Catering to your aircraft in Grand-Bourg.
At Grand-Bourg the apron is small and the island is slow, which suits a careful galley order. Tell us the aircraft and the slot, and we pack what your crew can serve, day or night.
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.
Marie-Galante is known as the Grande Galette, a round island of cane fields, windmill ruins and distilleries, and the private jet menu we write for Grand-Bourg starts there. Local specialities travel well in a galley: the island's agricultural rums stay out of the cabin unless you ask, but the produce they grow beside, such as pineapple, guava, soursop and lime, goes into the inflight menu as fruit plates and light desserts.
For private jet food, think Creole kitchen in Guadeloupe, Marie-Galante style: accras de morue, colombo of chicken or goat, boudin créole, grilled fish with chives and chili, and cassava bread with coconut. We pack private jet platters of tropical fruit and cheese, gourmet inflight meals that finish in the aircraft oven, and private jet snacks such as banana chips and coconut sweets. The inflight menu changes with the season; Grand-Bourg's local specialities depend on what the boats and farms bring in.
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.
Marie-Galante sits on a 16 ft strip of coastal flat, and a cane-and-rum island rarely sees a large business jet: that shapes every private jet catering order we pack for TFFM. Whether it is inflight catering for a short island hop or aviation catering for a weekend charter, we build around a small apron, a handling agent who meets you at the aircraft and a galley that is often just a drawer. Executive jet catering, business aviation catering and cabin crew meals all start with the same question: what actually fits in your galley.
Guests come to Marie-Galante for rum, beaches and quiet, so the menu follows. For business jet catering and corporate jet catering we write VIP flight catering and charter flight catering as a bespoke menu: fish, tropical fruit, light Creole mains. Our private jet chef adapts luxury inflight catering to the galley.
When an official delegation lands on Marie-Galante, government flight catering is quiet by design. Head of state flight catering and VIP aviation catering follow a cleared menu, and state visit aircraft catering is delivered under the handling agent's control.
Special meals at Marie-Galante are a procedure adapted to a Creole kitchen, where hidden allergens sit in the cod fritters, the shellfish stocks and the peanut-based snacks. Kosher, halal, vegan, gluten free and allergen free plates are written from the Creole base in a separate box and a separate board, kids meals are simplified island dishes, and every special meal carries a seat number, not a 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.
For the crew staying on Marie-Galante, meals are added on request and billed with the same order as everything else. Flight crew meals for a short island stay are packed as crew meal boxes, labeled CREW, with pilot meals built to be eaten one-handed in the cockpit. Crew catering can offer different meals for pilots, and cockpit meals stay apart from the passenger trays. Cabin crew meals carry the CREW tag too, so nobody mistakes them for a passenger tray.
At Grand-Bourg the catering goes to the FBO or the general aviation terminal, where your handling agent takes it over. We do FBO catering and ground handling catering around your slot, and handling agent catering here simply means the agent meets the aircraft and walks the trays to the door. Catering delivery to the aircraft stays under the agent's control on a small apron.
Marie-Galante is a small apron, so galley catering here is sized to the aircraft that actually lands: a turboprop, a light jet or a midsize cabin, loaded by hand from the handling agent's vehicle. For a larger type, tell us the door height and the galley layout, and we plan airside catering delivery and aircraft provisioning so that nothing needs a high loader that the field does not have.
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.
TFFM is a quiet island field, and general aviation is the point of it. FBO services are limited and ground handling services are arranged with your agent, so airport catering is planned around the aircraft that actually lands.
Marie-Galante is not a business aviation hub, but it sees steady weekend traffic. Inflight catering, in-flight catering and aviation catering for the island are small, precise orders, and business aviation catering and executive jet catering depend on the aircraft. Diplomatic flight catering is rare but possible, and cabin crew meals are ordered the same way.
Guadeloupe is French territory, so import rules for food follow French and EU customs. Fresh meat, dairy and produce arriving from outside the EU may be restricted, and your handling agent can advise on arrival paperwork.
Average rating from the cabin crew and pilots we cater for.
“Getting fresh fruit and breakfast pastries ready for 8 guests at Marie-Galante Airport required an order that accounted for two separate meal services. For our team, the strongest part of their jet catering was how they handled storage requirements. I asked The Galley Girls for the canapés in divided catering boxes, with garnishes supplied separately for plating on board. The starters stayed together in one group, so another crew member could follow the same plating sequence.”
“On this departure from TFFM, 3 passengers had chosen beef fillet with roasted potatoes, and different crew meal preferences needed to be reflected in the order. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. I appreciated the emphasis on cabin service sequence throughout the VIP flight catering arrangements.”
“Packing a seafood starter and warm vegetable sides for 11 passengers at GBJ needed careful thought, especially given a small galley worktop. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation. For our team, the strongest part of their charter flight catering was how they handled meal organisation.”
Ask what the galley can finish. If your light jet has no oven, the price is the cost of cold platters, chilled fruit and dry snacks; with an oven, hot colombo and gratin join the list. Each menu is quoted on its own, and we write it for the Marie-Galante run you describe.
It depends on the weather window: trade-wind season and the cyclone months decide when departures here are firm. Orders for TFFM are easiest when the slot is confirmed, and last-minute orders are handled, with the handling agent informed.
Guadeloupe is French territory, so food leaving the island for a return leg follows French and European rules, and fresh produce, meat or dairy heading to another country may be restricted on arrival. We plan the return menu around the destination, with sealed trays and the paperwork your handling agent expects.
Crew and passengers can bring their own food, but at night or dawn from Grand-Bourg it helps to have a tray arrive on the slot. We are available 24/7, and your items can be labeled and loaded together.
A charter into Marie-Galante does not carry catering. Order it with us, tell us who the handling agent is and when the aircraft lands, and we invoice it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
