Nas Servair Regional Executive Chef, Gilles Pommier (right), explains dishes from Air France’s Mory Sacko menu to (L-R) Air France-KLM Regional General Manager for East and Southern Africa, Joris Holtus; French Ambassador to Kenya, H.E. Wadid Benaabou; and Air France-KLM Commercial Director, Stephanie Spelle, during a tasting event in Nairobi on October 15, 2026.
Air France has showcased its signature in-flight menu by Michelin-starred chef Mory Sacko at an exclusive Nairobi tasting, highlighting a culinary collaboration that brings African flavours and French gastronomy to Business Class passengers on the Nairobi–Paris route.
Held on October 15, 2026, at the French Embassy in Nairobi, the tasting brought together culinary experts, food enthusiasts and influencers to sample selected dishes from the menu and learn about the inspiration, ingredients and techniques behind the creations.
Sacko, who has Senegalese and Malian heritage, is known for combining French culinary techniques with influences from African traditions. His Paris restaurant, MoSuke, earned a Michelin star in 2020, shortly after opening.
The Nairobi event offered guests an opportunity to explore how familiar African ingredients and culinary traditions can be reimagined through the techniques 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.
African Ingredients Meet French Culinary Techniques
Among the dishes featured on the airline’s rotating menu is lamb shank confit with spices, served with Provençal-style jus, gnocchi and gboma spinach, an African leafy vegetable cultivated in several parts of the continent.
The menu 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.
Menu Rollout Across Africa
The collaboration forms part of Air France’s broader effort to showcase French gastronomy while working with internationally recognised chefs to incorporate diverse culinary influences into its in-flight dining experience.
Under the airline’s 2026–2027 programme, Sacko’s menus are also being rolled out across other sub-Saharan African destinations, including Cotonou, Dakar, Libreville and Lagos.
For passengers travelling between Nairobi and Paris, the collaboration offers a dining experience that draws on the culinary traditions of both Africa and France, bringing the chef’s distinctive approach to the skies.
