01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Grand-Bourg, Guadeloupe
Airline catering, VIP & private jet catering at Grand-Bourg (TFFM / GBJ)
GBJ (IATA) · TFFM (ICAO)
One narrow-body runway of 1,240 metres sets the tempo at Grand-Bourg: turnarounds are worked tight, and inflight catering is planned to that single strip rather than to a wide-body schedule. AERO GOURMET runs in-flight catering here on that footing, boarding scheduled, charter, VIP and government departures by hi-loader to galley height, with uplift staged and sealed off the apron.
1,240 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Grand-Bourg
Hi-loader aviation catering on the Grand-Bourg (GBJ) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Grand-Bourg, Guadeloupe
Flight catering sealed and logged to the stand at TFFM / GBJ
At Grand-Bourg the loading window runs from the sealed cart at our kitchen to the galley door on the single stand this field works, and ramp access is what sets the pace rather than distance alone. Every catering uplift here passes the same checkpoint sequence before it reaches the aircraft, narrow-body turnaround or not. The apron is worked one movement at a time, so the window is planned around that single rotation rather than a queue of them.
Between our kitchen and the one stand at TFFM sit screening, an escort and whatever else is moving on the apron at that hour, and we plan the galley catering run against the worst of that rather than the best. The convoy is the exposure, not the food: a sealed cart held up on the ramp is the failure mode we build the schedule to avoid. Temperatures are logged when the load is sealed at the kitchen and logged again at handover, and a signed chain of custody closes the run at the galley door. That signature, not the drive itself, is what a catering uplift at this station is actually measured against.
The seal at our kitchen and the signature at the galley door are one chain, unbroken.
Airline food supplier kitchen serving TFFM
Crew meals and passenger sets from one kitchen at Grand-Bourg
The flight kitchen behind Grand-Bourg runs hot production, pastry, a cold larder and a protocol line under one roof, sized to a single narrow-body rotation rather than a wide-body wave. HACCP governs every stage of that production, from intake to the sealed cart that leaves for the stand. Airport catering at this scale means the kitchen and the apron work as one unit: airport catering at Grand-Bourg is planned around the one runway this field holds, not around a bank of parallel movements.
The team behind government flight catering at Grand-Bourg is the same named crew on every rotation: security clearance on file, listed on the access list, and trained to the paperwork that has to travel with a sealed uplift rather than to any particular menu. They work the household and protocol lines to a written service standard, checked at sealing and again at handover, and they hold that same standard whether the movement is a single aircraft or a repeat rotation through the same stand.
Halal airline meals and special meals at Grand-Bourg airport
Royal flight catering standards per cabin at GBJ
A single narrow-body stand and one aerodrome reference code shape what AERO GOURMET plates at Grand-Bourg: menus written to the cabin and the mission rather than to a fixed wide-body template. Produce from Guadeloupe features where the cabin allows it, dairy, fish and orchard fruit worked into the tray plan rather than named as a dish. Inflight catering here runs from passenger meal boxes through to a VVIP menu on the same kitchen line, adjusted rotation by rotation. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, and labelled before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at Grand-Bourg receive VIP flight catering plated to a written specification, with à-la-carte and caviar service available on request. The presentation is filed against the standing order, so a repeat rotation through TFFM boards to the same brief each time.
Business cabins
Business cabins at GBJ take multi-choice hot service in oven-ready tray sets sized to the galley fitted on the aircraft working this stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, alongside the passenger meal boxes.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for departures from Grand-Bourg, with halal and kosher sets and the full range of IATA special meal codes produced on a separate line. Inflight catering of this kind is sealed before it leaves that line, kept apart from the general tray run.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering compliance at GBJ
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Grand-Bourg, Guadeloupe
Grand-Bourg operates a single narrow-body runway of 1,240 metres, and that geometry sets the traffic profile: one rotation worked at a time rather than a wave of wide-bodies landing together. A delegation on that stand is a documentation problem before it is a volume one, and a repeat rotation through the same slot is a repetition problem — the same specification, checked again each time it comes round.
The uplift reaches the aircraft by ramp access straight to the one stand this field holds, sealed cart to galley door, with our own crew on the apron for the handover. Airline catering and aviation catering both run off that single route here, and in-flight catering at GBJ follows the same sealed path whatever the mission behind it.
One coordinator carries the rotation from kitchen to signature, and airport catering at Grand-Bourg is planned stand by stand rather than against a bank of gates, with inflight catering in Grand-Bourg and airline catering in Guadeloupe run to that same single-stand discipline.
VVIP catering and commercial flights at Grand-Bourg
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Government and state flight catering at Grand-Bourg
A 1,240 metre runway is enough to work a head of state movement through Grand-Bourg on the same single stand as any other rotation, with the protocol file built around that one slot rather than a bank of gates. Government flight catering here documents the delegation per passenger, keeps security-cleared staff on the load, and seals the uplift at TFFM before it ever leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at TFFM
A private airliner — BBJ, ACJ or wide-body VIP — boards from the same single narrow-body stand that every other movement at Grand-Bourg uses, the runway length setting what can be worked there. Royal flight catering held to a written household specification stays on file between movements, with halal and other household requirements produced on request for each VVIP rotation.
Royal & VVIP flights →
03
Charter and ACMI flight catering at GBJ
Onto the single stand this field holds, a 1,240 metre runway brings ACMI and wet-lease operators, group movements and special missions through the same slot as scheduled traffic. Charter flight catering in Guadeloupe covers a full three-cabin uplift counted against the loading sheet, and charter flight catering at GBJ stages each galley in the order it is laid out.
Wide-body charter →
04
Airline and ad hoc catering at Grand-Bourg
Our kitchen works to the single narrow-body stand this field holds, staging one rotation at a time rather than a bank of them, which is what makes ad hoc airline catering at GBJ practical on short notice. Carriers running this station as an outstation draw on outstation catering, diversion catering and technical stop catering off the same duty roster, AOG included, across a multi-leg rotation through crew meals at GBJ and crew meals at TFFM alike.
Commercial airlines →
05
Private jet and FBO catering at TFFM
Working around a single narrow-body stand means business aviation shares the same ramp slot as every scheduled and charter movement through Grand-Bourg, so timing is sequenced rather than parallel. Private jet catering at TFFM reaches the FBOs on the field and the GA terminal on that same slot, run on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at Grand-Bourg, Guadeloupe
Flight departments on jet catering at TFFM
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used the team at Grand-Bourg (GBJ/TFFM) for technical stop catering after an unexpected operational change. Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. A dependable option for irregular operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Andrei — Cargo Duty Officer
“For an operation away from our normal base, we arranged catering for airlines without flight kitchen at Grand-Bourg (GBJ/TFFM). The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. A solid solution for outstation operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Lucia — Operations Desk Coordinator
“The operations team needed an airline catering quote for Grand-Bourg (GBJ/TFFM) with very little time to decide. The inclusions were easy to understand, lead time was realistic, and there were no surprises when the final order was confirmed. The clear communication made the booking easy. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Nathan — Outstation Manager
Airport catering data for Grand-Bourg (TFFM / GBJ)
| Datum | Value |
|---|---|
| Longest runway | 1,240 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TFFM |
Aircraft catering questions at Grand-Bourg
Diversion catering and ramp questions at Grand-Bourg airport
What operations gets asked every week about Grand-Bourg.
Ask operations directly →At what point does TFFM take on VIP, VVIP and government flight catering under protocol?
VIP flight catering and government flight catering both enter the same sealed sequence at the kitchen, before the cart ever reaches the stand, with protocol documentation checked at that first seal rather than left to the ramp.
How far does private jet catering at Grand-Bourg reach into the FBOs and the GA terminal?
Clearance to the ramp is what the answer rests on: once a load is cleared, private jet catering reaches every FBO on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with no separate route for business aviation.
Grand-Bourg — are halal, kosher and the IATA special meal codes produced, and how are they documented?
The sealed cart that leaves our kitchen carries halal, kosher and the full set of SPML codes on a separate line from the general tray run, each one labelled per passenger before it is loaded.
At GBJ, how far in advance does an order need to be placed, and how late can the specification still change?
There is a standing lead time built around the single stand this field works, and a specification can still move closer to departure than at a busier field, because only one rotation is being staged at a time.
Does TFFM deliver airline catering airside, straight to the aircraft?
Every uplift at TFFM is delivered airside by hi-loader to galley height, direct to the one stand this field holds, rather than handed off at the foot of the aircraft.
Airline catering near Grand-Bourg
DOM / TDPD
Marigot
Dominica · 36 km from Grand-Bourg
Airline & VIP flight catering →
PTP / TFFR
Pointe-à-Pitre
Guadeloupe · 52 km from Grand-Bourg
Airline & VIP flight catering →
DCF / TDCF
Canefield
Dominica · 61 km from Grand-Bourg
Airline & VIP flight catering →
Aviation catering quote for Grand-Bourg, Guadeloupe
Request a quote
Send us your catering needs for GBJ
Grand-Bourg (GBJ / TFFM)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Grand-Bourg, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Grand-Bourg (GBJ)