On Thursday, September 10 at noon, journalists gathered at Mosuke, a well-known dining spot in Paris, for a special event. The gathering was part of a collaboration between renowned chef Mory Sacko and the historic tea house DAMMANN Frères, celebrating their joint project called "Harmonie." The event aimed to highlight the art of pairing food with different types of tea, offering a fresh perspective on how tea can complement cuisine beyond the traditional cup of tea in the morning. The menu featured creative pairings that combined French and international flavors with a variety of teas. The first course was a grilled Brittany lobster served with a cup of oolong tea, enhanced with orange peels, flower petals, and infused with the flavors of passion fruit, mango, and lychee. The second dish was a "Makibiac," a unique creation blending elements of a sushi roll and a baked dish, made with salmon and paired with "Genmaïcha," a Japanese tea that mixes green tea with puffed and toasted rice. The highlight of the meal was Mory Sacko’s signature dish: Aubrac beef with mafé sauce, a West African-inspired sauce made from ground nuts and tomatoes, served alongside "African Breakfast," a cold blend of black teas from India’s Assam region and Rwanda. For dessert, guests tried a reimagined Thiakry Mil, a traditional Senegalese dish, paired with the "Darjeeling 1st flush Rohini Moonlight 2025," a high-quality black tea from India known for its floral aroma and delicate flavor. The final course featured a dessert centered around plums with a hint of vinegar, served with "Sakura Souchong," a Japanese black tea smoked with cherry wood, adding a subtle, aromatic finish. The collaboration between Mory Sacko and DAMMANN Frères aimed to redefine the role of tea in modern gastronomy, showing that it can be more than just a morning ritual, but an integral part of a thoughtfully crafted dining experience.