Catering to your aircraft in Besalampy.
Small aircraft, a coastal runway, Mahajanga produce: that is Besalampy. We cook for the galley on your tail, label it by seat and hand it over through your FBO or handling agent, 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.
Private jet menu for Besalampy: we begin with the Mozambique Channel catch, then zebu and rice, then vanilla and pepper for the finish. Mahajanga's produce changes with the season, so the inflight menu is rewritten each trip. Private jet food and local specialities travel in labelled boxes, one per seat, so the cabin crew can re-plate without a conversation.
In Besalampy the harvest decides. Prawn and crab arrive from the coast, mango and lychee from the hinterland, vanilla from further up Madagascar. We build an inflight menu from those, call it private jet food, and mark local specialities clearly. Private jet platters travel chilled, gourmet inflight meals finish in the oven, and private jet snacks stay dry.
The Mahajanga table is coconut, ginger, chilli and rice. For a private jet menu at Besalampy we keep those flavours but adapt the structure: sauces in pots, rice neutral, garnish apart. Our inflight menu leaves room for a change of mind at the last minute. Local specialities in private jet platters and private jet snacks are a way to show guests where the jet has landed.
What the aircraft carries from Besalampy is a short story of Madagascar's west coast: prawn, zebu, vanilla, cashew. We shape it into a private jet menu and an inflight menu that a galley can actually deliver, and call out private jet food that is local in the Mahajanga sense. The local specialities are listed, the platters are chilled, and the snacks are dry.
Besalampy offers a compact, honest Malagasy kitchen: seafood, zebu, rice, fruit. A private jet menu built here steers away from imported luxury and toward local specialities of Mahajanga: gourmet inflight meals in the oven, private jet platters chilled, private jet snacks dry. The inflight menu is rewritten for each tail so private jet food matches the galley, not the other way round.
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.
Besalampy sits at 125 ft on Madagascar's west coast, in the Mahajanga region, where the dry season opens the strip to charters and the rains close much of the surrounding road network. Private jet catering here is planned around that rhythm: Malagasy prawns, zebu, rice and vanilla sauces packed for your galley, with inflight catering for guests and cabin crew meals ordered alongside. For a quiet field like FMNQ, aviation catering and business aviation catering are built to the tail, so executive jet catering and diplomatic flight catering both arrive labelled by seat.
At FMNQ, business jet catering depends on what the tail can heat. Corporate jet catering is mostly chilled prawn, crab and fruit; VIP flight catering adds zebu and vanilla. For charter flight catering, our private jet chef writes a bespoke menu that fits the oven and drawers, and luxury inflight catering stays honest about what the Mahajanga coast offers.
Government flight catering at Besalampy runs through protocol: the office clears the menu, names and restrictions before anything is cooked. Head of state flight catering uses sealed trays and a named team, VIP aviation catering stays discreet, and state visit aircraft catering is handed over at the aircraft with no ceremony.
At Besalampy the question is rarely preference, it is what the kitchen can control: rice and fish are easy to keep clean, while sauces on the coast often carry peanut, shellfish stock or fish paste. Kosher, halal, vegan, gluten free and allergen free meals are planned as a separate procedure: its own board, its own box, seat number on the lid. Special meals and kids meals ride in the same order, and where a dish cannot be guaranteed, we say so before the slot.
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 a crew landing at FMNQ, crew meals are a separate line, ordered on request. Flight crew meals travel in labelled boxes, pilot meals are different dishes for captain and first officer, and cockpit meals are easy to eat in the seat. Crew catering and crew meal boxes are packed for the leg; different meals for pilots can be added, and cabin crew meals are listed apart.
At BPY, FBO catering is a hand-off: the food is delivered to the FBO, checked by the handling agent, and carried airside. Catering delivery to the general aviation terminal is arranged before landing. Ground handling catering and handling agent catering are the same chain, with one name on the invoice.
Besalampy handles light and midsize business aircraft far more often than widebodies, so galley catering is sized to the cabin: a few insulated cases, a cooler and a tray set, carried up the airstair. Where a larger tail needs a high loader or a truck at the door, we raise it with your handling agent in advance. Airside catering delivery, aircraft provisioning and the walk from the gate to the apron are agreed before the aircraft taxis in.
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.
Besalampy Airport is a small airstrip in Madagascar's Mahajanga region, used mainly by regional carriers, charters and the occasional business aircraft. Airport catering here is arranged around the general aviation side, with FBO services and ground handling services provided on request.
Besalampy is not a business aviation hub, and that is its character: inflight catering, in-flight catering and aviation catering are built to the tail. Business aviation catering, executive jet catering and diplomatic flight catering are available, and cabin crew meals are ordered with the flight.
Madagascar controls imported fresh meat, dairy and plant products, so we keep imported items sealed and favour local produce for private jet catering from Besalampy. Your handling agent will confirm the paperwork for anything that leaves or enters the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Besalampy Airport, with chicken skewers with a couscous salad requested for 7 guests and a family lunch request to accommodate. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I appreciated the emphasis on written menu details throughout the business jet catering arrangements.”
“Having 2 guests request a seafood starter and warm vegetable sides at FMNQ meant planning the portions carefully while accounting for a family lunch request. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. The storage requirements stood out more than any sales pitch about business aviation catering.”
“Our priority at BPY was chicken skewers with a couscous salad for 3 passengers, with a changing departure schedule shaping the service plan. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. This experience of jet catering gave us a useful reference for managing meal organisation on another departure. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation.”
Cost at FMNQ starts with access: the handling agent, airside passes and who walks the boxes to the aircraft. Then comes the menu. Prawns from the coast cost more than zebu and rice, and cabin crew meals are priced as their own line, so the quote reads clearly.
A repositioning leg into Besalampy usually carries nothing but crew, so the order stays light and easy to place. Mahajanga produce is seasonal, so we tell you what is on the table that week. Last-minute requests are handled the same day, by phone or email.
The second service on a long flight often ends at Besalampy with unopened trays. Madagascar controls fresh meat, dairy and plants brought in, so we keep imported food sealed and declared and build the return menu from Mahajanga products instead. Your handling agent will tell you what paperwork applies.
If you add passengers late, the first thought is to carry something from home. At FMNQ that invites a customs conversation. We suggest ordering extra covers instead, built from Mahajanga produce and labelled by seat, and keeping any personal food packaged and declared.
No, and for a government flight the difference matters. The charter contract does not carry food into Besalampy. We take the menu from the delegation's office, clear dietary needs, and invoice catering separately from the private jet charter itself.
Tail, pax and diets — a flight attendant takes it from there, day or night.
