Catering to your aircraft in Saint-Pierre.
At FMEP the ramp is calm and the weather decides the days. We prepare a Réunion menu packed for your galley, handed to your handling agent, with crew meals boxed apart on request.
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 Saint-Pierre Pierrefonds starts with Réunion's own pantry. The inflight menu leans on local specialities such as rougail saucisse, cari poisson, achards of green papaya and chouchou, and the private jet food that travels best is the one built for a galley oven. Southern Réunion also gives us vanilla Bourbon, lychee in season, mango, pineapple Victoria and palm heart, the last being a quiet luxury plated cold.
Each dish is cooked for how it will be finished on board: curries travel with the rice apart, fish is plated cold, fruit arrives whole or cut by seat. A Réunion private jet menu is best kept to a few local specialities done well, because the island's flavours do the work. Saint-Pierre and the wider Réunion coast supply the produce, and we pack it with the galley and the guest list in mind.
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.
A small terminal, a long runway and an island table: that is FMEP. Private jet catering at Saint-Pierre Pierrefonds means Creole cooking adapted to a galley oven, with in-flight catering that respects French import rules on food. Our team of former VIP flight attendants prepares aviation catering for business aviation catering clients and executive jet catering crews, and cabin crew meals ride in their own boxes beside diplomatic flight catering requests.
Business jet catering at Saint-Pierre is a brief about the galley first. Corporate jet catering, VIP flight catering and charter flight catering all begin with the type and the guest list, and a private jet chef writes a bespoke menu around Réunion produce. Luxury inflight catering here means vanilla, lychee and fresh fish, plated cold or finished in the oven.
For official flights through FMEP, the order goes through the protocol office, not the kitchen. Government flight catering, head of state flight catering and state visit aircraft catering are written to traceable standards, and VIP aviation catering stays discreet.
Allergens hide differently in Réunion cooking: peanut in achards and sauces, shellfish in rougails, wheat in samoussa pastry. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are written against the local pantry first, then packed in their own boxes with seat numbers on the lid. A child on the manifest gets a simple plate that stays away from piment, built around rice, chicken or fruit.
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.
When the crew is on the ground at FMEP, crew catering is a separate box, not a leftover. Crew meals and flight crew meals are on request and invoiced as part of the order; pilot meals and cockpit meals are packed to be eaten at the controls, in crew meal boxes with seat labels only, with different meals for pilots when policy requires.
FBO catering at Saint-Pierre means catering delivery to the FBO, handed over at the aircraft on your slot. The general aviation terminal is small, so ground handling catering and handling agent catering are arranged around who opens the gate and when.
Larger types need galley catering planned around the aircraft door, and at FMEP the ramp is quiet enough that airside catering delivery can be arranged with your handling agent in advance. Aircraft provisioning for a high-door type depends on whether a high loader is available on the field, so tell us the type and we plan the load accordingly.
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.
FMEP serves the south of Réunion, and airport catering here is shaped by its size: a small terminal, a quiet apron, and a handling agent who knows the flights. General aviation, FBO services and ground handling services are all on one ramp.
Business aviation catering and executive jet catering at Saint-Pierre follow the season, not a schedule. Inflight catering, in-flight catering and aviation catering for diplomatic flight catering or private traffic share the same ramp, and cabin crew meals are boxed separately. As a business aviation hub FMEP is small, and general aviation and FBO services stay simple.
Réunion follows French and EU customs, so imported fresh meat, dairy and produce are restricted on arrival. Ground handling services can advise on what stays on board, and sourcing on the island keeps your order clear of the question.
Average rating from the cabin crew and pilots we cater for.
“Despite a short ground stop, we wanted the 4 guests at Saint-Pierre Pierrefonds Airport to enjoy a cold lunch with cheese and fruit without a complicated cabin service. The packing arrangement stood out more than any sales pitch about flight catering. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Our priority at FMEP was fresh fruit and breakfast pastries for 6 passengers, with a late menu amendment shaping the service plan. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in clearly marked packs. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. I would discuss flight catering services with them again, especially when meal organisation needs careful coordination.”
“Working around a tight boarding window at ZSE, I asked for roasted vegetable bowls with separate dressings in portions appropriate for our 3 passengers. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the starters to the request before moving on to the remaining departure tasks. This experience of airline catering gave us a useful reference for managing catering handover on another departure.”
How much does private jet catering cost? Start from the cabin: its galley, its oven, its storage. A 59 ft island airfield doesn't change the method, only the produce, and island fish is priced differently from imported cuts.
Réunion's produce is local and available most of the year, so a short notice order usually works. An empty-cabin repositioning only needs a crew box. Tell us at once if the plan changes.
French customs applies at Saint-Pierre Pierrefonds. If a crew is on duty time and can't leave the airport, ordering local food saves any customs question. Ask us about onboard leftovers before landing.
Personal food is allowed in limited forms. Because the season decides departures here, many crews prefer to order on the island and avoid customs questions altogether.
Catering is separate from a charter into Saint-Pierre. A long leg with two services needs a plan for each, and we write it against your galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
