01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Pointe-à-Pitre, Guadeloupe
Private jet catering, VIP flight catering and airline catering at Pointe-à-Pitre (TFFR / PTP)
PTP (IATA) · TFFR (ICAO)
A wide-body aircraft on the single 3505 m runway at Pointe-à-Pitre draws on hi-loader boarding straight to galley height, the method that sets inflight catering here apart from a delivery left at the foot of the stand. Scheduled, charter, VVIP, government and private jet movements share one ops desk, and in-flight catering at PTP runs from a sealed kitchen to the aircraft door on the same wide-body uplift standard.
3,505 m
Longest runway
Wide-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 — Pointe-à-Pitre
Hi-loader aviation catering on the TFFR / PTP apron
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at PTP
Aircraft catering sealed from kitchen to galley at TFFR / PTP
Between the sealed cart leaving our kitchen and the signature at the galley door, the loading window at PTP is worked as one continuous sequence rather than a delivery dropped at the stand. Ramp access is held on our own clearance, so the convoy moves onto the apron without waiting on a second badge check. That single sequence is what lets a wide-body rotation at Pointe-à-Pitre hold its catering uplift against a tight turnaround.
Between our kitchen and the wide-body stand at TFFR sit screening, an escorted convoy and the ordinary traffic of a single-runway apron, and we plan the catering uplift against the busiest version of that route rather than the average one. The galley catering that leaves the kitchen is sealed and logged the moment it is closed, and that seal is not broken again until a named handler signs for it at the aircraft. A second reading is taken at the galley door, so the temperature record covers the whole route rather than one end of it. That two-point log, tied to one name at each end, is the chain of custody a protocol officer or an ops desk checks before signing for the load at Pointe-à-Pitre.
One seal, one signature, one route from our kitchen to the galley door.
Flight kitchen and crew meals for TFFR
Pilot meals and cleared production crews for Pointe-à-Pitre
Airport catering in Pointe-à-Pitre is run from one flight kitchen holding hot production, pastry, a cold larder and a protocol cell under a single roof, rather than several sites feeding the ramp separately. That arrangement is what lets airport catering at Pointe-à-Pitre move a multi-class order through one HACCP-run line instead of coordinating between kitchens. The same site holds the cold chain from production to the sealed cart, so a flight kitchen at PTP answers for the load from the moment it is cooked to the moment it clears the galley door.
The team behind government flight catering at this station is the same named crew on every rotation, not a rota drawn from a general pool. Each member carries security clearance on file and sits on the access list before a delegation is confirmed, and each is trained to the household standards a protocol office expects rather than to a general service script. That continuity is what keeps the chain of custody unbroken between one state movement and the next at Pointe-à-Pitre.
Kosher inflight catering and dietary sets at Pointe-à-Pitre airport
Royal flight catering standards per cabin at PTP
Menus at Pointe-à-Pitre are written to the cabin and the mission before they are written to a season, so a First cabin sitting and a crew tray leaving the same rotation are built to different specifications from the same kitchen. Guadeloupe's produce runs through the plan in general terms, fish, dairy and orchard fruit worked into the seasonal frame rather than named as a dish. Inflight catering at TFFR closes on documentation as much as on plate composition: allergen, halal, kosher and medical sets are logged per passenger and per cabin before the tray is sealed. That paper trail travels with the load, so a query raised after departure can be answered against the same record used to build it.
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First & VVIP cabins
First and VVIP cabins at Pointe-à-Pitre are plated to a written specification rather than a standard rotation, with caviar and à-la-carte service available on request. VIP flight catering here is filed against the standing order for the operator, so a repeat movement is served to the same brief without a fresh set of instructions each time.
Business cabins
Business cabins at TFFR run a multi-choice hot service built to the galley fitted on the aircraft, with tray sets and meal boxes sized to that fitting rather than a generic format. Crew meals and pilot meals are boxed separately to the duty roster, and cabin crew meals follow the same specification whichever rotation they board on.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at Pointe-à-Pitre, produced on a line kept apart from the main run and sealed before it leaves that line. Halal and kosher sets sit alongside the full range of IATA special meal codes, and inflight catering built to those codes is logged against the passenger it was prepared for, not against a general batch.
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
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at Pointe-à-Pitre airport
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.
Inflight catering delivered to the stand at Pointe-à-Pitre, Guadeloupe
A single wide-body stand and one 3505 m runway define how Pointe-à-Pitre is worked: a delegation arriving through that one stand is a documentation problem before it is a volume one, since there is no second position to spread the paperwork across. Airline catering at Pointe-à-Pitre is built around that constraint, with each movement sequenced against the same stand rather than assigned to whichever gap in the ramp opens first.
The uplift travels from our kitchen to that stand under airside delivery, boarded by hi-loader to galley height rather than handed off at the foot of the aircraft, with our own crew on the ramp for the whole transfer. Aviation catering at TFFR and inflight catering in Guadeloupe both run off that same route, so a scheduled service and a diverted aircraft are loaded by the identical method rather than two different ones.
One coordinator carries the rotation from kitchen seal to aircraft signature, and in-flight catering at Pointe-à-Pitre closes on that signed handover every time.
VVIP catering and commercial flights at Pointe-à-Pitre
01
Government and state flight catering at TFFR
A single wide-body stand at this station means a delegation movement is planned against one position rather than a choice of them, so government flight catering at Pointe-à-Pitre is sequenced ahead of the rest of the day's traffic rather than fitted around it. The protocol file travels per passenger, staff carry security clearance on file, and the uplift for a head of state aircraft is sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at PTP
One wide-body stand, and every movement that uses it is worked to the same written specification rather than a different brief each time it returns. Royal flight catering at Pointe-à-Pitre is held to that standard across repeat rotations, covering private airliners from BBJ to ACJ to wide-body VVIP, with halal and other royal household requirements produced against a file kept on record between movements.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Pointe-à-Pitre
Our kitchen loads the single wide-body stand at Pointe-à-Pitre with a full three-cabin uplift counted against the loading sheet rather than assembled piecemeal on arrival. Charter flight catering at Pointe-à-Pitre covers ACMI and wet-lease operators, group movements and multi-leg missions, and charter flight catering at TFFR is staged in the order the galleys are laid out, ready before the aircraft is.
Wide-body charter →
04
Airline and ad hoc catering at TFFR
Off the single wide-body stand at Pointe-à-Pitre, a carrier running this station as an outstation gets ad hoc airline catering built around that one position rather than a spread of ramp options. Outstation catering, diversion catering and technical stop catering sit on the same duty roster, with crew meals in Guadeloupe and crew meals at Pointe-à-Pitre boarded across a multi-leg rotation without a change of tray standard.
Commercial airlines →
05
Private jet and FBO catering at PTP
The 3505 m runway at Pointe-à-Pitre takes business aviation traffic alongside the wide-body movements the field is built for, and that same length brings the FBOs on the field and the GA terminal into reach of the one flight kitchen serving the station. Private jet catering at Pointe-à-Pitre runs on the identical cold chain and paperwork as an airline uplift, delivered as FBO catering to whichever position on the field is holding the aircraft.
Private jets →
Charter flight catering trusted at PTP
Protocol teams on VVIP catering at TFFR
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight changed at short notice and we arranged technical stop catering at Pointe-à-Pitre (PTP/TFFR). Communication was fast and practical, which made a difficult turnaround much easier for our crew. We would use them again for another short-notice stop. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Dalia — Airport Duty Manager
“We used the service at Pointe-à-Pitre (PTP/TFFR) for airline catering at outstations on a station where we do not have our usual suppliers. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. Very useful coverage for smaller or less familiar stations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Ava — Private Jet Operations Manager
“The operations team needed an airline catering cost for Pointe-à-Pitre (PTP/TFFR) 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. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Government flight department
Ethan — Mission Planning Officer
Flight catering station reference for Pointe-à-Pitre (TFFR / PTP)
| Datum | Value |
|---|---|
| Longest runway | 3,505 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | TFFR |
Business jet catering questions at Pointe-à-Pitre airport
Diversion catering and ramp questions at Pointe-à-Pitre airport
What operations gets asked every week about Pointe-à-Pitre.
Ask operations directly →How far does protocol reach for VIP flight catering, VVIP and government flight catering at PTP?
Security clearance and a protocol file travel with every VIP and government movement, and the same named crew works the load under that clearance from kitchen seal to aircraft signature.
With one runway and one wide-body stand, are halal, kosher and the IATA special meal codes produced at TFFR?
There are dedicated production lines for halal and kosher sets, and the full range of SPML special meal codes is produced and documented per passenger.
Do you take late changes to an airline catering order at Pointe-à-Pitre?
Yes, by holding the specification open until close to the loading window and confirming the final count once the manifest is locked, which covers most last minute airline catering requests without disrupting the sequence.
Pointe-à-Pitre Airport — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The same hi-loader-cleared crew that boards our wide-body uplifts carries FBO catering to the GA terminal and the FBOs on the field, on the identical cold chain as an airline load.
At what point in the process is airline catering cost confirmed for PTP?
The cabin count and specification are set first, and the quote that follows from that first step depends on those two factors along with the loading window, since no price list is published in advance.
Whose crew boards airline catering airside at TFFR, and how does it reach the aircraft?
Across the whole route, our own badged crew carries the uplift by hi-loader to galley height, with airside delivery held under our clearance rather than handed to a third party at the stand.
Commercial aviation catering near Pointe-à-Pitre
GBJ / TFFM
Grand-Bourg
Guadeloupe · 52 km from Pointe-à-Pitre
Airline & VIP flight catering →
DOM / TDPD
Marigot
Dominica · 84 km from Pointe-à-Pitre
Airline & VIP flight catering →
MNI / TRPG
Gerald's Park
Montserrat · 92 km from Pointe-à-Pitre
Airline & VIP flight catering →
Charter flight catering quote for Pointe-à-Pitre, Guadeloupe
Request a quote
Send us your catering needs for PTP
Pointe-à-Pitre (PTP / TFFR)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Pointe-à-Pitre, 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 Pointe-à-Pitre (PTP)