RESONANCE: TALENT MEETING

MORY SACKO & AMBROISE MACEL

Mastering one gesture, then another, to achieve excellence: in their expert hands, raw material is transformed into masterpieces. Ambroise Macel, working from precise sketches, sculpts crystal into dazzling pieces that capture both light and admiration. Similarly, Mory Sacko, guided by his recipe, composes flavors, crafting dishes that delight the eye as much as the palate. Each crystal cut, each dish created bears the indelible imprint of the artisan or artist, celebrating the uniqueness of each creation.

"Touch, hearing, sight, we work with all these senses."

Mory Sacko

"It is the material that tells us how to cut it.”

Ambroise Macel

MORY SACKO
STARRED CHEF

French of Malian origin with a passion for Japan, Mory Sacko offers the cuisine he loves: diverse, delicate and creative, at the convergence of his own influences and lands. After receiving the Gault et Millau endowment, Mory Sacko went on to win the 2021 Young Chef Award from the Michelin Guide and the 2021 New Talent Award from La Liste, in addition to being named Next Generation Leader by Time Magazine. The same year, his restaurant MoSuke was awarded a Michelin star.
AMBROISE MACEL
CRYSTAL CUTTER

Ambroise Guillaume Macel has been a crystal cutter at the Baccarat Manufacture for 18 years. In 2019, his talent was recognized when he received the prestigious title of Meilleur Ouvrier de France. Using a range of grinding wheels, he sculpts crystal by hand, revealing its unique brilliance through patterns that play with light and create dazzling reflections. Outside his atelier, Ambroise is also a volunteer fireman, illustrating his passion for service and excellence in all its forms.