Catering to your aircraft in Nosy Be.
At FMNN the apron is warm, the island is green and the guests are usually headed for the sea. We pack catering by crew, for crew: sealed, labelled by seat number and ready to re-plate in the galley you have.
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 private jet menu for Nosy Be starts with the sea. Lobster, tiger prawns and grilled fish are the island's signature, and an inflight menu from here can carry them chilled for the cabin or packed to finish in your oven. Private jet food on this coast also means zebu skewers, coconut-milk sauces and rice dishes, each packed so the sauce travels apart and the plate is assembled in the galley. Local specialities of Antsiranana and Nosy Be include vanilla, ylang-ylang, black pepper and tropical fruit such as mango, lychee and pineapple, which work well as chilled desserts and breakfast platters. Heat and humidity shape every choice, so the menu favours dishes that hold their texture on a long leg.
For a private jet menu at Nosy Be, think coastal Madagascar: seafood first, then spice. An inflight menu can open with a chilled prawn and mango salad, move to grilled lobster with vanilla butter, and close with a fruit plate. Private jet food here carries the island's character without needing a kitchen on board, because each dish is plated, sauced and labelled for re-plating. Local specialities from Nosy Be and Antsiranana, such as vanilla, pepper, coconut and ylang-ylang, flavour both savoury and sweet courses, and the whole menu is built for warm weather and a galley with limited oven space.
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.
Nosy Be sits on a green island off Madagascar's northwest coast, and its international airport (FMNN/NOS) mostly sees leisure and charter traffic bound for the beaches and the Antsiranana coast. Private jet catering here leans on what the island actually grows and lands: lobster, prawns, vanilla, ylang-ylang-scented desserts and ripe tropical fruit. Inflight catering for these flights is packed for the galley you have, and in-flight catering for a long positioning leg is planned before the aircraft arrives. Aviation catering at NOS covers business aviation catering for owners and guests, executive jet catering for corporate trips, and diplomatic flight catering for official visitors, with cabin crew meals boxed separately for the people working the flight.
Business jet catering at Nosy Be usually means a corporate or owner party arriving for the island. Corporate jet catering, VIP flight catering and charter flight catering all start from the same brief: guests, seat plan and galley. A private jet chef builds a bespoke menu around local seafood and luxury inflight catering touches such as vanilla desserts, packed so each dish finishes properly in your oven.
For official visits through FMNN, government flight catering is a protocol matter first and a kitchen matter second. We handle head of state flight catering and VIP aviation catering with a small named team, traceable ingredients and quiet delivery. State visit aircraft catering is agreed before the slot.
Special meals at Nosy Be follow a procedure, not a promise. The local cuisine hides allergens in places a visitor does not expect: peanut in sauces, shellfish stock in rice and broth, coconut milk in curries. Kosher, halal, vegan and gluten free meals are prepared separately and sealed, allergen free requests are cooked on a clean board with their own tools, and kids meals are built from plain components. Tell us the seat plan and every restriction 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.
At FMNN, crew catering is a separate order, never bundled: crew meals, flight crew meals and pilot meals are listed and invoiced on their own. Cockpit meals are packed in crew meal boxes marked CREW, with different meals for pilots when the policy requires it, so nothing is mixed with passenger trays.
FBO catering at Nosy Be means delivery to the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, so the order arrives at your slot and the crew signs for it plane-side. Handling agent catering is simple: one contact, one handover.
The aircraft type decides how aircraft provisioning is done at FMNN. A light or midsize jet is loaded by hand at the stairs, while a larger cabin may need a high loader, which depends on what the handling agent can arrange on the apron. Galley catering is sized to the galley itself: oven count, drawer space and chilled storage decide how much is packed hot and how much cold. Airside catering delivery is coordinated with your handling agent so the order reaches the aircraft on your slot.
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.
Nosy Be International serves the island off Madagascar's northwest coast and is one of the country's busier airports, with leisure, charter and regional traffic. General aviation here is shaped by tropical weather, a seasonal flow of visitors and a coast that supplies fresh seafood, and FBO services and ground handling services at the terminal keep arrivals simple. Airport catering follows the same rhythm: local first, packed for the aircraft on the apron.
Business aviation at Nosy Be is mostly leisure and charter movements, with general aviation traffic filling the quieter months. Inflight catering and in-flight catering for these flights favour chilled dishes that hold in the heat, and FBO services and ground handling services decide how the order reaches the stairs. Aviation catering and business aviation catering for owners, executive jet catering for corporate trips, diplomatic flight catering for official visits and cabin crew meals for the working team all follow one standard at NOS, a quiet business aviation hub where crew meals are ordered on request and invoiced like the rest.
Madagascar's customs rules restrict certain imported foods, particularly fresh animal products, and they apply at FMNN as anywhere. Your handling agent and the other ground handling services on the field will ask what is on board, so we keep orders local where possible and tell you which items to declare. For general aviation arrivals, the FBO services desk can confirm what customs expects before the aircraft lands.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at FMNN, where 6 guests expected a charcuterie board and fresh bread despite two separate meal services. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Several practical details needed attention at NOS, with prawn salad and small fruit plates requested for 8 guests and a short ground stop to accommodate. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. When comparing inflight catering companies, I would look closely at galley preparation after this experience.”
“Timing and organisation mattered at Nosy Be International Airport, where our order of yoghurt pots and fresh berries for 3 people involved an evening cabin service. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. This experience of in-flight catering services gave us a useful reference for managing storage requirements on another departure.”
Take one local product: lobster from the Nosy Be coast. Add it to a six-person menu and the cost of private jet catering shifts noticeably compared with a vanilla dessert and a fruit plate. We quote each order from its dishes, so you see where the cost comes from.
The lead time question at Nosy Be is really a customs question. Food arriving from abroad is subject to Malagasy import rules, so we favour local ingredients that avoid delay. Orders placed late are still handled, with the menu adapted to what is on the island.
Madagascar regulates food crossing its border, and the galley size of your aircraft decides how much that matters. A compact jet may need only a few items declared; a larger one carries more. We keep the order simple and tell you what stays on board.
The weather window at Nosy Be, especially in the rainy months, can shift or cancel a departure. Bringing your own food means gambling on timing and customs. Ordering from us against the real slot is easier, and we adjust if the flight moves.
Charters into Nosy Be do not bundle food: it is a separate order and a separate invoice. If you are flying back out, we can prepare the return leg's catering from here at the same time, so the crew has one plan for both directions.
Tail, pax and diets — a flight attendant takes it from there, day or night.
