In 2026, Mory Sacko will become the first Michelin-starred chef to create menus for Air France flights on departure from several sub-Saharan African destinations. From 15 January, his culinary creations will be served in the La Première and Business cabins on flights from Abidjan to Paris-Charles de Gaulle. Partnership Highlights - In January 2026, Michelin-starred chef Mory Sacko became Air France’s first signature chef to design menus for flights departing from sub-Saharan Africa. - His creations are served in La Première and Business cabins, starting with flights from Abidjan to Paris-Charles de Gaulle. - Throughout 2026, his menus will also be introduced on flights departing from Cotonou, Dakar, Libreville, and Nairobi. Culinary Style - Sacko is renowned for blending African, Japanese, and French influences, creating a unique fusion of tradition and modernity. - He emphasizes local, seasonal produce and short supply chains, showcasing African culinary heritage while elevating it with French haute cuisine. Signature Dishes La Première cabin: - Chicken cooked in coconut milk with pilaf rice, carrots, and celery. - Sea bass cooked in banana leaves with sauce vierge, avocado cream, and acheke (a nod to Côte d’Ivoire’s national dish). Business cabin: - Gnocchi with corn cream and spring onions. - Sea bass and prawns in a spicy bouillabaisse-style broth with poached vegetables. About Mory Sacko - French of Malian origin, Sacko rose to fame after opening his Paris restaurant MOSUKE in 2020. - Awarded a Michelin star in 2021, he is celebrated as one of the new faces of French gastronomy. - His cuisine reflects a cultural journey between Africa and Japan, magnified by French gourmet techniques. Significance This collaboration underscores Air France’s commitment to promoting French haute cuisine worldwide, while also celebrating African culinary traditions. It’s the first time the airline has entrusted a chef to design menus specifically for departures from Africa.
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