Which FBOs and handlers at PTP can you deliver to?

We deliver to whichever handler holds your aircraft at PTP — no prior account or handler-specific arrangement needed. Confirm the handler's name and stand at the time of order and we coordinate delivery directly to that location on the field.

Can you handle last-minute or same-day orders at PTP?

Same-day requests at Pointe-à-Pitre are handled routinely. Send your request and we confirm within 10 minutes — 24 hours a day, seven days a week. For complex dietary requirements or large configurations, earlier notice gives us more sourcing options from the local market.

How are crew meals handled at Pointe-à-Pitre?

Crew meals for TFFR departures are packed separately from passenger catering, clearly labelled, and loaded as part of the main delivery. They are sized and balanced for crew rotations across the Eastern Caribbean circuit — not scaled-down passenger plates. Pricing is transparent and line-itemised on the invoice.

Do you cater halal, kosher, vegetarian, and allergy requirements at PTP?

Yes — vegetarian, vegan, gluten-free, and halal options are available on every order at Pointe-à-Pitre. Kosher catering is available with a minimum of 24 hours' notice. Note all dietary and allergen requirements in your request and your coordinator will confirm options and alternatives before the order is finalised.

How do I place an order for a PTP departure?

Send your request — departure date, aircraft type, passenger count, any dietary requirements, and preferred service style — through the order form or directly to your coordinator. We confirm within 10 minutes and send a full menu and pricing summary before anything is committed. A single contact manages the order from that point through to delivery on the TFFR ramp.

What does catering at PTP cost?

Cost at Pointe-à-Pitre depends on passenger count, menu selection, service configuration, and whether crew meals are included. There is no standard rate card — we send a full quote in under 10 minutes once we have the order details. Pricing is per order, transparently itemised, with no hidden handling or delivery fees.

Private Aviation Catering

Private Jet Catering at Pointe-à-Pitre (PTP)

Q: Who provides private jet catering at Pointe-à-Pitre?

Altitude Dining coordinates inflight catering at Pointe-à-Pitre's Maryse Condé International. We manage sourcing, preparation, and planeside delivery directly — one coordinator handles the full order from confirmation to uplift at PTP, with no requirement for a local intermediary on your side.

Pointe-à-Pitre · Guadeloupe · ICAO TFFR

Guadeloupe's main gateway for private and charter traffic, PTP sits at the edge of the Caribbean Sea with year-round demand from business travellers, island-hopping crews, and ultra-long-range departures heading back to Europe. We coordinate fresh, locally sourced catering delivered planeside at Maryse Condé International — confirmed in under 10 minutes, around the clock.

Request for PTP 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 Pointe-à-Pitre

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 Pointe-à-Pitre

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 · Pointe-à-Pitre

Crew meals at Pointe-à-Pitre

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

Pointe-à-Pitre · FBOs & Ground Handling

Every handler on the field

We deliver planeside to whichever handler holds your aircraft at Pointe-à-Pitre — no prior account.

What flight crews say · VIP INFLIGHT CATERING

Trusted by flight crews and operations teams

Very smooth service

Great catering support in Guadeloupe at Pointe-a-Pitre (PTP). Easy ordering, premium presentation and clear updates until delivery.

Lily · VIP Flight Attendant

Smooth operation

Reliable partner for catering in Guadeloupe at TFFR. Fast response, accurate timing and consistent food quality.

Rami · Charter Operations Agent

Professional partner

Professional support for our official flight in Guadeloupe via Les Saintes Airport. Premium catering, discreet communication and reliable execution throughout.

Kenji · Government Flight Department

VIP Inflight Catering · Pointe-à-Pitre

The chef's menu at PTP

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

The Altitude Dining kitchenGuadeloupe

To start

Accras de morue

Salt-cod fritters made to the Guadeloupean standard — light batter, seasoned with fresh thyme and scotch bonnet, served at room temperature for easy cabin service.

Cold main

Atlantic dorade, composed plate

Grilled dorade royale from Grande-Terre waters, served cold with christophine rémoulade and a herb oil pressed from local thyme and flat-leaf parsley.

Hot main

Colombo de poulet

Free-range chicken slow-cooked in Guadeloupe's signature colombo spice blend — turmeric, cumin, mustard seed — with coconut milk and seasonal market vegetables.

To start

Tropical market board

Composed selection of soursop, passionfruit, and ripe plantain from the Pointe-à-Pitre waterfront market, with aged Maroilles and local dried charcuterie.

Pâtisserie

Tourment d'amour

Traditional Guadeloupean coconut tart from Les Saintes — short pastry shell, coconut and vanilla filling, a clean finish that holds well through a short sector.

Morning

Viennoiseries with local fruit

Butter croissants and pain au chocolat baked the same morning, alongside a selection of seasonal fruit pressed from Grande-Terre produce — guava, passionfruit, golden pineapple.

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

Order Private Jet Catering · Pointe-à-Pitre

Catering for your next departure from PTP

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 PTP →Email us

A coordinator responds within 10 minutes · 24/7

Private Jet Catering Nearby

Also covered in the region

All airports in Guadeloupe →

Inflight Catering · Pointe-à-Pitre

Pointe-à-Pitre private jet catering

Guadeloupean cooking is one of the Caribbean's most technically confident cuisines — built on Creole foundations but genuinely distinct, shaped by the island's volcanic soils, Atlantic fishing grounds, and a French culinary tradition that never fully left. Christophine from the highlands of Basse-Terre, court-bouillon of red snapper, accras de morue fried to order — these are dishes with a place and a provenance, not generic tropical fare. The markets at Pointe-à-Pitre, particularly the covered market on the waterfront, move serious volume of local produce: plantain, breadfruit, colombo spices ground fresh, soursop and passionfruit at their peak. We source close to the aircraft — what reaches the galley at TFFR has travelled a short distance from where it was grown or caught, not a long-haul supply chain.

Regional Catering Menu · Pointe-à-Pitre

Inflight catering menu for Pointe-à-Pitre

A departure from PTP is a reasonable occasion to put genuinely local food on board. Grilled dorade royale sourced from the Atlantic waters around Grande-Terre holds well in galley-ready packaging and reads as a serious main rather than an afterthought. Colombo de poulet — chicken slow-cooked in the island's signature spice blend of turmeric, cumin, mustard seed and coriander — travels well and is one of the few Creole preparations that improves slightly in the first thirty minutes after sealing. For lighter service, a composed plate of local charcuterie, aged Maroilles imported via the French supply chain, and seasonal tropical fruit from the Pointe-à-Pitre market gives passengers something honest to eat without demanding a full galley setup.

Locally Sourced Catering

Rooted in Pointe-à-Pitre

Business Aviation Catering · Pointe-à-Pitre

Aircraft catering at PTP

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

Elevation

36 ft

11 m AMSL — accounted for in plating and pressurisation.

Longest runway

3,505 m

11,499 ft — accepts ultra-long-range & VVIP wide-bodies.

Field status

Active

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

Coordinates

16.27°N

61.53°W — handler routing confirmed at order.

12 / 303,505 m · 11,499 ftPrimary

Why it matters for your order. With a 3,505 m runway, Pointe-à-Pitre 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 · Pointe-à-Pitre

Frequently asked

Altitude Dining coordinates inflight catering at Pointe-à-Pitre's Maryse Condé International. We manage sourcing, preparation, and planeside delivery directly — one coordinator handles the full order from confirmation to uplift at PTP, with no requirement for a local intermediary on your side.