Catering to your aircraft in Abeche.
Abeche is a plateau airfield in the Sahel dry season, and the stop is often a fuel and rest. We pack for crew and cabin, in sealed trays that sit well in a small galley.
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.
Ouaddaï is Sahel country, and the private jet menu for Abeche reflects it: grilled lamb and goat, millet and sorghum, dates, hibiscus and tamarind drinks, and groundnut sauces. Our inflight menu draws on these local specialities and adapts them to a galley. Private jet food from Ouaddaï has to survive heat and a long sector, so we favour dishes that hold: spiced meat skewers served cold or finished in the oven, millet salads, flatbread, dried fruit.
Local specialities around Abeche lean on what grows and travels in the Sahel: millet, sorghum, groundnuts, dates, dried hibiscus, grilled meat. A private jet menu for Ouaddaï keeps those flavours but trims anything fragile. The inflight menu carries sauces apart, bread sealed, and fruit chosen for the heat. Private jet food here is simple, honest and packed to be re-plated in a small galley; the region is {Region}, so we write it that way.
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.
Abeche sits at 1,788 ft in the Ouaddaï plateau, and an aircraft on the ramp here has usually flown a long sector over desert. Private jet catering at FTTC is planned around that: sealed, shelf-stable and easy to hold in a galley with one oven. Inflight catering and in-flight catering for Abeche follow the same logic, with aviation catering, business aviation catering and executive jet catering briefed to the aircraft type. Diplomatic flight catering and cabin crew meals are ordered and invoiced like the rest.
Corporate and charter parties flying to Abeche need food that holds in heat. Our private jet chef builds a bespoke menu for your cabin, and business jet catering, corporate jet catering and VIP flight catering are priced per menu. Charter flight catering and luxury inflight catering are confirmed before the slot.
For official flights into FTTC, the menu is agreed with the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are cooked, sealed and traced from start to handover.
Abeche's local kitchen leans on groundnuts, sesame and wheat flatbread, so allergen control starts at the recipe: a nut-free dish is cooked on its own board and packed in its own box. Kosher, halal, vegan, gluten free and other special meals, plus allergen free and kids meals, are confirmed before cooking and marked by seat number, never by passenger name.
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.
Crew meals at FTTC are ordered with the flight, on request and invoiced with it. Flight crew meals and pilot meals travel as crew meal boxes labelled CREW; crew catering and cockpit meals can be split so there are different meals for pilots. Cabin crew meals are packed for the galley.
At Abeche, the general aviation terminal and your handling agent decide how catering reaches the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are all planned around who opens the gate and when.
At FTTC the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and how much the galley actually holds. Galley catering for a large cabin is brought airside and handed over through the FBO or handling agent. Airside catering delivery and aircraft provisioning at Abeche follow that brief, packed to what the aircraft can stow.
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.
FTTC is a regional airfield serving eastern Chad. Airport catering, general aviation traffic and FBO services are limited, so we plan ahead with your ground handling services. Abeche works as a business aviation hub for the Sahel.
Business aviation here is occasional and purposeful. Inflight catering, in-flight catering and aviation catering for Abeche are briefed to the type; business aviation catering and executive jet catering follow. Diplomatic flight catering and cabin crew meals are also available.
Chad applies import controls on food, and customs look hardest at fresh meat, dairy and produce. We pack sealed and labelled so your handling agent can present the order clearly. Ask us before you plan a menu with fresh products.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at AEH, I asked for a mezze selection with flatbreads in portions appropriate for our 6 passengers. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. Our colleague could take over the sauces without asking where every component had been placed during preparation. With vip inflight catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“As the person coordinating mushroom risotto and a green salad for 12 passengers at Abeche Airport, I needed an arrangement that considered an evening cabin service. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. With private jet catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Nothing about the 5 guest order at FTTC called for excess complexity: just a cheese board and savoury canapés and sensible planning for two separate meal services. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. For our team, the strongest part of their private jet catering services was how they handled meal organisation. We could finish the starters as each guest was ready, rather than laying everything out at once.”
Start from the aircraft. A small galley means fewer dishes and a tighter menu, a large cabin means more of everything. How much private jet catering costs at FTTC depends on that type, the number of covers and what you choose from the menu, and we quote it for your flight.
A late change in covers is normal on a charter into Abeche. Send the new count and the slot and we reissue the order. Last-minute orders are handled, and customs on food are checked once the menu is set.
Chad applies import rules to food brought in by air. For Abeche, we prepare sealed, labelled catering and your FBO or handling agent deals with customs. A small galley means a smaller, simpler load.
Bringing food is possible, though customs at FTTC can stop fresh items. If your passenger count changes late, ordering with us keeps one labelled, sealed order to adjust instead of loose bags.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own, like any order. On a long Sahel sector the aircraft type and the size of its galley set the menu, so tell us the type and we pack for that galley, handed over at the aircraft through your FBO or handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
