Catering to your aircraft in Antananarivo.
Ivato sits on the highland plateau at 4,198 ft, where the air is thin, the mornings are cold and a full cabin leaves little room for a loaded galley. We cook for that galley and hand it over at 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 central highlands around Antananarivo decide the private jet menu we write for Ivato. Zebu is the local beef; a ravitoto stew or a grilled fillet with green peppercorns, a Madagascar crop, holds up well in an inflight menu once it is sealed and labelled.
Rice from the Lake Alaotra basin sits under most Malagasy plates, and romazava, a beef and leafy-green broth, is the dish crews ask for by name. Sambirano vanilla and Madagascan cocoa end up in the sweet course, and lychees come in from the east coast in the southern summer. That is what makes private jet food in Antananarivo read as local specialities rather than imported trays.
Between meals the cabin wants something small: private jet snacks of roasted cashews, dried mango and vanilla biscuits, packed one pouch per seat. Each dish is packed for the galley the aircraft has, sauce in its own pot, broth in a sealed container, fruit cut when the cabin needs it.
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.
Crews landing at Ivato know the routine: customs, then the FBO apron, then the galley. Our private jet catering for Antananarivo is cooked to arrive as you need it on that apron. In-flight catering and business aviation catering are written around the island's produce, and executive jet catering or diplomatic flight catering gets the same sealed, labelled handover at TNR.
A corporate jet catering order into Antananarivo is usually small and specific. Our private jet chef builds a bespoke menu for business jet catering, with VIP flight catering handled discreetly and charter flight catering packed for whichever galley the aircraft carries. Luxury inflight catering is about what survives the drawer.
State visit aircraft catering into Antananarivo is cleared by the protocol office, not the kitchen. Head of state flight catering, government flight catering and VIP aviation catering are labelled by seat and delivered quietly at the aircraft.
Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure in a Malagasy kitchen: separate board, separate box, seat number on the lid. Bread and fried street-style snacks carry flour, so we plan around them.
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.
Crew meals at Ivato are ordered on request and invoiced like the rest of the order, never assumed. Flight crew meals, pilot meals and crew catering are packed separately from guest trays, labelled CREW, so nobody opens a passenger box by mistake. For cockpit meals we can send different meals for pilots, packed to be eaten one-handed. Crew meal boxes suit a long rotation through the highlands, with cold options that need no galley at all.
FBO catering at Ivato is delivered to the apron by arrangement with the handling agent. Catering delivery to the FBO and to the general aviation terminal is coordinated with ground handling catering staff, and handling agent catering is planned around your slot and the airside access.
Aircraft type decides loading at Ivato. A large cabin may need a high loader and a clear airside route for galley catering; a light jet takes a hand-carried delivery. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning is confirmed against the galley layout before anything is packed.
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.
Ivato is the main gateway to Madagascar's highlands, and airport catering for general aviation here is shaped by a plateau climate and a customs process worth planning around. FBO services and ground handling services share the apron, so the handover is arranged with whoever opens the aircraft door.
As a business aviation hub for the highlands, Ivato sees mining, aid and tourism traffic, and each trip type gets its own treatment. Inflight catering, in-flight catering and aviation catering are written per flight; business aviation catering, executive jet catering and diplomatic flight catering share the same sealed handover. Cabin crew meals and crew meals ride with the order, and ground handling services are briefed on the slot.
Madagascar controls food imports through customs and health checks. Meat, dairy and fresh produce arriving from abroad can be held or refused, and ground handling services cannot clear what customs stops. Ordering catering locally avoids declaring anything at Ivato.
Average rating from the cabin crew and pilots we cater for.
“With different crew meal preferences to consider at Ivato International Airport, we needed a practical way to serve roasted vegetable bowls with separate dressings to 9 passengers. My main takeaway from this in-flight catering order was the practical approach to written menu details. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into separate meal boxes that were easy to handle. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“The 6 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing a family lunch request at FMMI took more planning. The Galley Girls grouped the crew provisions by service, which was more useful to us than simply receiving a list of dishes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The storage requirements stood out more than any sales pitch about vip inflight catering.”
“Before our guests boarded at TNR, we needed a seafood starter and warm vegetable sides divided into 5 portions suitable for two separate meal services. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The note about the salads was easy to spot, and we could brief the rest of the team quickly. I appreciated the emphasis on cabin service sequence throughout the private jet catering arrangements.”
Cost is set per menu, not per tray. In Antananarivo the rainy season from roughly November to March changes which produce is at its best, and a weather window that delays departures can change quantities.
Lead time at FMMI is a question of what you order. Zebu and crayfish need earlier notice than fruit and snacks. Ask early, and last-minute changes are handled.
Food brought in from abroad can be checked and refused, so locally cooked catering avoids problems on an early morning slot. We pack inside the airport rules.
You can carry some food, but customs may check or confiscate meat, dairy and fresh produce. The handling agent and airside access decide what is cleared at Ivato.
A charter contract does not cover the menu. You choose the catering per leg, and an empty repositioning flight to Antananarivo often needs none.
Tail, pax and diets — a flight attendant takes it from there, day or night.
