Catering to your aircraft in Faya-Largeau.
Faya-Largeau is a desert stop at 771 ft, where dust, heat and a thin local market mean the galley is stocked before arrival. We cook and pack for the crew who serve here.
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.
Borkou is Saharan, and the private jet menu for Faya-Largeau is written around that fact. Local specialities here are simple and robust: dates from the Borkou oasis groves, which travel beautifully and need no cooling, grilled lamb and goat prepared Sahelian style, millet-based dishes, and spiced tea served sweet. For a private jet food order we treat these as the regional note and build the rest of the inflight menu around ingredients that hold in heat. Private jet platters carry dates, dried fruit, roasted nuts and cured items that tolerate a warm apron. Gourmet inflight meals lean on slow-cooked stews and rice that finish in the galley oven. Private jet snacks are dry, sealed and dust-proof. Everything in Faya-Largeau and across Borkou is packed to stay stable until the aircraft door opens.
A private jet menu for Faya-Largeau begins with what the desert offers and what the galley can actually do. The local specialities of Borkou are dates, grilled meat, millet porridge and strongly spiced tea. They give the inflight menu a regional thread: a plate of Borkou dates with roasted almonds, a lamb stew with rice and a Sahelian spice mix, a millet dish for a vegetarian guest. Private jet food for this stop is cooked and sealed so that heat on the ramp does no harm. Private jet platters stay cold and dry, gourmet inflight meals finish in the aircraft oven, and private jet snacks are sealed for a long leg out of the Sahara. Faya-Largeau is a short list of good dishes, handled carefully.
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.
Faya-Largeau sits at 771 ft in the Borkou desert, where dust and heat set the terms before any menu does. Private jet catering at FTTY is built for that: sealed dishes, a plain galley brief, and a handover at the aircraft. Inflight catering here is mostly packed for the next leg, and the same applies to aviation catering for an aircraft that may not find fresh supplies on the ground. Business aviation catering, executive jet catering and diplomatic flight catering all start from what survives the sun on the apron. Cabin crew meals ride in their own boxes, in-flight catering is tagged by seat, and nothing is left to improvise on arrival.
Executives crossing Chad stop at FYT for short turns, so business jet catering is planned around a galley that is often modest. Corporate jet catering and VIP flight catering are cooked and sealed, charter flight catering is boxed by seat, and a private jet chef writes a bespoke menu that works with the apron heat and a long leg ahead. Luxury inflight catering stays plain and precise.
For government flight catering out of Faya-Largeau, discretion is the working rule from the first message. Head of state flight catering and state visit aircraft catering are agreed with the protocol office before anything is cooked, and VIP aviation catering is packed with traceable labelling and a named team.
At Faya-Largeau the diet question is mostly about the ingredient list, because the local market is thin and substitutions are hard to make on the ground. Kosher, halal, vegan and gluten free requests are therefore settled at order time, with the special meals cooked and sealed in their own containers, marked by seat, and kept apart from the other trays. Halal is natural to Borkou cooking; vegan and allergen free dishes lean on millet, lentils and rice. Kids meals stay plain and sealed.
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.
Your crew on a Borkou turn needs food that is easy to eat and easy to store. Crew meals are a catalogue item, requested and billed as usual. We cook flight crew meals and pilot meals for the cockpit, pack crew catering into crew meal boxes, and prepare different meals for pilots so captain and first officer never share a dish. Cockpit meals and cabin crew meals travel in distinct boxes.
At Faya-Largeau, FBO catering is handed over through the FBO or the handling agent at the general aviation terminal. Catering delivery to the FBO is arranged with ground handling catering in mind, and handling agent catering is coordinated so the order reaches the apron and the aircraft intact.
At FTTY, the airframe on the apron decides how galley catering goes aboard. A light or mid-size jet takes carts and boxes by hand through the cabin door, while a larger airframe may need a high loader for airside catering delivery. We note the aircraft type when we plan the order, so aircraft provisioning matches the galley and the door height, and the handling agent knows what to expect on the apron.
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.
Faya-Largeau Airport serves the Borkou region of northern Chad, a desert town on the edge of the Sahara. It is an airport catering stop for aircraft crossing the region, and general aviation here is occasional but real, with FBO services limited and ground handling services arranged ahead.
Faya-Largeau is not a classic business aviation hub, but it appears on long Saharan routes as a fuel and crew stop. Inflight catering and in-flight catering for these flights are packed in advance, aviation catering and business aviation catering are sealed against dust, executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride separately.
Chad treats food as an import, so catering must be sealed, labelled and documented. Cooked and dry items pass most easily, and the handling agent holds the paperwork for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Faya-Largeau Airport meant planning vegetable tartlets and a dessert selection for 10 guests with an evening cabin service in mind. For our team, the strongest part of their aviation catering was how they handled crew briefing. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Our priority at FTTY was fresh fruit and breakfast pastries for 9 passengers, with an evening cabin service shaping the service plan. I would discuss aviation catering services with them again, especially when catering handover needs careful coordination. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
“I wanted roasted chicken and seasonal vegetables for 4 guests at FYT, packed sensibly for a cabin team dealing with different crew meal preferences. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”
Quotes are menu-based. For Faya-Largeau the question to ask first is what can cross Chadian customs cleanly: sealed, labelled, cooked or dry items do, which keeps costs readable. A dates-and-nuts platter and a crew meal box sit at the low end, while a plated dinner with several special meals sits higher. Tail, slot and headcount are enough to price it.
The order for a Saharan stop is easy once we know the leg: two services on a long sector means two sealed sets, one for each part of the flight. We take last-minute orders as well, so a diversion in plans at FTTY does not leave the galley empty.
Inflight catering into Chad follows the country's rules on imported food: sealed, labelled, documented. At Faya-Largeau the safest path is a menu of cooked dishes, dates and dry snacks, which avoids most questions at inspection. Special cases, such as fresh meat or dairy, are checked with the handling agent in advance.
Yes, you may carry food on board, with the usual customs conditions in Chad. For a two-service leg out of FTTY we recommend ordering at least the main service so that it is cooked, sealed and marked by seat, and bringing only dry or personal items yourself.
No. On a private jet charter to FTTY the aircraft and crew are one contract, and the food is a separate order with its own invoice and its own Chadian customs paperwork. Send us the tail, the slot and the headcount, and we confirm the menu, the diets and the handover point at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
