Catering to your aircraft in Bertrix.
A forest plateau at 1,514 ft, cold mornings and a field that can fog in quickly. We cook and pack for the galley, hand over at the aircraft, and keep orders open when the weather moves your slot.
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.
The Luxembourg Province is Ardennes country, and a private jet menu for Jehonville draws on it directly: wild boar and venison from the forests around Bertrix, Ardennes ham smoked over beech, river trout, and pâté ardennais. Each local speciality has a galley consequence. Game is best sliced cold and plated at altitude, ham travels as a board, trout needs to stay chilled until service, and the cheeses of the region need a cool drawer, not a warm shelf.
For an inflight menu built on Luxembourg Province produce, we pack private jet platters of Ardennes ham, pâté and local cheese, with Belgian bread alongside. Private jet food from this region leans on the hot kitchen too: a stew of game or a trout fillet that finishes in the oven with the sauce kept apart. These private jet snacks and gourmet inflight meals are the local specialities that make a flight into Bertrix feel placed, not generic.
Belgian tradition at Jehonville means chocolate, speculoos and waffles for the end of the meal, with Ardennes charcuterie for the start. Private jet platters of cured meats, regional cheese and pickles sit well in a drawer; private jet snacks of speculoos and dark chocolate cover the long sectors. The Luxembourg Province supplies the base, and Bertrix is the name we write on the label.
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.
Bertrix and the Luxembourg Province forests give EBBX its character: damp air, early fog off the plateau, and a field that sees more crew than passengers on some days. Private jet catering here means food that survives a cold ramp and a galley with limited equipment. We handle inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for operators, executive jet catering for owner flights, diplomatic flight catering for protocol movements, and cabin crew meals for the people working the leg.
For owners and operators flying into Bertrix, business jet catering is a short conversation: aircraft type, passenger count, taste. We shape corporate jet catering around the galley, VIP flight catering around discretion, and charter flight catering around changing plans. Luxury inflight catering uses Ardennes ham and trout; a private jet chef composes a bespoke menu from them.
Government and head of state movements through EBBX are handled with discretion. Government flight catering is cleared with protocol first, and head of state flight catering is prepared by a named team only. VIP aviation catering and state visit aircraft catering use sealed packing, traced ingredients and seat-numbered labels, with no mention of who is aboard.
Dietary work for flights into Bertrix starts with the local kitchen: Ardennes dishes lean on butter, cream and pork, so kosher, halal, vegan and gluten free versions are built separately, not adapted from the standard tray. Special meals are cooked and packed apart, allergen free plates travel in their own sealed box, and kids meals use simple versions of the same menu. Tell us the restriction and the seat, and we write the plan around Belgian ingredients.
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.
When a crew waits on the Ardennes plateau, the meal matters. Crew meals are on request and billed normally; flight crew meals and pilot meals travel in their own labelled box. Crew catering for a long ground stay adds a hot dish, cockpit meals stay simple, crew meal boxes close securely, and different meals for pilots are available so captain and first officer never share a dish.
At EBBX the food is handed over at the aircraft through your FBO or handling agent. FBO catering here means a cooler, a labelled set of boxes, and a named contact. Catering delivery to the general aviation terminal is arranged in advance, ground handling catering follows the same slot, and handling agent catering is confirmed by phone or email.
At Jehonville the airframe sets the loading method. A light or midsize jet takes galley catering by hand through the door, in boxes sized to a small galley. A larger airframe may need a high loader, and we plan airside catering delivery with your handling agent so the vehicle and the slot match. Aircraft provisioning on a quiet field like EBBX is arranged in advance, with the trolley count and drawer layout agreed before the aircraft arrives.
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.
Jehonville Air Base is a quiet field on the Ardennes plateau in the Luxembourg Province, where the surrounding forest shapes both the weather and the menu. Airport catering here is simple in structure: one handover point, one handling agent, and general aviation traffic that rewards good planning.
Visits to EBBX tend to come with the Ardennes seasons: autumn hunting parties, winter sports traffic, summer events. Inflight catering and in-flight catering suit those cabins, aviation catering and business aviation catering suit operators, executive jet catering suits owners, diplomatic flight catering covers protocol, and cabin crew meals cover the crew. FBO services and ground handling services are coordinated, and the field acts as a small business aviation hub.
Food entering Belgium on an aircraft from outside the EU is subject to limits on animal products. Catering prepared locally and sealed at source is simplest. Handling agents at EBBX can confirm the rule for each flight, and we adapt the menu so nothing is refused at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a charcuterie board and fresh bread at Jehonville Air Base; 3 portions were needed, with an evening cabin service factored into preparation. Our brief for airport catering was met with a sensible plan for storage requirements. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Rather than an elaborate service at EBBX, our 11 guests wanted a breakfast basket with individual preserves, organised sensibly around a small galley worktop. The order made inflight catering feel manageable because the galley preparation had been considered beforehand. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
“Having 9 guests request smoked salmon bagels and sliced fruit at Jehonville Air Base meant planning the portions carefully while accounting for a family lunch request. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in stackable containers. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. The crew briefing stood out more than any sales pitch about in-flight catering.”
Think of it as two decisions: how many services, and which produce. A long leg from Jehonville with two services at altitude might use Ardennes ham and cheese for the first and a braised dish for the second. Venison costs more than chicken, and speculoos snacks cost little. We quote every line of private jet catering, billed like the rest of your trip support.
Seasonal produce also plays a part: game in autumn, trout in spring. Ask early if you want a specific local dish, and we confirm what is available. Because winter weather over the plateau moves departures, we handle last-minute orders and adjust handover with the handling agent. Phone or email, any hour.
We write the order knowing what customs allow: no foreign meat, no unsealed dairy from outside the EU, and clear labelling for every box. Crew duty time at EBBX can stretch with a delayed departure, so crew meals are packed with that in mind. Your handling agent confirms any routing-specific rule.
If the flight is a quick reposition with an empty cabin, bringing a sandwich is fine. Anything involving meat or dairy from abroad runs into customs rules. For the crew, we offer boxed meals packed for the aircraft, ordered and invoiced like the rest of your trip support.
Catering stays outside a private jet charter. For a flight into Jehonville, you give us the aircraft type and the passenger count, and we build the menu for that galley. A midsize cabin with a small oven handles two hot dishes; a smaller one is better with cold boards.
Tail, pax and diets — a flight attendant takes it from there, day or night.
