Air France Unveils Chef Mory Sacko’s Signature Menu in Nairobi

Air France’s signature in-flight menu, developed in collaboration with Michelin-starred chef Mory Sacko, has received acclaim from culinary experts, food enthusiasts and influencers following an exclusive tasting event in Nairobi.

Held on October 15 at the French Embassy in Nairobi, the event offered guests an opportunity to sample selected dishes from the menu, which is now available to Business Class passengers travelling between Nairobi and Paris. Attendees also gained insight into the inspiration, ingredients and culinary techniques behind the creations.

Sacko, who has Senegalese and Malian heritage, is internationally recognised for blending French culinary traditions with influences from West African gastronomy. His Paris-based restaurant, MoSuke, earned a Michelin star in 2020, shortly after opening, cementing his reputation for innovative contemporary cuisine.

The Nairobi tasting highlighted how familiar African ingredients and traditional flavours can be reimagined through the precision and sophistication of French haute cuisine.

“Chef Sacko’s dishes genuinely bring together African flavours and culinary traditions with the techniques and refinement of French cuisine. It’s exciting to be part of the team bringing this unique culinary experience to Air France customers,” said Gilles Pommier, Regional Executive Chef at Nas Servair, Air France-KLM’s lead catering partner in Kenya.

Among the dishes featured on the airline’s rotating menu is lamb shank confit with spices, served with Provence-style jus, gnocchi and gboma spinach, a traditional African leafy vegetable widely cultivated across parts of the continent.

The collection comprises 12 original dishes created exclusively for Air France, covering vegetarian, fish, red meat and poultry options. The dishes are being introduced progressively, allowing passengers departing Nairobi to experience different interpretations of Sacko’s culinary style over time.

“The tasting gave our guests the opportunity to experience the story behind the menu rather than simply hear about it. Chef Sacko’s cuisine reflects the cultural connections that Air France seeks to celebrate across its network, bringing together French culinary excellence and the richness of African gastronomy,” said Joris Holtus, Regional General Manager for East and Southern Africa at Air France-KLM.

The initiative forms part of Air France’s broader strategy to showcase French gastronomy while collaborating with renowned chefs to introduce diverse culinary influences across its international network.

Beyond Nairobi, Sacko’s menus are being rolled out in other sub-Saharan African destinations under Air France’s 2026–2027 programme, including Cotonou, Dakar, Libreville and Lagos.

Through the collaboration, Air France is seeking to elevate the in-flight dining experience by combining the traditions of French gastronomy with the distinctive flavours and cultural heritage of Africa, offering Business Class passengers a culinary experience that reflects the airline’s international reach.