This year, Air France began offering the culinary creations of Michelin-starred chef Mory Sacko to its La Première and Business class passengers going from Abidjan’s Félix-Houphouët-Boigny International Airport (ABJ) to Paris’ Charles de Gaulle (CDG).
Since January, those lucky passengers have been offered Sacko’s exclusive menu, featuring seasonal ingredients and the chef’s gastronomic finesse. Sacko, 33, of Senegalese and Malian descent, was born in Champigny-sur-Marne, just outside of Paris. He opened his first restaurant, MOSUKE, in 2020 in Paris’ 14th arrondissement. The establishment gained its first Michelin star the following year with a meteoric rise. As a culinary leader, Sacko is known for his unique, flavorful fusions of African, French, and Japanese cuisines. He’s graced the cover of TIME magazine and won several awards. Moreover, he has his own cooking show, Cuisine Ouverte, and has collaborated with numerous high-fashion labels.
Air France says it will roll out Sacko’s specialty dishes to its Business-class passengers departing from Cotonou, Dakar, Libreville, and Nairobi throughout the year. Passengers can expect dishes such as “chicken cooked in coconut milk,” rice pilaf, “sea bass cooked in banana leaves,” “prawns in a spicy bouillabaisse-style broth,” and more. Vegetarian dishes will also be available.
“For me, it represents an exchange between two sources of inspiration that are dear to me: French culinary expertise and African tradition. Being able to combine the two brings me real joy,” Sacko said in a promotional video of what the Air France collaboration means to him.
“It has to be mouthwatering. I want something tasty and comforting when I eat on the plane. A savory meal,” he added, regarding what in-flight cuisine should be like.
What Else Is There To Know About Air France’s Collaboration With Mory Sacko?
The partnership is weighty. Sacko is now the first Michelin-starred chef to craft Air France menus for flights departing from sub-Saharan African destinations.
“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,” said Air France. “With his refined and inventive cuisine, Mory Sacko will showcase the fusion of African traditions and French gastronomy, favoring short supply chains and local seasonal produce.”
