Catering to your aircraft in Tôlanaro.
At FMSD the rhythm is slow in the humid season and busier when the dry months bring lodge-bound parties. Crew meals and passenger trays are packed for your galley and handed to the handling agent.
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.
Tôlanaro lies in Toliara province, on a coast where the Indian Ocean meets the Anosy range, and the private jet menu here is a seafood menu first. Spiny lobster and tiger prawns come off the boats, zebu is the red meat, and the inflight menu leans on rice, ginger and wild pepper. Private jet food from this part of Madagascar travels well when you plan it: lobster is poached and chilled, prawns are chilled with the sauce apart, zebu is braised so it reheats without drying. Local specialities include vanilla from the northern coast, lychee when in season, passion fruit and coconut. Private jet platters of seafood, gourmet inflight meals of zebu and rice, and private jet snacks of dried fruit and roasted cashews cover most trips. Every Toliara dish is packed for the galley, not for the table.
Toliara is the region, Tôlanaro the town, and both shape what goes on the plate. A private jet menu for FMSD starts with the catch: spiny lobster, prawns and white fish from the local boats, then zebu from the interior and rice in every form. Our inflight menu keeps the sauces apart and the seafood chilled so the galley only has to finish. Private jet food here also means tropical fruit, lychee in season, with vanilla and cloves as the finish. Local specialities such as ravitoto-style greens and zebu skewers are marked for oven or cold service. Private jet platters carry the seafood, gourmet inflight meals carry the zebu and rice, and private jet snacks stay simple: cashews, banana chips, fruit.
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.
Tôlanaro Airport sits on Madagascar's humid south-east coast, sheltered by the Anosy mountains, and the kitchen follows the sea and the clove and vanilla stalls of the town. Private jet catering for FMSD means lobster, zebu and tropical fruit packed for the galley you actually have. Inflight catering here is written around the harvest, in-flight catering around your galley, and aviation catering around the apron slot. Business aviation catering and executive jet catering are briefed per tail; diplomatic flight catering goes through protocol first, and cabin crew meals are ordered with the trip.
The FTU brief is usually short: a few guests, one oven and a lobster or zebu main. Business jet catering, corporate jet catering and VIP flight catering share the same method, charter flight catering is the same order with a different slot, and our private jet chef writes a bespoke menu for luxury inflight catering.
Government flight catering at Tôlanaro is handled through protocol before anything is cooked. Head of state flight catering and VIP aviation catering are traced dish by dish, with a named team and discretion throughout. State visit aircraft catering at FMSD is packed sealed and handed to the handling agent.
Special meals at Tôlanaro are mostly a question of the local kitchen: fish sauce, peanut oil and shared fryers are where allergens hide here, so allergen free orders get their own board and box. Kosher and halal meals are sourced and sealed for the tray, vegan and gluten free dishes lean on rice, beans and tropical fruit, and kids meals stay mild, with the spice pots kept apart.
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 FMSD the crew often waits while the party is at the lodge, so crew meals are a hot box and a cold one. Pilot meals and flight crew meals are separate dishes, crew catering and cockpit meals are labelled, and crew meal boxes can carry different meals for pilots, ordered and invoiced as any item.
On the FTU apron the order reaches the aircraft through the general aviation terminal, where your handling agent opens the gate and walks the trays out to the door. FBO catering for FMSD is sealed, labelled by seat and matched to the slot you give us. Ground handling catering and handling agent catering follow the same route, and catering delivery to the FBO is confirmed against your handling agent before anything is packed.
Light and mid-size jets are the usual traffic at FMSD, and their galleys are small, so galley catering is packed to fit one oven and one drawer. Airside catering delivery goes by a vehicle to the aircraft door, with the handling agent opening access. Where a larger aircraft calls, aircraft provisioning moves to a high loader, with trays pre-sorted by galley position.
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.
Tôlanaro Airport (FMSD / FTU) is a small airfield at 29 ft above sea level on Madagascar's south-east coast, serving the town and the Anosy region. Airport catering here is low-volume and local, with general aviation using the same apron as scheduled flights.
Tôlanaro is a modest business aviation hub, busiest in the dry season and quiet in the cyclone months. Inflight catering and in-flight catering stay small and local, aviation catering and business aviation catering are tailored to light jets, executive jet catering follows the seat plan, diplomatic flight catering is cleared by protocol, and cabin crew meals are listed on request. Everything on the ground at FTU, from general aviation parking to FBO services and ground handling services, is arranged through your handling agent.
Madagascar controls the import of fresh meat, dairy and plants, so catering for a flight arriving at FTU is better ordered locally. Departing, the customs of your next country decides what stays aboard, so seafood and fruit are packed sealed and labelled.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at FMSD included 3 passenger meals, a request for a mezze selection with flatbreads, and instructions addressing different crew meal preferences. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“A request for prawn salad and small fruit plates, 2 passengers, and two separate meal services: that was our brief for the departure at FTU. My search for "private jet catering near me" led to a practical conversation about meal organisation. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Breakfast was already sorted; at Tôlanaro Airport, the next request was roasted chicken and seasonal vegetables for 9 guests, with two separate meal services to work around. The order made private jet catering menu feel manageable because the final order confirmation had been considered beforehand. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
Price here is the sum of dishes, and the waiting crew changes which dishes you pick. At Tôlanaro a duty-limited crew usually takes oven meals: zebu braise costs less than spiny lobster, and either is listed line by line.
Lead time here is shaped by how long the aircraft sits, so we ask for the slot first. At Tôlanaro, an aircraft that turns around fast gets a pre-packed order, and last-minute requests are handled day or night.
Local products such as vanilla and lychee cross the border sealed in their packs. The customs of your arrival country, not the supplier, decides what is kept on board, so we label each item clearly.
Food brought into Madagascar is checked, and animal and plant products are the usual problems. Sealed packaged items normally pass, and for the rest we advise ordering at Tôlanaro.
It is not. Whether your aircraft is a light jet or a midsize at FMSD, catering is its own order with its own invoice. The galley shapes what we cook, and a private jet charter never contains it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
