Antsohihy · FMNW / WAI · Mahajanga

Private jet catering at Ambalabe Airport (FMNW / WAI), Antsohihy

Catering to your aircraft in Antsohihy.

Landing at Antsohihy means planning the galley before the wheels are down: Ambalabe offers a modest apron and a dry-season rhythm. We prepare the boxes, mark them by seat, and your FBO hands them over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Antsohihy on the plate: local specialities for in-flight catering at WAI

Antsohihy sits in the Sofia region of Mahajanga province, and the private jet menu here leans on what the northwest actually produces. Local specialities start with zebu, the humped cattle that dominates Malagasy tables: grilled zebu skewers (brochettes de zebu) travel well hot, with the sauce in its own pot. Coastal fish and freshwater prawns from the Mahajanga side suit a chilled inflight menu, plated cold with lemon and pepper on the side. Vanilla and pink peppercorn from the northern coast flavour private jet food without needing a stove on board: vanilla cream with litchi works as a dessert that holds in a drawer. Ravitoto, the pounded cassava leaf dish cooked with pork, is a real Malagasy staple, but it is heavy and smells strongly, so we offer it only when the cabin asks. Romazava, a light beef and greens broth, reheats cleanly and respects a cabin. Private jet platters of tropical fruit, litchi when in season, mango, and roasted cashew nuts give private jet snacks a local character. Gourmet inflight meals built around rice, still the base of every Malagasy plate, keep service simple in a small galley. Each dish is boxed, labelled by seat number and finished the way your galley allows.

Ambalabe is the gateway for a corner of Madagascar known for spice and cattle, so our private jet menu for Antsohihy and the wider Mahajanga region borrows from both. Local specialities travel in three families. Hot: zebu brochettes and romazava, packed with the sauce apart and finished in the oven. Cold: grilled prawns, rice salad with green mango, and a chilled coconut dish, re-plated cold. Sweet and snack: vanilla pod custard, caramelised cashews, litchi and banana from the market, assembled as private jet platters and private jet snacks. Vanilla is the region's signature, so inflight menu desserts carry it naturally. Gourmet inflight meals here are kept honest and simple: rice, grilled protein, a good sauce, fresh fruit. Private jet food for this field is planned against a galley that may be compact, so every component is tagged with its finish and the seat it belongs to.

Open the menu Download the menuPDF

Local specialities of Mahajanga for the private jet menu at Ambalabe: zebu brochettes, prawns and litchi platter

01Zebu brochettesGrilled skewers, sauce apart, finished in the oven

02RomazavaLight beef and greens broth, travels in a sealed pot

03Grilled prawns with green mangoChilled, re-plate cold

04Vanilla pod custardSets in the drawer, served chilled

05Litchi and banana platterSeasonal fruit, cut to the seat count

06Caramelised cashewsDry snack, boxed per seat

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AntsohihyAmbalabe Airport · FMNW

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Ambalabe Airport (FMNW)

Ambalabe is a small field in the Sofia river basin of northwestern Madagascar, where the dry season from May to October decides most movements and the apron stays modest. Private jet catering here is planned around a galley that arrives with almost nothing local on the shelf: inflight catering for the cabin, cabin crew meals for the people working it, all handed over by your handling agent at the aircraft. Aviation catering for business aviation catering trips and executive jet catering rotations is cooked and packed by former VIP flight attendants, with diplomatic flight catering handled through protocol before anything is cooked.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Ambalabe, Antsohihy, for private jet catering and inflight catering

Business aviationOur core

Executive jet catering at Ambalabe Airport (WAI)

A corporate jet or executive charter landing at FMNW usually flies a quiet leg through Mahajanga, so the brief stays short: headcount, galley layout, restrictions. Corporate jet catering here starts from what the Sofia basin grows, and a private jet chef turns it into a bespoke menu. Business jet catering, VIP flight catering and charter flight catering orders are boxed and labelled by seat, then handed over at the aircraft. For the cabin that means inflight catering and in-flight catering that finish in your own oven, and luxury inflight catering that never needs a stove on the ramp.

Government flight catering and head of state flight catering preparation for FMNW, Antsohihy

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Ambalabe Airport (WAI)

When an official flight comes into FMNW, government flight catering starts with the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering are produced by a named team, with every box traceable, and state visit aircraft catering is delivered airside with your handling agent.

The *Antsohihy* inflight catering menu (WAI)Or write your own, we cook it

Cold private jet platters and gourmet inflight meals for Ambalabe, Antsohihy

Cold galley

No oven · served in four minutes

Grilled prawn and green mango salad (private jet platters)Chilled

Rice salad with coconut and lime (gourmet inflight meals)Re-plate cold

Litchi, banana and mango (private jet platters)Chilled

Vanilla pod custardChilled

Caramelised cashews (private jet snacks)Chilled

Hot gourmet inflight meals, zebu brochettes and romazava, for private jets at FMNW

Hot service

One oven · re-plated in twelve minutes

Zebu brochettes with rice (gourmet inflight meals)Sauce apart

Romazava, beef and greens brothOven

Coconut fish curry with rice (gourmet inflight meals)Oven

Roast chicken, ginger and lemon (private jet platters)Oven

Spiced cashew mix (private jet snacks)Oven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Dietary requirements and aviation catering at Ambalabe Airport (FMNW)

At Ambalabe the kitchen question is where allergens hide in local cooking: peanut and cashew oil in sauces, shrimp paste in broths, coconut milk in curries. Special meals are handled as a procedure, not a promise: kosher, halal, vegan, gluten free, allergen free and kids meals are each boxed and sealed apart from the guest trays, with a separate board and the restriction written on the lid. Rice-based dishes make gluten free service straightforward here; give us the restriction and the seat, and we plan around it.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals for pilots and cabin crew at Ambalabe Airport (WAI)

At Antsohihy, crew meals are a separate line on the order, requested and invoiced like any other dish. Flight crew meals are kept away from guest trays, pilot meals come as different dishes for each seat, and crew catering is planned against the rotation. Cockpit meals are easy to eat, crew meal boxes carry a CREW label, different meals for pilots avoid shared dishes, and cabin crew meals are packed for the galley team.

Meal passFMNW

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passFMNW

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Ambalabe Airport (WAI) at Antsohihy, Madagascar, general aviation airport catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Ambalabe Airport (FMNW)

FBO catering at Ambalabe is a handover at the aircraft, planned with your handling agent. Catering delivery to the FBO is coordinated for the general aviation terminal, and ground handling catering follows the same route as any airside delivery. Handling agent catering is confirmed against the slot and the access list.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Ambalabe Airport (WAI)

A rural strip like Ambalabe is not a field where a high loader is a given, so galley catering starts with the aircraft type: door height, galley layout, whether the cabin can take trolleys or only boxes. Airside catering delivery is arranged with your handling agent, and for larger aircraft aircraft provisioning is agreed before the slot so the right equipment is on the apron. Boxes are sized to carry by hand when the field has no lift.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportFMNW / WAI

About Ambalabe Airport: business aviation and airport catering

Ambalabe Airport serves Antsohihy, the main town of Madagascar's Sofia region, and sits at 92 ft elevation. Airport catering here is small-scale and built around a rural apron, with general aviation traffic dependent on season and weather.

Business aviation

Business aviation hub is a generous label for Ambalabe, but the field matters for visits to the Sofia region's vanilla and cattle country. Private jet catering, inflight catering and in-flight catering are planned for a short stay; aviation catering and business aviation catering orders for executive jet catering flights are boxed and sealed. Diplomatic flight catering goes through protocol, and cabin crew meals ride apart from the guest trays. FBO services and ground handling services are limited, so we confirm both with your handling agent.

Customs & food import

Madagascar controls the import of food, with particular attention to animal products and fresh produce. For catering at FMNW this means sealed, listed boxes and, when in doubt, provisioning on the ground. Check the current requirement with your handling agent before departure.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LIGHT JET

“Service planning came first at Ambalabe Airport, with 2 passengers choosing herb chicken with a quinoa salad and a changing departure schedule influencing our preparation. For our team, the strongest part of their aviation catering was how they handled galley preparation. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”

Mateusz L. | VIP flight attendant

Phenom 300

★★★★★LARGE CABIN

“Breakfast was already sorted; at FMNW, the next request was a cheese board and savoury canapés for 6 guests, with an evening cabin service to work around. I would discuss aviation catering services with them again, especially when catering handover needs careful coordination. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”

Henry I. | Chief flight attendant

Gulfstream G650ER

★★★★★CHARTER

“Our priority at WAI was mushroom risotto and a green salad for 5 passengers, with two separate meal services shaping the service plan. The Galley Girls suggested separate meal boxes for the snack boxes, and that choice worked well with our storage arrangement. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”

Felix P. | Charter operator

Challenger 350

Before you order at FMNWAsked by crews

How much does private jet catering cost for a night departure or an early morning slot from Ambalabe?+

Pricing for private jet catering at Antsohihy is per menu, not per tray. A late-night slot may call for sealed hot boxes and a simple cold finish; a morning slot may suit fruit, pastries and coffee service. Tell us which you want and we price it that way.

What is the lead time for catering when the handling agent controls airside access at Ambalabe?+

What makes an order easy at Antsohihy is knowing who walks the boxes to the aircraft. We confirm that with your handling agent, then plan the menu around it. Late requests are handled, with the same handover.

What do customs mean for catering on a short repositioning flight with an empty cabin into Madagascar?+

A short empty leg is the case where food in the galley causes the most questions at customs, since there is no manifest of guests to explain it. We avoid it: ground provisioning, sealed and listed, so your handling agent has a clean paper trail.

Can you bring food on a long leg with two services on board from Antsohihy?+

Passengers may bring food, but we advise against fresh items on a long leg with two services; they spoil and clutter the galley. Order sealed boxes for each service instead, and your cabin crew meals stay separate.

Is catering part of a charter when the passenger count changes at the last minute at Ambalabe?+

No, catering is not bundled into a private jet charter. A last-minute change in passenger numbers is just an amended order: we rebox, relabel by seat and hand over at the aircraft.