bring to home and to the restaurant. For me, the restaurant, it's a place. It's the contract base. I didn't want to cook, so I'm going to serve you to eat. So, from the moment I ask you to prepare the three-quarters of the stuff in your house, it's already lost the magic of the rest. and so I said that I wanted to do street food and I love the fruit and I said, I'm going to do my fruit and it's like that's right, Mosugo

25:30Inconnu (hôte): You want to open up other in France or there are other in France ?

25:33Mory Sacko: No, at first I thought I wanted to do that but in fact, no, I didn't want to do it Ah, really ?

25:38Inconnu (hôte): Yeah, no, it's your own project

25:39Mory Sacko: You know, I was going to go and walk four corners of the thing, I was going to realize that that's not a good thing You have a family Yeah, I have a family, a little girl and my wife is in the second half Ah, congratulations. Merci, merci. Donc, un petit garçon.

25:54Inconnu (hôte): Comment ça te fait que tu n 'aies pas l 'air fatigué, quoi ?

25:57Mory Sacko: Parce que...

25:58Inconnu (hôte): Tu n 'es pas fatigué, en fait ?

26:00Mory Sacko: Si, en fin de semaine, si, je suis fatigué, en vrai. Mais je marque moins la fatigue et je ne dors pas beaucoup depuis très longtemps.

26:07Inconnu (hôte): Ah, c 'est vrai ?

26:07Mory Sacko: Oui, spécialisé sommeil, il me dirait que c 'est catastrophique.

26:11Inconnu (hôte): Combien ?

26:12Mory Sacko: Je dors en moyenne entre 4 et 5 heures.

26:14Inconnu (hôte): Donc, si l 'enfant se réveille la nuit, tu peux te lever sans problème, même pas te fatiguer.

26:20Mory Sacko: She's doing the first party in the evening. And I arrive around 23 hours and I'm going to go to the 23 hours and I'm going to go to the 2 hours and the 3 hours and the 2 hours and the rest is my part. And then, there's something that's in the way on the maternity. It's true. My wife, she does all the night like she did until the child was going to be in the way. And then, it's me all the night since 8 months. She's got to the night and she's got to the night. It's just she doesn't sleep in her bed. So, she doesn't sleep in her bed.

26:48Inconnu (hôte): You're doing what? You're doing? You're a dodo?

26:50Mory Sacko: Ah non, mais... Ah non, il veut venir dans le lit, quoi. Donc, c 'est la guerre.

26:54Inconnu (hôte): Mais c 'est marrant, j 'ai plein d 'amis qui ont vécu ce truc-là. Et nous, notre fils, il n 'a jamais voulu dormir avec nous. C 'est trop bien. Ouais, c 'est trop bien. Mais à la fois, tu es presque en train de te dire est-ce que je vois mal le prendre ? Enfin, vraiment, je suis au sein de moments où il était genre, il avait la crève et que tu sais, tu dois aller toutes les deux secondes, aller le moucher et tout, et que tu es là, tu sais quoi, reste dormi dans le lit, ce sera plus simple. but he's there. No, I'm not good when you're there. Okay, it's not good. But in fact, he's very good.

27:15Mory Sacko: It's a dream, I love it.

27:16Inconnu (hôte): When I was little, I had an idea of working. I was going to be a restaurant, a restaurant, a restaurant, I imagined, a woman independent, a woman independent, a woman's own company and a patron of my little commerce. This feeling of independence, I finally gained on stage thanks to my spectacles. But if I could make this other dream of child, I don't know what I would sell. Maybe my brand of skincare or makeup. But I would use Shopify which sponsorizes this episode. With Shopify, no doubt, no doubt, no doubt, no doubt, you can sell everywhere, on your website, on your social media, or directly in the shop.

27:47Inconnu (hôte): And they help each step. Because every person who has réussi to start somewhere, it's just an idea. Shopify is concerned about the rest. What do you expect? You can launch it today. Demare your essay on Shopify.com. Is it a routine? I think it's a crazy thing. I don't have the idea of talking and talking. 1000 phrases à la minute, mais bon, on habite de là pour ça. Je disais, tu as ce côté très mode, tu es quand même égérie. Tu es mannequin en fait, tu es un peu mannequin, on peut dire mannequin.

28:15Mory Sacko: Oui, mi-temps, un petit mi-temps.

28:17Inconnu (hôte): Oui, mais c 'est quand même chouette. Ça te flatte ? Ça te rend heureux ça ?

28:20Mory Sacko: Oui, c 'est cool parce que ça me fait déjà sortir de ma cuisine. Moi, je trouve que c 'est important d 'un point de vue psycho de pouvoir aussi faire des choses à côté, de ne pas être très mono, tâche quoi. Et en même temps, je trouve ça cool de pouvoir, tu sais, porter, croiser un peu with the value of a brand, also represent a brand. And then it's stylized. To me see in video, it's a beautiful photo.

28:44Inconnu (hôte): I imagine you can a little more. On the photo,

28:50Mory Sacko: you can say, okay, it's not a good, but the video, we'll learn how it is entirely. But yeah, I like it and I find it cool.

28:59Inconnu (hôte): And you're very careful, physically or not?

29:02Mory Sacko: Not at all. It's true? It's the worst. It's the worst. I put some cream and everything, but... You know, I'm in a kitchen, I'm cutting, I'm cutting. You put some cream. If I put some cream, I'm obligated. It's my only cream.

29:17Inconnu (hôte): You have the cream or you pick the cream of your meuf?

29:19Mory Sacko: No, I have more cream than my meuf. It's true. I have three, I have 12. And I have cream for all the occasions. So if for the coup... The cream, it's my thing.

29:30Inconnu (hôte): you want to tell more about your routine cream it's interesting

29:32Mory Sacko: my routine cream the morning I have Chanel which is the boy of Chanel which is really cool it's a little cream with a little I don't know what there is I don't know but it's your cream it's my cream it's good it's a feeling of cold so I love it and after the evening there's a cream Horace which is a cream mattifiante and which is good because I don't feel the grass

29:55Inconnu (hôte): so you know

29:58Mory Sacko: because I don't know When you feel the crème and you go to bed, I don't like it.

30:04Inconnu (hôte): Yes, it's a little bit. It's a little bit more...

30:07Mory Sacko: Yeah, it's a little bit more... So it's two crèmes. You have really these crèmes to you.

30:12Inconnu (hôte): It's not like these guys who will be fouled. But after, there are other that I try to do at the end.

30:17Mory Sacko: You know, the jar of crèmes, I say, it's there, it's a good one. I try to do it. In fact, I always do it. But then, you have to accumulate...

30:22Inconnu (hôte): You don't have any serum or anti-rides, all that?

30:24Mory Sacko: No, not anymore.

30:25Inconnu (hôte): No.

30:25Mory Sacko: No, I... I think, you know, I'm thinking... is that we start to work better or not? I don't know if you test it.

30:33Inconnu (hôte): The serum and all? Yeah. I have all of a routine. You know, I have the serum vitamin the morning. I have the red. I have everything. I love it. It's a passion. I love to do it. I love to take care of it.

30:45Mory Sacko: And so, you think it's going to start with your own? You think it's going to start with your own? You don't want to start with your own?

30:50Inconnu (hôte): No, I think it's going to... Of all, they tell you all, for the red, it's like SPF all the time, protection solaire, all the time, all the time, all the time. The thing that you don't need to start at all, it's the retinol, which is supposed to be a thing for the rides. It's not going to start at all. It's going to wait for the first rides to install. My opinion, my expertise, there are people who listen to and are there, they say n 'importe what. It's possible also. But after, I imagine, you do have a good hygiene of life, non ?

31:18Mory Sacko: Hygiène of life, no, Alina.

31:19Inconnu (hôte): Ah, really?

31:20Mory Sacko: Totally nulle, my hygiène. I had a good hygiene of life at a moment, and then after, it was percuting by the return of my restaurant it's now six years. and since I've never managed to establish a good thing.

31:31Inconnu (hôte): Genre zero sports ?

31:32Mory Sacko: Well, quite. In fact, I was going to sport four times a week. I was going well. I was at least six hours. And since I was at the restaurant, I've no longer time. So I've suppressed the sport. Really. Well, after a job that's so physical, it's okay, I'm going to maintain it. But it's true that I've stopped the sport. I'm aware of when I'm doing the family, when I'm doing the foot with the newbie, and all, it's more easy. You feel like it's going to be a sport.

32:01Inconnu (hôte): And then in the style, I continue the peau excellente. Today, we're on a camoillot de verre. For those who we don't see and we listen to, we're really completely on a camoillot de verre. Very good. And so, your shoes, you said... And you, you have someone who's occupying?

32:17Mory Sacko: Yeah, I'm a coiffeur. I'm obligated for the dreadlocks. There's a special one. There's a special one.

32:24Inconnu (hôte): It's very particular, yeah.

32:24Mory Sacko: Yeah, it's a thing that you play in two months. It's true, it's a lot of time. Yeah. But you know, for the dreadlocks, it's a lot of time to go all three, four months. It's fine.

32:36Inconnu (hôte): Okay. Yeah, it's fine. Three, four months, it's not a lot.

32:39Mory Sacko: It's going to be able to turn it. If there's the roots, it's going to be able to turn it.

32:44Inconnu (hôte): It's what? It's a lot of roots at each time and then you go? And then you turn it.

32:48Mory Sacko: And then, no, you're not supposed to be able to cut it. But I'm not a race. I have a dreadlocks. I'm not a race. so I can't let them cut when it's too long. You cut them?

32:55Inconnu (hôte): You cut them?

32:56Mory Sacko: No, I tried. I tried once, but it seemed a bit to a thing Egyptian. A playmobil, I saw it very well. I've already cut some shoes

33:06Inconnu (hôte): and you're there with a couple of cuts. In fact, it's a little bit of a playmobil. When you find out to do the Times, the cover of the Times, it's crazy.

33:18Mory Sacko: In fact, at the beginning, I wonder if they're not mistaken. You know, I said, I said, to all the people who are in France, why I said, I said, it's cool, maybe we'll do a little bit of a topic and everything. And what we did at the beginning, I was approached by the team team who said, we'll do a class. And then, there's a system of cooptation in the thing. So, the ancients nommés nomment a person and they did suggestions. So, it was Omar Sy who had suggested my name at the beginning. in a list of several names and they have been re-reaching the mine and so we did the interview so everything is fine and then they said okay, very well, we'll be able to do photos but it's not sure, we'll be able to do it and the two weeks later they said, in fact, we'd like to shoot with you the cover.

34:06Inconnu (hôte): Ohlala

34:06Mory Sacko: Well, why not

34:08Inconnu (hôte): but you're not mistaken

34:10Mory Sacko: and it's funny because it's a huge impact behind. Yeah, it's quite

34:16Inconnu (hôte): It's a big deal.

34:17Mory Sacko: Yeah, you know, national, international, you're in the way that it's... I thought it was great, but you're in the way that it's been a lot of time. I had a lot of time to do the President of the Republic who was pushing the thing. I was like, okay, I don't know how it was, but okay, it's cool. And as a chef, I was only the third French chef to be in time, to have done a coup of time, so it's even more cool.

34:39Inconnu (hôte): And in this case-là, for example, you have an team, image, which helps you to choose all of you?

34:47Mory Sacko: There are a stylists there, for the coups, it's an American team. I gave my preference of looks for what I liked, the brands that I liked. And then after, they also had all of their... They knew already where they were. So we had to fit the two. And at the end, you're happy with the result?

35:07Inconnu (hôte): Do you validate the photo or they don't make it valid?

35:09Mory Sacko: No, they do a pre-shot. You have a pre-shot, but it's super large. And then, it's more if you want to exclude a photo. And then, they choose the same. But it's too cool to do.

35:22Inconnu (hôte): And I would say your face, but it's a bit your face. Tell me about your face.

35:28Mory Sacko: Yes, of the chef. It's a cuisine where I wanted to make the three influences in my cuisine. So France, Africa and Japan. So for France, it's quite obvious. I wanted to wear this white dress, as you imagine. And then it's on the coupes that it's coming to Japan. The coupes like a kimono, so croisées. And then there's an empiecement of wax on the back. So, for reminding the Africa of the West. So, it allows me to have a little influence in my dress. It's sending the three messages.

35:55Inconnu (hôte): It's super cool. And that's it you who created it, you made it, you made it, you made it.

35:58Mory Sacko: Yeah, I made it. I made it. I imagined my restaurant in the same time. I said, well, it's got to have the story of the restaurant, to go to the store, you can wear it on your own. And I imagined it like that. So it was so cool, it was fun to do.

36:13Inconnu (hôte): And everyone is dressed like that in your restaurant?

36:15Mory Sacko: No, we changed recently. Ah yeah? We changed recently, we have the thing, the vestes and everything. So now everyone has a dress in the room, they have a dress in the room that is really beautiful, a kind of kimono and everything. It's like it's running, it's floating in the air, it's so beautiful. And in the kitchen, we are going to be on the top of the red and cream. You're very smart. Yeah, I don't know. It's the moment.

36:40Inconnu (hôte): And it's you who chose everything?

36:42Mory Sacko: It's the advantage of the rest. I'm the one who validates everything. Because, for example, on the show, I'm a architect, Delphine and Virginie, who are the man and Versace, and they're a great job. But at the base, I give the first brief, what I would like to have. And then, of course, it's not my job. So, with what I asked and what I wanted to have, They don't have their own stuff. And then, we feed them. But it's a choice of colors. I'm very green today, but for example, when we have a banquet in the restaurant, it took six months.

37:12Inconnu (hôte): Oh, for?

37:13Mory Sacko: I don't like the color.

37:14Inconnu (hôte): Oh, for?

37:15Mory Sacko: In general, I don't like the colors. And so, for a moment of color, it's got to be used. And so, she told me the green. At the beginning, she told me, I said, no, no, but never mind on a thing green like that in the restaurant. So, on a here, there's a lot of colors, you yellow, blue, and nothing to do. And she told me, but really, I know that it's this color. and I gave a tissue that I put in my room like that. And like that, I was exposed to this color. And at the end of a moment, I said, oh, in fact, it's fine. You have a problem with the colors in general? Okay.

37:45Inconnu (hôte): You're wearing a blue color, but often you're wearing blue color.

37:49Mory Sacko: Blue color, blue color, and the beige. Yeah, that's it.

37:53Inconnu (hôte): The beige, the blue color.

37:55Mory Sacko: The blue color, too. The blue color, too. So, we don't get into blue color.

37:59Inconnu (hôte): Yeah. Yeah. But you know, the wax or the wax?

38:04Mory Sacko: I always say the wax.

38:05Inconnu (hôte): The wax on your face? The wax on your face, it is blue?

38:10Mory Sacko: It is blue. But for the wax, I'm exception. Because I was used to be used to do my own. My eyes accept it. Yeah, it's a wax. So it's a color and it's normal.

38:21Inconnu (hôte): Yeah. You're used to be a little. When you were little, tell me about you, the people you find the most stylized, for example.

38:28Mory Sacko: I was the most stylish one. I had a Tonton who was an old man who kept the vibe. He was a rocker and I was very stylish because it was not a style... When I grew up, I was more in the mode. It was a bit more American, Baggy and all. He was a couple large and he was always a bit like a mannequin Celine.

38:52Inconnu (hôte): Or Красcanie

38:58Mory Sacko: Reupuncture With Its my god It's that's

39:08Inconnu (hôte): her t

39:10Mory Sacko: wanted or she has personal

39:21Mory Sacko: as she has personal as style that I wear, but I think that it was a real charisme. And my mother also. She never put it in the occidental. She stayed in the bag, with the super beautiful bag, with the boulou and everything.

39:39Inconnu (hôte): And you always found it easy for you? At school, in primaire? Or did you feel that there was more? It's more and more.

39:47Mory Sacko: You know, in growing, I find that more complicated. At the beginning, when you're little, you're a little bit, you're a little bit of a gêné because you have all the parents who are wearing a normal and you have your mom with a blue, a blue, a blue, a blue, a blue, a blue, a blue, a blue, a blue, a blue, a blue, and you're a little bit like that. you're a little bit more classic.

40:05Inconnu (hôte): You would have been a little bit?

40:06Mory Sacko: Yeah, not that I would have been a little bit, but by contrast, it's true that when we were looking at our own, we were looking at our own. and I don't know what I prefer so it was more like that but after, on the other hand, I'm just super happy because for her, it's also her identity she's not going to be able to I'm not going to be able to do this thing I'm just like I'm and I'm I'm just like that and I think it's super super hard of her

40:31Inconnu (hôte): but it's true that when you're little you have so much to be in a form of norm that I'm like, when your partner they come to the house they see a way of living different and all, and is it always easy to say, or is it when you're little, you say, ah, I'm a question that I'm very much asked. But in fact, when you say, plus you grow and plus it happens, I remember when in primary, I had a mother who spoke Arabic, not a pair, not a family classique,

40:58Mory Sacko: you're a thing where you say...

41:00Inconnu (hôte): Yeah.

41:01Mory Sacko: We, it's a visitage of the day at home. It's a dream, it's a tombé dessus like that. I was a very happy Arabian, because the people, they didn't understand what's going on. and then... Yeah, but I feel like there's a thing that's always fun. It was fun to be done by everyone. It was super fun. It's a tournette. Everyone is super fun. It's like there's a party all the time at home. You live in a party and it's also habitable. So when I was talking to my friends, at the beginning, it was a bit... And then at the end, you're in the middle of the dance in the salon. Okay, it's cool. It's cool. It's good.

41:32Mory Sacko: I'm leaving it there. It's too cool. But it's like that I grew up. Yeah, but it's a joy. So it's a joy.

41:39Inconnu (hôte): It's always been a force, your origins, where you come and everything. And it's never been a thing where you had the feeling that you had to justify or justify something. You've always réussi.

41:49Mory Sacko: I've always said that it's a force. We had a mode of life which doesn't correspond to the average. And how people live in the middle. And I always found it cool. Because it had a look at me. We were on the same, we were on the same. I had always had a good friend to play with me on the console. I had always been someone for married. So, you know, the side of the solitude, if I was the only one, I chose to be the only one. It was fine, let me be quiet. I wanted to be quiet. I was looking at the series. But it was never been done. And I thought that was the thing the most cool. We were raised a little bit in this idea that your main rich family was close.

42:29Mory Sacko: And then I was a lot. So I was very rich there-dessus.

42:33Inconnu (hôte): And so, when you're on Top Chef, you're also exposed. You're not feeling that you'll have to deal with the racism, the judgment.

42:42Mory Sacko: No, I know that it exists and that I'm going to be exposed at this point-là because the number of people who are exposed is grand and more you have the risk of meeting these kinds of people. They're not very minoritaires, but at this point-là, I'm going to say, just to be who you are and don't try to. For me, it's the inconstant for everything. I never try to do something for someone to do something, I try to do something. And then after, it's free. And then after, it's free, it doesn't matter. I never do it for me to dislike, but in all cases, it doesn't matter. In fact, I was looking for a worse, I was looking for a tough job.

43:26Mory Sacko: I was looking for a lot of criticism. And I was looking for a criticism on my skills that racism. I was looking for a real racist. when I found my first apartment. So at the end, I sent my wife and that's how I found my first apartment. And I swear that it was an apartment where I had posted a dossier but no response. And she had a visit, she had a post-it. She had a post-it. And so I took the relay. I said, super, you accept the dossier. And that's how I found my first apartment.

44:00Inconnu (hôte): But at the same time, I have the impression that there is something for you who also tells you your success, your aura, what's happening around you, which is too cool. I have the impression that you help also to make change the mentalities in your doucement, your gentleness. I think it's very important for you. For example, in cuisine, you say that the calm and the...

44:22Mory Sacko: The calm, it's really important for me. And then there is a meditation in the kitchen. In fact, I do what I think, but also, it's going to think what we do. And I think that The silence, in any case, the calm, it helps to concentrate. So, it's important. And not to cry in cuisine. We have a job where there are so many problems on the issues of violence, whether it's verbal, physical, on the harcèlement and all, that, on the way, I'm going to say, I'm going to say, I'm going to say, I'm going to try to cut the thing. Yeah. We're going to search for solutions and all, but the first one, it's already, where it's more simply reformable, on the way, it's on who we are, how we behave, how we behave, how we manage a kitchen for example.

45:03Mory Sacko: And it's more important for me that the people who are in my team can see that they can be a restaurant and be exigent, without being violent.

45:11Inconnu (hôte): And the parity, I think, because I think there's also many women in the team.

45:15Mory Sacko: So it's really good. So, in fact, the world calls the world, and it's true that it's cyclical. Sometimes I have an team with a couple of girls, and then it's not a family. it's not just a kid, it's not just a kid, and there it's not just a kid. So, it's good for this job, because what's the most bad thing in our job is that in our business, it's almost 50-50. There are so many kids who have their diploma and who come from the school. But at the end of five years, I think it's going to be 75-25 kids versus kids. It's a-t-on that more than half of the girls who are in the classroom are not staying at the end of 3-4 years in this job.

45:59Inconnu (hôte): But because of what? Because of the milieu? Because of the milieu? Principally because of the milieu...

46:04Mory Sacko: It's not quite adaptable too. Because if a woman of 25 years old who has a child, at the moment, once she has her child, she will come to work. But what we propose to do is to do something for her to do something for her to benefit from her maternity and to do this job, the reality is that it's not. and that some have stopped the job because of that, while they love it. And others, it's just the environment who is too macho, too violent, too hard, and they don't find it. And it's strange to say that if they are inscribed to the school of the cuisine and they have their diploma, they have a real desire and a real passion for this job and that we can get them to be dégoûté.

46:42Mory Sacko: It's not crazy, and I think that it's not our role to dégoûter the people of work, it's rather our role to encourage them. so I also try to take a lot of stagiaires in my restaurant and take a part of the third stagiaires because I think they're so cute because they're not at all they don't do nothing, the poor they're there, they're still a little they're still a little bit in the passage but you know when they start and they say yes, it's good, I chose, I'll do that in fact, it's too good

47:10Inconnu (hôte): you've done a stage of third, it was already that yeah, it was already that

47:13Mory Sacko: but I didn't do it at the time I didn't do it in the practice in the way, what job I want to do If you want to take a stage, I'll come.

47:20Inconnu (hôte): Yes, of course, the stage 3rd, it's often that. It's often that.

47:24Mory Sacko: So, when we have a motivation, we say that when 3rd, it's too good. Of course, if we can take a stage, we'll take a stage. And the goal is that when they leave, they say, I'll do this job because I like the ambiance in cuisine. It's too good. And they already have a project.

47:38Inconnu (hôte): To you, you've seen a lot change the job? Yes.

47:41Mory Sacko: I've seen a lot change because it's... In fact, even the chef's profile has changed. After the cooking, the cooking is also for a lot. But at the time, the cuisine was a garage. It was really... If you were working well at school, you would have to do it in the restaurant. I did it by choice. And we tried to get into it when I chose. But I remember that in my class, today, where I have my Bac Pro, I think that 30 students have to be 5 in the profession. Because those who have done that, they have done it because there was nothing else. They have their diploma. And then they have stopped when they have seen the reality of the profession.

48:14Mory Sacko: And today, we have a lot of people. It's a vocation. There are a lot of people who come from general. There are a lot of people who are in the rehabilitation. So, there are people who are in the philo. A reconversion a little bit of professional.

48:27Inconnu (hôte): Yes, it's that.

48:27Mory Sacko: At a moment, in my kitchen, I had a Bac plus 5, a Bac plus 3, a Bac plus 7. I said, well, les gars... So, I had an team.

48:34Inconnu (hôte): Without a doubt, the last job will be able to do it by the IA. It's true. It's true.

48:40Mory Sacko: But I think there's also this research of sorts. At this moment, you said earlier, there's something super concrete in this job.

48:47Inconnu (hôte): You fabriqued a thing, it's great.

48:49Mory Sacko: I transform and I make a purée, I make what I want, a gratin. It's concrete. I took my carot, I transformed a gratin. I serve the client, he eats. Thanks, it's super good. You know what I'm saying? There's something where you're very... It's very concrete.

49:02Inconnu (hôte): Yeah, it's very nice.

49:03Mory Sacko: So, there's some people who have a training in a job where they learn how to learn the code, how to do that. And in fact, at a moment, they do a job where they don't have a sense. if I was doing something more concrete it's true that the cuisine it's a force, the pâtisserie also it's a force of concrete, also of liberty total

49:23Inconnu (hôte): and the recognition direct of what you do and then I was going to tell you something that I made it think of it I'm not sure, I'm not sure, I'm not sure I'm talking about the topic, I've talked about the topic that the business has changed, there were also a lot of people there's a lot of people, there's a lot of people but if I'm wrong, I'm not sure, I'm not sure Alors, c 'est peut -être Paris, des formations professionnelles de Paris. Mais bon, là, je suis en tournée, franchement, dans plein de grandes villes, mes clichés de grandes villes. Mais le petit barata, tous les gars sont tatoués. Enfin, je me suis touché.

49:54Inconnu (hôte): Mais c 'est quoi ce truc ? On dirait tous des gars, ils ont tous le gym un peu retroussé. Le tatouage, ça te tutoie. Le petit tablier.

50:01Mory Sacko: C 'est fou. Le tatouage. Qu 'est-ce qu 'il se passe ?

50:04Inconnu (hôte): Il y a une mode du chef, quoi ?

50:06Mory Sacko: Oui, il y a une mode du bistro à la parisienne. Il y a la bistronomie. And it's a child of the gastronomy, this kind of barave, barave, a little assiette. I'm a little bit of office. A chef tattooer, a little bonnet, a casquette, all that. Yeah, yeah, it's become a new standard. In fact, it's a standard.

50:27Inconnu (hôte): And I think that's...

50:28Mory Sacko: And you find it in all the great cities, you know, it's a... But even a language, I think,

50:33Inconnu (hôte): for talking about the food. When you read the things gastronomical or the critics, it's really a language. I think there's really a new words. new.

50:41Mory Sacko: C 'est très le fooding qui a poussé cette cuisine-là. Et maintenant, aujourd 'hui, qu 'on a fait un nouveau standard aussi, mais je trouve ça trop cool parce que c 'est une autre manière de voir la restauration et c 'est des cuisiniers qui ont autant d 'exigences sur la sélection du produit, mais qui ont décidé d 'avoir un truc plus chill dans l 'approche et de rien sacrifier dans l 'assiette. Et je trouve que c 'est une belle approche aussi.

51:02Inconnu (hôte): Oui, oui. Après, tu as un peu l 'impression qu 'ils sont tous dans la brooklyn. C 'est ça, c 'est ça.

51:06Mory Sacko: Il y a des clones, de clones, de clones, de clones, de clones, dans le même genre, on a le coffee shop. J 'allais te dire,

51:13Inconnu (hôte): mais ceci dit, ça ne s 'arrête pas. Je pense que ça marche. Ça marche, c 'est fou.

51:16Mory Sacko: Il y en a partout. Moi, je n 'ai pas de comprendre leur business plan.

51:20Inconnu (hôte): Parce qu 'à un moment, je m 'étais dit, si ça se trouve, on ouvre un. Visiblement, c 'est l 'avenir. Mais je ne comprends pas le business plan. Nous, près de chez nous, il y a un truc, un coffee shop minuscule, mais toujours blindé. Je me disais, mais je ne comprends pas parce qu 'en fait, il fait du café, peut -être du matcha, un cookie. Le loyer, I don't know how it's rentable. It's not a part.

51:39Mory Sacko: It's not a part. It's not a part. It's not a part. It's not a part. It's not a part. And in fact, I don't understand why. Because sometimes, there are some who have to buy their coffee cheap and they have to buy a latte at 8 balls, but they rest in the door. And the surface are not very large. D 'ailleurs,

51:54Inconnu (hôte): now they say no laptop. You can't buy your coffee at 8 balls and work all the time with it. It's not possible.

52:00Mory Sacko: It's good. It's good that they do that. Because really, I was going to say, because you're in the terrace with your beer, if you're in the kitchen, you're in the kitchen. In a moment, you're in the kitchen. It's evident.

52:08Inconnu (hôte): So you're not going to open... It's not the project. Not a coffee shop in view.

52:12Mory Sacko: Well, I've done a village. I've done a village where the little dish... I'm not sure if it's a cup of tea.

52:18Inconnu (hôte): No, but it's a hallucinant. For the nourish, it's incredible.

52:22Mory Sacko: The level of the restaurant is crazy. And on the little dish, they're super costauds in coffee shop. And when I was there, I had to open a coffee shop. I was like, not to make a coffee, but for a little bit of a day.

52:33Inconnu (hôte): I dream, so frankly, you're going to have a little bit of a day. But not the brunch. I want a little bit of a day. I also thought it was great

52:43Mory Sacko: to go to an end of a day and take a little bit of a day. I think the tourists have not 40.000 options. So they go to a cafe, but you take a mauvais croissant. Dartine, orange. A little bit of a day. And you come to a little bit of a day. Salé, the little day?

53:00Inconnu (hôte): I'm very little bit of a day. I'm very salty.

53:02Mory Sacko: I also found it a little bit. So I found it a great deal. So maybe... I'm going to get this. I'm going to get this. I'm going to get this. I'm going to get this.

53:10Inconnu (hôte): I'm going to get this. I'm going to get this. I'm going to get this. I'm going to get this. Well, not all of a sudden.

53:15Mory Sacko: Not all of a sudden. Not all of a sudden. But my entrecote is...

53:18Inconnu (hôte): Quelle cuisson ?

53:19Mory Sacko: Seigneur, the entrecote.

53:20Inconnu (hôte): Très bien.

53:21Mory Sacko: C 'est bien.

53:22Inconnu (hôte): Merci infiniment d 'être venu, Henri. A très vite. A très vite.

53:31Inconnu (hôte): mask, faux flasks, relèchement, cheveux blancs, acne, zone T, brillance, en appearance.

54:01Mory Sacko: read reviews, and compare prices with a tap, all on the app. Thumbtack knows homes. Download the app today.