Catering to your aircraft in Pointe-à-Pitre.
Charter traffic into Guadeloupe peaks in the dry winter months, when Pointe-à-Pitre fills with business and leisure flights. Our former flight attendants write each order for the galley you actually have.
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.
Guadeloupe is a French overseas department, and the private jet menu at Pointe-à-Pitre reads like the island: Creole in spirit, French in technique. The inflight menu leans on what grows and swims here. Local specialities such as accras de morue, colombo de poulet and court-bouillon de poisson travel well when the sauce is packed apart.
Private jet food from Pointe-à-Pitre starts with the market: christophine, breadfruit, mango, passion fruit, fresh-caught snapper. Private jet platters of tropical fruit and cold seafood hold up on Grande-Terre's warm days, while hot local specialities are finished in your oven. The private jet menu is written around {Region} produce and the galley you actually have.
Gourmet inflight meals out of Pointe-à-Pitre mix French technique with Creole seasoning. Private jet snacks are simple: coconut tourment d'amour, banana chips, rum-spiced nuts, cut fruit. The inflight menu changes with the season, since mango and soursop do not ripen on your schedule.
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.
Heat and humidity decide the menu in Pointe-à-Pitre before anything else does. Private jet catering at Maryse Condé International (TFFR / PTP) is cooked for a galley that has to cope with a warm apron, then handed over through the FBO or your handling agent. In-flight catering ranges from chilled seafood to a Colombo that reheats cleanly. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same order: tail, slot, headcount, restrictions.
A typical business jet catering order at TFFR is a mid-size jet, a small party and a short stay. Corporate jet catering and VIP flight catering are built around that: a private jet chef writes a bespoke menu, charter flight catering follows the slot, and luxury inflight catering uses Guadeloupe fish and fruit.
When a delegation flies into Guadeloupe, the menu is approved before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled by the same small team, coordinated with your handling agent at TFFR.
Allergen routes in Pointe-à-Pitre run through shellfish, peanut oil and cassava flour, all common in Creole kitchens. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed on a separate board in a separate box, labelled by seat number, so a lambi dish never travels beside a nut-free plate.
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.
At PTP, the crew meals are something you ask for when the trip is booked, and they appear on the invoice like every other dish. Flight crew meals and pilot meals are packed for eating with one hand; cockpit meals and crew meal boxes stay simple, and different meals for pilots are available when the operator requires it. Crew catering is labelled CREW, and cabin crew meals are kept separate from guest trays.
FBO catering at Maryse Condé International is delivered to your FBO or handling agent. Catering delivery to the FBO is booked against the slot; ground handling catering and handling agent catering coordinate with the general aviation terminal for access.
Larger aircraft at Maryse Condé International need galley catering delivered to the door by high loader, which changes the handover. Airside catering delivery here is arranged through your handling agent at TFFR, and aircraft provisioning is planned around the type, the door and the hot apron.
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.
Maryse Condé International is the main airport of Guadeloupe, set on Grande-Terre at 36 feet above sea level. Airport catering here serves a mix of general aviation and regional business flights, with FBO services and ground handling services concentrated in the general aviation area.
Business aviation hub traffic at PTP peaks in winter. Inflight catering and in-flight catering for private jets, aviation catering and business aviation catering for charters, executive jet catering for owners, and diplomatic flight catering for official visits all use the same simple ordering process. Cabin crew meals complete the order.
Customs at Pointe-à-Pitre follow French practice. Imported fresh food is checked, while catering prepared on the island is simple to clear. Tell your handling agent what is on board when arriving.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at PTP covered beef fillet with roasted potatoes for 11 guests, leaving us to organise the service around limited fridge space. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing inflight catering companies, I would look closely at portion planning after this experience.”
“The 7 passenger portions of beef fillet with roasted potatoes were the easy part; managing a changing departure schedule at Maryse Condé International Airport took more planning. The canapés came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. This experience of in-flight catering services gave us a useful reference for managing portion planning on another departure. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Before our guests boarded at TFFR, we needed herb chicken with a quinoa salad divided into 2 portions suitable for a short ground stop. The packing arrangement stood out more than any sales pitch about aviation catering. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
Weather windows on Guadeloupe decide what's fresh, and that decides what a menu costs. Lobster and conch vary with the catch; fruit and pastry do not. Your quote itemises each dish.
The simplest return order here is the one placed with the outbound. Seafood needs the most planning; fruit, pastry and cold plates adapt quickly, and last-minute orders are always accepted.
Early morning slots mean food is already packed before dawn. Customs on Guadeloupe follow French practice, and sealed local catering rarely raises questions.
Yes, within the rules. Tell your handling agent what you are carrying, because airside access at Maryse Condé International is organised by them, not by the caterer.
Not part of the charter, no matter the length of the leg. The crew eat on a repositioning flight too, so crew meals are ordered and invoiced like any other item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
