TFFF / FDF · Fort-de-France · Martinique

Private jet catering at Martinique Aimé Césaire International Airport (TFFF / FDF), Fort-de-France

Catering to your aircraft in Fort-de-France.

Hot, humid and often changeable, Fort-de-France is a terrain where galley planning matters from the first call. We cook and pack for your aircraft and hand it over at the FBO, with Creole dishes and tropical fruit adapted to the drawer and the oven.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Fort-de-France

Martinique's table is Creole by habit: accras de morue, boudin créole, colombo de poulet, christophine gratin and fresh-cut pineapple, all of which can travel if packed with their galley in mind. A private jet menu for Fort-de-France starts there, with local specialities adapted to a drawer and a small oven rather than a restaurant pass.

Local specialities from the Fort-de-France side of the island shape the inflight menu: colombo of chicken with the spice kept moderate for cabin air, grilled mahi-mahi, lambi when in season, and sweet potato in place of heavy starch. Private jet food for this region is Caribbean in flavour and European in finish, with Martinique's fruit used fresh and cut late.

For {Region} guests the private jet menu leans on what the island does best: tropical fruit, line-caught fish, spiced Creole stews and light coconut desserts. We pack each local speciality with its sauce apart or chilled, so the crew re-plates at altitude without improvising. The inflight menu stays honest about heat: nothing that wilts on a warm apron.

Open the menu Download the menuPDF

Creole local specialities for a private jet menu at Fort-de-France: colombo, accras and fresh fruit

01Accras de morueOven

02Colombo de pouletSauce apart

03Blaff de poissonOven

04Fresh pineapple and mangoChilled

05Coconut tarte with limeRe-plate cold

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Fort-de-FranceMartinique Aimé Césaire International Airport · TFFF

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Martinique Aimé Césaire International Airport (TFFF)

Martinique Aimé Césaire International sits at 16 feet above sea level on Fort-de-France's side of the island, and its trade-wind weather sets the pace of every turnaround. Private jet catering here means planning for tropical heat on the apron: chilled items stay sealed, hot dishes finish in your oven. Inflight catering, in-flight catering and aviation catering orders reach the FBO or your handling agent. For business aviation catering and executive jet catering, we write each menu to your galley. Diplomatic flight catering and cabin crew meals follow the same plain-side handover.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at TFFF, Fort-de-France, ready for private jet catering delivery

Business aviationOur core

Business jet catering at Martinique Aimé Césaire International Airport for VIP flights

Business jet catering at Fort-de-France usually serves a short Caribbean hop or a transatlantic leg, in a light jet or a long-range cabin. For corporate jet catering and VIP flight catering the brief depends on the galley: one oven, a drawer, a coffee maker. Charter flight catering for private jet charter follows the same plan, and luxury inflight catering with a private jet chef means a bespoke menu written for the aircraft type, the guests and the heat of the apron.

Aviation catering for government flights at Martinique Aimé Césaire International Airport, FDF

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Martinique Aimé Césaire International Airport (FDF)

Official travel through Martinique means government flight catering with a clear chain of custody. For head of state flight catering and state visit aircraft catering, the menu is approved before cooking. VIP aviation catering for delegations arrives sealed at the aircraft, with a named contact who understands protocol.

The *Fort-de-France* inflight catering menu (FDF)Or write your own, we cook it

Chilled private jet platters of tropical fruit and salads for flights from Fort-de-France, TFFF

Cold galley

No oven · served in four minutes

Private jet platters of tropical fruit: pineapple, mango, papayaChilled

Avocado and shrimp salad, dressing apartSauce apart

Gourmet inflight meals: marinated fish with lime and herbsChilled

Private jet snacks: plantain chips, nuts, dried bananaRe-plate cold

Coconut and lime tarteChilled

Hot Creole inflight meals plated for a galley at Martinique Aimé Césaire, FDF

Hot service

One oven · re-plated in twelve minutes

Colombo de poulet with riceSauce apart

Grilled mahi-mahi, lime butterOven

Accras de morueOven

Blaff de poisson, sweet potatoOven

Poulet boucané with plantainOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Martinique Aimé Césaire International Airport

At Fort-de-France, special meals are handled as a procedure adapted to Creole cooking, where shellfish, peanut oil and fish stock hide in places a label would not suggest. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed on a separate board in sealed trays, marked by seat number, with sauces kept apart for the galley.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals & pilot meals at Martinique Aimé Césaire International Airport

At FDF, crew catering is a line of the order: crew meals, requested and invoiced with the rest. Flight crew meals come boxed with the cutlery inside, pilot meals avoid the same dish for both seats, and cockpit meals are easy to eat during a short turn in the heat. Crew meal boxes are marked CREW so no one opens a guest tray, and different meals for pilots are available on request.

Meal passTFFF

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passTFFF

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Martinique Aimé Césaire International Airport, Fort-de-France, general aviation apron for business aviation catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Martinique Aimé Césaire International Airport (FDF): delivery to your aircraft

FBO catering at Fort-de-France is handed over where your aircraft is parked: the general aviation terminal ramp, with the handling agent opening the gate. Catering delivery to the FBO is arranged for your slot, and ground handling catering means we coordinate with the handling agent for airside access. Handling agent catering stays simple when you give us the tail and the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Martinique Aimé Césaire International Airport (FDF)

Galley catering at TFFF depends on the aircraft: a large cabin may need a high loader at the door, while a light jet takes trays through the stairs by hand. Airside catering delivery is agreed with your handling agent, and aircraft provisioning follows the type, the galley and the number of seats. Tell us the type and we plan the load, with ice and chilled items packed for a warm apron.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportTFFF / FDF

About Martinique Aimé Césaire International Airport: business aviation and airport catering

Fort-de-France is the main airport of Martinique, set at 16 feet above sea level, with a general aviation presence beside scheduled traffic. Airport catering here has to cope with tropical weather and a busy apron. TFFF works as a business aviation hub for Caribbean and transatlantic operators, and the FBO services and ground handling services on the field decide how and where a galley order is handed over.

Business aviation

Business aviation at Fort-de-France mixes Caribbean island hops with long-range arrivals from Europe and North America, which makes TFFF a quiet business aviation hub for the region. Inflight catering and in-flight catering lean on fresh fruit and fish. Aviation catering and business aviation catering plans change with the aircraft: executive jet catering suits the cabin, diplomatic flight catering follows protocol, and cabin crew meals and crew meals ride on their own tray. Ground handling services and FBO services shape where the handover happens.

Customs & food import

Martinique is part of France, so French and EU customs and food rules apply to catering on and off aircraft. Fresh meat, dairy and plant products may be inspected, and sealed packaging with clear labels keeps the check short. Your handling agent and the FBO services on the field tell you what inspection to expect on the day, and the ground handling services team opens the airside gate. Tell us the diets and we prepare accordingly.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“Before our guests boarded at Martinique Aimé Césaire International Airport, we needed prawn salad and small fruit plates divided into 9 portions suitable for a changing departure schedule. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned. I would discuss flight catering services with them again, especially when galley preparation needs careful coordination.”

Mathilde Y. | Chief cabin officer — private jet

Global 7500

★★★★★ROYAL FLIGHT

“Getting poached fish with steamed rice ready for 9 guests at TFFF required an order that accounted for a tight boarding window. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence. The storage requirements stood out more than any sales pitch about airline catering.”

Ravi R. | Royal family manager

ACJ320

★★★★★LARGE CABIN

“Passenger preferences led us to roasted vegetable bowls with separate dressings at FDF; 8 portions were needed, with a tight boarding window factored into preparation. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The order made crew meals feel manageable because the portion planning had been considered beforehand. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”

Eva A. | Chief flight attendant

Falcon 8X

Ordering for TFFF, in shortAsked by crews

How much does private jet catering cost at Fort-de-France?+

Ask about how much private jet catering costs at FDF and the answer starts with what you want served: line-caught fish, tropical fruit in season, a spiced colombo, plain crew meals. Weather windows in the Caribbean also change what the market has fresh, and that moves the price either way.

What is the lead time for catering at TFFF?+

For catering at FDF, lead time is what you agree with us per flight: the slot, the tail, the menu and any local product like guava or cassava crisps. We handle last-minute orders and say plainly if an item cannot be had.

What are the customs rules for inflight catering at Fort-de-France?+

Customs at Fort-de-France follow French practice for food on aircraft, and unopened sealed meals travel more simply than loose items. A kosher, halal, allergen free or child meal stays sealed in its own box, marked by seat number, so inspection does not open a tray.

Can you bring food from the aircraft or your own food?+

Yes, you can carry your own, with the usual customs checks. For a two-service long leg, we pack a second meal on a separate tray, labelled by seat, so you serve it when the time comes without touching the first.

Is catering part of a charter into Fort-de-France?+

No. Catering is not part of the private jet charter: it is its own order, invoiced on its own. A night departure needs the same details as any other: tail, slot and headcount, and we deliver to the aircraft.