Air France has announced a groundbreaking collaboration with Mory Sacko, making him the first Michelin-starred chef to create menus for flights departing from several sub-Saharan African destinations.
Passengers traveling from Abidjan to Paris-Charles de Gaulle can enjoy his culinary creations in La Première and Business cabins.
Renowned for his unique fusion of African, Japanese and French influences, Sacko brings his refined and inventive approach to Air France's prestigious team of chefs. The collaboration showcases the airline's commitment to promoting French haute cuisine while highlighting local ingredients and short supply chains.
For flights from Abidjan, Sacko has created twelve original dishes for La Première and twelve for Business class. La Première passengers can savor chicken cooked in coconut milk with pilaf rice, carrots and celery, or sea bass cooked in banana leaves with sauce vierge, avocado cream and acheke—a contemporary take on traditional Ivorian acheke fish.
Business class offerings include gnocchi with corn cream and spring onions, alongside sea bass and prawns in a spicy bouillabaisse-style broth with poached vegetables, masterfully combining West African fish soups with Mediterranean influences.
Throughout 2026, Sacko's signature dishes will gradually be introduced on Business class flights departing from Cotonou, Dakar, Libreville and Nairobi.
This partnership continues Air France's tradition of collaborating with world-class chefs on select routes. The airline works with triple Michelin-starred Julien Royer in Singapore, chef Jofrane Dailly in La Réunion, Jean-Charles Brédas in the French West Indies and French Guiana, Olivier Perret in Canada, Daniel Boulud and Dominique Crenn in the United States, and Olivier Chaignon in Japan, ensuring passengers experience exceptional cuisine that celebrates both French gastronomy and local culinary traditions.
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