French Caribbean Catering: Guadeloupe (TFFR / PTP), Martinique (TFFF / FDF) and Sint Maarten (TNCM / SXM)
French Caribbean catering for private jets brings together two great culinary traditions: the precision of French cuisine and the warmth of Creole cooking. Guadeloupe, Martinique and the French side of Saint-Martin share a language, a love of the table and a winter season that draws travellers from Paris, New York and beyond. For business aviation, the three islands form a natural circuit, linked by short flights and a common sense of hospitality.
Global Diners prepares inflight catering in our kitchens across more than 2,500 airports, including Guadeloupe (TFFR / PTP), Martinique (TFFF / FDF) and Sint Maarten (TNCM / SXM), with delivery coordinated with your FBO or handler on each island. This guide follows the French Caribbean circuit: the transatlantic leg from France, the island hops, the seasons and the Creole flavours that make each departure special. For a closer look at Guadeloupe and Martinique alone, see our French Antilles catering guide.
The French connection: from Paris to the Antilles
Many French Caribbean journeys begin in France. For guests departing from Paris (LFPB / LBG), our own Paris kitchen prepares the transatlantic catering and delivers planeside, and the same applies at Nice (LFMN / NCE) on the Côte d'Azur. A long-range crossing calls for a full service: a welcome of champagne subject to local rules with canapés, a starter, a hot main course, cheese and dessert, then a light snack before landing.
Once in the islands, our kitchens take over with the same Global Diners menu, so passengers enjoy one consistent standard from the Paris departure to the last island hop. Every item is labelled for allergens, comes with reheating guidance, and sauces are packed separately.
Three islands, one circuit
Island | Character | Catering focus | Global Diners catering |
Guadeloupe | Butterfly-shaped island, gateway to Les Saintes and Marie-Galante | Colombo, accras and blaff-inspired fish | Delivery coordinated with your FBO or handler at Guadeloupe (TFFR / PTP) |
Martinique | Volcanic north, beaches in the south, rum heritage | Court-bouillon fish, chiquetaille and coconut desserts | Delivery coordinated with your FBO or handler at Martinique (TFFF / FDF) |
Sint Maarten and Saint-Martin | Dutch and French sides, Grand Case dining, gateway to St Barth | Fresh seafood, French pastries, light island boxes | Delivery coordinated with your FBO or handler at Sint Maarten (TNCM / SXM) |
The islands are close to one another, so the domestic hops are short. A compact, elegant service suits these sectors best: a cold platter, a few canapés, fruit and a sweet, all individually portioned and ready to serve.
The French Caribbean seasons
Winter season, December to April: the busiest period for business aviation, with the Christmas and New Year holidays at its heart.
Carnival, January to Ash Wednesday: Guadeloupe and Martinique celebrate with weeks of parades, costumes and music, building to the final days before Lent.
March in Sint Maarten: the Heineken Regatta fills Simpson Bay with sailing crews and spectators.
Summer festivals: the Fête des Cuisinières in Pointe-à-Pitre each August celebrates Guadeloupe's women cooks, and the Tour des Yoles Rondes sails around Martinique in late July and early August.
Easter weekend: families gather on the beaches of both islands, a lovely moment for relaxed picnic-style menus.
In the busiest weeks, we recommend sharing the schedule early. Ordering 24 hours ahead remains our standard recommendation, and the winter holidays reward a little more notice so our kitchens can offer the full menu choice.
Creole flavours on board
Creole cooking is generous, aromatic and wonderfully suited to inflight service when prepared with care. A few favourites translate beautifully to the cabin:
Accras: light salt-cod or vegetable fritters, perfect as a warm canapé.
Colombo: a gently spiced chicken or prawn curry, with the sauce packed separately for reheating.
Court-bouillon and blaff-style fish: fragrant fish dishes with lime, herbs and peppers.
Féroce and christophine gratin: avocado and vegetable sides with island character.
Blanc-manger coco and sorbet coco: cool coconut desserts for a warm afternoon.
Tourment d'amour: the coconut tartlet of Les Saintes, a sweet souvenir of the islands.
These island touches sit naturally alongside caviar, smoked salmon, French cheese and pastries from the Global Diners menu card. Halal, kosher and alcohol-free menus are available, and rum, wine and champagne are offered subject to local rules. Our article on Caribbean seafood and Creole flavours shares more ideas.
In the French Caribbean, the table is a conversation between Paris and the islands. Our menu lets both voices be heard.
Linking the French Caribbean with Sint Maarten and beyond
Sint Maarten is the north-eastern Caribbean's long-range gateway, and many itineraries combine it with Guadeloupe and Martinique. Our Sint Maarten crew guide covers Princess Juliana in detail, our Caribbean island-hopping guide follows the hops to Anguilla and St Barth, and travellers heading north to the Bahamas will find everything in our Nassau crew guide.
A practical checklist for the circuit
Send the full itinerary, from the European departure to the last island, in one email to order@globaldiners.com.
Confirm the FBO or handler on each island so our team can agree every delivery time.
Plan a full meal service for the transatlantic legs and compact boxes for the island hops.
Note dietary needs and favourite dishes once, so every leg reflects them.
Plan generous water and fresh juices for ground time in the tropical sun.
With the circuit planned as one journey, crews can enjoy the islands as much as their passengers do.
Inflight Catering for Guadeloupe Festivals, Races and Shows (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. 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. Order at least two days in advance and agree timings with the handler, as parade routes affect roads near the city. 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.
Local flavours for flights from Guadeloupe (TFFR / PTP)
Guadeloupe's Creole cuisine mixes French, African, Indian and Caribbean influences. Accras de morue, salt-cod fritters, and spicy boudin créole are classic starters, while colombo, a curry brought by Indian settlers, is made with chicken, goat or pork. The bokit, a fried bread sandwich, is a Guadeloupe speciality, and fish court-bouillon, blaff and chiquetaille de morue are everyday dishes. Les Saintes is known for tourment d'amour, a coconut tart, and the island grows bananas, cane sugar, vanilla, cocoa and coffee. For the cabin, accras and boudin are best warmed briefly, colombo reheats well as a main, and fresh passion fruit and guava juices, coconut sorbet and fresh tropical fruit make good finishes. Creole restaurants and local pâtisseries can also be called on, with restaurant pick-up on request.
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 jet 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.
Saint-Pierre, once the island's capital, was destroyed by the eruption of Mount Pelée in 1902, and its ruins and memorials tell that story. In Fort-de-France, the Schœlcher Library, Fort Saint-Louis and the Cathedral of Saint-Louis are landmarks. The poet and politician Aimé Césaire, who gave the airport its name, shaped Martinique's cultural identity. Les Trois-Îlets is the birthplace of Empress Joséphine, and historic rum distilleries such as Habitation Clément welcome visitors.
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
Sint Maarten (TNCM / SXM): Atlantic Aviation, Menzies Aviation St Maarten and Signature Aviation
Paris (LFPB / LBG): Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Frequently asked questions
How do I order private jet catering in Guadeloupe (TFFR / PTP) or Martinique (TFFF / FDF)?
Email order@globaldiners.com with the aircraft registration, date, delivery time, passenger count and dietary needs. Our specialised team sends a dedicated quote and written confirmation, and delivery is coordinated with your FBO or handler.
Can Global Diners cater the transatlantic leg from Paris?
Yes. Our own Paris kitchen prepares the catering and delivers planeside at Paris (LFPB / LBG), and our own kitchen in Nice does the same at Nice (LFMN / NCE). Our kitchens in the islands then prepare the following legs from the same menu.
Which Creole dishes can be served on board?
Popular choices include accras, colombo, court-bouillon fish, christophine gratin and coconut desserts such as blanc-manger coco, alongside caviar, smoked salmon, cheese and pastries from the Global Diners menu card.
When is the busiest season in the French Caribbean?
The winter season from December to April is the busiest, especially over Christmas and New Year, with Carnival in Guadeloupe and Martinique from January to Ash Wednesday.
Is catering available in French and English for flights from Guadeloupe?
Yes. For departures from Pointe-à-Pitre (TFFR / PTP), our specialised team handles orders in both French and English through one ordering address. Menus can follow Creole or classic French styles. Delivery is made to your FBO or handling agent.
Is Caribbean food available on flights from Sint Maarten (TNCM / SXM)?
Yes, Caribbean dishes are available for departures from Princess Juliana International Airport (TNCM / SXM) on request. Options include saltfish johnny cakes, Creole-spiced fish, grilled lobster, pigeon peas and rice, and tropical fruit platters, prepared in our kitchens. French pastries from the island's bakeries can be added for a mixed menu.
Explore more destinations and guides
Private jet catering in Guadeloupe (TFFR / PTP)
Private jet catering in Martinique (TFFF / FDF)
Private jet catering in Sint Maarten (TNCM / SXM)
Ready for the French Caribbean?
From a Paris departure to the beaches of Guadeloupe, the volcanic north of Martinique and the restaurants of Grand Case, Global Diners brings one menu, one specialised team and our kitchens to every step of the French Caribbean circuit. Send us your itinerary and we will prepare a dedicated quote for each leg, so your crew can enjoy the islands with complete peace of mind.
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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