Chef Mory Sacko on Air France
Michelin‑starred French chef Mory Sacko has created a history‑making fusion menu for Air France — a big signal that airlines are investing in chef‑driven dining again (x.com). TravelNoire flagged the menu as a standout example of gourmet creativity making its way into the sky this spring (x.com).
Air France began serving Mory Sacko’s dishes in La Première and Business cabins on Abidjan–Paris Charles‑de‑Gaulle flights from 15 January 2026. (corporate.airfrance.com). (corporate.airfrance.com) The chef produced 12 original dishes for La Première and 12 for the Business cabin, covering vegetarian, fish, red‑meat and poultry options, with the Business rollout scheduled to expand to Cotonou, Dakar, Libreville and Nairobi across 2026. (corporate.airfrance.com). (corporate.airfrance.com) Air France’s La Première items from Sacko include chicken cooked in coconut milk with pilaf rice, carrots and celery, and sea bass cooked in banana leaves with sauce vierge, avocado cream and acheke. (corporate.airfrance.com). (corporate.airfrance.com) Examples listed for Business class feature gnocchi with corn cream and spring onions, and sea bass and prawns in a spicy bouillabaisse‑style broth served with poached vegetables. (corporate.airfrance.com). (corporate.airfrance.com) Air France described Sacko as its first “signature” Michelin‑starred chef on departures from sub‑Saharan Africa and noted the carrier was operating up to two daily flights between Abidjan and Paris this winter. (corporate.airfrance.com). (corporate.airfrance.com) The appointment builds on Air France’s wider program of commissioning Michelin‑starred chefs for premium cabins — recent collaborators on La Première and long‑haul Business menus have included Arnaud Lallement and Anne‑Sophie Pic, alongside partners such as Daniel Boulud and Dominique Crenn for other departures. ( ). (corporate.airfrance.com)
