Air France Adds Michelin Flair on African Routes
Air France is bringing Michelin-level dining to travellers leaving sub-Saharan Africa next year. From 15 January 2026, chef Mory Sacko will introduce original menus in La Première and Business cabins on flights from Abidjan to Paris-Charles de Gaulle. His dishes will then appear in Business cabins departing Cotonou, Dakar, Libreville and Nairobi later in 2026, marking a first for the region and for the airline.
Sacko is known for blending African, Japanese and French influences, fusing comfort-food notes with fine-dining technique. Air France says this partnership reflects its focus on French gastronomy using local, seasonal produce. For the Abidjan launch, he has designed twelve dishes for La Première and another twelve for Business, covering vegetarian, fish, poultry and red-meat options that will roll out over several months.
Menu previews include chicken in coconut milk with pilaf rice, and sea bass baked in banana leaves with a sauce vierge, avocado cream and acheke - a nod to Côte d’Ivoire’s national dish. In Business, dishes feature gnocchi with corn cream and spring onions, plus sea bass and prawns in a bouillabaisse-style broth inspired by West African fish soups. This winter, Air France operates up to two daily Abidjan–Paris flights, giving plenty of scope for Sacko’s creations to reach passengers.
With more curated menus departing African hubs, culinary travel gets a small but meaningful boost. Paris remains the main draw at the other end of the route, yet Abidjan is no slouch either - its lagoon coastline, cultural districts, Marché de Treichville and rising food scene are gaining attention. Continued rollouts from Dakar and Nairobi add access to Senegal’s coastal heritage and Kenya’s urban museums, markets and safari gateways.
It’s a small shift with meaning - African flavours finally getting a seat at the international table. It shows airlines can treat regional cuisine with respect instead of relying on one-size-fits-all trays. Sacko joining the line-up won’t suddenly reshape demand, though it does bring African chefs into a space usually dominated by French and Asian names.
