Catering to your aircraft in Grâce-Hollogne.
EBLG is a cargo field that also takes bizjets, and that rhythm shapes the order. We build catering by crew, for crew, with local Liège dishes marked for oven, sauce apart or cold.
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.
Liège Province has a food identity that travels well in a galley, which makes the private jet menu for EBLG easier to write than most. Our inflight menu leans on the local specialities of the Liège area: the Liège waffle, dense and caramelised, packed in single sleeves so it stays dry; salade liégeoise with green beans, bacon and potatoes, plated cold and dressed apart; and boulets liégeois in sirop de Liège sauce, the sauce in its own pot and the meatballs finished in the oven. Ardennes ham and charcuterie, Herve cheese and Belgian chocolate round out the private jet food list. Each local speciality is chosen for how it survives a drawer, a seatbelt sign and a single oven.
For a flight leaving Liège, the private jet menu starts from what Liège Province actually produces. Herve cheese is strong, so we pack it sealed and separate; Ardennes ham is sliced thin and layered cold; the Liège waffle goes in a sleeve per seat. Our inflight menu also offers salade liégeoise and boulets in sirop de Liège, the two dishes crews ask about most. Private jet food here is seasonal: asparagus and apples when they are in, hearty stews in winter. Local specialities are always described by how they re-plate, so you know what comes out cold, what goes in the oven and what travels with its sauce apart.
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.
Liège Airport sits on a plateau at 659 ft and works through the night for cargo, which is why bizjet crews here often land after the kitchens in town have closed. Private jet catering for EBLG is cooked and packed for the galley you actually have, from sealed cold lunches to hot dishes finished in your oven. Inflight catering, in-flight catering and aviation catering orders for Liège share one brief: type, slot, headcount, restrictions. Business aviation catering and executive jet catering for the Grâce-Hollogne FBO cover charter and corporate legs alike, diplomatic flight catering is handled by protocol before cooking starts, and cabin crew meals are ordered on request.
At EBLG, business jet catering often begins with a late arrival and a morning departure. Corporate jet catering is packed to the galley you describe. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu, and luxury inflight catering uses Liège Province ingredients such as Ardennes ham and Herve cheese.
When a government aircraft lands at EBLG, the protocol office decides what goes on the menu, not the kitchen. We provide government flight catering and head of state flight catering with sealed, traceable trays. State visit aircraft catering and VIP aviation catering are discreet by design.
Dietary requests at Liège are handled as a procedure, not a promise. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards and packed in sealed boxes marked by seat number. Belgian cuisine hides wheat in sauces, butter in pastry and pork in charcuterie, so we check the local recipe for each special meal before it goes on a menu. Tell us the restriction and the seat, and we write the special meals around it.
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.
At Liège, the crew meals box is something you ask for with the order, and it appears on the invoice as its own line. Flight crew meals and pilot meals are packed apart from guest trays, and crew catering is labelled CREW. Cockpit meals are built to be eaten with one hand, crew meal boxes are sealed, and different meals for pilots are available when policy asks for it. The cabin crew meals for the flight attendants are built the same way, labelled CREW and kept apart from the guest trays.
At EBLG, the FBO is where your order meets the aircraft. FBO catering is delivered to the general aviation terminal or the apron, handling agent catering is coordinated with the ground team, and ground handling catering includes catering delivery to the FBO even at night.
EBLG handles wide-body freighters daily, so large aircraft are routine at Liège, and galley catering for a bigger cabin follows the same airside route as any other order. For aircraft with high door sills, tell us the type and we check whether a high loader is needed for airside catering delivery. Aircraft provisioning for heavier cabins is cooked to the galley you have, with the trolley loads sorted by cabin zone. The ground team at the FBO confirms the access point to 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.
Liège Airport in Grâce-Hollogne is a major cargo hub that doubles as a business aviation hub for the Liège Province. General aviation traffic shares the apron with night freighters, and the FBO services on the field work around that pattern. Airport catering here is shaped by late arrivals, wide-body ramp traffic and the Belgian customs framework, and ground handling services are coordinated through your handling agent.
Bizjets at Liège share the field with freighters, so slots matter more than at a pure general aviation airport. We provide inflight catering, in-flight catering and aviation catering that fit the turnaround. Business aviation catering and executive jet catering follow the same brief, diplomatic flight catering is cleared in advance, and cabin crew meals and crew meals are added when you ask. FBO services and ground handling services decide where the trays are handed over.
Customs at EBLG follow EU rules on animal products, which matters for general aviation crews flying in from outside the Union. A local order is already compliant, and we advise on what a returning crew may carry on board. Your handling agent and the ground handling services team confirm what is checked at the FBO before the trays go airside.
Average rating from the cabin crew and pilots we cater for.
“A request for vegetarian wraps and colourful salads, 7 passengers, and an evening cabin service: that was our brief for the departure at LGG. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”
“It was the packing plan I cared about at Liège Airport, with 11 servings of a selection of petits fours and sandwiches and a late menu amendment to consider. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in divided catering boxes. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. With in-flight catering services, careful attention to galley preparation matters as much to our crew as the menu itself.”
“Food presentation mattered to our 11 guests, but a revised passenger count also had to be considered when organising herb chicken with a quinoa salad at EBLG. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. The order made aviation catering feel manageable because the final order confirmation had been considered beforehand. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”
If a Liège waffle and a Herve cheese board are the brief, the cost is straightforward to estimate. Add seasonal items like asparagus or local apples and it shifts. Private jet catering cost at Liège is shaped by product, preparation and packing, not by the airport itself.
If the headcount on your Liège departure shifts, tell us and we repack. The lead time for a standard order at EBLG is easy; the complicated part is a changing seat plan, which we handle by keeping the numbered boxes flexible. Last-minute orders are handled.
The rule is simple: EU food crosses freely, other food may not. A return order from Liège keeps it simple, since the dishes are cooked in Belgium from local products and travel with you.
If the turnaround is long, you have time to handle your own food. If it is short, which is common at Liège, order from us and skip the apron logistics.
The charter price does not cover food. For a long leg from Liège, we write a two-service menu and invoice it separately, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
