Launched last year, the show Open kitchen, by and with chef Mory Sacko, was a great success with a simple concept: to honor the heritage and diversity of French cuisine through a friendly and inventive exchange with a local personality and a local professional.
This Saturday evening, Mory Sacko, an ultra-talented young chef revealed by the cooking show Top chef and a Michelin star for its establishment MoSuke opened in Paris in 2020, is invited to the sublime terrace of the garden cafe of The Golden Goat in Èze, an exceptional site and a refined restaurant run by chef Arnaud Faye, who has two Michelin stars.
The program will focus on olive oil from the Côte d’Azur with a local personality since it is the actor Samuel Le Bihan, who has taken up residence in Nice for a while, who is the guest of Mory Sacko.
At the heart of a week of filming in the Alpes-Maritimes, from Menton to Villefranche-sur-Mer, Mory Sacko wanted to embark on a great culinary adventure with the actor of pact of wolves: strawberries stuffed with black olive paste with feta and basil. At the end of the program, it is the chef Arnaud Faye who will come to taste in person the dish prepared by Mory Sacko and his clerk Samuel Le Bihan. A collective culinary adventure. For Mory Sacko, this gustatory walk in the Alpes-Maritimes was a great experience…
For you, what is the particularity of the gastronomy of Nice?
It is a cuisine of products. We find products so good that we don’t need to modify them too much or add things to enhance them. These are recipes on which I push less, I add less influence because it is a cuisine that is often self-sufficient.
There are also exceptional sites on the Côte d’Azur, including The Golden Goat, in Èze, where you toured with Samuel Le Bihan. What inspires you about this site?
It’s true that Èze has an exceptional panorama, it almost makes you dizzy (laughs). It is undoubtedly one of the most magnificent places where I have been able to work in Open kitchen. The view is breathtaking…
What do you think of when people talk to you about Nice cuisine?
So far, I was thinking about socca. Now I think of the niçoise salad which, then, allows you to drift on lots of different things like the pan-bagnat. This is a recipe that allows you to browse many things in a taste way.
The Alpes-Maritimes are cradled by the sea and the mountains. How is this an advantage?
Local cooks are very lucky, between the sea and the mountains, there are microclimates that allow Menton, where chef Mauro Colagreco is based, to have bananas. In Èze, you have fig trees that are already ready in the spring, so the seasonality is not the same. And as soon as you go inland, there are olive trees for example, the market gardening is exceptional and varied. You have a lot of products available here, not to mention the advantage of being in front of the Mediterranean. It is quite an exceptional place to cook.
Would you like to open a restaurant in the Alpes-Maritimes?
I would love. Just for one summer, it would make me happy to work there. I really enjoy coming here.
What are the particularities of Riviera chefs?
The chefs are particularly connected to nature here: Marcel Ravin has his own vegetable garden in the heart of Monaco, Arnaud Faye has several gardens… Everyone does their own market gardening, it seems obvious to them, it’s common sense.
Open kitchenthis Saturday, at 8:30 p.m., on France 3.