Catering to your aircraft in Ouagadougou.
Ouagadougou Thomas Sankara International handles business jets, delegations and the occasional heavy VIP aircraft. We are former flight attendants, and we pack for a warm apron: sauce apart, grain separate, fruit chilled.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
A private jet menu at Ouagadougou starts from what the Sahel grows and how it keeps in heat. Kadiogo Province kitchens work with grilled meats, rice and millet, peanut and tomato sauces, fonio, hibiscus and baobab drinks and mangoes in season. Local specialities here are cooked for the galley: sauce apart, grain in its own tray, fruit cut at the last stage and chilled.
An inflight menu for DFFD can carry riz gras, poulet bicyclette grilled and sliced, brochettes, aloko plantain and a tomato-onion relish that travels well. Private jet food from Ouagadougou leans on peanut, millet and chilli, which means we pack sauces separately and label the spicy ones so you can plate for each guest. Ask for local specialities of Kadiogo Province alongside a safe international option.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Ouagadougou Thomas Sankara International sits at 1,037 ft on the Sahel plateau, where harmattan dust and midday heat decide how a tray should travel. Private jet catering for DFFD is built around that: cold plates that stay crisp, hot dishes that finish in your own oven, and inflight catering handed over at the aircraft through the FBO. For the people serving, in-flight catering here means thinking about the drawer, the heat and the turnaround. Aviation catering for business aviation catering flights, executive jet catering for corporate trips and diplomatic flight catering for delegations all follow the same logic, with cabin crew meals ordered alongside.
Business jet catering at Ouagadougou is usually written for corporate teams, charter flight catering for visiting executives, and VIP flight catering for ministers. Corporate jet catering and luxury inflight catering use a private jet chef who builds a bespoke menu around your galley and the heat of the Sahel.
Government flight catering at Ouagadougou follows protocol: a named team, sealed trays, and itemised lists for security. Head of state flight catering and VIP aviation catering are agreed before the slot, and state visit aircraft catering keeps discretion above all.
At Ouagadougou, the question is less whether halal is possible and more which way round it runs: halal is the everyday baseline on many tables here, so we cook it as standard and mark the exceptions. Kosher, vegan, gluten free, allergen free, kids meals and other special meals follow a written procedure with separate boards, sealed boxes and seat numbers. Peanut is common in local cooking, so allergen free orders are checked line by line against the Sahel dishes.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a long Sahel rotation, crew catering matters. Crew meals, flight crew meals and pilot meals go in crew meal boxes, with different meals for pilots when policy requires, cockpit meals that eat easily, and cabin crew meals boxed separately, all on request.
Your catering arrives at the general aviation terminal and goes plane-side with an escort. FBO catering needs passes, so we work with ground handling catering and handling agent catering contacts to get catering delivery to the FBO through the gate.
Galley catering at DFFD depends on the aircraft: a light jet takes a few boxes by hand, while a larger airliner-based VIP aircraft may need a high loader for airside catering delivery. Tell us the type and door height so aircraft provisioning is planned for the vehicle the handling agent can bring. Heat on the apron means insulated crates and a short airside route.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Airport catering at Ouagadougou serves Burkina Faso's main gateway, a general aviation operation on a single complex shared with commercial traffic. FBO services and ground handling services support the business aviation hub role of DFFD.
Aviation catering here ranges from business aviation catering on charter trips to executive jet catering for owners. Diplomatic flight catering supports embassy movements, inflight catering and in-flight catering share one kitchen, and cabin crew meals are boxed apart.
Burkina Faso limits imported fresh meat, dairy and produce, so we cook in-country and supply sealed, itemised trays. Your handling agent clears the catering through security and customs, and the list travels with the cart.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at OUA, with a cold lunch with cheese and fruit requested for 3 guests and a revised passenger count to accommodate. This experience of charter flight catering gave us a useful reference for managing cabin service sequence on another departure. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“It was the packing plan I cared about at Ouagadougou Thomas Sankara International Airport, with 7 servings of a charcuterie board and fresh bread and a revised passenger count to consider. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service. I appreciated the emphasis on catering handover throughout the private jet food arrangements.”
“Clear quantities were essential at DFFD: we had 4 passengers expecting roasted chicken and seasonal vegetables and were working around a late menu amendment. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. The order made private jet meals feel manageable because the meal organisation had been considered beforehand.”
Ask us about private jet catering cost at DFFD with the tail number in hand. The galley size tells us how many trays fit, how many go cold, how many need an oven. Local products such as fonio and mango sit at one end of the price range, imported fish at the other.
For OUA, the lead time follows your departure slot more than a calendar. If the aircraft is on the ground a short while, we agree a plane-side handover in advance. Last-minute orders are handled, and we tell you plainly if an item cannot be done.
Customs at Ouagadougou matter most on delegation and government flights, where security checks the trays before they go on board. We pack sealed, label by seat number and supply an itemised list, and we use local produce to avoid import problems.
Yes, crews do carry their own, but at OUA fresh items can be stopped. For a quick repositioning with nobody in the cabin, a simple crew box ordered here is easier than negotiating customs with your own bag.
No, it is a separate order. If you want the way back catered from Ouagadougou, we write both menus together, but each is ordered and invoiced as its own order, like anything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
