Mory Sacko: A Taste for the Obvious
Mory Sacko embodies a generation of chefs who are shifting the boundaries. An open, cross-cultural cuisine, attentive to cultural narratives and culinary identities. A signature taste based on dialogue. A singular vision of cooking that finds a natural echo in the world of tea as championed by Dammann Frères: a product of exploration, transmission, and nuances. With our House, he is now engaging in a collaboration that extends already existing affinities. Mory Sacko defines himself as a great tea lover. A daily beverage, it accompanies and sets the rhythm of his days.
Beyond their respective paths, the same high standards unite the chef and our Tea House. For Mory Sacko, it can be seen in the construction of his dishes, the precision of his balances, and the search for the perfect gesture and flavor. For Dammann Frères, it lies in the sourcing, the selection of origins, and the creation of the blends that have built our reputation. Two different trajectories, but the same idea of tasting: precise, demanding, uncompromising, and deeply linked to emotion. Our House and Mory Sacko thus share a common ambition: to evolve the way tea is enjoyed. To project it beyond traditional rituals, and anchor it in contemporary, creative, and resolutely gastronomic experiences. Long associated with codified moments—breakfast, afternoon snack, tea time—tea is gradually freeing itself from its traditional frameworks, without denying them. At a time when alcohol-free consumption is redrawing the habits of the dining table, tea is taking on a new role: more assertive, and also more sensitive. Like a full-fledged language of pairings. It invites itself to the table, dialogues with the cuisine, and accompanies the great moments of gastronomy with a legitimacy comparable to historical pairings. Viewed in this way, tea becomes a global, contemporary, and convivial experience. A material that is now approached with the same attention as fine wines, even sharing their logic of vintages and great origins.
“I like DAMMANN Frères’ African Breakfast blend for its invigorating character. Opulent, rich and deep, it is a morning tea that can be enjoyed with a touch of milk and pairs beautifully with a buckwheat pancake.” Mory Sacko
“I love the wonderfully rounded character of DAMMANN Frères’ Genmaïcha, with its puffed and roasted rice. It offers all the subtlety you would expect from a nuanced Japanese tea, both indulgent and vegetal. I often enjoy it during quiet moments.” Mory Sacko
DAMMANN Frères’ hibiscus comes as whole flower buds, which greatly enhances its intensity when brewed. It is the base for bissap, a drink I have enjoyed since childhood and one that always brings me back home.” Mory Sacko
Tea preparation and tasting accessories help make your tea experience truly unique. Discover our carefully curated selection of accessories, chosen to enhance every tasting moment.
In Mory Sacko’s cup
Several of our blends, teas, and infusions are already part of his staples, with thirteen of them featured on the menu of his restaurant, MoSuke. Among them, the Gyokuro "Perle de Rosée," a Japanese shade-grown tea with a velvety texture and highly precise Umami; the African Breakfast, a lively and structured blend of teas from Assam and the Rukeri province in Rwanda, with warm aromas and a long finish, crafted to unfold like a story; or the Pu-Erh Pascha Big Tree, a fermented tea from China with woody accents, marked by a singular depth and length on the palate. In the kitchen, the chef regularly uses Dammann Frères teas, pairing them with some of his dishes. We can mention, among others, the "Peas, Umeboshi, Houjicha Tea, Smoked Cream, Garrigue-infused Herbs" currently on the menu, and a sweet creation designed with his pastry chef: "Apricot, Sweet Potato, Almond tree, Kombucha, 'Paï Mu Tan'." A discreet but deeply rooted relationship that precedes the collaboration and establishes its true authenticity.