Catering to your aircraft in Annecy.
Annecy's apron fills with light jets in winter and summer. Tell us the tail and the slot, and we pack Savoie dishes for your galley, delivered to 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.
Annecy and the wider Auvergne-Rhône-Alpes table is cheese, lake fish and mountain charcuterie, and almost all of it travels well in a galley. Local specialities such as Reblochon, Abondance, Tomme de Savoie and Beaufort turn into cheese boards that stay cold in the drawer and only need plating. A private jet menu for Annecy often starts with féra or perch from the lake, served chilled with a sauce apart. Private jet platters of Savoie charcuterie, diots and smoked lake trout work as gourmet inflight meals without any cooking on board. For private jet snacks we pack walnut cake, Savoie biscuits and Chartreuse-free chocolate bites. The inflight menu changes with the season: tartiflette-style gratins in winter, lighter lake dishes in summer. Private jet food from this region is honest and local, and every item is marked for the seat.
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.
Annecy Meythet sits at 1,521 ft in a bowl of Alpine foothills, and the ramp changes character between the ski weeks and the lake summer. Private jet catering here follows that split: raclette-season boards in winter, cold lake-fish plates and salads in July. For you in the cabin that means inflight catering written for a small galley, in-flight catering marked by seat, and aviation catering that survives a cold apron. Business aviation catering, executive jet catering and diplomatic flight catering all come from the same kitchen team, and cabin crew meals ride on the same order.
A private jet chef working for Annecy starts with the galley: one oven and a drawer means a bespoke menu built from cold boards and one hot course. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow that logic.
When a state visit aircraft lands at LFLP, the protocol office decides the menu. We provide government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering through the same discreet channel.
In the Savoie kitchen the allergen risk sits in cheese, cream, walnuts and flour-thickened sauces, so special meals at Annecy are planned around those. Kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board, their own box and a seat number on the lid, packed apart from the guest trays.
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.
Our crew catering for LFLP starts from the rotation: on a short stop, crew meals should be simple. Flight crew meals are boxed, pilot meals are packed apart from guest trays, and cockpit meals are made to be eaten between tasks. Different meals for pilots follow operator policy, and crew meal boxes are ordered on request and invoiced with the rest.
At LFLP we deliver to the FBO, and your handling agent opens airside. FBO catering, catering delivery to the FBO, general aviation terminal handover, ground handling catering and handling agent catering all follow the same route.
Most traffic at Annecy Meythet is light and midsize jets whose door sills are low enough for direct carry-on loading, so galley catering is usually handed up at the steps. When a larger aircraft needs a high loader, we flag it with your handling agent for airside catering delivery, and aircraft provisioning follows the galley layout you give us.
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.
LFLP is a small airfield with a general aviation ramp shared by light jets and turboprops, and its FBO services are scaled to match: a single handover point, a short walk to the apron. Airport catering here is packed for low door sills and small galleys, and ground handling services keep the ramp quiet between rotations.
Annecy works as a seasonal business aviation hub: ski weeks, lake summers, corporate weekends. In winter, FBO services fill with ski-trip traffic and the inflight catering order leans on cheese boards and gratins; in July it tilts to cold lake fish. In-flight catering and aviation catering follow that calendar, business aviation catering adapts to each rotation, and executive jet catering suits the light jets that dominate. Diplomatic flight catering is occasional, and cabin crew meals and crew meals ride on the same order.
Customs at Annecy run through your handling agent, and the FBO services desk is where paperwork and food meet the aircraft. Animal products from outside the EU are restricted, so we source in France and hand the order over at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Getting a mezze selection with flatbreads ready for 7 guests at LFLP required an order that accounted for a revised passenger count. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. Our colleague could take over the crew provisions without asking where every component had been placed during preparation. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
“It was the packing plan I cared about at NCY, with 12 servings of roasted vegetable bowls with separate dressings and a changing departure schedule to consider. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. My main takeaway from this private jet catering menu order was the practical approach to catering handover. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Before our guests boarded at Annecy Meythet airport, we needed a charcuterie board and fresh bread divided into 10 portions suitable for a late menu amendment. With private aviation catering, careful attention to packing arrangement matters as much to our crew as the menu itself. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Think of three levers: protein, season, headcount. Lake fish in summer is dearer than a winter gratin, and a return leg ordered from Annecy can be priced as one menu.
For a night departure we agree handover at the FBO and the lead time follows from the slot you hold. Early morning flights are no different, and last-minute requests are handled.
Customs checks on food depend on origin; French-made catering handed over through the handling agent keeps the process quiet.
Personal food is allowed within customs limits. On a short repositioning leg, a crew meal box is lighter to manage.
No. A charter and catering are separate; we plan the two services as one menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
