01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Saint-Laurent-du-Maroni, French Guiana
VIP flight catering, airline catering and private jet catering at Saint-Laurent-du-Maroni (SOOM / LDX)
LDX (IATA) · SOOM (ICAO)
A single narrow-body stand and a 1000 m runway set the pattern here: one aircraft worked at a time, sequenced tight rather than spread across a ramp. AERO GOURMET runs inflight catering, in-flight catering and aviation catering off that pattern, boarding wide-body-standard tray sets by hi-loader to galley height for the uplift each rotation needs.
1,000 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-Laurent-du-Maroni
Wide-body aviation catering at SOOM
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Saint-Laurent-du-Maroni airport
Flight catering sealed and logged to the stand at SOOM / LDX
With one runway and one narrow-body stand in service, the loading window at Saint-Laurent-du-Maroni is set by that single position rather than by a bank of gates. Ramp access is booked to the rotation, not shared, so the catering uplift is sequenced from seal to signature with no queue on the apron. That single-stand discipline is what lets the window stay tight between our kitchen and the aircraft here.
Between our kitchen and the one stand worked at Saint-Laurent-du-Maroni sit screening, an escort and the apron crossing itself, and the catering uplift is planned against whichever of those runs longest on the day. A single narrow-body position means no competing convoy on the ramp, but it also means the sealed cart has one route in and no alternative if that route is blocked. We log the temperature at sealing and again at handover, and the galley catering is signed for at the door, chain of custody intact from kitchen to aircraft.
One stand, one sealed cart, one signature: the convoy is the risk we plan against.
Crew meals and pilot meals for SOOM departures
Airline food supplier crews cleared for Saint-Laurent-du-Maroni
The flight kitchen provisioning Saint-Laurent-du-Maroni runs hot production, pastry and a cold larder under one roof, held to HACCP throughout, with the cold chain unbroken from sealing to the narrow-body stand this station keeps in service. Airport catering here is built around that single stand rather than a bank of gates, so output is planned rotation by rotation instead of against a variable schedule. That same discipline is what makes airport catering at Saint-Laurent-du-Maroni repeatable: one route to the ramp, one kitchen, one standard held on every load.
The team that handles government flight catering at Saint-Laurent-du-Maroni is the same named crew every rotation, with security clearance on file and a place on the access list before the cart is sealed. They are trained to household service standards as well as to the paperwork that travels with a sealed uplift, and that training does not vary with the size of the movement. Catering at SOOM for a state or royal rotation is worked by that crew and no other.
Halal airline meals and special meals at Saint-Laurent-du-Maroni airport
Royal flight catering standards per cabin at LDX
Menus here are written to the cabin and the mission rather than to a fixed cycle, so a narrow-body charter and a state rotation are planned from different specifications even when they share the same kitchen. Where local sourcing applies, produce drawn from French Guiana runs through fish, orchard fruit and dairy lines rather than a named dish. Inflight catering at this station closes on documentation, not on flourish: allergen, halal, kosher and medical sets are recorded per passenger and per cabin before the cart is sealed. That labelling travels with the load from kitchen to galley door, checked again at handover.
First & VVIP cabins
First and VVIP cabins at Saint-Laurent-du-Maroni are plated to a written specification, with à-la-carte service available on request rather than fixed to a single cycle. VIP flight catering here is signed off against that specification before the cart leaves the kitchen, so the standard travels with the load rather than with the occasion.
Business cabins
Business cabins at LDX get multi-choice hot service built to oven-ready formats sized to the galley fitted on board, tray sets and meal boxes staged together. Crew meals at Saint-Laurent-du-Maroni are boxed to the roster alongside them, with cabin crew meals and pilot meals kept on separate lines so neither set is mixed at the seal.
Protocol & dietary
Household, religious and medical requirements at SOOM are documented per passenger rather than assumed, with halal and kosher sets produced on a separate line before sealing. The full range of IATA special meal codes is covered, and inflight catering built to those codes is checked against the passenger record at handover, not guessed at on load.
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
HACCP and sealed transfer for aircraft catering at SOOM / LDX
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.
Airside airport catering at Saint-Laurent-du-Maroni, French Guiana
Saint-Laurent-du-Maroni holds a single narrow-body reference code and one runway of 1000 m, which sets a traffic profile built around one movement at a time rather than parallel banks of arrivals. That pattern turns catering here into a sequencing problem rather than a volume one: each rotation is planned end to end before the next is loaded, and nothing overlaps on the single stand.
The uplift reaches the aircraft by hi-loader to galley height from our kitchen, with airside delivery covering the whole route and our own coordinator on the ramp for every load. Airline catering and aviation catering both run off that same route, and inflight catering and in-flight catering are worked to the identical sequence regardless of which segment is flying that day. Airport catering at Saint-Laurent-du-Maroni is planned stand by stand rather than gate by gate, because there is only the one to plan against.
What we commit to on this station is a single coordinator, sealed carts and a signed handover at the galley door, on every rotation without exception.
Airline, charter and VVIP catering at SOOM
01
Government and state flight catering at SOOM
Our kitchen runs the same 1000 m-runway rotation for a delegation as for any scheduled movement, holding the protocol file documented per passenger from the first uplift request. Government flight catering at Saint-Laurent-du-Maroni for state visits and head of state movements is sealed before it leaves the kitchen, worked by security-cleared staff on the access list throughout.
Government & state flights →
02
Royal and VVIP flight catering at LDX
The 1000 m runway here takes the private airliners this segment flies on, from BBJ and ACJ types down to smaller wide-body VIP configurations, without changing the household standard applied to them. Royal flight catering at Saint-Laurent-du-Maroni holds that written specification on file between movements, with halal and other royal household requirements produced on request and VVIP sign-off carried at the seal.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Saint-Laurent-du-Maroni
A narrow-body group movement is what the single stand and reference code at this field are built to take, and it is exactly what charter flight catering at Saint-Laurent-du-Maroni is planned around. ACMI and wet-lease operators, multi-leg rotations and special missions get a full three-cabin uplift counted against the loading sheet, with charter flight catering in Saint-Laurent-du-Maroni staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at SOOM
A 1000 m runway keeps this field working narrow-body traffic, which is why ad hoc airline catering at Saint-Laurent-du-Maroni is planned around one stand rather than a bank of gates. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, with AOG covered across a multi-leg rotation and crew meals at LDX boxed alongside crew meals in Saint-Laurent-du-Maroni to the roster on file.
Commercial airlines →
05
Private jet and FBO catering at LDX
On the same narrow-body reference code that governs the commercial stand, business aviation here is worked by our dedicated private jet catering branch rather than a separate arrangement. Private jet catering at Saint-Laurent-du-Maroni reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering included.
Private jets →
Charter flight catering reviewed at Saint-Laurent-du-Maroni airport
Operators on commercial aviation catering at SOOM
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight at Saint-Laurent-du-Maroni (LDX/SOOM) required aviation catering packaging with clear service-by-service organization. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Exactly what we need for a quick galley setup. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Simon — Airline Dispatch Manager
“We used the team for ACMI at Saint-Laurent-du-Maroni (LDX/SOOM) during a tight turnaround. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. We appreciated how easy the coordination was. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Private jet operator
Michael — Corporate Aviation Manager
“We used the team for private jet menu at Saint-Laurent-du-Maroni (LDX/SOOM) on a VIP trip. The food arrived fresh and well presented, with clear labels and packaging that actually worked in our galley. Reliable, responsive, and easy to work with. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Anas — Charter Services Manager
Aircraft catering station data for Saint-Laurent-du-Maroni (SOOM / LDX)
| Datum | Value |
|---|---|
| Longest runway | 1,000 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SOOM |
Inflight catering FAQ for Saint-Laurent-du-Maroni, French Guiana
Diversion catering and ramp questions at Saint-Laurent-du-Maroni airport
What operations gets asked every week about Saint-Laurent-du-Maroni.
Ask operations directly →What does airline catering at LDX cover for airside delivery to the aircraft?
We run airside delivery from our kitchen straight to the stand, boarding the load by hi-loader to galley height rather than handing it off at the foot of the aircraft.
Where does private jet catering reach on the field at SOOM?
The sealed cart's paperwork records delivery to the GA terminal and the FBOs on the field, with FBO catering held to the same cold chain as an airline uplift.
Which factors set airline catering cost at Saint-Laurent-du-Maroni?
The loader, the cart configuration and the route from kitchen to stand set the quotation, alongside cabin count and specification; our desk prices each rotation individually rather than off a published list.
When is VIP flight catering or government flight catering here worked under protocol?
Once a movement is flagged as a state visit, a household rotation or another VVIP flight, protocol documentation is opened per passenger and the uplift is sealed before it leaves the kitchen.
Are halal, kosher and other special meal codes produced at LDX?
Our coordinator confirms special meals against the passenger record before the cart is sealed, covering halal, kosher and the full range of SPML codes.
Does SOOM take a last-minute change to the catering specification?
Each rotation carries its own lead time, and how far in advance a specification can still change depends on where the load sits in that sequence; our desk confirms the latest workable cut-off on request.
Jet catering at airports near Saint-Laurent-du-Maroni
PBM / SMJP
Paramaribo
Suriname · 128 km from Saint-Laurent-du-Maroni
Airline & VIP flight catering →
CAY / SOCA
Matoury
French Guiana · 199 km from Saint-Laurent-du-Maroni
Airline & VIP flight catering →
MPY / SOOA
Maripasoula
French Guiana · 203 km from Saint-Laurent-du-Maroni
Airline & VIP flight catering →
Airline catering quote for Saint-Laurent-du-Maroni, French Guiana
Request a quote
Send us your catering needs for LDX
Saint-Laurent-du-Maroni (LDX / SOOM)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Saint-Laurent-du-Maroni, 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-Laurent-du-Maroni (LDX)