Catering to your aircraft in Agen.
LFBA is small, local and seasonal: plums in late summer, duck all year. We prepare private jet catering from that larder, labelled by seat, and your handling agent receives it at the aircraft.
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.
Nouvelle-Aquitaine around Agen is a food region before it is anything else, and a private jet menu for LFBA can draw on it honestly. The prune d'Agen is the signature: soft, dark, sold dried or semi-dried, and in the Lot-et-Garonne it turns up in desserts, with duck, and in armagnac. These are the local specialities we build the inflight menu around.
Private jet food from this corner of France travels well: confit duck legs that finish in the galley oven, prune and armagnac tart cut by the slice, tomatoes from Marmande in summer, melons from the Garonne plain. Private jet platters of local cheese and charcuterie, gourmet inflight meals of duck and seasonal vegetables, and private jet snacks built on prunes and walnuts make up the table. The Agen area also gives us regional wines on request, packed upright and sealed.
Region_body three: Agen and its Nouvelle-Aquitaine hinterland supply a private jet menu with a clear identity. Duck from the Gascon south-west, prunes from the orchards along the Garonne, white asparagus in spring and tomatoes in summer: the inflight menu follows the calendar. Every item below is a local speciality adapted to how it behaves in a galley, with a note on how it finishes.
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.
Agen sits in the Garonne valley, prune country, and La Garenne is a small field with a single general aviation apron where business jets park close to the terminal. Private jet catering here leans on what the Lot-et-Garonne grows: plums, duck, tomatoes, melons. The same team of former VIP flight attendants plans inflight catering for your galley, from in-flight catering for a two-pilot light jet to aviation catering for a larger cabin. Business aviation catering and executive jet catering orders reach the aircraft through the FBO, and diplomatic flight catering and cabin crew meals follow the same route.
Most business flights through LFBA are corporate and short. Business jet catering is cooked around the galley you have, corporate jet catering means plain, reliable dishes, and VIP flight catering adds protocol where the principal asks. Charter flight catering is ordered separately from the aircraft; luxury inflight catering is a menu built by a private jet chef, a bespoke menu rather than a fixed list.
Government flight catering at Agen La Garenne is rare but handled the same way as elsewhere: protocol first, menu second. Head of state flight catering and VIP aviation catering rely on a named team, names cleared, allergens listed, and discretion kept. State visit aircraft catering is packed sealed and delivered through your handling agent.
Duck fat, walnuts, armagnac and butter run through the cooking of the Agen area, so allergens are not an afterthought here: nut traces and animal fat are checked dish by dish. Kosher and halal meals are prepared and sealed separately. Vegan, gluten free, allergen free and kids meals are planned with the same care, and each tray carries a seat number and a restriction card. Special meals for LFBA are agreed with you before the menu is cooked.
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.
The crew on a short LFBA rotation rarely has time for a seated lunch. Crew meals are added to the order on request and invoiced with it. Flight crew meals, pilot meals and crew catering can differ between the cabin and the cockpit; cockpit meals and crew meal boxes are marked CREW, and different meals for pilots are planned seat by seat.
At La Garenne the FBO and the general aviation terminal are the point of contact. FBO catering is handed over to your handling agent, and catering delivery to the FBO is matched to your slot. Ground handling catering is arranged with the crew's agent, so handling agent catering is simply the next step after the order.
Agen La Garenne is a small regional field, and most business jets that use it are light or midsize, loaded by hand through the main door. For a larger cabin, tell us the type: galley catering depends on the aircraft, its trolleys and its ovens. Airside catering delivery is arranged with your handling agent, and aircraft provisioning for a high-loader aircraft is planned on the tail and the slot.
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.
Agen La Garenne is a small regional airport serving the Lot-et-Garonne, with a runway used by business, club and general aviation traffic. Airport catering here is simple in logistics and rich in produce, and ground handling services are personal rather than industrial: one apron, one terminal, one agent who knows the crews. For visitors to the Garonne valley it is a convenient, uncrowded arrival.
Business traffic at Agen is mostly corporate and regional. Inflight catering and in-flight catering at LFBA follow the same process as any airport we cover, with aviation catering and business aviation catering planned around the tail and the galley. Executive jet catering for a guest flight, diplomatic flight catering for an official visit and cabin crew meals for the rotation can sit on one order, coordinated with the ground handling services on the apron. General aviation and FBO services here are quiet and direct, which makes Agen a modest business aviation hub in the south-west.
Flights from outside the EU into France fall under French customs and veterinary rules on meat and dairy, applied by the border officers and your ground handling services on arrival. Food made at Agen and served on a departing flight stays inside the French chain; what arrives from abroad may be stopped. Check the destination's rules for the next sector.
Average rating from the cabin crew and pilots we cater for.
“Despite an evening cabin service, we wanted the 7 guests at Agen La Garenne airport to enjoy vegetable tartlets and a dessert selection without a complicated cabin service. I appreciated the emphasis on meal organisation throughout the private jet food arrangements. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“Before our guests boarded at LFBA, we needed yoghurt pots and fresh berries divided into 6 portions suitable for a small galley worktop. For private jet meals, that attention to catering handover made the order noticeably easier to manage. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Packing mini sandwiches and individual desserts for 8 passengers at AGF needed careful thought, especially given a revised passenger count. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the sandwiches listed separately when checking how much space the complete order would require. Our brief for private jet menu was met with a sensible plan for portion planning.”
Late changes happen on charter days. If your passengers go from three to six, the private jet catering order for AGF is re-costed dish by dish: extra platters, an extra tray of hot courses, extra crew meals if the crew grows. The invoice follows the final headcount, and you are told the figure before we cook.
What makes an order easy at Agen is a clear brief: who is on board, which restrictions, which FBO or handling agent receives the delivery. For a delegation, that brief is often supplied by an aide. Once it is in, last-minute orders are handled and the kitchen works to your slot.
Agen is a domestic and EU-facing field, so the question is mostly about what you take on to the next stop. We pack special meals so they travel intact, and we say plainly if a destination restricts meat, dairy or nuts. The paperwork for the French side is straightforward.
Bringing your own meal is fine; the question is whether it is still a good meal after a long duty day. At a quiet field like AGF there is little to buy on the airside, so we deliver pilot meals and cabin crew meals on request to the FBO at the turnaround.
Not in the charter itself. Even on a charter into Agen La Garenne, catering is something you order and pay for separately. If the turnaround is tight, tell us, and we adjust the pack: finished dishes, labelled trays, no last-minute assembly on the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
