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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Saint-Georges-de-l'Oyapock, French Guiana
Wide-body airline catering, VIP & private jet catering at Saint-Georges-de-l'Oyapock (SOOG / OYP)
OYP (IATA) · SOOG (ICAO)
A single 1200-metre runway sets the operating envelope at Saint-Georges-de-l'Oyapock, and the narrow-body movements it takes are boarded from a hi-loader working straight to galley height rather than left at the foot of the aircraft. Inflight catering in Saint-Georges-de-l'Oyapock covers scheduled, charter, VIP and government uplift, with in-flight catering at OYP staged airside from one wide-body-capable kitchen line.
1,200 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 — Saint-Georges-de-l'Oyapock
Inflight catering at wide-body scale for SOOG / OYP
Everything below is what we measure at this station — distances, windows, who signs what.
Airline catering lead times at Saint-Georges-de-l'Oyapock (OYP)
Aircraft catering handover at the galley door, SOOG / OYP
Ramp access at Saint-Georges-de-l'Oyapock governs the sequence: nothing crosses the apron until the escort and the loading crew are both on the stand. The catering uplift moves from the sealed cart to the hi-loader in one continuous run, with no interval where the load sits unwatched at OYP. Every stage is timed against the same clock the ramp itself works to, not against an estimate written the day before.
Between the kitchen and the stand at SOOG sit screening, an escort and the ordinary traffic of a single-runway apron, and the plan is built against the busiest of the three rather than the easiest. Chain of custody runs from the seal placed on the cart at the kitchen to the signature taken at the galley door, with a named handler responsible for every metre in between. The catering uplift is logged at both ends, and galley catering that leaves the kitchen chilled arrives chilled, because the record shows nothing else was possible.
One seal, one escort, one signature: the convoy is the risk we plan for, not the food.
Pilot meals prepared for Saint-Georges-de-l'Oyapock rotations
Airline food supplier crews cleared for SOOG / OYP
The flight kitchen at OYP runs hot production, pastry, a cold larder and a protocol cell under one roof, built to feed the narrow-body movements this reference code governs rather than a wider mix it was never sized for. Airport catering at Saint-Georges-de-l'Oyapock follows a HACCP-run production line from raw intake to sealed cart, with the cold chain held continuously rather than checked at intervals. Airport catering in French Guiana is provisioned from that same line, so a rotation through SOOG draws on the identical standard as one through OYP.
Government flight catering at Saint-Georges-de-l'Oyapock is handled by the same named crew on every rotation, not by whoever is available that day. Each member carries a current security clearance, sits on the access list held for this station, and is trained to the household and diplomatic paperwork that travels sealed with a VIP or state uplift. Catering at SOOG for that work is signed off by the same named coordinator who took delivery of the last one.
Halal airline meals and special meals at OYP
Royal flight catering standards per cabin at SOOG / OYP
Menus for Saint-Georges-de-l'Oyapock are set by the cabin flown and the mission carried, never by one fixed tray issued regardless of who is on board. French Guiana's dairy, river fish and orchard fruit inform the seasonal choices on the standing specification without naming a single dish or supplier, because the specification is a written document, not a description of a kitchen. Inflight catering at Saint-Georges-de-l'Oyapock is documented per passenger for allergen, halal, kosher and medical requirements, each set labelled and tracked to its own cabin. That documentation travels with the cart from the sealed kitchen to the galley door, matched against the loading sheet before the aircraft is released.
First & VVIP cabins
First and VVIP cabins at Saint-Georges-de-l'Oyapock are plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request against that same standing order. VIP flight catering here is filed and reissued rotation by rotation, so presentation is repeatable rather than reinvented each time.
Business cabins
Business cabins at OYP receive multi-choice hot service in galley-ready tray sets sized to the aircraft actually on the stand. Crew meals at Saint-Georges-de-l'Oyapock, including cabin crew meals and pilot meals, are boxed separately to the roster, alongside crew meals at OYP boarded on the same cart run.
Protocol & dietary
Protocol and dietary sets for Saint-Georges-de-l'Oyapock cover household, religious and medical requirements documented per passenger, produced on a separate line before sealing. Halal and kosher sets and the full range of IATA special meal codes are handled this way, and inflight catering at SOOG carries that documentation on the cart itself, not on a separate sheet that can go astray.
The three books
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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
HACCP-compliant aircraft catering at Saint-Georges-de-l'Oyapock
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 Saint-Georges-de-l'Oyapock airport
Saint-Georges-de-l'Oyapock works to a single 1200-metre runway and a narrow-body reference code, which sets a traffic profile of scheduled, charter and occasional government movements rather than a wide mix of aircraft types. That profile keeps documentation the recurring problem: the same crew, the same specification and the same clearance file follow each rotation through rather than being rebuilt from scratch.
Airside delivery here runs from the flight kitchen to the stand by ramp vehicle, escorted across the apron to the aircraft, where the hi-loader takes the cart the last distance to the galley door. Airline catering at OYP is staged this way on every movement, with one coordinator on the ramp for the duration of the load.
We commit to one named coordinator per rotation, sealed carts logged at both ends, and a signed handover before departure. Inflight catering in French Guiana, in-flight catering at SOOG and aviation catering at OYP all run under that same single commitment, whatever the mission on the manifest. Airport catering in Saint-Georges-de-l'Oyapock is never split across more than one desk.
VVIP catering alongside scheduled flights at SOOG / OYP
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Government and state flight catering at Saint-Georges-de-l'Oyapock
Because the field is rated for narrow-body movements only, any state visit or official delegation is sequenced around that single reference code rather than around a wider mix of aircraft. Government flight catering at Saint-Georges-de-l'Oyapock documents the protocol file per passenger, with security-cleared staff and the head of state aircraft's uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at SOOG
The reference code held here is narrow-body, which keeps a private airliner movement to the same single stand every household rotation uses. Royal flight catering at Saint-Georges-de-l'Oyapock is held to a written household specification kept on file between movements, covering BBJ, ACJ and equivalent private airliner types, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at OYP
Our kitchen line works the narrow-body reference code held at Saint-Georges-de-l'Oyapock into a full three-cabin uplift for charter airlines, ACMI and wet-lease operators, group movements and special missions. Charter flight catering in French Guiana is counted against the loading sheet and staged in galley order, and charter flight catering at SOOG runs to that same sequence on every rotation.
Wide-body charter →
04
Airline and ad hoc catering at Saint-Georges-de-l'Oyapock
At a station built around one 1200-metre runway, the reference code that governs it also sets what an outstation desk can plan around here. Ad hoc airline catering in French Guiana runs off the same duty roster as scheduled work, with outstation catering, diversion catering and technical stop catering handled on a multi-leg rotation; ad hoc catering at OYP and AOG cover extend from that same roster, and crew meals at SOOG and crew meals in Saint-Georges-de-l'Oyapock travel with them.
Commercial airlines →
05
Private jet and FBO catering at SOOG
A single 1200-metre runway serves the GA terminal and the FBOs on this field just as it serves scheduled and charter traffic. Private jet catering in Saint-Georges-de-l'Oyapock is delivered to that terminal by our dedicated private-jet branch, with FBO catering, business aviation catering and business jet catering carried on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Inflight catering rated by operators at Saint-Georges-de-l'Oyapock
Flight departments on jet catering at Saint-Georges-de-l'Oyapock
Government flight department
Royal household
Charter operator
Scheduled airline
“We arranged royal flight catering at Saint-Georges-de-l'Oyapock (OYP/SOOG) for a sensitive movement. Communication was discreet, changes were handled calmly, and the delivery was coordinated exactly within the agreed window. We would trust the team again for a similar movement. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Aiden — Airline Dispatch Manager
“We ordered wide body VIP aircraft catering for our aircraft at Saint-Georges-de-l'Oyapock (OYP/SOOG) and the result was very good. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. A very smooth experience for the cabin team. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Ian — Cabin Services Manager
“For a high-volume passenger flight at Saint-Georges-de-l'Oyapock (OYP/SOOG), we needed reliable umrah flight catering. Meal counts were accurate, halal requirements were clearly managed, and the delivery was organized for a quick uplift. Good coordination for a high-volume movement. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Government flight department
Federico — Delegation Flight Coordinator
Airport catering facts for Saint-Georges-de-l'Oyapock (SOOG / OYP)
| Datum | Value |
|---|---|
| Longest runway | 1,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SOOG |
Airline catering services FAQ for OYP
Outstation catering and access questions at OYP
What operations gets asked every week about Saint-Georges-de-l'Oyapock.
Ask operations directly →Can Saint-Georges-de-l'Oyapock produce halal, kosher and SPML-coded special meals?
Yes, our kitchen line produces halal and kosher sets alongside the full range of IATA special meal codes, each one documented per passenger and sealed before it leaves the flight kitchen.
Do you deliver private jet catering to the FBOs and the GA terminal at Saint-Georges-de-l'Oyapock?
Yes, through the dedicated private-jet branch that reaches every FBO on the field and the GA terminal, with FBO catering run on the same cold chain and paperwork as an airline uplift.
How far does airline catering reach airside at OYP?
The clearance held for this ramp lets airside delivery run straight to the aircraft, where a hi-loader takes the cart to galley height so nothing is set down at the foot of the aircraft.
How much lead time does SOOG need before a specification can still change?
SOOG works to a standing lead time for a first order, and the desk will confirm how late a specification can still change once the cabin count and mission are known.
With one narrow-body runway, is there still protocol cover for VIP, VVIP and government flights at Saint-Georges-de-l'Oyapock?
There is a named, security-cleared crew held for VIP flight catering and government flight catering at this station, working to the same protocol file on every rotation regardless of the runway length.
Aviation catering at airports near Saint-Georges-de-l'Oyapock
OYK / SBOI
Oiapoque
Brazil · 5 km from Saint-Georges-de-l'Oyapock
Airline & VIP flight catering →
CAY / SOCA
Matoury
French Guiana · 120 km from Saint-Georges-de-l'Oyapock
Airline & VIP flight catering →
MPY / SOOA
Maripasoula
French Guiana · 249 km from Saint-Georges-de-l'Oyapock
Airline & VIP flight catering →
Charter flight catering quote for Saint-Georges-de-l'Oyapock airport
Request a quote
Send us your catering needs for OYP
Saint-Georges-de-l'Oyapock (OYP / SOOG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Saint-Georges-de-l'Oyapock, 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 Saint-Georges-de-l'Oyapock (OYP)