Dzaoudzi Pamandzi International · FMCZ / DZA · Mayotte

Private jet catering at Dzaoudzi Pamandzi International Airport (FMCZ / DZA), Dzaoudzi

Catering to your aircraft in Dzaoudzi.

A narrow island runway, a lagoon on both sides, and a handover at your FBO: that is the rhythm of private jet catering at Dzaoudzi Pamandzi.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Dzaoudzi table, packed for private jet catering

For a flight leaving Dzaoudzi, the menu starts from what grows and swims around Mayotte. The inflight menu can carry marinated fish, a coconut curry, a cassava side and a vanilla dessert, all labelled for the drawer or the oven. Local specialities such as these suit a short or medium sector because most can be served cold or finished in a standard galley oven. We price the private jet menu per dish, not per tray.

Mayotte is French territory with an Indian Ocean pantry. Private jet food at FMCZ therefore mixes both: a French cheese board next to a spiced tropical fruit salad, lagoon fish with a lime dressing, a coconut-milk stew with rice. Our private jet platters and gourmet inflight meals are built the same way, a local anchor plus a familiar side, so a mixed cabin finds something it recognises. Private jet snacks round out the offer with vanilla biscuits and dried fruit.

Open the menu Download the menuPDF

Local specialities of Mayotte on a private jet menu: grilled lagoon fish, coconut curry and vanilla dessert, Dzaoudzi

1Grilled lagoon fish with limePacked chilled, finished in the oven, lime dressing apart

2Coconut chicken curry with riceSauce in its own pot, rice re-plated at service

3Cassava and green banana sideServed warm from the oven, plated last

4Tropical fruit boardPineapple, mango and banana, cut and chilled

5Vanilla and coconut dessertCold, individually portioned, re-plate cold

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · DzaoudziDzaoudzi Pamandzi International Airport · FMCZ

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Dzaoudzi Pamandzi International Airport (FMCZ)

Petite-Terre is a narrow strip of land, and Dzaoudzi Pamandzi is its airport: FMCZ, IATA DZA, in the Indian Ocean between Madagascar and the African coast. For private jet catering, that means a menu written around the lagoon, with fish, cassava, bananas and vanilla, rather than a standard European tray. We handle inflight catering and in-flight catering for business aviation here, from light jets to larger cabins, plus aviation catering for official movements. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through one contact, by phone or email.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin on the ground at Dzaoudzi Pamandzi, set for inflight catering from the FMCZ galley

Business aviationOur core

Business aviation catering at Dzaoudzi Pamandzi International Airport (DZA)

Corporate jet catering at Dzaoudzi Pamandzi usually means a small cabin: a few guests, one oven, a tight drawer. Business jet catering here is written around that galley, so the menu is a bespoke menu drawn from the lagoon and the island pantry, with a private jet chef planning what travels cold and what finishes in the oven. The same approach carries over to VIP flight catering and charter flight catering on longer sectors out of FMCZ, and luxury inflight catering on this island means well-chosen local fish and fruit, never volume. When a guest wants inflight catering or in-flight catering built around one island product, tell us and the rest of the tray follows it.

Official aircraft at Dzaoudzi Pamandzi International (DZA), Mayotte, for government and diplomatic flight catering

State & royalDiscretion, protocol

Government flight catering and aviation catering at Dzaoudzi Pamandzi International Airport (FMCZ)

Official movements through FMCZ need a menu approved ahead and a handover that leaves no doubt. Head of state flight catering, VIP aviation catering and government flight catering share one rule: a short list of named people, ingredient traceability and sealed packaging. State visit aircraft catering is confirmed with the protocol office on the island.

The *Dzaoudzi* inflight catering menu (DZA)Or write your own, we cook it

Chilled private jet platters with tropical fruit and lime-cured fish, Dzaoudzi Pamandzi menu

Cold galley

No oven · served in four minutes

Private jet platters: tropical fruit board with limeChilled

Lime-cured lagoon fish with cassava crispsRe-plate cold

Gourmet inflight meals: cold coconut rice salad with grilled prawnsChilled

Private jet snacks: banana chips and spiced nutsChilled

Vanilla coconut panna cottaRe-plate cold

Hot gourmet inflight meals, coconut chicken curry and grilled fish, packed for the Dzaoudzi FMCZ galley

Hot service

One oven · re-plated in twelve minutes

Coconut chicken curry with riceSauce apart

Grilled lagoon fish with vanilla butterOven

Gourmet inflight meals: octopus in coconut sauce with cassavaOven

Private jet platters: hot samosa selectionOven

Private jet snacks: warm plantain bitesOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Dzaoudzi Pamandzi International Airport (FMCZ)

On Mayotte, dietary requests start with the cooking itself: coconut milk, peanut, fish and shellfish run through many local dishes, so allergen free orders are built from a clean station, never adapted from a standard tray. Muslim guests are the majority on the island, so halal is the natural baseline for local ingredients, while kosher, vegan and gluten free meals are prepared separately, sealed, and marked by seat number. Special meals and kids meals follow the same procedure: tell us the restriction and the cabin layout, and each tray is packed apart from the rest.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Dzaoudzi Pamandzi International Airport

Between rotations on Mayotte, your crew needs food that survives the turnaround. We pack flight crew meals in crew meal boxes, marked CREW, and add pilot meals as a separate order so the cockpit eats what it asked for. Crew catering is a line you ask for when you order, and it is billed like any other dish. Cockpit meals avoid sauce on the lid, and different meals for pilots are available when the operator wants them. Cabin crew meals are boxed alike.

Meal passFMCZ

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passFMCZ

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Dzaoudzi Pamandzi International Airport terminal and runway on Petite-Terre, Mayotte, FMCZ

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Dzaoudzi Pamandzi International Airport (DZA)

FBO catering at Dzaoudzi Pamandzi means catering delivery to the FBO or straight to the aircraft, depending on how your handling agent works the ramp. We coordinate ground handling catering with them, so the trolleys cross the apron through the right gate. Handling agent catering starts with a call and ends at the aircraft door, and the general aviation terminal is the usual point of contact.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Dzaoudzi Pamandzi International Airport

At Dzaoudzi Pamandzi the aircraft type decides how catering is loaded. A light or midsize jet takes boxes and trolleys by hand through the main door, while a larger cabin may need a high loader at the galley door. Galley catering is planned from the aircraft's own galley: how many ovens, how much chilled space, what fits in the drawers. Airside catering delivery is coordinated with your handling agent so the trolleys reach the aircraft on the slot, and aircraft provisioning is confirmed before anything is cooked.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportFMCZ / DZA

Airport catering at Dzaoudzi Pamandzi International Airport (FMCZ)

Dzaoudzi Pamandzi International Airport, FMCZ, sits on Petite-Terre and serves Mayotte, the French island department in the Indian Ocean. Airport catering here supports general aviation arrivals, official movements and charter traffic, and the water on both sides of the runway shapes how everything is carried across. FBO services and ground handling services on the field are small in scale, so a catering order is agreed with your handling agent before the aircraft lands.

Business aviation

Business aviation on Mayotte is occasional but real: medical flights, official visits, private travellers heading for the lagoon resorts. Inflight catering and in-flight catering for these trips are planned around the stop, short or long. Aviation catering and business aviation catering follow the same standard as on any other field, and executive jet catering orders or diplomatic flight catering for official guests are confirmed with the handling agent, with cabin crew meals and crew meals added on request. FBO services and ground handling services are limited in number, which is exactly why a business aviation hub of this size rewards early coordination.

Customs & food import

Mayotte applies French and EU customs rules, and imported food is inspected, fresh meat, dairy and plants above all. For the galley that means local sourcing where possible and sealed, labelled packaging. Anything you bring yourself is declared through your handling agent on arrival, as part of the ground handling services on the field, and we keep ingredient lists ready for the FBO services desk and for customs on every order.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★ROYAL FLIGHT

“Packing yoghurt pots and fresh berries for 2 passengers at Dzaoudzi Pamandzi International Airport needed careful thought, especially given a changing departure schedule. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. The written menu details stood out more than any sales pitch about jet catering.”

Luca V. | Royal family manager

BBJ

★★★★★CHARTER

“Between cabin checks at FMCZ, I coordinated avocado toast components and breakfast fruit for 11 guests and explained our concerns about limited fridge space. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. For VIP flight catering, that attention to storage requirements made the order noticeably easier to manage. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Arjun M. | Charter operator

Challenger 350

★★★★★LARGE CABIN

“Small packing details became important at DZA: our 3 passengers wanted roasted chicken and seasonal vegetables, and we had several individual meal preferences. Our brief for charter flight catering was met with a sensible plan for meal organisation. After a final adjustment to the fruit plates, 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.”

Amira H. | Chief cabin officer — private jet

Falcon 8X

The Dzaoudzi Pamandzi International questionsAsked by crews

How much does private jet catering cost at Dzaoudzi Pamandzi when departures depend on the rainy season?+

Cost follows what you order, and on Mayotte the season changes what is easy to source. In the rainy months, when departure windows move, menus that hold well make sense: cold platters, curries, oven-finished dishes. In the dry months, fresh fish and tropical fruit come easily. Ask how much does private jet catering cost for your own trip and the answer is a quote per dish once we know the guest count and the date.

What lead time does catering for a light jet at Dzaoudzi Pamandzi need versus a larger cabin?+

Start with the aircraft and its galley. A light jet on Petite-Terre rarely needs more than a cold selection and one oven dish, so the lead time for that order stays simple. A larger cabin brings more items to plan. In both cases last-minute orders are handled, and the phone and email are open day and night.

What do customs rules for food imports mean for catering at Dzaoudzi Pamandzi?+

Mayotte is French territory, so customs follows French and EU controls, with extra attention to fresh meat, dairy and plant products coming from outside. Most of the catering is sourced and prepared locally, or consolidated before arrival, and declared through your handling agent. Uncooked animal products are the sensitive item here, so we keep them out of galley loads.

Can you bring food on board, or should vanilla and fresh fish from Mayotte be on the menu?+

Can you bring food on board? Yes, though customs on the island makes local products simpler. Vanilla from Mayotte works in desserts and sauces, and fresh fish keeps well chilled. Ordered through us, they are cooked, labelled and handed over at your FBO or to your handling agent, with nothing to explain at the gate.

Is catering part of a charter, and how does the turnaround at Dzaoudzi Pamandzi shape the order?+

Is catering part of a charter flying into FMCZ? No: the charter covers the aircraft and the flight, and food is a separate order with its own invoice. The length of the stop then decides what we pack. A brief turnaround favours a cold selection with one hot item that finishes in the galley oven, while a longer stop leaves room for a full service. Send the slot and we confirm the plan.