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.
Sea bass cooked in banana leaves, sauce vierge and avocado cream, acheke, on the menu in the La Première cabin on departure from Abidjan: “a simple take on the Ivorian national dish, acheke fish” Mory Sacko.
This winter, Air France is operating up to two daily flights between Abidjan and Paris-Charles de Gaulle. For more details and to make a booking go to www.airfrance.fr.
Culinary heights from all over the world
In the La Première and Business cabins, on flights departing from certain destinations, Air France has joined forces with leading French names on the international culinary scene, emphasising fresh, local ingredients and offering French-inspired dishes, always including a vegetarian option.
On departure from Singapore, triple Michelin-starred chef Julien Royer has created a tailor-made menu that is regularly updated for Air France La Première and Business customers travelling to Paris-Charles de Gaulle. Reflecting the city-state itself, the chef offers cosmopolitan cuisine made with carefully selected ingredients. Originally from Auvergne, Julien Royer now works at the Odette and Claudine restaurants in Singapore.
Departing from La Réunion, Air France has entrusted its Business cabin menu to chef Jofrane Dailly. Born in La Réunion, he blends local ingredients with flavours from his Indian heritage to offer gourmet, original and refined dishes.
On flights from the French West Indies (Pointe-à-Pitre, Fort-de-France, Saint-Martin) and French Guiana (Cayenne) to Paris, as well as on flights on its Caribbean regional network*, Air France offers delicious dishes created by Martinican chef Jean-Charles Brédas in its Business cabin. Awarded the Tourism Medal in 2011, Maître Cuisinier de France in 2012 and Chevalier de l'Ordre National du Mérite in 2015, the chef also works at his restaurant "Le Brédas" in Saint-Joseph.
On Air France flights from Canadian destinations to Paris and on flights from Montreal to Pointe-à-Pitre, chef Olivier Perret has created French dishes made with local ingredients for the Business cabin menus. Originally from Burgundy, he now works at Le Renoir restaurant at the Sofitel Montreal Le Carré Doré hotel. He is also a member of the prestigious Maître Cuisinier de France organisation, an Ambassadeur de l'Érable (Maple Ambassador) and a member of the Académie Culinaire de France (French Culinary Academy).
On departure from the United States, Air France has partnered with renowned Michelin-starred chef Daniel Boulud, based in New York. The chef has created a menu featuring delicious dishes based on red meat and poultry. The airline is also collaborating with Dominique Crenn, the only woman in the country to hold three Michelin stars for her Atelier Crenn restaurant in San Francisco, who has created a vegetarian option and a fish-based dish.
On flights departing from Canada and the United States, Air France also offers desserts created by Laurent Le Daniel, Meilleur Ouvrier de France based in Brittany, to showcase French gastronomy throughout the in-flight dining experience.
On departure from Japan, Olivier Chaignon, head chef at L'Osier restaurant in Tokyo, now creates the menus served in the La Première and Business cabins. To create his dishes, the chef, originally from the Loiret region, combines his French expertise with local Japanese seasonal produce.
Finally, starting in January 2026, Michelin-starred chef Mory Sacko from the Parisian restaurant Mosuke will be creating all La Première and Business menus on flights departing from Abidjan. Originally from the Paris region, the chef will offer the airline's customers refined and inventive cuisine, highlighting the fusion between African heritage and French gastronomy. His signature dishes will gradually be introduced in the Business cabin on flights departing from Cotonou, Dakar, Libreville and Nairobi throughout the year.
** Air France's Caribbean regional network connects Cayenne to Fort-de-France, Pointe-à-Pitre to Miami and Pointe-à-Pitre to Montreal.
About Mory Sacko
A talented young chef and true cultural phenomenon, Mory Sacko has become one of the new faces of French gastronomy since opening his restaurant MOSUKE in 2020. French of Malian origin, he grew up in the Paris region in a close-knit family, where a strong work ethic, respect and humility formed the foundation of his character. As a teenager, he developed a passion for Japanese culture and, at the same time, a fascination for the world of luxury hotels, which combine magic and high standards. He entered the hotel industry at the age of 14 and began to develop a taste for excellence, which he set out to pursue. In 2012, he joined the Royal Monceau under chef Hans Zahner, and it was a revelation: he loved cooking, so he decided to become a chef. In 2015, he joined the Shangri-La, then the Mandarin Oriental under the wing of chef Thierry Marx. The idea of Japan took shape with the double Michelin-starred chef and the discovery of niche products, techniques, pure ingredients and techniques, as a natural progression towards what would become his personal project. Year after year, the budding chef meticulously honed his skills with enthusiasm and determination. In 2020, after a notable appearance on the TV show Top Chef, Mory Sacko opened his first restaurant, MOSUKE. Located in the heart of Rue Raymond Losserand, in the 14th arrondissement of Paris, MOSUKE offers personal and unique dishes, a combination of tradition and innovation.
Chef Mory Sacko expresses his love for fine dining in a private and powerful way. The chef cultivates his unique identity, combining his cultural influences and an initiatory journey between Africa and Japan, magnified by French-style gourmet cuisine. In 2021, he was awarded his first Michelin star, recognising and rewarding his vision and work. Mory Sacko continues to flourish, developing an increasingly refined personal style of cuisine. Authentic, free-spirited and unclassifiable, the chef has carved out a place for himself in the French gastronomic scene and become one of its new leading figures, setting new standards for the profession. At the same time, Mory Sacko has developed his entrepreneurial skills and created MOSUGO, his Comfort Food brand, which has been a great success. The national and international reputation of this very tall chef (2 metres tall!) with a big smile continues to grow. He hosts and presents a weekly cooking programme on a French national television channel, which is renewed every year (now in its fifth season). The Guardian describes him as "the new face of French gastronomy" and, in a major accolade, he appeared on the cover of Time Magazine, where he was named one of the "Next Generation Leaders". Mory Sacko continues to redefine the era with his talent and creative vision. He also lends his image to a few carefully selected major brands through collaborations, campaigns and special events that continue to enhance his reputation and consolidate his diverse, delicate and authentic world of cuisine. In 2026, Mory Sacko signed an unprecedented collaboration with Air France, becoming the first chef to create the La Première and Business menus for all long-haul flights on departure from a selection of the airline's African destinations.