Catering to your aircraft in Berbérati.
At FEFT, the apron is red earth and the traffic is light, so we plan each order around your aircraft type and what the local market can supply, and hand it over at the aircraft.
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.
Mambéré-Kadéï is forest and plateau country, and the private jet menu we write for Berbérati follows it. The inflight menu leans on what grows and is caught locally: cassava and plantain, groundnut sauces, smoked and grilled river fish, forest greens, and fruit such as pineapple, papaya and mango when in season.
Local specialities have to travel well in a galley, so they are cooked and finished by us rather than on board. Private jet food from this region works best as a stew or sauce sent apart, with starch packed dry and a cold plate of fruit and cured or grilled proteins. Private jet platters, gourmet inflight meals and private jet snacks are all built from that same local base, with imported staples added where the market cannot supply them.
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.
Berbérati Airport (FEFT / BBT) is the main gateway to the Mambéré-Kadéï region, a plateau town at 1929 ft with a red-earth apron and a very small terminal. Private jet catering here is planned around what you can actually re-plate on board: inflight catering built from cooked, labelled trays, aviation catering that arrives sealed, and cabin crew meals boxed apart from the guest service. Business aviation catering and executive jet catering for BBT are handed over at the FBO or by your handling agent; diplomatic flight catering follows a separate, protocol-cleared brief.
Who flies into BBT? Usually mining, development and charter traffic on turboprops and light jets. For corporate jet catering and business jet catering, our private jet chef writes a bespoke menu around that: VIP flight catering stays compact, charter flight catering is ordered separately from the aircraft, and luxury inflight catering means doing a few things well.
State visit aircraft catering into FEFT means a menu agreed with the delegation's protocol office, ingredients traced to source and a small trusted team. Government flight catering, head of state flight catering and VIP aviation catering all follow that same discreet route.
Special meals at Berbérati are handled as a procedure built around the local kitchen: groundnut, palm oil and fish sauces are where allergens hide here, so each kosher, halal, vegan, gluten free, allergen free or kids meals request is cooked and packed on its own, sealed and marked by seat number. Tell us the restriction and the headcount and we confirm what is realistic on this plateau before anything is cooked.
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.
Berbérati has little around the terminal, so crew meals matter more here than at a big hub. We pack flight crew meals and pilot meals as crew meal boxes, on request and billed with the order. Cockpit meals are simple and sealed, crew catering is separate from guest service, and we can prepare different meals for pilots.
FBO catering at Berbérati means a handover at the general aviation terminal or at the foot of the aircraft, agreed with your handling agent. Catering delivery to the FBO and ground handling catering follow the airside access the agent allows; handling agent catering is coordinated by name and by slot.
Berbérati sees smaller business jets and turboprops far more often than large cabins, so galley catering is sized to the aircraft: a few trolleys or boxes carried by hand rather than a high loader. If your type needs one, tell us when you order and we plan the airside catering delivery with your handling agent. Aircraft provisioning here is simple but supply-limited, so ice, water and imported items are confirmed at the same time as the menu.
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.
Berbérati Airport sits on a plateau at 1929 ft and serves the town and the wider Mambéré-Kadéï region. For airport catering it is a small, general aviation field: a modest terminal, a red-earth apron and a short list of FBO services and ground handling services, all arranged through your handling agent. As a business aviation hub it is minor, but it is the one that matters in this corner of the country.
Traffic at BBT is mostly general aviation, with the occasional official flight, and the orders we write for it stay plain and well labelled. Inflight catering and in-flight catering here mean aviation catering and business aviation catering sized to the aircraft, executive jet catering without frills, diplomatic flight catering cleared separately, and crew meals and cabin crew meals packed apart from the guest trays. Berbérati is a small business aviation hub, so ground handling services and FBO services are arranged by slot, not by menu.
Food entering the Central African Republic is subject to customs and agricultural import rules, and fresh meat, dairy and produce draw the most attention. Your handling agent explains what applies on the day, since ground handling services at FEFT include the airside check. Ordering locally keeps the catering prepared and sealed, which suits a business aviation hub where FBO services are limited and nothing can be fixed at the gate.
Average rating from the cabin crew and pilots we cater for.
“Getting a charcuterie board and fresh bread ready for 4 guests at FEFT required an order that accounted for limited fridge space. My main takeaway from this vip inflight catering order was the practical approach to crew briefing. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“Despite limited fridge space, we wanted the 2 guests at BBT to enjoy a seafood starter and warm vegetable sides without a complicated cabin service. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. My main takeaway from this private jet catering order was the practical approach to written menu details.”
“Packing roasted chicken and seasonal vegetables for 6 passengers at Berbérati Airport needed careful thought, especially given two separate meal services. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the main courses was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this private jet catering services order was the practical approach to cabin service sequence.”
Think of the galley you actually have. At Berbérati the order is shaped by what your aircraft can store and finish, and by which products must be brought in from outside the plateau. That is why private jet catering is quoted per menu once the type is known.
A special meal request is the one thing worth flagging early at FEFT. Certified items may need to be brought in, and allergen separation needs its own prep. Tell us the restriction, the seat and the headcount; last-minute requests are still handled.
Catering goes through the handling agent's airside process. That means a named contact, the tail and the slot, and food that arrives sealed. We work to that process rather than around it.
Customs and food-import rules here are strict about fresh and animal products. If you can bring food, check the rules for the products you carry; the simpler route is to have it cooked and packed for your galley at Berbérati.
Catering is ordered and billed apart from the charter, whether the passengers are executives or a state delegation. For government flights into BBT we keep one named contact and a clear menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
