Catering to your aircraft in Auch.
LFDH is small, rural and unhurried, and the catering matches: Gers duck, melon in season, Armagnac desserts, delivered to your handling agent 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.
Occitanie's Gers is duck country, and a private jet menu at Auch starts there: confit, magret, foie gras terrine, all things that travel well in a galley. Our inflight menu for LFDH also draws on Armagnac-poached prunes, Gascon white beans, Lectoure melons in season and sheep's cheese from the Pyrenees foothills. Private jet food from Auch is rural, rich and generous, so we pace it for a cabin: cold platters first, a hot main finished in your oven, the sauce in its own pot. These are the local specialities we cook and pack for crews flying into Occitanie, and each one is written down with how it should be finished on board.
For a private jet menu around Auch, think Gascony rather than the coast. The inflight menu can carry duck breast, garbure-style soups packed for the oven, Saint-Mont wines on the list, and a Gers farm cheese board that stays chilled until service. Private jet food in Occitanie is generous, so we portion for a galley and keep the rich items short and plain on the plate. These local specialities are cooked fresh, labelled by seat, and passed over at the FBO.
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.
Auch Gers Airfield sits at 411 ft in the heart of Gascony, a small field where a light jet or turboprop can be on the apron and gone before lunch service is cleared. Private jet catering here leans on what the Gers grows and raises: duck, Armagnac, melons, sunflower-fed everything. We treat inflight catering and in-flight catering the same way at LFDH, cooked and packed for the galley you actually have. Aviation catering for business aviation catering flights, executive jet catering for owners, diplomatic flight catering when protocol asks, and cabin crew meals for whoever is working the cabin: all ordered and invoiced like the rest of your trip.
Business jet catering at Auch usually means a small cabin, a short sector and guests heading for a vineyard or a château. Corporate jet catering here is built on Gascon produce. VIP flight catering for a charter flight catering request is a private jet chef's menu, with a bespoke menu written around the party. Luxury inflight catering at LFDH stays simple on the plate: good product, plainly finished.
Government flight catering at a field like LFDH calls for discretion. Head of state flight catering and VIP aviation catering are handled by a named team, with the menu cleared by protocol before anything is cooked. State visit aircraft catering is traceable ingredient by ingredient, and the handover is private.
Gascon cooking hides animal fat and nuts in places a visitor would not look: duck fat in the potatoes, almonds in the pastry, Armagnac in the sauces. For kosher, halal, vegan, gluten free and allergen free requests at Auch, we rebuild the dish from the ingredients up, pack it on its own board in its own box, and mark it by seat. Special meals and kids meals follow the same procedure, written down before the slot, not improvised in the galley.
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.
Pilots on a rotation into LFDH often have a short ground stop and few places to eat. Crew meals, including flight crew meals and pilot meals, are ordered on request and billed as normal. Crew catering and cockpit meals travel in crew meal boxes, with different meals for pilots when the operator asks for it, and cabin crew meals boxed for the cabin.
FBO catering at Auch is straightforward: catering delivery to the FBO, handed over at the aircraft. We coordinate with your handling agent and the general aviation terminal, and ground handling catering follows the same pattern. Handling agent catering at LFDH means one contact, one handover, one invoice.
Aircraft coming into LFDH are usually small, so most loading is by hand through the cabin door and straight into the galley. When a larger type arrives, we confirm door height and whether a high loader is needed with your handling agent. Galley catering for the aircraft follows the type: oven, chiller, drawers. Airside catering delivery at Auch is arranged with the FBO, and aircraft provisioning is planned around what the galley can actually hold.
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.
LFDH serves Auch and the surrounding Gascon countryside. It handles general aviation and light business flights, with FBO services and ground handling services arranged ahead. Airport catering is ordered from us and handed over at the aircraft.
Auch is a quiet business aviation hub for the Gers. Aviation catering and business aviation catering here are modest and fresh; executive jet catering for an owner, diplomatic flight catering for an official visit, inflight catering for any passenger and cabin crew meals for the staff, all on request and in-flight catering is finished in your galley.
France applies EU food-import rules to flights arriving from outside the Union, which restricts meat and dairy from some origins. Within Schengen, Gascon products move freely. We check the origin of your flight and adjust the menu so customs has nothing to question.
Average rating from the cabin crew and pilots we cater for.
“Choosing a light pasta dish with grilled vegetables for 4 people at Auch Gers Airfield was straightforward; the challenge was making it work with limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the canapés ready without cluttering the galley work area during preparation. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“Food presentation mattered to our 7 guests, but limited fridge space also had to be considered when organising roasted chicken and seasonal vegetables at LFDH. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. My search for "private jet catering near me" led to a practical conversation about meal organisation. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
“Menu approval at Auch Gers Airfield covered avocado toast components and breakfast fruit for 8 guests, leaving us to organise the service around a small galley worktop. The crew briefing stood out more than any sales pitch about private jet catering menu. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
Cost depends on what Gascony offers in the season you fly: fresh melons in summer, truffle products in winter, duck all year. We price that against your seat plan and your galley, and the invoice shows each line.
What makes an order easy here is a simple customs picture: within the Schengen area, Gascon products move freely. From further afield, French import rules apply to the food. We adjust the menu accordingly, and last-minute orders are still taken.
Aircraft type decides how we pack for customs and galley. A small cabin means a short menu, sealed containers and clear labels. French rules apply to food from outside the EU, and we plan around them.
Yes, within French customs rules. But with Gascony's changeable autumn and winter weather, many crews prefer to order from us so the menu moves with the flight.
The charter does not include food. Our order is separate, with a separate invoice. When the return leg leaves Auch, we arrange the second meal at the same time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
