Catering to your aircraft in Fomboni.
A short strip beside the lagoon at Fomboni, a light jet on the apron and a galley the size of a cupboard: that is the usual flight at Mohéli. We cook and pack for it, and your crew finishes the service.
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.
Mohéli (Mwali) is the Comoros at its most rural, and the private jet menu for Fomboni follows the island: fish landed on the lagoon side, coconut milk, cassava, green banana, and spices that have shaped Comorian cooking for centuries. An inflight menu built from this stays honest to the place. Private jet food from Mohéli travels well when the heavy cooking is done on the ground and only a short finish is left for your crew.
Local specialities are the reason to order here rather than default to a generic tray. Fish in coconut sauce, mataba (cassava leaves) and rice scented with cloves, vanilla and ylang-ylang desserts: each is packed so the sauce rides apart and the starch re-plates cleanly. The private jet menu for Mohéli (Mwali) is short by design, and the inflight menu is agreed with your crew before the slot.
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.
Few business jets turn up at FMCI, so a request for private jet catering at Mohéli Bandar Es Eslam is usually a brief written around one flight. For in-flight catering we cook and pack for your galley, label it by seat, and hand it over at the aircraft. Business aviation catering and crew meals follow the same order, invoiced as any other, with executive jet catering and diplomatic flight catering treated with the same discretion.
Business jet catering at Mohéli is usually a small brief: a handful of passengers on a corporate or charter flight, one or two hot dishes, island fish or fruit. Corporate jet catering and VIP flight catering here depend on what the aircraft's galley can hold. Luxury inflight catering is written by a private jet chef, and a bespoke menu for charter flight catering is agreed with the crew before cooking.
A state visit to the Comoros is cleared through protocol before the kitchen starts. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering at Fomboni follow a menu approved in advance, with named staff and no details shared.
Special meals at Mohéli start from a kitchen that cooks with coconut milk, peanuts in some sauces and shellfish in others, so allergen free and gluten free requests are handled as a written procedure, not a label. Kosher, halal and vegan meals are sealed and marked by seat; halal is natural to Comorian cooking, and kids meals follow the same plan with simpler flavours.
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.
At FMCI, crew catering is a line on the order, not an assumption. Crew meals and flight crew meals go in boxes labelled CREW; pilot meals and cockpit meals are packed so captain and first officer can have different meals for pilots. Crew meal boxes for cabin crew meals are requested and invoiced like any other dish.
FBO catering at Mohéli means catering delivery to the FBO or the general aviation terminal, whichever your handling agent uses. Ground handling catering is coordinated with the agent so the handover lands at the aircraft. Handling agent catering stays simple: one contact, one slot, one drop.
Aircraft at FMCI are mostly light and mid-size business jets, so galley catering is packed to fit a small galley rather than a high loader. If a larger type calls, airside catering delivery and aircraft provisioning are arranged with your handling agent before the slot.
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.
Mohéli Bandar Es Eslam is the second airport of the Comoros by traffic, serving Fomboni and the national park coast. Airport catering here is quiet, and general aviation is small. FBO services and ground handling services are minimal and agreed case by case.
Mohéli is no business aviation hub, but private flights come for the marine park, turtle season and quiet stays. Inflight catering and in-flight catering are planned around the island's rhythm. Aviation catering, business aviation catering and executive jet catering are ordered like anywhere else, and diplomatic flight catering for official visits is handled with protocol; cabin crew meals complete the order.
Comoros customs control food imports, so produce from outside the islands may be inspected or restricted on arrival. We plan the order around local sourcing and sealed packaging, which keeps the handover simple for the crew at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at NWA, with 4 servings of mushroom risotto and a green salad and a tight boarding window to consider. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. The final order confirmation stood out more than any sales pitch about private aviation catering. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
“Service planning came first at Mohéli Bandar Es Eslam Airport, with 6 passengers choosing a mezze selection with flatbreads and a family lunch request influencing our preparation. This experience of business jet catering gave us a useful reference for managing written menu details on another departure. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“Timing and organisation mattered at FMCI, where our order of a cold lunch with cheese and fruit for 5 people involved a family lunch request. This experience of business aviation catering gave us a useful reference for managing packing arrangement on another departure. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
We quote by menu. At Fomboni, produce from the island and the lagoon is the sensible base, and anything flown in carries the cost of customs handling and transport. Tell us the passengers and the style of service.
At Mohéli the real question is access: who clears the delivery onto the apron. Tell us your handling agent and we sort the rest. Late requests are taken 24/7.
For special meal requests, we avoid anything that needs inspection on arrival: local preparation, sealed boxes, seat numbers on every lid. Customs is simpler that way.
It depends on the type. A compact galley holds a drawer, a small oven and not much else, so we cook and pack to fit it rather than adding outside food.
It is not. Charter pricing is for the aircraft; catering is its own order. For an empty repositioning flight, only crew meals are usually requested.
Tail, pax and diets — a flight attendant takes it from there, day or night.
