Catering to your aircraft in Plaine Magnien.
Sir Seewoosagur Ramgoolam International is where long sectors to the Indian Ocean begin and end. Our catering is written by flight attendants, for the aircraft that will carry it.
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 Mauritius starts with what the Indian Ocean and the island's plantations give: reef fish, prawns, palm heart, litchi, pineapple from Victoria, vanilla and fresh coriander. On a Grand Port departure, Plaine Magnien kitchens turn this into private jet food that travels well: chilled seafood salads, fruit plates cut for the seat count, and warm dishes that finish in the aircraft oven. The inflight menu here borrows from Creole, Indian and Chinese traditions, so local specialities such as dholl puri, fish vindaye and chicken curry can be packed with sauce apart. Private jet platters of tropical fruit and cold cuts, gourmet inflight meals with island fish, and private jet snacks like gateau piment and sugar cane juice give the crew a clear choice for the long sector home.
Mauritius cooks with the whole Indian Ocean in mind, and that shapes the private jet menu we write for MRU in Grand Port. Fish vindaye, octopus curry, palm heart salad and fresh litchi are the local specialities that fly best, each packed for the galley it will meet. Our inflight menu keeps the sauces apart and the fruit chilled, so the crew re-plates at altitude instead of improvising. Private jet food from Plaine Magnien also leans on the vanilla and rum traditions of the island. Private jet platters, gourmet inflight meals and private jet snacks are all adjusted to the passenger count and to the aircraft type.
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.
Sir Seewoosagur Ramgoolam International sits at 186 ft on the south-east of the island, where the trade wind and the November to April cyclone season set the rhythm of every departure. Private jet catering here is built around that: island fish, tropical fruit and a galley plan that survives a delayed slot. We also cover inflight catering and in-flight catering for crews, aviation catering for every tail, and business aviation catering for the long sectors out of MRU. Executive jet catering for owners, diplomatic flight catering for state movements and cabin crew meals all come from the same team of former VIP flight attendants.
For corporate jet catering at Plaine Magnien, the brief is simple: who is aboard, which type, how long the sector. Business jet catering for charter flight catering or VIP flight catering gets a bespoke menu from our private jet chef, with luxury inflight catering for guests who want island produce.
A delegation into MRU needs a menu cleared before cooking starts. Our VIP aviation catering covers government flight catering, head of state flight catering and state visit aircraft catering, with sealed packing and a named team at the handover.
Mauritius has a large Hindu, Muslim and vegetarian community, so kosher, halal, vegan and gluten free special meals are cooked with real local knowledge. Here the allergen risk sits in fish sauce, peanut and sesame in street-style snacks, so allergen free and kids meals are prepared on a separate board and sealed. Each dietary meal is marked by seat number, never by name.
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 a long Indian Ocean rotation out of MRU, the crew eats on its own schedule, so crew meals are an add-on you request and we invoice as a separate line, like any other part of the order. Flight crew meals can come hot or cold, boxed or plated, and pilot meals are packed for one hand on the yoke, with a fork-free option for the captain and first officer. Crew catering follows the rotation, cockpit meals are labelled, and crew meal boxes are marked CREW. Different meals for pilots are on request, as per operator policy. If the cabin team wants the same tropical plates as the guests, cabin crew meals ride along on the order.
FBO catering at MRU is handed over at the FBO or the general aviation terminal, to your handling agent. Catering delivery to the FBO follows your slot, and ground handling catering is coordinated so the aircraft door and the galley are ready. Handling agent catering is how most orders reach the apron.
Larger aircraft at FIMP need a high loader, and the galley catering plan depends on door height and the position of the galley on your type. Airside catering delivery is coordinated with your handling agent so the carts reach the apron in the right order, and aircraft provisioning follows the loading plan you confirm with us.
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.
FIMP serves Mauritius as its main international gateway, with a general aviation ramp where business aircraft turn. Airport catering here takes into account tropical weather and the rhythm of long sectors.
Cyclone season shapes business aviation at FIMP. Inflight catering and in-flight catering adapt, aviation catering stays on the plan, business aviation catering is flexible, executive jet catering follows owners' wishes, diplomatic flight catering needs clearance and cabin crew meals are added as needed. FBO services, ground handling services and general aviation traffic make MRU an Indian Ocean business aviation hub.
Mauritius controls fresh produce, meat and plant imports at customs. For catering, this means local sourcing is the easiest route, with sealed meals preferred for departing flights.
Average rating from the cabin crew and pilots we cater for.
“Having 7 guests request grilled salmon with a lemon dressing at Sir Seewoosagur Ramgoolam International Airport meant planning the portions carefully while accounting for a tight boarding window. Our brief for crew meals was met with a sensible plan for portion planning. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
“Despite different crew meal preferences, we wanted the 10 guests at FIMP to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. For our team, the strongest part of their FBO catering was how they handled storage requirements. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation.”
“For 4 passengers departing from MRU, the agreed menu was avocado toast components and breakfast fruit; our main consideration was different crew meal preferences. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations. The order made airport catering feel manageable because the galley preparation had been considered beforehand.”
It depends on what the season brings: in cyclone months, fresh reef fish can be scarce and imported produce rises, so a litchi platter in December may cost differently from a mango plate in February. We price per menu and per aircraft, never per tray.
Government movements through MRU need an approved menu first. Once that is agreed, the kitchen follows, and late additions are handled.
Expect inspection of anything raw at FIMP. Cooked, sealed meals travel more easily, and in a storm-delayed week that is the safer menu.
You can, but a government aircraft usually has its own security procedure for outside food, and Mauritius customs may still inspect it. Ordering locally keeps the galley clean of questions.
Catering is a separate order from a private jet charter into MRU. When a cyclone delays departure, you may need extra crew meals, and that is added and invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
