Catering to your aircraft in Auxerre.
A short runway above the Yonne, a small terminal and a wine season that sets the calendar: that is LFLA. We prepare Burgundy dishes for your galley and hand them to the 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.
Burgundy-Franche-Comté gives the private jet menu at Auxerre its backbone. A private jet menu for LFLA starts with gougères, jambon persillé and Epoisses, the washed-rind cheese that must travel sealed and cold so it stays off every other tray. The inflight menu then moves to beef bourguignon or coq au vin, local specialities that survive a galley oven well, with the sauce packed apart. Private jet food from this region leans on Chablis-country produce: snails in garlic butter, river fish from the Yonne, Burgundy mustard. Private jet platters of charcuterie and cheese, gourmet inflight meals for dinner flights and private jet snacks such as gingerbread from Dijon keep the Bourgogne-Franche-Comté character. Auxerre itself is a quiet field, so late orders are manageable.
Cooking for Auxerre means Burgundy first. The private jet menu leans on local specialities: gougères as a cold canapé, jambon persillé sliced for the tray, Epoisses wrapped and sealed. Our inflight menu adds boeuf bourguignon, finished in the oven with the sauce apart, and a fish plate from the Yonne for lighter diners. Private jet food is portioned for the galley, and private jet platters, gourmet inflight meals and private jet snacks (pain d'épices, mustard crackers, fruit) are labelled by seat number. The region, Bourgogne-Franche-Comté, also supplies Chablis and Crémant for the bar list, always chilled.
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.
Auxerre Branches sits at 523 ft on the Burgundy plateau, a small field where executive jets arrive for the Chablis vineyards and the Yonne valley. Private jet catering here is built around what the galley can finish on board: Burgundy cold plates, a hot main from the oven, and a tray the crew can serve without fuss. We also cover inflight catering and in-flight catering for the return leg, plus aviation catering for diplomatic flight catering requests and business aviation catering for delegations. Executive jet catering and cabin crew meals follow the same order, written by former VIP flight attendants.
Business jet catering at Auxerre usually serves two to six guests heading for Burgundy estates or back to Paris. Corporate jet catering, VIP flight catering and charter flight catering follow the same brief: tell us the type, and a private jet chef writes a bespoke menu around the galley. Luxury inflight catering here means one great hot dish, a cold plate and a Chablis, not a long list.
For official visits through LFLA, we treat government flight catering as a protocol job: menu approval first, then cooking. Head of state flight catering and state visit aircraft catering are staffed by a small named crew, and VIP aviation catering stays discreet at every step.
Burgundy cooking leans on butter, cream, wine and flour, so dietary work at Auxerre is a procedure in the kitchen, not a label. Kosher, halal, vegan and gluten free meals are cooked on separate boards and sealed in their own boxes, with cheese, sauces and the wine reductions of the bourguignon family checked for allergen free needs. Special meals and kids meals travel in the same order, each marked by seat number so cabin crew know whose tray is whose.
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 LFLA, crew meals are on request and billed with the order. We pack flight crew meals into crew meal boxes, plan pilot meals so the captain and first officer never share a dish, and make crew catering simple for a tight rotation. Cockpit meals are eaten by whoever is free, with different meals for pilots marked on the lid.
FBO catering at Auxerre means catering delivery to the FBO or the general aviation terminal, where your handling agent receives the trays. Ground handling catering is coordinated with the apron team, and handling agent catering keeps the handover at the aircraft clear for the crew.
Auxerre Branches mostly sees light and midsize jets, so galley catering at LFLA is usually carried straight to the cabin door. When a larger aircraft needs a high loader, airside catering delivery is arranged through the handling agent, with aircraft provisioning planned around the door height and galley layout. Give us the aircraft type and the galley layout decides how each tray is built.
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.
Auxerre Branches is a small regional field in Burgundy, used by general aviation and the occasional executive jet, and it works as a modest business aviation hub for the Yonne valley rather than a busy gateway. Airport catering is arranged around the terminal and the apron, with a quiet schedule that favours custom orders.
Auxerre is a quiet general aviation airport and a small business aviation hub, where executive jet catering, business aviation catering and aviation catering are ordered around harvest and weekend traffic. Inflight catering and in-flight catering are made to the galley, diplomatic flight catering goes through protocol, and cabin crew meals and crew meals are added to the brief. FBO services and ground handling services are tuned to light jets, with the FBO as the usual handover point.
As a Burgundy business aviation hub, Auxerre applies French and EU customs rules: dairy, meat and fresh produce from outside the Union may not enter on board. Because we cook in France, the catering supplied here is cleared for onward flights, and your agent handles the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 5 guest order at LFLA called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for different crew meal preferences. This experience of vip inflight catering gave us a useful reference for managing meal organisation on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into clearly marked packs that were easy to handle. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order.”
“It was the packing plan I cared about at AUF, with 6 servings of a mezze selection with flatbreads and a family lunch request to consider. The catering handover stood out more than any sales pitch about private jet catering. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require.”
“The cabin briefing at Auxerre Branches airport included 12 passenger meals, a request for mini sandwiches and individual desserts, and instructions addressing limited fridge space. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround. The catering handover stood out more than any sales pitch about private jet catering services.”
How much does private jet catering cost? For a short repositioning into Auxerre, mostly the crew side. Local produce like Chablis-poached trout costs more than a simple sandwich plate, and we show each line in the quote.
Long legs ask for more cooking, so we want the headcount and the meal times early. The Burgundy menu is mostly make-ahead, which keeps ordering simple, and late changes are processed.
If your count changes, the order changes with it: extra trays or fewer, all prepared in France from French produce. Customs matter mainly for food arriving from abroad, and Burgundy cheeses and charcuterie travel inside the EU without friction.
Yes, within the limits of customs and security. For state and delegation flights we keep the whole meal traceable, with named chefs and sealed boxes, and your handling agent receives it at the FBO.
Catering is not part of a charter into Auxerre. Special meals are an add-on to your catering order, handled and invoiced like any dish, with the restriction clearly labelled on the box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
