Catering to your aircraft in Beauvechain.
Beauvechain Air Base is a quiet military field in Walloon Brabant, and the catering we pack for it is sized to your galley, not to a restaurant. Hot dishes go in the oven, sauces stay apart, cold plates are re-plated by you.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Walloon Brabant Province is farm country, and a private jet menu for Beauvechain draws on it without pretending to be a restaurant. Belgian local specialities travel well: Brussels waffles packed dry, Liège-style salads, chicory and ham gratin finished in the oven, and Belgian chocolate kept chilled and boxed. Private jet food from this region is built around what survives a drawer and an oven: carbonnade stewed beforehand with the sauce apart, endive rolled in ham with the béchamel in its own pot. For the inflight menu we separate what goes hot from what is re-plated cold, and mark every tray by seat number. Private jet platters of Belgian cheese, cured ham and fresh bread suit a short Walloon Brabant stop, while private jet snacks run to speculoos, dark chocolate and fruit. Gourmet inflight meals here lean on the season: white asparagus in spring, game in autumn, root vegetables and stews in winter.
A private jet menu for Walloon Brabant Province starts with what grows and is made nearby: endive, asparagus, potatoes, cheeses, hams and beer-washed sauces. Local specialities are written into the inflight menu as dishes the galley can finish: a stoemp with sausage in the oven, a waterzooi base with the cream held apart, a chilled plate of Belgian cheeses and charcuterie. Private jet food from Beauvechain is packed by seat, with allergen cards beside each tray. Private jet platters carry the cold side, gourmet inflight meals the hot, and private jet snacks fill the gap between: speculoos, praline and fruit. The region is Walloon Brabant, the delivery is plane-side or to the FBO, and the service is the same as at any other field.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
If your trip touches EBBE, the first question is who opens the gate, and private jet catering follows from the answer. The same flight attendants who write these menus pack for Walloon Brabant departures: in-flight catering for the cabin, business aviation catering for the corporate leg, executive jet catering sized to the seat plan, and diplomatic flight catering when protocol runs the trip. Beauvechain is a quiet field; the catering should be too.
Business jet catering at Beauvechain is usually a small brief: six or eight on board, one hot dish, one cold plate, a crew box. Corporate jet catering here follows the passengers' schedule, with VIP flight catering when a delegation is travelling and charter flight catering for one-off trips. Luxury inflight catering means a private jet chef writing a bespoke menu around the seat plan and what your oven can finish.
Government flight catering at Beauvechain is a matter of protocol and traceability. Head of state flight catering is written with the delegation office, VIP aviation catering follows the same rules, and state visit aircraft catering is packed by a named team, handed over under the handling agent's procedure.
Special meals at Beauvechain follow a procedure built for Belgian cooking, where butter, cream, flour-thickened sauces and beer hide in dishes that look plain. Kosher and halal trays are packed sealed and handed over unopened; vegan and gluten free versions of stoemp, gratin and waterzooi are cooked on separate boards; allergen free orders get their own box and a card by seat number. Kids meals are simple and cold-friendly, cut for small hands, and every dietary tray is marked so nobody opens the wrong one.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
A crew on the ground at EBBE has duty time to respect, so crew meals are worth ordering with the flight. Flight crew meals, pilot meals and crew catering come in boxes; cockpit meals suit eating at the controls, crew meal boxes are labelled, different meals for pilots are available on request, and cabin crew meals are kept apart from passenger trays. Everything is invoiced like any other dish.
FBO catering at Beauvechain is handed over through your handling agent, and access to a military field sets the rhythm. Catering delivery to the FBO or to the aircraft goes through the general aviation terminal procedure where there is one; ground handling catering and handling agent catering are coordinated on your slot.
Galley catering at Beauvechain depends on the aircraft type: a light jet is loaded by hand through the airstair door, a large cabin jet through a higher door that may call for a high loader. Airside catering delivery on a military field goes through the handling agent and gate procedures, so tell us the tail and the slot early. Aircraft provisioning is sized to the galley, which decides how much goes in the oven, how much stays chilled and how many trays fit the drawers.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Beauvechain Air Base serves the Belgian Air Component from Walloon Brabant, at 370 ft, and airport catering here means working around military access rather than a public terminal. General aviation traffic is limited, FBO services and ground handling services are arranged through the handling agent, and a business aviation hub this is not.
Business aviation catering at Beauvechain is occasional and specific. Executive jet catering fits a visiting delegation, aviation catering follows military access rules, diplomatic flight catering suits a protocol trip, and inflight catering or in-flight catering is sized to a short stop. Cabin crew meals ride separately from guest trays.
Belgium applies EU food import rules, so animal products from outside the EU are restricted and sealed catering is easiest to clear. Leftover food from a non-EU leg may not be unloaded at Beauvechain. Tell your handling agent what is on board before you land.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Beauvechain Air Base: our 5 passengers wanted a cheese board and savoury canapés, and we had a small galley worktop. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. For business aviation catering, that attention to written menu details made the order noticeably easier to manage.”
“My order at Beauvechain Air Base covered yoghurt pots and fresh berries for 7 guests, with a practical service plan needed because of a family lunch request. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. I appreciated the emphasis on packing arrangement throughout the jet catering arrangements. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
“Timing and organisation mattered at EBBE, where our order of a seafood starter and warm vegetable sides for 10 people involved a changing departure schedule. For our team, the strongest part of their VIP flight catering was how they handled packing arrangement. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Two turnarounds at EBBE can cost very differently. One crew wants a light cold lunch re-plated at altitude; another wants three hot dishes and crew boxes. Private jet catering cost is the sum of those choices, and we price them menu by menu.
Think of lead time as a question of access and menu, not a clock. A long leg from Beauvechain with breakfast and dinner is packed as two services, and a late order is still handled when your handling agent confirms the gate.
Customs at a Belgian military field are handled through the handling agent. If weather delays your Beauvechain departure, food stays on board in its sealed packaging; unopened trays are easier to explain than loose items. Ask us before you plan to land anything uncooked.
Personal food is your call, but customs and field access at EBBE make it awkward. Crew meals ordered through us arrive at the aircraft with the passenger trays, and duty time stays with flying, not with finding lunch.
A repositioning flight with no passengers does not change the rule: private jet charter pricing leaves food out. If the crew wants a meal at EBBE, order it as you would any catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
