How much notice do you need for inflight catering at XLS?

For most menus, including fresh fish and local produce, we ask for a minimum of 24 hours. Kosher meals require a full 24-hour lead time regardless of departure slot. For complex multi-course builds or very large groups, 48 hours gives us the best margin for quality.

Can you source local Senegalese produce for the order?

Yes. Saint Louis's Atlantic fishing grounds and river-delta market gardens are central to what we offer here. Subject to the day's availability, we source thiof, fresh vegetables and regional fruits locally and build menus around what is genuinely at its best.

Which handlers at GOSS do you work with?

We work handler-agnostically — we deliver to whichever ground handler is managing your aircraft. Provide us with the handler name or ramp contact when you place your order and we take care of the coordination from there.

Do you cater crew meals as well as passenger cabins?

Absolutely. Crew meals are prepared, labelled and packaged separately from the passenger order and conform to duty-of-care nutrition standards. They can be ordered alongside the cabin menu or independently.

Can you arrange catering for a positioning leg that continues to Dakar or further afield?

Yes. Our worldwide network means we can coordinate catering for onward legs — whether the aircraft continues to Dakar's airports or beyond — through local partners who meet the same provenance and hygiene standards we apply at XLS.

Are allergen and dietary requirements accommodated?

All menus are prepared with full allergen transparency. Halal, vegetarian, vegan, gluten-free and nut-free options are available. Please declare all requirements at the time of ordering so our culinary team can plan accordingly.

Private Aviation Catering

Private Jet Catering at Saint Louis (XLS)

Q: How do I place a catering order for a flight departing from Saint Louis, Senegal?

Contact your dedicated Altitude Dining account manager by phone or message at any hour. We respond within ten minutes and gather everything we need — passenger count, dietary requirements, departure time and handler details — in a single conversation.

Saint Louis · Senegal · ICAO GOSS

Saint Louis sits at the mouth of the Senegal River, where the Sahel meets the Atlantic. Altitude Dining delivers private jet catering and crew meals to XLS with the same rigour we apply at any major hub — galley-ready, on time.

Request for XLS View the menu

<10'

Reply Guaranteed

A coordinator responds within 10 minutes — any hour, any time zone.

Single Contact

One coordinator handles your order from brief to delivery.

High Loader Ready

Full high-loader capability for wide-body and VVIP aircraft.

✦

Fresh & Local

Sourced from local markets — prepared the same day, loaded galley-ready.

Private Jet, Government & Event Catering

Private Jet & Aviation Catering at Saint Louis

Private Aviation

Private Jet Catering

VIP menus composed around your principal's preferences, packed galley-ready and delivered to the FBO or the aircraft. Crew meals load with the main order.

State & Diplomatic

Government Flight Catering

Delegation and state flight catering handled with discretion: one confirmed channel, precise timing, complete documentation for every uplift.

On the Ground

Event Catering

Hangar receptions, product launches and aviation events, served to the same standard we deliver on the ramp.

High Loader Capability

Wide-body and VVIP ready at Saint Louis

Certified high-loader equipment and trained crews on standby — full capability for large-cabin and head-of-state aircraft, at any hour.

High-loader service

Crew Meals · Saint Louis

Crew meals at Saint Louis

Dedicated crew catering for departures from Saint Louis — ordered and packaged separately from the cabin, balanced and labelled for long duty days. Available for every flight, 24/7.

Saint Louis · FBOs & Ground Handling

Every handler on the field

We deliver planeside to whichever handler holds your aircraft at Saint Louis — no prior account.

What flight crews say · BUSINESS AVIATION CATERING

Trusted by flight crews and operations teams

Excellent food

Ordering catering in Senegal at Dakar Blaise Diagne (DSS) was effortless. Fresh meals, beautiful presentation and excellent communication from start to finish.

Maya · VIP Flight Attendant

Dependable service

Great operational support in Senegal at Leopold Sedar Senghor. Fast confirmations, reliable updates and a very smooth catering delivery.

Alexander · Charter Operations Agent

Flawless service

Excellent service for our delegation in Senegal at GOBD. The team was responsive, punctual and highly dependable.

Markus · Government Flight Department

VIP Inflight Catering · Saint Louis

Inflight catering menu for Saint Louis

A short, working selection — not the full carte. This is what the kitchen boards most often for a Saint Louis departure: classics that travel, plated for cabin altitude, sourced the same morning.

The Altitude Dining kitchenSenegal

Hot main

Thiof Grillé, Beurre d'Herbes Sahéliennes

Atlantic grouper, sourced from the Guet Ndar catch, grilled over charcoal and finished with a compound butter of moringa leaf, lime zest and local green chilli. Served with steamed river-delta rice.

To start

Ceviche de Capitaine, Tamarin et Coriandre

Thinly sliced fresh capitaine cured briefly in lime juice, dressed with tamarind water, finely diced shallot and coriander. Light, clean and built around the morning's market.

Cold main

Yassa Poulet, Oignons Confits au Citron Confit

Free-range chicken slow-braised in the classic Saint-Louis manner — onions caramelised low and long, preserved lemon, Dijon mustard and a measured hit of Scotch bonnet. Served cold with a mustard-dressed leaf salad for cabin service.

Pâtisserie

Galette Beurrée, Mangue Rôtie et Crème Fraîche

A buttery French West African galette paired with wedges of regional mango roasted until their sugars concentrate, and a quenelle of lightly soured crème fraîche.

To finish

Bissap Panna Cotta, Gingembre et Citron Vert

Hibiscus-infused panna cotta with a faint heat from fresh ginger and a lime syrup. The deep ruby colour is as striking as the flavour. Set and chilled for cabin service.

Morning

Pain Perdu à la Papaye, Cardamome

Thick slices of day-old pain de mie soaked in an egg-and-coconut custard, pan-fried golden, and topped with caramelised papaya and a dusting of ground cardamom.

Priced on request · quoted in XOF — a coordinator responds within 10 minutesSee the full menu →

Order Private Jet Catering · Saint Louis

Catering for your next departure from XLS

Build your order or send a request in one step — a coordinator responds within 10 minutes with menu, allergen sheet and pricing. Loading coordinated airside at your FBO.

Order or request for XLS →Email us

A coordinator responds within 10 minutes · 24/7

Private Jet Catering Nearby

Also covered in the region

All airports in Senegal →

Inflight Catering · Saint Louis

Inflight catering for Saint Louis flights

Saint Louis — Ndar to those who know it — was the first French colonial capital in West Africa, and its UNESCO-listed island quarter still carries that layered history in its ochre façades and narrow pontoon bridges. The city is a genuine crossroads: Saharan trade routes to the north, Atlantic fishing grounds to the west, and the fertile Senegal River valley stretching east. That geography shapes what lands on the plate. The Atlantic inshore waters deliver thiof, the white grouper that anchors Senegalese cuisine, alongside capitaine and a rotating cast of market fish landed daily at the Guet Ndar beach. Further inland, the river delta produces rice, market vegetables and the small, intensely flavoured tomatoes that give Senegalese sauces their depth. For Saint Louis private jet catering, we work with local suppliers to bring that produce aboard before it loses any of its just-caught or just-harvested quality.

Regional Catering Menu · Saint Louis

Saint Louis private jet catering

Senegalese cooking is built on patience and layering: the yassa's slow-caramelised onions and preserved lemon, the mafé's groundnut base deepened with fermented locust bean, the ceebu jën's smoky rice perfumed with guedj. These are not garnishes — they are architecturally complex preparations that reward the time taken to execute them properly. Our culinary team treats them with the same precision we bring to a French brigade kitchen. For passengers who prefer something lighter or more familiar, the Atlantic larder offers straightforward but compelling alternatives: grilled thiof with a herb-and-lime dressing, ceviche-style preparations using the morning's catch, or a clean lobster bisque drawing on the crustaceans found along this coastline. Pâtisserie follows French West African tradition — pain de mie, buttery galettes and fruit preparations using mango, papaya and tamarind sourced from the region.

Locally Sourced Catering

Rooted in Saint Louis

Business Aviation Catering · Saint Louis

Inflight catering at XLS

Catering is logistics before it is cuisine. The figures below shape how, when and what we board at XLS — every one verified, none generic.

Elevation

9 ft

3 m AMSL — accounted for in plating and pressurisation.

Longest runway

1,899 m

6,230 ft — accepts ultra-long-range & VVIP wide-bodies.

Field status

Active

In service — our order desk operates 24/7 for this field.

Coordinates

16.05°N

16.46°W — handler routing confirmed at order.

18 / 361,899 m · 6,230 ftPrimary

Why it matters for your order. With a 1,899 m runway, Saint Louis handles the long-haul, wide-body and government traffic that needs high-loader delivery — and we plan timing around exactly these constraints, not a template.

Private Jet Catering FAQ · Saint Louis

Frequently asked

Contact your dedicated Altitude Dining account manager by phone or message at any hour. We respond within ten minutes and gather everything we need — passenger count, dietary requirements, departure time and handler details — in a single conversation.