Catering to your aircraft in Vohemar.
A small strip on Madagascar's north-east coast, FMNV sees few business jets, so each galley brief is read twice. We pack private jet catering and crew meals for the aircraft you actually have, handed to your FBO or handling agent at the apron.
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.
Vohemar is the heart of Madagascar's vanilla coast, and the local table follows the sea and the plantation. A private jet menu built here leans on what the SAVA region and the wider Antsiranana coast actually produce: Indian Ocean lobster and prawns, zebu, coconut, lychee, banana and vanilla in desserts. These are local specialities, and each one travels differently: seafood stays chilled and goes to the aircraft to be finished, a zebu stew wants the oven, rice and sauce travel apart.
The inflight menu for Vohemar is a short one, and that is a strength. Private jet food from this coast means grilled or poached seafood, coconut rice, vanilla-scented desserts and fresh tropical fruit, all packed as private jet platters for the galley. We pair gourmet inflight meals with a few private jet snacks, such as roasted cashews and dried banana, that need no preparation. The local specialities of Antsiranana are described with how each one is plated, cut and re-plated at altitude.
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.
Vohemar sits in the SAVA vanilla belt of north-east Madagascar, and its small strip at 19 ft above sea level sees few business jets, which is exactly why the galley brief matters. Private jet catering at FMNV is built around what the region grows and what the aircraft can finish on board, with crew meals and plane-side handover arranged through your handling agent. For inflight catering on this coast, in-flight catering that respects local produce, aviation catering for charter and business aviation catering, we cook and pack for the galley you actually have. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride alongside as a separate order.
Business jet catering at Vohemar is usually a brief for four to eight people on a coastal charter. Corporate jet catering and VIP flight catering lean on local fish, fruit and vanilla, charter flight catering is packed to the seat plan, and a private jet chef writes a bespoke menu for luxury inflight catering that fits a galley with one oven.
Government flight catering at Vohemar is rare but handled quietly: head of state flight catering and VIP aviation catering are cleared through protocol before a pan is lit. For state visit aircraft catering we assign a named team, record traceability for every component and keep the handover discreet at the apron.
Dietary requests at Vohemar are a procedure built around the local kitchen: coconut, peanut and shellfish are everywhere on this coast, so allergens are separated by board, box and seat number from the first prep. Kosher, halal, vegan and gluten free orders are agreed with us in advance, packed sealed, and special meals, allergen free and kids meals are labelled so the galley never has to guess.
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.
On request, we pack crew meals for your FMNV turn: flight crew meals that survive a long wait, pilot meals with different meals for pilots when the policy asks, and cockpit meals that need no plate. Crew catering is invoiced with the order, and crew meal boxes are labelled CREW so they stay apart from passenger trays.
At FMNV the handover happens plane-side, on the apron beside your door. FBO catering here is a conversation with your handling agent: they tell us which gate the cart uses and who signs for the boxes, and catering delivery to the FBO follows that. For the general aviation terminal, ground handling catering means sealed, labelled crates passed up to the cabin, and handling agent catering is agreed before your slot so nobody waits at the fence.
At FMNV, the aircraft you fly decides how the load goes aboard. A light or midsize jet takes its provisioning through the main door by hand, while a larger aircraft may need airside catering delivery with a high loader arranged through your handling agent. We confirm the galley layout first, then pack galley catering to the carts and drawers you actually have, with aircraft provisioning marked for the door it will use.
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.
Vohemar Airport is a small airport catering stop on the north-east coast of Madagascar, in the Antsiranana region, at 19 ft above sea level. It works as a modest business aviation hub for the vanilla belt, taking general aviation and occasional business flights, with FBO services and ground handling services arranged on request.
Business aviation at Vohemar is seasonal and regional: vanilla buyers, coastal charters and the odd survey flight, which makes FMNV a quiet business aviation hub rather than a busy ramp. Inflight catering and in-flight catering are built from what the coast supplies, aviation catering for a business aviation catering brief is confirmed with the handling agent, and executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are each ordered through the same simple process.
Customs and food import rules in Madagascar apply even to ship's stores: fresh produce can be inspected, and meat and dairy brought in from abroad can be held. For a business aviation hub as small as Vohemar, that means we source locally, label every box and give your handling agent the list in advance.
Average rating from the cabin crew and pilots we cater for.
“Despite a revised passenger count, we wanted the 9 guests at FMNV to enjoy a mezze selection with flatbreads without a complicated cabin service. The order made flight catering services feel manageable because the portion planning had been considered beforehand. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“Having 11 guests request poached fish with steamed rice at VOH meant planning the portions carefully while accounting for a tight boarding window. The crew briefing stood out more than any sales pitch about airline catering. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
“Between cabin checks at Vohemar Airport, I coordinated roasted vegetable bowls with separate dressings for 3 guests and explained our concerns about a small galley worktop. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation. This experience of crew meals gave us a useful reference for managing cabin service sequence on another departure.”
Cost swings with the weather window: calm seas bring langoustes and prawns at a better price, a cyclone-season swell does the opposite. Fruit, rice and vanilla desserts stay stable. We price what you order for the flight, and bill it as a separate private jet catering line.
Vohemar is a small field with limited sourcing, so the lead time is easiest when you give us both legs. Seafood and vanilla desserts depend on the day's market; last-minute orders are handled, and we confirm what the coast can supply for the return.
Customs rules on food entering or leaving Madagascar are set by the authorities, and a night slot at a small coastal airfield means the inspection has to be arranged with the handling agent. We keep seafood, vanilla and fruit separately labelled to make that check quick.
If you land at FMNV with catering from another country, expect inspection of meat, dairy and fruit. Locally packed meals are cleaner for customs, and we arrange airside delivery through your handling agent.
It is not part of the charter. A repositioning flight into Vohemar with nobody in the cabin may still need crew meals and water, so you order those on request and they are billed as a separate line, like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
