Catering to your aircraft in Man.
A short apron, hills on every side, and a jet that needs a meal that survives a small oven: that is a typical day at DIMN. We pack it, label it, and deliver to the aircraft.
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.
The Montagnes District around Man is the western highland of Côte d'Ivoire, with Dan and Yacouba cooking traditions and a market table that looks little like the coast. A private jet menu for MJC can lean on that: local specialities such as kedjenou, a slow-cooked guinea fowl or chicken stew, attiéké made from cassava, grilled capitaine fish and fried plantain. Private jet food from Man works best when each of these keeps its own container, because the sauce and the starch do not travel in the same tray.
For an inflight menu in the Montagnes District we start from what grows around Man: cassava, plantain, yam, groundnuts, hot peppers, mountain coffee and cocoa. Private jet platters of grilled fish, fruit and cold cuts suit a short stop, while gourmet inflight meals such as kedjenou travel hot with the sauce apart. Private jet snacks follow the same logic: roasted peanuts, banana chips and fresh pineapple, packed dry and cool. These are the local specialities of Man, adapted to the aircraft galley.
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 airports in Côte d'Ivoire ask you to think about the mountains before the menu, but Man does. Private jet catering for DIMN draws on the Montagnes District: cassava, plantain, river fish, kola and mountain coffee, packed for a galley you can count on one hand. Executive jet catering, in-flight catering and diplomatic flight catering for state visits all follow the same rule here: cabin crew meals and passenger trays are packed apart, labelled by seat, and delivered to the aircraft.
Most business jet catering at Man serves a midsize cabin with four to eight guests on a corporate or executive trip. Corporate jet catering here starts with the galley: one oven, a drawer, little counter. Our private jet chef writes a bespoke menu for that space, VIP flight catering built from local produce, and charter flight catering that travels without fuss. Luxury inflight catering at MJC means precision, not excess.
Government flight catering at Man follows protocol: a named team, traceable ingredients, sealed packaging. Head of state flight catering and VIP aviation catering for visits to western Côte d'Ivoire are cleared before cooking, and state visit aircraft catering is delivered under the handling agent's supervision with total discretion.
Special meals at Man start from the local kitchen: groundnut and palm-oil sauces, fish stocks and wheat-based coatings are where allergens hide in Montagnes District cooking. For kosher and halal requests, vegan and gluten free plates, allergen free trays and kids meals, we tell you at order what is made from scratch for DIMN and what is packed sealed, with each tray marked by seat, never by 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.
Ask for crew meals when you book the flight to Man, because the order is on request and charged as a line of its own. Flight crew meals can be hot or cold; pilot meals are kept apart from passenger trays. Crew catering at DIMN includes cockpit meals that need no plate, crew meal boxes with the sauce in a pot, and different meals for pilots, so captain and first officer never share a dish.
At DIMN the food reaches the aircraft through the FBO and your handling agent. We arrange FBO catering and catering delivery to the general aviation terminal, and ground handling catering stays simple: one order, one hand-over, handling agent catering confirmed before the slot.
At DIMN the aircraft type sets how the food reaches the cabin. A light or midsize jet takes galley catering by hand up the airstairs, while a larger cabin may need a high loader positioned by your handling agent for airside catering delivery. Aircraft provisioning at Man depends on door height and galley layout, so tell us the type when you order.
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.
DIMN is the gateway to the western highlands of Côte d'Ivoire, and general aviation is its everyday traffic: a small apron, a modest terminal, aircraft that come and go with the season. FBO services and ground handling services are limited but dependable. Airport catering reaches the aircraft through your handling agent rather than through the terminal building.
Man is a small business aviation hub with seasonal rain, a quiet apron and few movements a day, most of them general aviation. Inflight catering and in-flight catering here are sized for light and midsize jets, and aviation catering and business aviation catering follow the access your handling agent can arrange. Executive jet catering for mining and regional trips is the usual request, diplomatic flight catering appears when a state visit comes through, and cabin crew meals and other crew meals are packed apart from the guest trays.
For general aviation flights into Man, Côte d'Ivoire controls food entering the country: meat, dairy and plants may be checked by the border authority. Locally prepared catering at DIMN avoids those import steps, and your handling agent can confirm what applies to your flight before you order.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at MJC, our 2 guests wanted herb chicken with a quinoa salad, organised sensibly around several individual meal preferences. The Galley Girls grouped the crew provisions by service, which was more useful to us than simply receiving a list of dishes. I would discuss business jet catering with them again, especially when final order confirmation needs careful coordination. That left time to check the sauces properly before the passengers were ready for the next part of the service.”
“Small packing details became important at Man Airport: our 3 passengers wanted mini sandwiches and individual desserts, and we had a late menu amendment. My main takeaway from this business aviation catering order was the practical approach to crew briefing. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“Our priority at DIMN was a light pasta dish with grilled vegetables for 5 passengers, with an evening cabin service shaping the service plan. For our team, the strongest part of their jet catering was how they handled cabin service sequence. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
For Man, think in dishes rather than tariffs: kedjenou, attiéké and braised fish each have their own cost, and a waiting crew adds its own meals on top. The quote shows every line, so a long ground wait never surprises you on the invoice.
Ordering for Man is easiest when you tell us which leg carries guests. A short empty repositioning means we can wait for your confirmation of the real departure, and last-minute changes to the covers are handled.
Plan customs by thinking about the galley: a small galley cannot hold imported bulk, so most crews choose local catering at Man. Produce and dishes made in Côte d'Ivoire travel inside the country without import steps.
You can, but a special meal is safer when we make it. At Man we prepare kosher-style sealed meals, halal dishes, allergen free trays and kids meals in a separate process and mark each by seat. Your own food is not checked by us and may be inspected by customs.
No, and it is worth knowing before departure. Catering into MJC is a separate order, invoiced separately, and it reaches the aircraft through the FBO and the handling agent's airside permission.
Tail, pax and diets — a flight attendant takes it from there, day or night.
