Mory Sacko signs Air France card on several African routes
Since mid-January 2026, Mory Sacko has been designing Air France's First and Business class menus for its routes from sub-Saharan Africa. Discover an extract of the proposed future menu.
Air France is strengthening its premium positioning on the African continent by entrusting chef Mory Sacko(Mosuke, 3 toques in Paris) with the menu for its La Première and Business cabins on the Abidjan-Paris-Charles de Gaulle route, starting January 15, 2026. A first for the airline, making him the first Air France "signature chef" on departures from sub-Saharan Africa.
A first launch for the Paris-Abidjan route
An emblematic figure of the new generation of French chefs, Mory Sacko will use his culinary universe to enhance the onboard experience, with menus designed specifically for this strategic route. "I'm delighted to be signing Air France menus on departure from several cities in sub-Saharan Africa," he announced on Instagram, underlining the symbolic importance of this project. Abidjan will serve as the starting point before a gradual roll-out, over the course of 2026, from Cotonou, Dakar, Libreville and Nairobi, in the Business cabin.
For the Côte d'Ivoire route, the chef from Mosuke restaurant has come up with twenty-four original creations, divided between La Première and the Business cabin. Fish, meat, poultry and vegetarian dishes make up a menu that combines local, seasonal products with French know-how. In the La Première cabin, passengers can discover, for example, a poultry dish with a coconut milk sauce, or a sea bass cooked in a banana leaf and served with attiéké, a nod to Ivorian tradition. The Business cabin follows the same spirit, blending West African inspirations with Mediterranean influences.
The result, achieved in close collaboration with Servair's teams, is "the fruit of long and demanding work", explains the chef, who hopes to seduce travellers with creations that are both accessible and refined.
Trained in Parisian palaces, Mory Sacko has made his mark with a singular cuisine, at the crossroads of African, Japanese and French cultures. By integrating him into its brigade of signature chefs around the world, Air France is pursuing a strategy of differentiation in which gastronomy becomes a strong marker of the travel experience, particularly on highly competitive routes between Europe and West Africa.
