Catering to your aircraft in Ziguinchor.
Ziguinchor is humid, green and quiet, and an aircraft here rarely waits long. We cook for the galley you have and hand the order over at the FBO.
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.
Ask a crew what they want from {Region} and they will say fish. In Ziguinchor Region the answer is real: oysters, prawns, capitaine, thiof, and rice cooked in the Casamance way. We build a private jet menu around them, with an inflight menu of cold seafood plates and hot rice dishes finished in the oven. Cashew, mango, hibiscus and baobab juice supply the private jet snacks. Private jet platters are portioned per seat, gourmet inflight meals come sealed with sauce apart, and all private jet food is chosen for what the galley can handle. Local specialities, never imported imitations.
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 rainy season turns the Casamance into a wall of green, and the Ziguinchor apron fills with light aircraft and the odd charter. For private jet catering at GOGG, we cook with what the river and the Atlantic give: oysters, prawns, grilled fish, cashew. Inflight catering and in-flight catering are packed for the aircraft; aviation catering, business aviation catering and executive jet catering follow the same rule, and so do diplomatic flight catering and cabin crew meals.
Flights into GOGG tend to be mining, NGO and leisure trips toward the Casamance. Business jet catering and corporate jet catering are planned around a light cabin. VIP flight catering and charter flight catering get a private jet chef and a bespoke menu with luxury inflight catering built on local seafood.
Official visits to the Casamance are rare and watched. Government flight catering follows a protocol-first order, and head of state flight catering stays sealed and labelled. VIP aviation catering and state visit aircraft catering are delivered to the aircraft by a small named team.
Kosher, halal, vegan and gluten free meals are prepared as a procedure in a kitchen that knows where allergens hide in Senegalese cooking: peanut oil, shrimp paste, fish stock. Special meals and allergen free meals are sealed by seat, and kids meals are simple and mild.
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.
A crew on a Casamance rotation wants something simple that holds. Crew meals and flight crew meals are ordered with the flight and billed like any item. Pilot meals and cockpit meals are boxed separately, crew catering is marked CREW, and crew meal boxes can carry different meals for pilots.
FBO catering at Ziguinchor is handed over by your handling agent. Catering delivery to the FBO means the order meets the crew at the general aviation terminal, or at the aircraft if the apron is open. Ground handling catering and handling agent catering are coordinated beforehand.
Most aircraft at Ziguinchor are small and need no high loader. For a larger cabin, airside catering delivery is arranged with your agent. Galley catering and aircraft provisioning are decided by the type and the galley.
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.
Ziguinchor Airport serves the Casamance, cut off from Dakar by the Gambia. It is a small field with a long, flat runway and a modest terminal, used for regional links and occasional private traffic.
Airport catering here depends on a small business aviation hub: general aviation is occasional, FBO services are basic, and ground handling services are arranged by your agent. Inflight catering and in-flight catering are prepared for light aircraft. Aviation catering and business aviation catering stay simple, executive jet catering follows the cabin, diplomatic flight catering is cleared with protocol, and cabin crew meals are ordered on request.
Senegal controls the import and export of food. Fresh seafood and meat need documentation for departure, and raw produce can be refused. Your order is sealed and labelled so customs can check it at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at GOGG: we had 2 passengers expecting yoghurt pots and fresh berries and were working around limited fridge space. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. My main takeaway from this VIP flight catering order was the practical approach to final order confirmation. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“As the person coordinating beef fillet with roasted potatoes for 9 passengers at ZIG, I needed an arrangement that considered a family lunch request. Our brief for charter flight catering was met with a sensible plan for written menu details. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“The 5 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing limited fridge space at Ziguinchor Airport took more planning. I would discuss private jet food with them again, especially when crew briefing needs careful coordination. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
Slot and turnaround set the shape of the order at Ziguinchor: fewer steps on board means a simpler, cheaper menu. Private jet catering is quoted menu by menu, headcount included.
Aircraft type first, menu second. At Ziguinchor Airport, a large cabin can take several courses; a small one takes a tray and a snack box. Lead time is set from that, and last-minute orders are handled.
Night departures from GOGG go through the same customs as any other, only with fewer officers on duty. We prepare sealed, labelled orders and coordinate with your handling agent.
Passengers may bring their own, but customs may stop fresh items. For a two-service flight out of Ziguinchor, we pack both services separately and label each.
A private jet charter leaves food to you. For a special meal, send us the restriction and we prepare it on its own board, sealed and marked by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
