Catering to your aircraft in Matoury.
Félix Eboué sits at 26 ft on the coastal plain of Matoury, where the rainy season decides the schedule and the heat decides what survives the ramp. We cook and pack for your galley, and hand over to the FBO or handling agent.
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 Cayenne starts with what French Guiana actually grows and catches. Local specialities include bouillon d'awara, the Easter-season palm-fruit stew, and blaff, fish poached in lime and chili broth. Freshwater and sea fish arrive from the coast, and the inflight menu follows what the market has that week.
Cayenne's private jet food leans on Creole kitchens: colombo, pork or chicken in a turmeric-spiced sauce, served with rice and cassava. Fruit is the strong card here, with passion fruit, guava, soursop and pineapple cut to order. Every dish is packed so it can be re-plated in a small galley, which is why the local specialities travel well and why {Region} produce shows up in every menu we write.
Heat is the constraint in Matoury, so sauces travel apart and fish is chilled until the last step. Local specialities in Cayenne include accras de morue, cassava bread and fresh juices pressed from Guyanese fruit. The private jet menu is built around these, with a plain alternative for every passenger who prefers it.
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.
On the ramp at SOCA, a tray left in the sun is a tray lost. Our private jet catering here is built around French Guiana produce and a strict cold chain. In-flight catering for business aviation catering clients, executive jet catering for small cabins, and diplomatic flight catering when a delegation lands for a space-centre campaign.
Business jet catering at Cayenne is shaped by who flies in: mining and space-centre executives, corporate jet crews and charter flight catering for guests heading to the coast. Corporate jet catering here means a tray that stands up to humidity. VIP flight catering and luxury inflight catering are built around Guyanese fish, fruit and spice, and a private jet chef writes a bespoke menu once we know the aircraft and the passengers.
When a state delegation lands at Félix Eboué, the menu is approved by protocol first. Government flight catering and head of state flight catering use traced ingredients and a small named team. VIP aviation catering and state visit aircraft catering are packed sealed and handed over at the aircraft.
Allergens hide in Creole kitchens: fish in sauces, peanut in fritters, shellfish in broths. At Cayenne we confirm each special meal with the kitchen: kosher, halal, vegan, gluten free and allergen free plates are cooked and sealed apart. Kids meals are simple and mild, labelled by seat. Special meals are packed in their own box with the restriction written on the lid.
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 Cayenne the crew eats on request: crew meals are added to the order when you ask, and they appear on the invoice like every other line. Pilot meals are different from the guest menu and from each other if your operator asks for it: grilled chicken and rice, a fish plate, a salad that can be eaten with one hand. Crew catering for a long ground wait looks different from a quick turn, so tell us the rotation. Flight crew meals and cockpit meals travel in crew meal boxes marked CREW. We can pack different meals for pilots when the policy requires it.
Catering delivery to the FBO at Félix Eboué goes through the handling agent. FBO catering is packed and labelled for the general aviation terminal, ground handling catering is coordinated with the ramp, and handling agent catering follows the access rules of the day.
Aircraft type decides the loading at Félix Eboué. Small jets take trays by hand through the door; a larger cabin may need a high loader on the apron. Galley catering is packed to the galley you actually have: one oven, a drawer, a few hot boxes. Airside catering delivery runs through the handling agent, and aircraft provisioning is confirmed against your tail before the slot.
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.
Cayenne's airport catering supports a modest general aviation operation with FBO services and ground handling services. Félix Eboué is the main business aviation hub in French Guiana, and catering is arranged around its handling and customs.
Inflight catering at Cayenne follows launch campaigns and mining visits. In-flight catering is packed for heat, aviation catering coordinates with handling, and business aviation catering covers corporate, charter and executive jet catering. Diplomatic flight catering is cleared with protocol, and cabin crew meals are available on request.
French Guiana applies French and EU rules on food imports. Fresh meat, dairy and plant products from abroad may be refused at customs, so local catering from Matoury avoids the problem. Declare what you carry and check what remains in the galley.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Cayenne – Félix Eboué Airport, where 5 guests expected a selection of petits fours and sandwiches despite a short ground stop. My search for "private jet catering near me" led to a practical conversation about galley preparation. The Galley Girls gave us an update on the starters 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.”
“Working around a short ground stop at SOCA, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 2 passengers. Our brief for private jet catering menu was met with a sensible plan for catering handover. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“Having 9 guests request a light pasta dish with grilled vegetables at CAY meant planning the portions carefully while accounting for several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. With private aviation catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
What does private jet catering cost out of Cayenne? It depends on whether you order Guyanese seafood or a plain platter, and on how many seats you fill. Weather windows affect supply, so we confirm prices against that week's market.
For SOCA, lead time is shorter on simple menus and longer on local specialities. We handle last-minute orders, and for crews up against duty time we work around the slot you give us.
French Guiana is French territory, so EU rules on animal and plant products apply. A repositioning flight with an empty cabin should carry no fresh meat or fruit from abroad. We supply fresh food locally and it stays in the aircraft's galley.
The size of your galley decides. A large cabin with an oven can use your own food; a light jet cannot. Customs in French Guiana stop many fresh imports, so ordering in Matoury is easier.
No, catering sits apart from the charter agreement. At Félix Eboué you order meals, we invoice them, and special meals are handled with their own labels and containers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
