Catering to your aircraft in Sainte-Marie.
Roland Garros sits at 66 ft on the north coast of Réunion, where a trade-wind squall can reshuffle the afternoon departures. Every box is cooked and packed around the galley on your tail, and last-minute orders are handled.
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.
Réunion is a French overseas department, and its kitchen shows it: Creole rougail, cari and French pastry share the same table. Our private jet menu for Roland Garros leans on that mix, with local specialities chosen for how they behave in a galley rather than on a plate in Saint-Denis Arrondissement.
Vanilla Bourbon from the island goes into custards and sauces; Victoria pineapple and lychee, when in season, travel as cut fruit in sealed trays. Palm heart salad, a regional classic, makes a cold starter that holds in the drawer.
Cari poulet or cari de poisson goes out with the rice packed apart and the sauce in its own pot, so the crew re-plates without a stove. The inflight menu for Sainte-Marie departures stays honest: private jet food that is Creole where it can be, and French where the aircraft demands it.
Samoussas and bouchons, the island's steamed dumplings, are the snack the crew will recognise. They reheat in the aircraft oven and arrive with a chilli sauce on the side.
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.
The runway at Sainte-Marie runs along the sea, and the aircraft that use it arrive tired from the Indian Ocean. Private jet catering here is built for long sectors out of Réunion: vanilla, palm heart and rougail written onto cards the crew can read at a glance. Inflight catering for these legs is packed to survive two services, and in-flight catering for the return sector can be ordered from here as well. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same rule: nothing needs a kitchen on board, and cabin crew meals are packed apart from the guest trays.
Business jet catering at Roland Garros is usually a long-sector brief: guests flying on to Europe, Mauritius or the Gulf. Corporate jet catering for these trips follows the same pattern, with VIP flight catering, charter flight catering and luxury inflight catering packed for the galley on the tail. A private jet chef writes a bespoke menu around Creole flavours or plain French dishes, depending on who is on board.
Official aircraft visiting Réunion need a menu cleared by protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discipline: a named team, sealed boxes and a record of every ingredient.
Réunion's cooking mixes Creole, Indian, Chinese and French traditions, so halal, vegetarian and seafood-free dishes are part of the local kitchen rather than an afterthought. Kosher, vegan, gluten free and allergen free meals, as well as kids meals, are written onto each seat card. Peanut oil and shellfish paste turn up in many island sauces, so special meals for Roland Garros are prepared on a clean board, in a sealed box, and labelled by seat number only.
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 Roland Garros and invoice them like the rest of the order. Pilot meals and flight crew meals come as a Creole plate or a lighter boxed salad, and different meals for pilots can be ordered so the captain and first officer never share a dish. Crew catering is built for the flight deck: cockpit meals you can eat one-handed, with the cari kept thick enough not to spill. Crew meal boxes are marked CREW and travel apart from the guest trays.
At Roland Garros the galley is passed over at the aircraft through the handling agent, never left at a terminal door. Our FBO catering for FMEE is packed to follow the access rules of the general aviation terminal, with ground handling catering and handling agent catering agreed around your departure slot. Catering delivery to the FBO means someone from the ground team meets the aircraft when the doors open, and a trade-wind shower on the ramp changes nothing: boxes stay sealed and labelled until they reach the cabin.
Larger aircraft on the Roland Garros apron call for a high loader, so galley catering for them is staged to match the door height and the number of trolleys on the type. Airside catering delivery follows the handling agent's instructions and the airport's access rules. Aircraft provisioning for a wide-body means counting carts, not boxes, and the crew confirms the galley layout before we pack.
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.
Roland Garros is the main airport of Réunion, on the north coast beside Sainte-Marie, at 66 ft above sea level. Airport catering here serves general aviation arrivals from Europe, Africa and the Indian Ocean, and the island's role as a French overseas department shapes how food and crew are handled.
Roland Garros works as a business aviation hub for the western Indian Ocean. Inflight catering, in-flight catering and aviation catering are ordered here for flights to Mauritius, Madagascar and Europe. Business aviation catering, executive jet catering and diplomatic flight catering all depend on the season, and cabin crew meals are packed apart from guest trays. FBO services and ground handling services complete the picture.
Réunion is French territory, so French and European food import rules apply. Fresh meat and dairy brought in from outside the EU are restricted, which is why catering is ordered locally. Customs at Roland Garros checks what remains on board; labelled, sealed boxes simplify it.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a selection of petits fours and sandwiches for 3 passengers at FMEE, I needed an arrangement that considered two separate meal services. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“It was the packing plan I cared about at RUN, with 8 servings of mushroom risotto and a green salad and a family lunch request to consider. I asked The Galley Girls for the main courses in divided catering boxes, with garnishes supplied separately for plating on board. The sauces stayed together in one group, so another crew member could follow the same plating sequence. When comparing private jet catering companies, I would look closely at galley preparation after this experience.”
“An order of a seafood starter and warm vegetable sides for 6 people at Roland Garros Airport had to be organised around a short ground stop. The Galley Girls suggested clearly marked packs for the breakfast portions, and that choice worked well with our storage arrangement. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. My search for "private jet catering near me" led to a practical conversation about meal organisation.”
Ask about the month first. Lychee and pineapple are cheap when they are in season on Réunion, and stone fruit imported for the off-season is not. The cost of private jet catering follows that calendar.
Lead time depends on how many services the sector needs. A long leg out of Réunion with two meals on board means chilled items first and an oven item second, so we plan that before cooking. Last-minute orders are handled.
Short turnarounds are the real constraint. At FMEE the departure slot sets how much time the agent has to clear a delivery, so we deliver sealed boxes with a list of contents.
Bringing your own is possible, but fresh food crossing a border is the problem. A return leg ordered from FMEE is packed to the galley you will have, with customs paperwork attached.
No: a charter into Réunion does not include the food. Order it with us, tell us the headcount, and if it moves at the last minute we adjust.
Tail, pax and diets — a flight attendant takes it from there, day or night.
