Catering to your aircraft in Ouani.
At 62 ft above sea level on Anjouan's northern coast, Ouani sees little traffic, which makes the order simple and the handover personal. We cook and pack for the galley of your tail and deliver to your handling agent at FMCV, day or night.
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.
Anjouan, also called Ndzouani, is a green volcanic island in the Comoros, and its food is the food of the Indian Ocean: coconut, cassava, green banana, octopus, tuna and fragrant spices. A private jet menu for Ouani works best when it keeps that identity instead of copying a generic European tray.
Our inflight menu for Anjouan leans on local specialities that travel well in a galley: grilled fish with coconut sauce kept apart, octopus cooked in coconut milk, banana and cassava sides, and tropical fruit cut for the cabin. Private jet food from the island is aromatic rather than heavy, which suits a long Indian Ocean leg.
For private jet platters we build cold boards of tuna, tropical fruit and vanilla-scented sweets; for gourmet inflight meals we prepare hot island dishes finished in the aircraft oven; for private jet snacks we pack roasted cashews, plantain chips and fruit. Spices from Anjouan, vanilla and cloves, flavour desserts and teas, a local speciality worth serving to guests.
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.
Ouani sits at 62 ft on the northern coast of Anjouan, an island of volcanic slopes where cloves, vanilla and ylang-ylang grow behind the runway. Private jet catering here means planning around what the island produces and what has to be brought in, with the order built for the galley of your aircraft. We cover inflight catering, in-flight catering and aviation catering for the flight deck and the cabin, for business aviation catering and executive jet catering departures alike, with diplomatic flight catering and cabin crew meals handled on request.
Business jet catering at Ouani is usually a small, precise brief: a midsize jet, a handful of guests and an island menu. Corporate jet catering and VIP flight catering here lean on fresh fish and tropical fruit, with charter flight catering written the same way. A private jet chef writes a bespoke menu for each tail, and luxury inflight catering at Anjouan means aromatic, light dishes rather than heavy ones.
When a delegation lands at FMCV, discretion matters more than display. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all go through a named team, with ingredients traced and the handover kept low-profile. Menus are agreed with the protocol office first.
In Anjouan, coconut milk, fish and peanut or cashew garnishes sit in many local dishes, so we prepare special meals as a procedure at Ouani, not a label. Halal is the island default and is simple to arrange; kosher, vegan, gluten free and allergen free meals are packed separately and sealed, and kids meals are built from mild versions of the same island 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.
Ask for crew meals when you book the trip and we pack them separately, on request and billed as part of the order. Flight crew meals and pilot meals travel in marked boxes, and crew catering never mixes with guest trays. Cockpit meals are simple to eat in the seat, crew meal boxes are labelled by role, and different meals for pilots can be arranged so captain and first officer do not share a dish.
FBO catering at Ouani is handed over at the aircraft through the terminal. Catering delivery to the FBO is arranged with your handling agent, who walks it airside. At the general aviation terminal we hand over by tail and slot, and ground handling catering is coordinated so nothing waits on the ramp. Handling agent catering stays in one chain from order to galley.
At Ouani the aircraft type decides the loading: a light or midsize jet takes the galley catering by hand at the door, while a larger tail may need a high loader or steps arranged through your handling agent. Airside catering delivery is coordinated with the FBO, and aircraft provisioning is planned against your galley, the door height and what the apron equipment can reach.
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.
The airport serves Anjouan, one of the Comoros islands, from the northern coast. Airport catering at Ouani is a calm job: a modest apron, a handling agent who knows each arrival and fresh island produce. General aviation here is occasional, and FBO services and ground handling services answer to each tail.
Anjouan is a stop for business aviation on Indian Ocean routings, and the season shapes it. Inflight catering and in-flight catering for such legs lean on fish and fruit, aviation catering suits a long sector, and business aviation catering and executive jet catering are written per tail. Diplomatic flight catering and cabin crew meals are arranged when a delegation or a crew needs them, and Ouani works as a small business aviation hub.
Food entering the Comoros goes through customs, and fresh items are the ones most often stopped. For Ouani we source island ingredients where we can, and handle imports through the handling agent. Share the routing and we shape the menu around what can arrive without trouble.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Ouani Airport: we had 7 passengers expecting yoghurt pots and fresh berries and were working around several individual meal preferences. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise. The crew briefing stood out more than any sales pitch about inflight catering services.”
“On this departure from FMCV, 6 passengers had chosen a seafood starter and warm vegetable sides, and a family lunch request needed to be reflected in the order. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“Choosing roasted chicken and seasonal vegetables for 2 people at AJN was straightforward; the challenge was making it work with a revised passenger count. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Ask about the galley before you ask about price: it decides how many courses and how much re-plating the aircraft can take. At Ouani, island seafood and fruit keep costs sensible, while special requests from abroad raise them. We quote each menu on its own.
A hop with nobody in the back is a small order and a flexible one. At Ouani, we confirm the slot and the crew count, and a last-minute change, a second pilot or an extra box, is handled without drama.
Import rules for food in the Comoros are strict enough that we prefer island ingredients, which also avoids paperwork. A crew near the end of its duty day on the apron at Ouani eats better when the meals arrive with the aircraft, and we pack them for that.
Customs can hold imported fresh food, so the practical answer is to let us source it. The season matters at FMCV: the drier months give steadier departures, and in wetter weather we stay flexible on the handover.
Charter terms cover the aircraft, so catering is arranged apart and billed apart. When a flight from FMCV needs two services, we write the menu in two parts and mark each so the crew serves them in order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
