Catering to your aircraft in Antisiranana.
Arrachart is a quiet northern field with a dry-season rush of charters for the Emerald Sea. We cook for the galley you fly, pack by seat and hand over through your FBO.
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.
Antsiranana is the northern tip of Madagascar, and a private jet menu from Arrachart reads like it: prawns and crab from the bay, zebu, coconut, vanilla from the Sava coast and cashew nuts. Local specialities on an inflight menu here are mostly seafood, so we plan the cold chain before anything else. Private jet food from Antisiranana leans on lemon, ginger and chilli in small pots, which suits the galley because the sauce travels apart. Private jet platters carry grilled prawns and tropical fruit, gourmet inflight meals carry zebu or fish with rice, and private jet snacks are cashew, dried banana and vanilla biscuits. Every item is a local speciality of Antsiranana, packed to survive a galley with one oven.
Order a private jet menu for Arrachart and the Antsiranana region decides it: lobster and prawn from the bay, coconut, ginger, vanilla and cashew. These local specialities travel well if they are planned for the galley. Our inflight menu for Antisiranana separates what stays chilled from what finishes in the oven, with sauce apart. Private jet food here is lighter than northern Europe expects: fruit, fish, rice, grilled meat. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same pantry, and each is described by how it is served.
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.
Arrachart sits at 374 ft on the northern tip of Madagascar, a dry-season field where charters come in for the Emerald Sea and the Tsingy. Private jet catering here means seafood that has to stay cold on the apron, vanilla and cashew you will not find elsewhere, and a galley plan agreed with your handling agent. Inflight catering, in-flight catering and aviation catering for business aviation catering, executive jet catering and diplomatic flight catering are cooked for the aircraft you fly, and cabin crew meals ride in the same order.
A typical Arrachart brief is a business jet catering order for a small group heading to the Emerald Sea: corporate jet catering with fish, prawns and fruit that must stay cold on the apron. VIP flight catering and charter flight catering are both common here, and luxury inflight catering leans on vanilla, lime and ginger. A private jet chef writes a bespoke menu around the type and the galley, with sauces in separate pots.
When a ministerial party flies into Antisiranana, government flight catering starts with protocol. Head of state flight catering uses sealed trays and limited staff, VIP aviation catering keeps a record of the ingredients, and state visit aircraft catering is coordinated with the handling agent.
Allergen handling matters at Arrachart because shellfish and cashew are everywhere on the local table. Kosher, halal, vegan, gluten free and allergen free special meals are each prepared on a separate board and sealed, with kids meals kept simple and plain. We ask for the restriction and the seat number with the order, and your handling agent receives the sealed boxes marked by seat.
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.
For the crew in Antisiranana, crew meals are a menu line, not an extra: you request them, we price them. Flight crew meals are rice, grilled chicken or fish, pilot meals are boxed and different for each pilot, and crew catering is kept apart from the guest trays. Cockpit meals go in crew meal boxes, and different meals for pilots are standard on request.
Who opens the gate at Arrachart? On this small northern field it is the handling agent, and the boxes go from the general aviation terminal to the aircraft only once the door is clear. FBO catering is agreed against your slot, ground handling catering confirms the apron access on the day, and handling agent catering means one name on the paperwork when the trolley rolls out. Catering delivery to the FBO works best with the tail, the door and the galley type written in the order, because DIE has no spare ramp space for guessing.
Arrachart is a small regional field, and the aircraft type decides how the galley catering reaches the door. For a light or midsize jet we hand airside catering delivery to the crew by hand; for a larger type a high loader can be arranged through your handling agent. Aircraft provisioning is planned from the galley you actually have, the door height and the apron on the day.
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.
DIE is a regional airport at the northern tip of Madagascar, used by scheduled and charter traffic, with a simple general aviation terminal and a calm apron.
Airport catering here follows the dry season, from May to October, when general aviation traffic peaks. Business aviation catering and inflight catering orders cluster around those months, and in-flight catering, executive jet catering and diplomatic flight catering are planned with the handling agent. FBO services and ground handling services are modest, and Arrachart is a small business aviation hub where cabin crew meals and aviation catering are ordered together.
Customs at DIE are handled by your handling agent. Fresh food from abroad can be refused, so catering cooked in Antisiranana is the straightforward choice.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at FMNA, the next request was a breakfast basket with individual preserves for 9 guests, with a tight boarding window to work around. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in individual containers. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Before our guests boarded at DIE, we needed grilled salmon with a lemon dressing divided into 3 portions suitable for a tight boarding window. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing inflight catering companies, I would look closely at portion planning after this experience.”
“Clear quantities were essential at Arrachart Airport: we had 6 passengers expecting fresh fruit and breakfast pastries and were working around an evening cabin service. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. I would discuss in-flight catering services with them again, especially when storage requirements needs careful coordination. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Government and delegation movements at DIE are quoted per menu, not per head. Lobster and prawn lift the figure, rice, fruit and fish bring it down, and protocol requirements add handling. Compare it to a private jet charter, where catering is never bundled: it is its own order, with its own invoice, itemised.
Special meals for Arrachart begin with the restriction in writing. Cashew and shellfish are ubiquitous locally, so we keep them off the board. We confirm what can be done, and last-minute orders are handled.
Fresh food arriving from abroad is where Madagascar customs bite. Crew waiting out duty time at Antisiranana can order from us, locally cooked, and keep the galley compliant.
Passengers sometimes bring their own meals, and the crew is left explaining them. At a small field with a short turnaround, ordering local is easier than arguing customs.
Charter terms rarely mention food, and at Arrachart that is a gap worth filling: we quote bay prawns, rice and fruit separately, and the charter stays untouched.
Tail, pax and diets — a flight attendant takes it from there, day or night.
