Catering to your aircraft in Avignon.
At LFMV the traffic is mostly light jets and turboprops, and the mistral sets the pace. Our crew-run kitchen packs Provençal menus for exactly that kind of cabin, ready for 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.
Provence gives the Avignon menu its backbone, and a private jet menu here is easy to write because the produce is excellent. Our local specialities start with Cavaillon melon, garrigue herbs, tapenade, olive oil from the Alpilles and goat cheese from the Luberon. For a private jet menu in Avignon, that means a cold inflight menu of melon with cured ham, tomato tart, and a platter of cheeses with fig jam, all packed to travel.
The same region supplies the hot side: daube Provençale, lamb with thyme, ratatouille and a brandade that reheats cleanly in a small galley oven. Private jet platters for a group of four to eight can be arranged by guest, with private jet snacks such as marcona almonds, calissons and olives for the leg home. These gourmet inflight meals are cooked and packed for the galley you actually have, and the local specialities change with what the Provence markets carry that week. Private jet food from Provence-Alpes-Côte-d'Azur needs very little dressing up.
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.
Avignon Caumont sits on the flat Rhône plain at 124 ft, a field that sees light jets and turboprops far more often than anything with a full galley. Private jet catering here is built around that: compact trays, a cold lunch that fits a drawer, and a menu leaning on Provence. Inflight catering, in-flight catering and aviation catering orders follow the same path through your FBO. Business aviation catering for the festival weeks, executive jet catering for a Luberon weekend, diplomatic flight catering for a quiet official visit, and cabin crew meals boxed separately: all arrive through the handling agent.
At LFMV, a typical order is a light jet on a Luberon weekend. Corporate jet catering for a vineyard visit, business jet catering for a day trip, VIP flight catering for a family, charter flight catering for a group: each needs its own bespoke menu. Luxury inflight catering at Avignon is simple Provence cooking, and our private jet chef works from the aircraft's galley.
When an official aircraft lands at LFMV, the order is cleared with protocol first. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering share one route: a named team, traceable ingredients and a quiet handover at the FBO.
Provençal cooking is friendly to most diets, but allergens still travel: nuts hide in pesto and calissons, anchovy in tapenade, wheat in the daube thickening. At Avignon each of the special meals gets its own board and its own box, marked by seat number, so kosher, halal, vegan, gluten free and allergen free plates never touch a standard tray. Kids meals follow the same route, kept simple and labelled for the crew.
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.
On a Provence stop, the crew boxes are a line you add to the order when you want them, and they are billed with everything else. Flight crew meals are packed in marked crew meal boxes, with pilot meals arranged so the captain and first officer can have different meals for pilots when the operator asks. Crew catering for a short Provence stop means cockpit meals that can be eaten one-handed, and cabin crew meals ride in a separate box.
FBO catering at Avignon means catering delivery to the FBO, where your handling agent receives it. The general aviation terminal is small, so ground handling catering is simple: we agree the slot, the handling agent catering handover and the airside access, and the order arrives at the aircraft.
Most traffic at Avignon Caumont is light jets and turboprops, so galley catering here is a matter of trays and boxes, not full carts. When a larger cabin comes in, the type decides the loading: door height, whether a high loader is needed, and what the galley can hold. We confirm airside catering delivery with your handling agent, plan aircraft provisioning by cabin layout, and pack for the galley you actually have.
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.
LFMV is a modest field on the Rhône plain, at 124 ft elevation. Airport catering here is shaped by that scale: business aircraft use it for Provence trips, and the general aviation terminal is easy to work with for crews who know the area.
The calendar shapes the field: the Avignon festival in July, lavender in summer, truffles in winter. Inflight catering and in-flight catering follow, as does aviation catering for visiting operators. Business aviation catering, executive jet catering and diplomatic flight catering all run through the same FBO services and ground handling services, with cabin crew meals boxed separately and crew meals ordered alongside. For airport catering, the festival weeks are the ones that fill the slots. As a business aviation hub it is small, and general aviation drives it.
Customs in France are straightforward for EU legs, and airport catering at LFMV follows the same logic. For departures to the UK, Switzerland or beyond, certain animal products may be held, so we adjust the menu for the arrival country.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at LFMV: our 5 passengers wanted grilled salmon with a lemon dressing, and we had limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into compact food boxes that were easy to handle. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. With airline catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Before our guests boarded at AVN, we needed a light pasta dish with grilled vegetables divided into 7 portions suitable for a family lunch request. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. For our team, the strongest part of their crew meals was how they handled catering handover.”
“Keeping the galley organised at Avignon Caumont airport meant planning mini sandwiches and individual desserts for 5 guests with different crew meal preferences in mind. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. I appreciated the emphasis on storage requirements throughout the FBO catering arrangements. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
Think of it as menu by menu, not tray by tray. A turboprop on a day trip needs little; a long stay with a full crew needs more. Private jet catering cost at LFMV is set by galley capacity and the season's produce, and you see the figure before anything is cooked.
The mistral can bring a departure forward or push it back. We keep orders flexible for exactly that reason, so lead time at Avignon is less a deadline than a conversation about slot, produce and galley. Last-minute orders are handled.
A return leg ordered from Avignon crosses a border only sometimes. When it does, customs may hold dairy or cured meat. We pack accordingly, with sealed boxes and a clean paper trail.
Yes, you can, and some guests do. For night or dawn flights from LFMV, we prepare compact meals that tolerate a wait, labelled by seat number for the crew.
Catering is ordered apart from a private jet charter, and invoiced apart. At AVN, airside access goes through your handling agent, which keeps the handover calm.
Tail, pax and diets — a flight attendant takes it from there, day or night.
