Catering to your aircraft in Aurillac.
A small terminal, a quiet apron and mountain weather: that is Aurillac. Tell us the type, the seat plan and the slot, and we pack regional food for your galley at LFLW, handed over by the FBO or your handling agent.
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.
Aurillac is the heart of Cantal, in the Auvergne mountains, and the local table is built on cattle country. A private jet menu for Aurillac starts with Cantal AOP cheese, sliced in young, entre-deux and vieux, packed cold with bread and walnuts. The inflight menu can add salers or bleu d'Auvergne, charcuterie from the Massif Central and a green lentil salad from Le Puy that travels well in a drawer. Private jet food from this region is rustic and generous, so we pack it in portions that plate cleanly. Our private jet platters and private jet snacks lean on these local specialities, and gourmet inflight meals such as aligot or a truffade can be sent hot with the sauce apart. Auvergne-Rhône-Alpes and Cantal supply the products, and we adapt each dish to the galley you actually fly with.
The Cantal plateau around Aurillac gives a private jet menu a clear identity: dairy, mountain meat, lentils and rye bread. For an inflight menu from Aurillac we pick what survives altitude and a small galley: a cheese board with Cantal AOP in three ageings, a charcuterie plate, walnut bread and a chestnut cake. Private jet food here works best when it is simple and well seasoned. Truffade and aligot, the two potato and cheese dishes of Auvergne, are the local specialities most requested, finished in the oven with the cream or sauce apart. Private jet platters, private jet snacks and gourmet inflight meals are all written around the Auvergne-Rhône-Alpes larder and plated by you on board.
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.
The first thing a crew notices at Aurillac is the altitude and the calm: 2,096 ft, a single small terminal and very little ramp traffic. Private jet catering at LFLW follows the same logic, a short brief written around your cabin and your galley. Business aviation catering and executive jet catering for Cantal trips often mean cheese, charcuterie and good bread, while diplomatic flight catering and cabin crew meals are quoted on request like any other order.
Business jet catering at LFLW tends to be short and clear: a light jet, a handful of passengers, a stop of a few hours. Corporate jet catering uses local cheese and charcuterie, VIP flight catering adds a plated hot dish, and charter flight catering is quoted on request. Your private jet chef builds a bespoke menu, and luxury inflight catering follows the same simple logic.
When an official flight uses LFLW, the order is cleared by protocol before anything is cooked. Government flight catering and head of state flight catering follow the same rules: named team, sealed trays, full traceability. VIP aviation catering and state visit aircraft catering stay discreet, with seat numbers and no names.
Special meals at Aurillac follow a procedure, because Cantal cooking hides dairy almost everywhere: aligot, truffade, cream sauces and cheese crusts. Kosher, halal, vegan and gluten free meals are packed on a separate board and sealed in their own box. Allergen free and kids meals are written against the seat plan, with no shared sauce pots.
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 LFLW, crew meals are a separate line on the order, requested and invoiced like any other dish. Flight crew meals for a rotation across the Massif Central are often a rye sandwich and Cantal cheese. Pilot meals are packed on their own, crew catering is marked CREW, and cockpit meals travel in sealed crew meal boxes. Different meals for pilots are available whenever the operator policy asks for it, and cabin crew meals are ordered the same way.
At LFLW we deliver to the FBO and to your handling agent, never to a random gate. FBO catering means a handover at the aircraft, ground handling catering means we follow the airside pass, and handling agent catering means we confirm who meets us. Catering delivery to the general aviation terminal is arranged once we know your slot.
Most traffic at LFLW is light jets and turboprops, so galley catering is carried to the door and loaded by hand. For a larger aircraft that needs a high loader, tell us the type and we arrange airside catering delivery with your handling agent. Aircraft provisioning follows the galley you have: one oven, a drawer, limited chiller space.
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.
LFLW is Aurillac's field in the Auvergne-Rhône-Alpes region, a modest airport for general aviation and regional flights, and a small business aviation hub for the Cantal. Airport catering follows its calm pace: a few movements a day, one terminal, one apron. If you want FBO services or ground handling services, ask when you order and we coordinate them with the FBO.
Aurillac is not a big business aviation hub, but it matters in summer and in ski season, when owners and families fly into the Cantal mountains. Executive jet catering and inflight catering are the usual requests, with in-flight catering added for longer onward legs. Business aviation catering and aviation catering at LFLW, diplomatic flight catering, crew meals and cabin crew meals are all quoted on request.
France applies EU rules on food entering from outside the Union: meat and dairy products are generally restricted, so tell us the aircraft's origin when you order. For flights within Schengen, catering moves freely. Customs paperwork stays light and sealed, and handling agents at this small business aviation hub confirm anything specific to your arrival.
Average rating from the cabin crew and pilots we cater for.
“Despite a family lunch request, we wanted the 12 guests at LFLW to enjoy a cheese board and savoury canapés without a complicated cabin service. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned. I want an inflight catering company to understand galley preparation, and this order gave us a useful starting point.”
“Service planning came first at AUR, with 12 passengers choosing chicken skewers with a couscous salad and a family lunch request influencing our preparation. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. When comparing inflight catering companies, I would look closely at storage requirements after this experience. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Before our guests boarded at Aurillac airport, we needed a seafood starter and warm vegetable sides divided into 3 portions suitable for a late menu amendment. Our brief for in-flight catering services was met with a sensible plan for meal organisation. The Galley Girls suggested separate meal boxes for the side dishes, and that choice worked well with our storage arrangement. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
For an early slot at LFLW, think in dishes. Lentil salad and charcuterie are the economical end; hot aligot and braised beef cost more. Your quote shows each line, and an unusual departure hour is simply one more line.
The Aurillac handling agent controls the airside door, so we start by confirming who meets us and where. Seasonal cheese and pastry are easy to source, and last-minute orders are handled.
A repositioning flight into Aurillac with nobody in the back is the easy case: crew meals only, no passenger trays. Customs only enters if you arrive from non-EU airspace, and then we adapt.
Your own food is fine on board; just tell the crew. For two services, we label each tray by seat and by course, so nothing mixes with what you carry.
No. Catering is not part of the charter: you order it separately and it is invoiced separately, like any other order. A passenger count that changes late is common on Cantal weekends, and we rebuild the order around the new number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
