DBBB / COO · Cotonou · Benin

Private jet catering at Cotonou Cadjehoun International Airport (DBBB / COO), Cotonou

Catering to your aircraft in Cotonou.

A coastal strip, salt air and a handling agent waiting at the apron: that is a normal Cotonou turn. We pack for the humidity and mark every tray by seat.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Cotonou for jet catering at COO

Cotonou is a lagoon-and-ocean city, and the private jet menu here follows the water. Grilled capitaine, the Nile perch of the Beninese table, travels well when it is poached or grilled whole-fillet and packed with its sauce in a separate pot; steamed ablo rice cakes ask for nothing more than an oven finish on board. For an inflight menu built on local specialities of the Atlantique Department, plantain is the safe starter: alloco, fried ripe plantain, holds crisp if it is packed dry and re-plated at service. Pineapple from the Allada plateau area is a fixture of Benin and works as a cold course, cut late and chilled. Private jet food at DBBB also leans on peanut-based sauces, which are rich and carry well, but they are flagged for allergens on the lid. Local specialities in Cotonou are cooked for the galley you actually have, not for a restaurant pass.

The Atlantique Department kitchen is built on fish, yam, cassava and tropical fruit, and a private jet menu for Cotonou is easiest when it works with that rather than against it. Pounded yam with a light tomato sauce is a poor traveller; yam fries and grilled capitaine are better. Shrimp from the coast, spiced and grilled, anchors the private jet platters on a cold board if it is kept chilled and the dressing travels apart. Local specialities such as akassa, a fermented corn paste, and peanut sauces are possible but flagged for allergens. Private jet food here is always planned around humidity: crisp things are packed dry, soft things are packed sealed. An inflight menu for COO also gets the pineapple, mango and coconut that Benin grows, served cold at the end of the leg.

Open the menu Download the menuPDF

Local specialities of Cotonou plated for a private jet menu: grilled fish and plantain

01Grilled capitaine filletLocal Nile perch, sauce packed in its own pot; finishes in the oven.

02Alloco with pepper dipFried ripe plantain, packed dry and re-plated at service so it stays crisp.

03Coastal grilled prawnsChilled platter, dressing apart, cut lemon on the side.

04Peanut-sauce chicken with riceRich and travels well; allergen flag on the lid.

05Allada pineapple and coconutCut late and chilled; a light finish after a long leg.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · CotonouCotonou Cadjehoun International Airport · DBBB

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Cotonou Cadjehoun International Airport (DBBB)

Cotonou Cadjehoun sits on a flat coastal strip between the lagoon and the Gulf of Guinea, and what leaves the galley here is shaped by humid air and a Beninese kitchen of grilled fish, yam and pineapple. Private jet catering at DBBB means food that holds in heat and salt air: sauces apart, fruit cut late, trays marked by seat. We work from the aircraft type and the galley you have, whether the brief is inflight catering for a short regional hop or aviation catering for a long sector north. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, and last-minute orders are handled.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin prepared with inflight catering at Cotonou Cadjehoun airport

Business aviationOur core

Business jet catering at Cotonou Cadjehoun International Airport for VIP flights

Business jet catering at Cotonou is usually a short brief for four to eight guests flying regional sectors across West Africa. Corporate jet catering here favours grilled fish, plantain and pineapple over heavy sauces that suffer in humid air. VIP flight catering and charter flight catering for COO are planned around the galley type, with luxury inflight catering touches like cut tropical fruit served chilled. A private jet chef writes a bespoke menu around what the Beninese coast gives that day.

Government flight catering tray prepared for a state aircraft at Cotonou DBBB

State & royalDiscretion, protocol

State visit and VIP aviation catering at Cotonou Cadjehoun International Airport

When a delegation lands at DBBB, government flight catering is cleared through protocol before the kitchen starts. Head of state flight catering means a named team and sealed packaging; VIP aviation catering and state visit aircraft catering are handed over at the apron without fuss. Confidentiality is the default.

Menu highlights for private jet catering at *Cotonou Cadjehoun International Airport*Or write your own, we cook it

Chilled pineapple and prawn platter for private jet catering at Cotonou COO

Cold galley

No oven · served in four minutes

Private jet platters: poached fish with herb vinaigrette and cut lemonChilled

Gourmet inflight meals: papaya, banana and coconut fruit cupChilled

Cucumber and avocado salad, lime dressingSauce apart

Cold plantain chips with tomato salsaRe-plate cold

Private jet snacks: cashews, dried mango, coconut chipsChilled

Hot grilled capitaine with yam fries for gourmet inflight meals at Cotonou

Hot service

One oven · re-plated in twelve minutes

Grilled capitaine fillet with yam friesOven

Peanut-sauce chicken with steamed riceSauce apart

Stewed beef with tomato and pepper, plantainOven

Private jet platters: spiced grilled prawns with riceOven

Warm coconut and pineapple tartOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Cotonou Cadjehoun International Airport (DBBB)

Dietary requests at Cotonou are a matter of where allergens hide in the local kitchen: peanut paste in sauces, shrimp powder in stocks, wheat in the baguette that is standard bread across Benin. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are each cooked and packed apart, sealed, marked with the seat number and the restriction, never shared with a guest tray. Halal is straightforward in Cotonou given the local demand; kosher and strict allergen-free are planned with the aircraft type and the galley in mind.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Cotonou Cadjehoun International Airport

At COO, crew catering is a separate line on the order, requested with the flight and billed like anything else. Crew meals go in boxes labelled CREW; flight crew meals for captain and first officer are different dishes on request, so pilot meals never match. Cockpit meals are simple and one-handed. Crew meal boxes are sealed for the coastal humidity, and different meals for pilots are packed on a separate board.

Meal passDBBB

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passDBBB

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Cotonou Cadjehoun International Airport apron, Atlantique Department, Benin

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Cotonou Cadjehoun International Airport

At Cotonou, the FBO and your handling agent decide where the trolleys stop. FBO catering is packed to be moved from the general aviation terminal to the apron; catering delivery to the FBO is coordinated before the slot. Ground handling catering and handling agent catering are one conversation, not two.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Cotonou Cadjehoun International Airport

Larger aircraft landing at Cotonou Cadjehoun may need a high loader to reach the main galley door, and that changes how galley catering is planned: trolleys, ovens and drawers on the heavy jet are not the same as on a mid-size business jet. Airside catering delivery is coordinated with your handling agent so the high loader, the apron access and the aircraft provisioning all line up on the slot. Tell us the type and where the galley sits, and we pack for loading height and for the humid apron.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportDBBB / COO

About Cotonou Cadjehoun International Airport (COO): airport catering for business aviation

Cotonou Cadjehoun is the main commercial and business aviation airport for Benin, sitting 19 feet above sea level on the Gulf of Guinea coast. Airport catering here serves a mix of regional business traffic, diplomatic movements and charter flights, with a general aviation terminal alongside the main terminal.

Business aviation

Business aviation catering at Cotonou supports executive jet catering for West African corporate travel and diplomatic flight catering for visiting delegations. Inflight catering and in-flight catering here are shaped by humid air; aviation catering for cabin crew meals follows the same logic as for guests. General aviation traffic and FBO services at COO make it a working business aviation hub for the region, with ground handling services coordinating the apron.

Customs & food import

Benin customs control imported fresh food, meat and dairy, so catering cooked locally is simpler than food brought from abroad. Your handling agent confirms current import rules for provisions and any waste disposal requirements.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LIGHT JET

“Good preparation made the difference at COO, where 4 guests expected herb chicken with a quinoa salad despite different crew meal preferences. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point.”

Juliette Q. | VIP flight attendant

Phenom 300

★★★★★GOVERNMENT

“Several practical details needed attention at Cotonou Cadjehoun International Airport, with a light pasta dish with grilled vegetables requested for 6 guests and several individual meal preferences to accommodate. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”

Martina E. | Government flight manager

ACJ319

★★★★★LARGE CABIN

“Timing and organisation mattered at DBBB, where our order of grilled salmon with a lemon dressing for 7 people involved a changing departure schedule. I would discuss in-flight catering services with them again, especially when cabin service sequence needs careful coordination. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Alessandro F. | Chief cabin officer — private jet

Gulfstream G650ER

Ordering for DBBB, in shortAsked by crews

How much does private jet catering cost for a flight out of Cotonou?+

Think in menus, not in a flat tariff. A Cotonou order in dry season can lean on coastal prawns and tropical fruit; in heavy rain the kitchen may swap to what is reliable. A tray for six is built differently from a tray for two. We quote once we know guests, leg and dietary needs.

What is the lead time for private jet catering at Cotonou?+

Customs and produce both play a part here: local fruit and fish are simple, imported items take longer to arrange. Choose a Beninese product and the order is straightforward. Last-minute orders are handled; call or write with the slot.

What are the customs rules for inflight catering at Cotonou?+

Special meals are where customs matter. A child's meal or a gluten-free tray brought from overseas may be questioned; the same meal cooked in Cotonou is not. We advise sourcing locally and your handling agent confirms what is allowed on board.

Can you bring food on board a private jet at Cotonou, or does it have to come from you?+

Two services on one leg means two different problems: the first tray can be cold, the second should be hot. Cotonou catering is built for that, with oven items and chilled items apart. Food from elsewhere can be loaded, but customs and humidity are against it.

Is catering part of a charter flight from Cotonou?+

No, it is not. A night departure from COO still needs a catering order of its own, with its own invoice. The charter price covers the flight; food is not on it.