Mama Sacko et Fils: Badoit's ephemeral restaurant
For two days, Mory Sacko, Matthias Giroud and Badoit join forces to create a pop-up in the heart of Paris' Parc de la Villette. Here's what's in store.
July 3 and 4, 2024 will be two days of pure indulgence in Paris. During this short period of time, Mory Sacko is teaming up with Badoit to open Chez Mama Sacko et Fils, an ephemeral restaurant where the chef will cook up the flavours of his childhood with his mom. Dishes will be accompanied by a non-alcoholic pairing by Matthias Giroud.
"Completing the Mory Sacko experience
For two days, Mory Sacko will delve into his childhood memories to offer a menu between Senegal and Mali, concocted four-handed with his mother. Guests will be able to sample dishes cooked over an open flame, such as fish tiéboudiène and Dibi Sogo. To complete the culinary experience, the menu will be accompanied by alcohol-free cocktails imagined by Matthias Giroud, mixologist and co-founder of the Alchimiste Group.
"We met, I discovered his universe and I'm going to link each dish to a non-alcoholic creation. Each drink will be a link between Mory's African cuisine and France, with Badoit water and its source in Saint-Galmier," explains Matthias Giroud. For example, the mixologist has imagined an arrival cocktail, where traditional bissap meets typically French orchard fruit. "For the rest, I was inspired by the ingredients that the chef will be using in the kitchen, such as tamarind or white hibiscus. To accompany a dish, I also created a cocktail based on Syrah juice, to recall the wine side but without alcohol, married with Badoit which will make the cocktail lighter and less sweet, which is very important to me", he stresses. For dessert, Matthias Giroud will be matching an idea by Mory Sacko based on rice, with a buckwheat-based drink. If you'd like to try it out, find out all you need to know below.
- When's the event? Wednesday, July 3 at dinner and Thursday, July 4 at lunch
- Where? Restaurant Ventrus, 1 allée du Canal, 75019 Paris
- www.ventrus.fr
- Price: 65 euros for starter, main course, dessert and 3 beverage pairings
- Reservations: bulles-de-joie.zensites.zenchef.com
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
