Sacko Creates Air France's Menus on Departures From Africa

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. His signature dishes will gradually be introduced in the Business cabin on departure from Cotonou, Dakar, Libreville and Nairobi throughout the year.

Renowned all over the world for his unique cuisine combining tradition and modernity, blending African, Japanese and French influences, Mory Sacko joins Air France's prestigious team of chefs.

This collaboration illustrates the airline's commitment to continuing to promote French haute cuisine on board its flights on departure from its destinations all around the world.

With his refined and inventive cuisine, Mory Sacko will showcase the fusion of African traditions and French gastronomy, favouring short supply chains and local seasonal produce.

A first on departure from Côte d'Ivoire

From 15 January 2026, dishes created by Mory Sacko will be available for the first time on flights from Abidjan to Paris-Charles de Gaulle.

In total, the chef has created no fewer than twelve original dishes for La Première and twelve more for the Business cabin, offering the airline's customers an exclusive range of vegetarian, fish, red meat and poultry dishes, which will be introduced gradually over the coming months.

In the La Première cabin, guests can enjoy chicken cooked in coconut milk, served with pilaf rice, carrots and celery – a classic French dish reinterpreted with local ingredients such as sweet, fragrant coconut.

Also on the menu is sea bass cooked in banana leaves, served with a sauce vierge, avocado cream and acheke, a nod to the traditional Ivorian acheke fish, revisited by the chef.

In the Business cabin, customers can enjoy dishes such as gnocchi with corn cream – a staple ingredient in African cuisine – and spring onions, or sea bass and prawns in a spicy bouillabaisse-style broth served with poached vegetables, allowing the chef to combine the influences of West African fish soups with those of the Mediterranean.

In 2026, Mory Sacko’s signature dishes in the Business cabin will also be available on departure from Cotonou, Dakar, Libreville and Nairobi.