Air France Adds Mory Sacko Menu on Nairobi–Paris Flights

Air France has elevated its in-flight dining experience for premium passengers on its service between Nairobi’s Jomo Kenyatta International Airport (NBO) and Paris-Charles de Gaulle Airport (CDG). The carrier has introduced a new menu for its Air France Business Class cabin, designed by Michelin-starred chef Mory Sacko. The new offering, which features 12 original dishes, is part of a broader strategy to enhance the airline's premium product on key African routes.

The Mory Sacko menu is designed to blend French culinary techniques with West African flavors, reflecting the chef's unique culinary identity. This initiative aligns with two significant industry trends: the use of high-profile chef partnerships to differentiate premium cabins and the increasing localization of in-flight catering to appeal to regional tastes. For passengers on Nairobi to Paris flights, this translates to a more culturally resonant and high-quality dining option. According to Joris Holtus, Air France-KLM Regional General Manager for East and Southern Africa, the partnership reinforces the airline's ambition to champion French culinary excellence while embracing the richness of local cultures across its global network.

A Broader Culinary Strategy

This collaboration is not an isolated event but rather a continuation of Air France's long-standing strategy of partnering with top culinary talent. The airline has a history of working with renowned chefs to design its premium menus. These collaborations include ongoing work with Chef Anne-Sophie Pic, who creates dishes for the Business and La Première cabins, and a 2019 partnership with Chef Daniel Rose for flights departing from the United States and Canada. By adding Mory Sacko, whose Paris restaurant MoSuke earned a Michelin star shortly after its 2020 opening, Air France reinforces its brand identity as a purveyor of French gastronomy.

The execution of such a complex menu at 35,000 feet presents operational challenges for Servair, Air France's catering subsidiary. The unit is tasked with faithfully reproducing Michelin-level recipes at scale, ensuring consistency and quality for flights departing from its African outstations. This move also increases competitive pressure on other carriers operating on Europe-Africa routes, such as Kenya Airways and Ethiopian Airlines, compelling them to re-evaluate their own premium cabin offerings.

Phased Rollout Across Africa

The introduction of the Mory Sacko menu on the Nairobi route is the first step in a wider rollout. According to an Air France press release, the airline has a confirmed plan to expand this culinary program across other key markets in sub-Saharan Africa. The next phase of the rollout is scheduled for 2026–2027.

Passengers traveling from Dakar, Cotonou, and Libreville will be the next to experience the new menu. This phased approach allows the airline and its catering partners to manage the logistical complexities of sourcing ingredients and training staff across different locations while maintaining the high standards associated with a Michelin-starred chef. The expansion underscores Air France's commitment to the African continent as a strategic market for its long-haul network.

Why This Matters

This development signals a deeper commitment by Air France to investing in the premium passenger experience on its African routes, a market with growing competition. By blending globally recognized French culinary arts with local African influences, the airline not only enhances its product but also creates a unique selling proposition that resonates with both local and international travelers. The move positions Air France to better compete for high-yield business and leisure passengers, reinforcing that in-flight dining is a critical battleground for differentiation in the long-haul market.