Catering to your aircraft in Chièvres.
Chièvres Air Base is a quiet military field in Hainaut Province, and a business jet arriving here works to an approved slot. We prepare crew meals and cabin food for that rhythm, handed over at the FBO or by your handling agent.
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.
Hainaut Province has a table that travels well, and we build the private jet menu at Chièvres around it. The inflight menu leans on what the region does best: Belgian chocolate, aged abbey cheeses, speculoos and Tournai-style charcuterie. Private jet food from Hainaut has to survive a drawer and a small oven, so a stoemp or a carbonnade ships with the sauce apart and the potatoes plated cold. These local specialities become private jet platters for the cabin, gourmet inflight meals for the main service, and private jet snacks for the long leg, all written for the galley you actually have.
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.
Chièvres Air Base sits at 194 ft in Hainaut Province, a military field that civil business aviation reaches only through its approval process, and that shapes every order. Private jet catering for EBCV is written around that access: what you send for approved movements, how the handover is arranged, and what the galley can take. Inflight catering, in-flight catering and aviation catering all follow one rule here, the food is cooked for the aircraft you actually fly. Business aviation catering for crews working into Belgium covers executive jet catering and diplomatic flight catering, with cabin crew meals on request.
Executives flying into Chièvres usually leave the menu to us, and a private jet chef writes a bespoke menu around the tail and the headcount. Business jet catering covers corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering, all finished in the galley you have.
On a Belgian state or diplomatic movement, the menu is cleared by protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a named team, with allergens and security checks in place.
Kosher, halal, vegan and gluten free meals at Chièvres are a procedure adapted to Belgian cooking, not a label on a lid. Beer, butter and flour hide in carbonnade, gratins and sauces, so allergen free and special meals are cooked on a separate board and packed in a separate box, marked by seat number. Kids meals follow the same marking.
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.
Crew meals at Chièvres are on request, ordered with the flight and billed with it. We pack flight crew meals and pilot meals in separate boxes, with cockpit meals designed for eating between checks. Crew catering can give different meals for pilots when the operator asks, and crew meal boxes keep every plate labelled by role.
FBO catering at Chièvres means catering delivery to the FBO or to the aircraft through your handling agent, who opens the access for the slot. The general aviation terminal here is limited, so ground handling catering and handling agent catering are arranged together.
What goes into the galley at Chièvres depends on the airframe parked on the military apron. A light or midsize jet takes trays through the cabin door, while a larger airframe may need a high loader to reach the galley service door. Galley catering is written for the oven and drawers on your type, and airside catering delivery is arranged through your handling agent for aircraft provisioning at the apron.
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.
EBCV is Chièvres Air Base, used by NATO and Belgian forces. Airport catering for business aircraft here follows the approval for each movement, with general aviation, FBO services and ground handling services arranged around it.
Chièvres is not a general business aviation hub, but approved movements do land here. We supply inflight catering and in-flight catering for them, aviation catering for the galley, business aviation catering for corporate crews, executive jet catering, diplomatic flight catering and cabin crew meals.
Customs at EBCV follow EU rules plus the military access for your movement. Meat and dairy arriving from outside the Union are tightly controlled, so we recommend Belgian-sourced catering and a handover confirmed with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request a selection of petits fours and sandwiches at Chièvres Air Base meant planning the portions carefully while accounting for several individual meal preferences. The order made flight catering services feel manageable because the portion planning had been considered beforehand. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Passenger preferences led us to chicken skewers with a couscous salad at Chièvres Air Base; 10 portions were needed, with a family lunch request factored into preparation. I would discuss airline catering with them again, especially when meal organisation needs careful coordination. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Rather than an elaborate service at EBCV, our 9 guests wanted mushroom risotto and a green salad, organised sensibly around a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. Our brief for crew meals was met with a sensible plan for written menu details.”
Pricing at EBCV is quoted per menu, and extra seats added late are quoted the same way. A Maredsous cheese board stays modest, a veal or beer-braised main for new passengers does not. We confirm the revised total before the aircraft leaves.
A return-leg order from EBCV is booked like any other: the aircraft type, the covers, the restrictions. Because Belgian suppliers are close to the field, last-minute orders are handled without drama. Phone or email, day or night.
EU food import rules apply, and Belgian-made products avoid the issue entirely. For an early slot at Chièvres, local cheese, charcuterie and bread need no customs step, while a menu flown in from outside the EU may. We keep the catering domestic by default.
For a two-service leg out of Chièvres, outside food is possible within customs limits, though a cold first plate and an oven-finished second one is easier on the galley. Local Belgian cheese, charcuterie and bread travel well. We label each tray by service.
No. Whatever the season does to your departure, catering is a separate order with its own invoice. In a cold Belgian spring we lean on warm dishes, in summer on chilled platters, and both are handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
