Catering to your aircraft in Mouila.
Forest, river and a small town set the pace at FOGM. Private jet catering here is short, local and planned around your galley, handed over at the aircraft by the handling agent, with the crew looked after on the same order.
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.
Ngounié Province gives Mouila a food identity that is quite different from the coast, and the private jet menu for FOGM follows it. Local specialities are built on freshwater fish, forest ingredients, plantain, cassava and palm-based sauces. For an inflight menu, each one is thought through for the galley: what stays chilled, what goes in the oven, what travels apart. Private jet food from the region works best simple, with a sauce packed separately so nothing goes soft in the drawer. Private jet platters for a short Gabon flight use tropical fruit, avocado, cheese and charcuterie; gourmet inflight meals centre on grilled river fish or chicken in a groundnut sauce; private jet snacks are plantain chips, nuts and fruit. Mouila is the reference for every dish on the list.
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.
Mouilla Ville sits at 295 ft in Ngounié Province, a small field serving a river-and-forest town far from the Libreville ramp, and private jet catering here is planned around what a galley can hold, not around a long menu. We cook and pack for your aircraft, label by seat, and hand over through the FBO or your handling agent. The same inflight catering applies at every airport, so the brief you send for FOGM looks like any other: tail, slot, headcount, restrictions. For in-flight catering on a short Gabon sector, aviation catering means dishes that survive a drawer. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same order; cabin crew meals are a request on the same sheet.
When a corporate or charter aircraft lands at FOGM, business jet catering is built around Ngounié Province produce. Corporate jet catering and VIP flight catering are confirmed by phone or email. A private jet chef proposes a bespoke menu, charter flight catering follows the same sheet, and luxury inflight catering means careful packing for a small galley.
For an official visit to Mouila, government flight catering means a menu approved in advance, a small dedicated team and sealed packing. Head of state flight catering, VIP aviation catering and state visit aircraft catering all go through the handling agent, with discretion throughout.
Special meals for Mouilla Ville are a procedure built around local cooking. In Ngounié Province, groundnuts, fish and palm oil appear in many sauces, so allergen free meals are cooked and packed separately, with seat numbers on the label. Kosher and halal requests are agreed with us before cooking, and sealed. Vegan and gluten free dishes lean on plantain, cassava and vegetables, and kids meals stay simple. Tell us the restriction and the seat, and the card travels with the tray.
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 FOGM the crew is often waiting in a small terminal, so crew meals are a separate, labelled order, available on request and billed as usual. Flight crew meals and pilot meals come boxed, cockpit meals are eaten one-handed, crew catering is added to the same sheet, crew meal boxes are marked CREW, and different meals for pilots are prepared on request.
FBO catering at Mouilla Ville: we deliver to the FBO or the general aviation terminal, agreed with your handling agent. Catering delivery to the FBO goes airside, ground handling catering is coordinated by the agent, and handling agent catering is confirmed before the slot.
At Mouilla Ville, the aircraft type decides how it is loaded: a light turboprop or small jet takes a few boxes by hand through the door, while a larger business aircraft may need a high loader for galley catering. Airside catering delivery at FOGM goes through the handling agent, onto the apron, and we plan aircraft provisioning around your galley and your door height. Send the type and the tail, and the loading is arranged to match.
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.
Mouilla Ville Airport serves Mouila, the main town of Ngounié Province, in southern Gabon. Airport catering here is limited by the small terminal, and general aviation traffic is light, with FBO services and ground handling services provided through the handling agent.
Mouilla Ville is not a business aviation hub, but corporate and charter flights do come. Inflight catering and in-flight catering here are packed for small galleys, aviation catering covers business aviation catering and executive jet catering, diplomatic flight catering is cleared in advance, and cabin crew meals are added on request.
Gabon applies food-import rules at the border, and customs checks fresh meat, dairy and produce. Locally prepared food avoids most of the declaration, so we source what we can in the region and mark the origin of anything imported.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a selection of petits fours and sandwiches at FOGM; 7 portions were needed, with a changing departure schedule factored into preparation. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks. Our brief for airport catering was met with a sensible plan for written menu details.”
“An order of mushroom risotto and a green salad for 6 people at MJL had to be organised around several individual meal preferences. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. I would discuss inflight catering with them again, especially when final order confirmation needs careful coordination. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
“A request for prawn salad and small fruit plates, 9 passengers, and a small galley worktop: that was our brief for the departure at Mouilla Ville Airport. This experience of in-flight catering gave us a useful reference for managing portion planning on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into individual containers that were easy to handle. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
Think of cost in meals: passengers' service, crew meals for the wait, and any special diet. At MJL, with few local suppliers, imported items cost more than river fish or plantain. Tell us duty time and headcount and we price it line by line.
At FOGM, lead time follows the departure slot. A long turnaround lets us plan a hot service, a quick one asks for cold, chilled dishes. Last-minute orders are handled, and 24/7 contact by phone and email keeps it simple.
Customs in Gabon mostly concern what arrives from abroad, and a local product like river fish or plantain bought in Ngounié Province is not imported at all. We source it locally, so it simply travels with the order. Imported meat or dairy needs more paperwork.
Customs can ask what you carry in, and for Gabon that includes fresh fruit, meat and dairy. Many crews choose to order at Mouila instead, so the food is local, labelled and delivered through the handling agent.
A private jet charter covers the aircraft and crew; food is a separate order, billed separately. For Mouila, the galley on your type decides how much we can load and how it finishes on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
