French Antilles Catering: Guadeloupe (TFFR / PTP) and Martinique (TFFF / FDF) Private Jet Guide
French Antilles private jet catering brings together two islands with a shared Creole soul: Guadeloupe (TFFR / PTP) and Martinique (TFFF / FDF). Both are French overseas regions, where the euro, French standards and a deep culinary heritage meet the Caribbean sun. Business aviation flights link them with mainland France, North America and the rest of the Lesser Antilles, carrying families, business travellers, yacht owners and guests heading for villas and resorts.
Global Diners prepares VVIP inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports. In Guadeloupe and Martinique, our specialised team works in French and English, prepares the Global Diners menu with Creole touches on request, and coordinates every delivery with your FBO or handler. Here is a guide to both islands, their flavours and the best way to order.
Two islands, one Creole heritage
Guadeloupe and Martinique share a history and a table shaped by French, African, Indian and Caribbean influences. Accras de morue, boudin créole, colombo and fish court-bouillon appear on both islands, each with its own accent. Guadeloupe is famous for its bokit, a fried bread sandwich, and for the coconut tart of Les Saintes, tourment d'amour. Martinique is known for its féroce d'avocat, its chatrou octopus fricassée and its agricultural rum, the only one with an AOC designation.
Thanks to their close link with mainland France, both islands also have excellent bakeries, patisseries and cheese shops. A French Antilles menu can therefore move easily from a classic French breakfast to a Creole lunch and a Parisian dessert, which is exactly what many passengers love about flying here.
Guadeloupe (TFFR / PTP): the butterfly island
Pointe-à-Pitre's airport serves an archipelago shaped like a butterfly. Grande-Terre offers white-sand beaches at Sainte-Anne and Saint-François and the cliffs of Pointe des Châteaux, while Basse-Terre is mountainous, with rainforest, waterfalls and La Soufrière volcano. Les Saintes and Marie-Galante are quieter islands reached by ferry or a short flight. Business aviation flights bring business travellers to the Jarry business zone near the airport, holidaymakers to the resorts and sailors joining yachts in the Leeward Islands.
On board, accras and boudin are best warmed briefly, colombo reheats beautifully as a main course, and fresh passion fruit and guava juices, coconut sorbet and tropical fruit make perfect finishes. Creole restaurants and local pâtisseries can be called on for restaurant pick-ups on request.
Martinique (TFFF / FDF): the island of flowers
Martinique Aimé Césaire International Airport lies at Le Lamentin, close to Fort-de-France. Most business aviation flights here are leisure: villa guests heading for Sainte-Anne, Les Trois-Îlets and the Atlantic coast, yacht owners joining their boats at Le Marin, one of the Caribbean's largest marinas, and families visiting from mainland France. Business and official flights connect the island with Paris, Guadeloupe and the wider Caribbean.
Martinique's Creole menu travels well: accras packed to stay crisp, cold seafood salads, colombo with rice, and blaff or court-bouillon with the catch of the day. Coconut blanc-manger is a light, elegant dessert, and sugar-cane, guava and passion fruit juices offer refreshing alcohol-free choices.
In the French Antilles, every meal tells a story of the islands. We simply make sure it is told beautifully in the cabin.
Creole dishes and how we prepare them for the galley
Dish | Island | How Global Diners prepares it |
Accras de morue | Both islands | Packed to stay crisp, sauce chien on the side |
Colombo of chicken or fish | Both islands | Galley-ready tray with rice and reheating guidance |
Bokit | Guadeloupe | Individually wrapped, fillings labelled for allergens |
Féroce d'avocat | Martinique | Chilled, served with cassava crisps |
Tourment d'amour | Les Saintes, Guadeloupe | Individual portions, presentation-ready |
Coconut blanc-manger | Martinique | Individual domed containers, kept chilled |
Every dish follows HACCP principles and a careful cold chain, with allergen labelling on every item, reheating guidance for every hot dish and sauces packed separately. The classics of the Global Diners menu card, smoked salmon, caviar, cheese and pastries, are always available alongside the Creole selection.
Flights between Paris and the French Antilles
Many business aviation flights to Guadeloupe and Martinique start or finish in mainland France. At Paris (LFPB / LBG), our own kitchens deliver planeside, so a long transatlantic sector can be catered with the full Global Diners menu from the very first service. At Nice (LFMN / NCE), our own kitchens also deliver planeside for flights from the Côte d'Azur. On the return leg from the islands, the same menu is prepared in Guadeloupe or Martinique, with delivery coordinated with your FBO or handler.
For transatlantic sectors we suggest a complete menu: a breakfast or light lunch, a hot main course, a French cheese course and desserts, plus a snack before landing. Wine and champagne are offered subject to local rules, and halal, kosher, vegan and alcohol-free menus are available on every flight. Our guide to choosing a private jet caterer in France explains what to look for at the French end of the trip.
Island connections across the Lesser Antilles
Guadeloupe and Martinique are also natural stops on longer Caribbean itineraries. From Pointe-à-Pitre, travellers continue to St Barth or Sint Maarten (TNCM / SXM); from Fort-de-France, short flights reach St Lucia (TLPL / UVF), Barbados (TBPB / BGI) and the Grenadines. Our article on Caribbean seafood and Creole flavours from Sint Maarten shares more ideas for menus across the region.
How to order in Guadeloupe and Martinique
Email order@globaldiners.com, in French or English, with the registration, airport, date, delivery time and passenger count.
Ask for Creole dishes, French classics or a mix of both, and mention any restaurant pick-up.
Add dietary needs, allergies, children's meals and crew meals.
Receive your dedicated quote and a written confirmation from our specialised team.
Our team coordinates the delivery with your FBO or handler at Pointe-à-Pitre or Fort-de-France.
We recommend ordering 24 hours ahead, and a little earlier during the winter season, Carnival and the holiday weeks. The Global Diners client portal is coming very soon, designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com, and a Global Diners crew training programme will launch soon.
Busy-Season Guide to VIP Inflight Catering at Guadeloupe (TFFR / PTP)
Pointe-à-Pitre is Guadeloupe's main airport and the arrival point for private travellers heading to the resorts of Grande-Terre, the volcanic landscapes of Basse-Terre and the outer islands of Les Saintes and Marie-Galante. Demand peaks in the dry season from December to April, especially over Christmas and during Carnival, and every four years when the Route du Rhum sailing race finishes here. From June to November the archipelago is quieter, and schedules stay flexible. In peak weeks, order catering several days in advance, confirm passenger numbers and dietary needs early, and agree delivery timing with your handler. Creole flavours travel well as cold accras, salads and tropical fruit, packed sealed and chilled.
Event | When | Where |
Guadeloupe Carnival | January to February or March (varies) | Pointe-à-Pitre, Basse-Terre and towns across the archipelago |
Route du Rhum finish | November, every four years (2026, 2030) | Pointe-à-Pitre marina |
Easter weekend | March or April (varies) | Beaches and family gatherings across Guadeloupe |
Fête des Cuisinières | August | Pointe-à-Pitre |
Christmas and New Year holidays | Mid-December to early January | Grande-Terre resorts, Basse-Terre and Les Saintes |
Guadeloupe Carnival at Guadeloupe (TFFR / PTP): January to February or March (varies)
Guadeloupe's carnival runs from early January to Ash Wednesday, with Sunday parades by drum-led groups and a final week of large processions in Pointe-à-Pitre and Basse-Terre. The last days bring many visitors, including from mainland France. Ordering a little earlier than the usual 24 hours is ideal, and our team agrees timings with the handler around the parade routes. Accras de morue, boudin créole and fresh fruit can be prepared in travel-friendly formats on request.
Carnival, regatta and holiday dates in Guadeloupe move every year, so confirm the current timings with our team when you order.
Culture and heritage near Guadeloupe (TFFR / PTP)
The Mémorial ACTe in Pointe-à-Pitre is a major museum devoted to the history of slavery and the Caribbean. Fort Delgrès in Basse-Terre recalls the 1802 resistance against the restoration of slavery. The island's rum distilleries, many in historic estates, produce rhum agricole from fresh cane juice, and visits to Damoiseau, Bologne or Longueteau are popular. Gwoka drumming is listed by UNESCO as intangible cultural heritage.
Dining and shopping near Guadeloupe (TFFR / PTP)
Creole cooking is central to Guadeloupe's identity: accras de morue, colombo curries, boudin créole, blaff fish broth and bokits, the local fried sandwiches. The Saint-Antoine market in Pointe-à-Pitre sells spices, rum punches and local produce, while Le Gosier, Sainte-Anne and Saint-François have beachfront restaurants. Saint-François also has a marina with shops and dining, and Jarry, near the airport, is the island's main commercial and shopping zone. Madras fabrics, spices and vanilla make classic souvenirs.
Also nearby: Martinique (TFFF / FDF)
Martinique Aimé Césaire International Airport is at Le Lamentin, about 10 km east of Fort-de-France, the capital of this French overseas department in the Lesser Antilles. Business aviation flights are mostly leisure: villa guests and hotel visitors heading for the beaches of Sainte-Anne, Les Trois-Îlets and the Atlantic coast, yacht owners joining boats at Le Marin, one of the Caribbean's largest marinas, and families visiting from mainland France. Business and official flights link the island with Paris, Guadeloupe and the wider Caribbean. The dry season from December to April is the main peak, with Carnival and the Christmas holidays the busiest weeks.
The beaches of the south, from Les Salines near Sainte-Anne to Anse Noire and Anse Dufour, offer calm water and snorkelling, while the Atlantic coast around Le François is known for its shallow white-sand bottoms in the lagoon. Hikers climb Mount Pelée, the volcano that dominates the north, and the forests and peaks of northern Martinique are now a UNESCO World Heritage Site. The Jardin de Balata near Fort-de-France displays tropical plants, and boat trips visit Diamond Rock. Golf, diving, whale watching off the Caribbean coast and sailing from Le Marin complete a visit.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Guadeloupe (TFFR / PTP): Air France, Azur Handling, Caraibes Handling, Gwad'Air and Samsic Assistance
Martinique (TFFF / FDF): A.M.S. Airport Management Services, GAT and Jet Aviation Services
Paris (LFPB / LBG): Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France
Sint Maarten (TNCM / SXM): Atlantic Aviation, Menzies Aviation St Maarten and Signature Aviation
Frequently asked questions
Is private jet catering available in Guadeloupe (TFFR / PTP) and Martinique (TFFF / FDF)?
Yes. Global Diners prepares the Global Diners menu, with Creole dishes on request, for departures from both islands. Delivery is coordinated with your FBO or handler, and every request receives a dedicated quote.
Which Creole dishes travel best on a private jet?
Accras de morue, colombo with rice, fish blaff, féroce d'avocat and coconut desserts travel beautifully. Hot dishes come with reheating guidance, and sauces are packed separately.
Can my flight from Paris to the French Antilles be catered at both ends?
Yes. At Paris Le Bourget (LFPB / LBG) our own kitchens deliver planeside, and for the return leg the menu is prepared in Guadeloupe or Martinique, with delivery coordinated with your FBO or handler.
Can I order in French?
Yes. Our specialised team handles orders in French and English through order@globaldiners.com.
Can I order accras and other Creole dishes for a flight departing Martinique (TFFF / FDF)?
Yes. At Martinique Aimé Césaire International Airport (TFFF / FDF), Global Diners can arrange Creole dishes such as accras de morue, colombo and fish court-bouillon on request, prepared by our kitchens or collected from island restaurants. Fritters are packed to stay crisp, and hot dishes travel in thermal carriers. Tell us your departure time and guest count, and the team will confirm the menu in your quote.
Can Global Diners deliver catering to Martinique (TFFF / FDF) for yacht guests flying in or out of Le Marin?
Yes. For yacht owners and charter guests using Martinique Aimé Césaire International Airport (TFFF / FDF), Global Diners can prepare catering for the flight on request, timed around the transfer from the marina. Chilled seafood, salads, fruit and Creole canapés suit guests coming straight from a boat. Share the transfer timing and passenger numbers early, and our specialised team will coordinate delivery with the handler.
Explore more destinations and guides
Private jet catering in Guadeloupe (TFFR / PTP)
Private jet catering in Martinique (TFFF / FDF)
Private jet catering in Paris (LFPB / LBG)
Private jet catering in Paris and the French Riviera
Flying to the French Antilles soon?
From the beaches of Grande-Terre to the marina at Le Marin, Global Diners brings one menu, one specialised team and our kitchens to Guadeloupe (TFFR / PTP) and Martinique (TFFF / FDF). Send us your schedule in French or English, and we will prepare a dedicated quote with the Creole and French flavours your passengers love.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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