Private Jet Catering at Ivato International Airport (FMMI / TNR), Antananarivo
Plated to galley spec and labelled for allergens, private jet catering for TNR means you board in Antananarivo without chasing suppliers or re-checking dietary notes—just cabin-ready trays and cold-chain documentation.
Ivato International Airport operates under prior-permission-required slots during peak hours, so Clara coordinates production with your handler's confirmed timeline and builds in buffer for security screening and apron access. She frequently incorporates freshwater prawns from the Betsiboka region—cleaned, chilled, and plated as a cold starter that holds for the first service on eastbound sectors. The dish travels well because it's sealed immediately after plating and kept below four degrees Celsius until handover. For morning departures, Clara's team starts prep before dawn to ensure bakery items and hot mains are ready when your aircraft is being fuelled, matching the rhythm of business aviation catering departing Madagascar's busiest platform.
Clara Costa brings refined culinary artistry to private aviation with over a decade of experience crafting bespoke menus at altitude. Specializing in contemporary Mediterranean cuisine with French influences, she transforms premium ingredients into elegant dishes that honor both tradition and innovation.
Early in the week, afternoon departures stack, and production is timed to the published slot list so that sealing, chilling, and the drive to the ramp all close within the window you set. To order private jet catering, send your departure time, passenger count, and any dietary restrictions; you receive a private jet catering quote with lead time, typically twenty-four to forty-eight hours for a full service. Cold chain discipline holds from seal to handover: insulated carriers, refrigerated transport, and a signed transfer at the aircraft or the FBO ensure nothing breaks temperature, even through a delayed slot.
Jet catering Antananarivo for Ivato departures
Your private jet catering is prepared in our Antananarivo facility, twenty-five kilometres from the airport, where dedicated cold rooms, a pastry station, and garde-manger sections support same-day production. Cooking is timed to your departure slot, with hot dishes sealed for galley reheat and cold items plated under temperature control. Each order is labelled for allergen content, packed in cabin-optimised containers, and moved into refrigerated holding ahead of the delivery window. We handle private aircraft catering for single passengers and full cabin layouts, scaling portioning and packaging to match your manifest and the galley capacity confirmed by your handling agent.
Private jet catering menu at Ivato International Airport
You can order breakfast trays, cold plates that hold across a six-hour leg, mains built to reheat in a standard galley oven, and crew meals on the same manifest. Every item is portioned per seat, labelled for allergens in plain language, and packed so that your cabin crew can plate without guesswork. The menu adapts to your departure date and to what the kitchen can source that week, so no two orders are identical.
Sliced thin, held cold, served planeside with citrus dressing and seasonal vegetables from highland farms.
Set in individual ramekins, chilled throughout delivery, ready to serve on board without further preparation.
Sourced from regional aquaculture, plated cold, sealed under controlled temperature for sectors up to eight hours.
Three of the dishes the Ivato International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Ivato International Airport
Aviation catering delivery airside at Ivato International
A galley oven at altitude runs dry and strips moisture faster than ground heat, so sauces are built thicker, proteins are wrapped or glazed to hold their texture, and garnishes that wilt are packed separately for plating after service. VIP flight catering and charter flight catering both leave the same temperature-controlled van, badged through airside to your FBO or directly to the aircraft door. For wide-body cabin configurations, high loader access is confirmed at the time of order where the ramp layout permits, delivering to galley height without a manual carry.
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Flight catering at TNR built around what the season gives
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Ordering was quick and straightforward in this country for Ivato International Airport. Fast replies, attractive presentation and reliable delivery.”
“We received a fast confirmation for the order in this country via Ivato International Airport (TNR). Good communication, quick turnaround and dependable catering quality.”
Private jet catering at Ivato International Airport — questions
We deliver inflight catering at FMMI to the main FBO handling business aviation, and coordinate directly with your designated handler if you're using a different ground service provider. Confirm your FBO contact when you place the order so we can arrange airside access and handover protocols in advance.
Lead time depends on the complexity of your menu, passenger count, and our current production schedule. Simple cold platters and breakfast items can often be prepared within a few hours; multi-course hot menus require more advance notice. Contact us as soon as your slot is confirmed, and we'll tell you what's feasible for your departure time.
Yes. We prepare private jet catering for gluten-free, dairy-free, nut-free, vegan, vegetarian, halal, and other dietary needs. Every dish is labelled with allergen information, and we separate prep areas to reduce cross-contact risk. Provide full details when you order so we can plan ingredients and sequencing accordingly.
High-loader capability for aviation catering at FMMI is available where the airport and your handler confirm equipment at the time of order. We pack catering in containers suitable for elevated loading and label lift points. If high-loader access isn't available, we coordinate standard ramp delivery with your crew or ground staff.
Send your departure time, passenger count, dietary requirements, and menu preferences by email or phone. Include your handling agent's contact details and any galley constraints for your aircraft type. We'll confirm availability, provide a quote, and coordinate delivery timing with your FBO to match your pre-flight schedule at Ivato International Airport.
Ready for your next departure from Ivato International Airport?
Send your flight brief now — the Antananarivo kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →