Barbagiuan revisited by chefs Mory Sacko and Marcel Ravin in Monaco
The weather would be more suitable for basking in the sun, but the deckchairs are not out yet around the lagoon of Monte-Carlo Bay. It is an ephemeral kitchen, instead, which has been installed facing the sea. The spot is telegenic. That’s good, he was chosen for the decor of a new episode of the show Open kitchen broadcast on France 3.
The concept revolves around the young chef Mory Sacko. At 29, he is one of the up-and-coming young shoots of French gastronomy. Revealed by the M6 program Excellent chefcrowned with a Michelin star for his first restaurant MoSuke, he is now his own TV show, where he is part of the meeting of chefs in the regions of France.
Steps along the Côte d’Azur
The team is filming this week in the Alpes-Maritimes to box several shows. The journey began on a Tuesday morning at Mauro Colagreco’s in Menton. It continues in Vence, Antibes, Villefranche, Èze, Juan-les-Pins and Nice until Saturday. A large barnum followed by the gaze of the show’s producer, Catherine Barma, presents Tuesday in the Principality to attend the filming of the sequence at Monte-Carlo Bay.
On each show, in addition to local chefs, a dish is honoured. In Monaco, inevitably, the choice fell on the barbagiuan, emblem of the national gastronomy. And it was Marcel Ravin’s particular recipe that served as the starting point. The latter embellishes the barbagiuan with a little cocoa! The chef of the Monte-Carlo Bay imagined this unique marriage of flavors when he arrived in the hotel kitchens in 2005. “I believe that cooking can be both rooted and open to an elsewhere. This is what I wanted to bring to this land that welcomed me, a bit of audacity”, he pleads, happy to welcome Mory Sacko in his kitchens, “because he’s a talented young chef who makes a traveling cuisine like mine”.
After the tasting in front of the camera of the Marcel Ravin-style barba’, Mory Sacko puts on his immaculate kitchen jacket with wax lapels and gets his hands dirty to deliver his own interpretation. For the show, he imagined the Monegasque chard turnover like a Japanese gyoza.
And to add a touch of fantasy, comedian Verino was recruited during filming to play the clerk on the air. The duo cooked on Tuesday under a blazing sun facing the Mediterranean. An idyllic situation on paper that worried chef Sacko a bit when working on the texture of his barbagiuan dough in the middle of a dodger, on a boiling work surface… The result will be on the air in a few weeks!