Logone Occidental is farming country: cotton fields, sorghum, millet, groundnuts and river fish from the Logone. A private jet menu for Moundou draws on that table, and an inflight menu here is built from what is actually good in the region rather than imported by default. Private jet food from the area includes grilled capitaine (Nile perch) with a pot of pili-pili sauce on the side, chicken in groundnut sauce, and sorghum or millet boule that we portion for re-plating. These local specialities travel well if the sauce is packed apart and the starch is kept in its own tray. Private jet platters of fresh mango, papaya and citrus follow the dry and rainy seasons, and Chilled fruit is the safest thing on a hot ramp. Gourmet inflight meals can sit alongside them for passengers who prefer a plainer plate, and private jet snacks such as roasted groundnuts and dried fruit fill the gaps between meals. Whatever is ordered for Logone Occidental, we label it by seat number and by restriction.
Eating well on a flight out of Moundou means knowing what Logone Occidental does best: river fish, groundnut, sorghum, goat and seasonal tropical fruit. Our private jet menu and inflight menu for the area keep each local product in its own container, so private jet food from the region reaches the cabin the way a cook intended. Local specialities such as grilled capitaine, braised goat with onion sauce, and groundnut stew with rice arrive with sauce apart and a note for the re-plate. Cold options, private jet platters of cured meats, cheese and tropical fruit, hold in a drawer through a hot dry-season afternoon. Gourmet inflight meals are plated simply, and private jet snacks, from plantain chips to roasted nuts, are portioned for the cabin. Any order for Moundou can be adjusted for restrictions on request.
