Cover image: Chef Mory Sacko and Air France plane (detail)
© Air France

I first wrote about Chef Mory Sacko in December 2022: Street Food by a Michelin-star Chef. 

Just over three years later, Chef Sacko continues to be one of the most prolific and influential figures in global gastronomy. His career has expanded well beyond the kitchen of his Michelin-starred flagship, MoSuke, into major international collaborations and lifestyle design.

In January 2026, Sacko launched a major partnership with Air France, becoming the airline's first "signature chef" for flights departing from sub-Saharan Africa. He has created 24 original dishes that favor short supply chains and local seasonal produce and feature a dialogue between African products, French techniques, and Japanese influences.

His menus debuted on January 15, 2026 in La Première (first class) and business cabins on flights from Abidjan to Paris.  Throughout the course of Spring/Summer 2026, they will be rolled out for business class departures from Cotonou, Dakar, Libreville, and Nairobi.

Sea Bass in Banana Leaf is a refined take on the Ivory Coast's traditional attiéké-poisson. The fish is cooked in banana leaves and served with fresh sauce vierge, smooth avocado cream, and attiéké (fermented cassava couscous).

Sea bass cooked in banana leaves with sauce vierge, avocado cream, and attiéké
© Air France

Coconut Milk Chicken (inspired by France's poule au pot) is slow-cooked chicken in a rich coconut milk base, accompanied by pilaf rice, tender carrots, and celery.

Offerings in the business cabin focus on "gourmet comfort" with an emphasis on vibrant textures.

Sea Bass and Prawns in Bouillabaisse broth is inspired by the Provençal fish soup that originated in Marseille.  Sacko's fusion version of this dish is enhanced with African spices and poached vegetables, combining the influences of West African fish soups with those of the Mediterranean.

Sea bass and prawns - bouillabaisse broth on side
© Air France

Vegetarian Gnocchi is soft gnocchi served with a sweet corn cream and fresh spring onions.

Chicken Mafé is Sacko's reimagining of the classic West African peanut stew, utilizing high-quality French poultry and refined plating.

Several side dishes across the menu cycle feature roasted sweet potato or okra prepared with Japanese seasoning like shio koji (a fermented marinade prepared with salt, water, and koji) or togarashi (a blend of spices that feature chili pepper).

To accompany Sacko's main dishes and sides, Air France work with other specialists who select the wines and spirits and create the desserts that maintain the elegance of the menu selections.

Regarding soft drinks, passengers will often find hibiscus (bissap) or ginger-based mocktails served as an apéritif on these routes, mirroring the welcome drinks served at Sacko's Paris locations.

Chef Mory Sacko
© Air France

Chef Sacko is not the first person of African descent to provide signature dishes for Air France routes.  Award-winning Chef Jean-Charles Brédas of Martinique began working with Air France in November 2023—he provides meals for business-class travelers flying between the French Caribbean (Pointe-à-Pitre, Fort-de-France, Saint-Martin) and French Guiana (Cayenne) to Paris, as well as travelers on flights on its Caribbean regional network.