Catering to your aircraft in Bastia.
Bastia-Poretta handles a busy Corsican summer rotation, and we cook for the galleys that rotation uses: Corsican charcuterie, brocciu and clementines, packed by former VIP flight attendants and handed over at your FBO.
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.
Corsica is the kind of island where the private jet menu writes itself: chestnut, myrtle, brocciu, wild boar, clementines from the eastern plain. A private jet menu for Bastia works because the produce is local and seasonal, and the local specialities travel well when packed for a galley. The inflight menu usually pairs a cold board of Corsican charcuterie, lonzu and coppa with cheeses, then a hot main that finishes in the aircraft oven. Private jet food from the island has character: veal with olives, stuffed aubergine, fiadone for dessert. We build private jet platters, gourmet inflight meals and private jet snacks from these local specialities, so the cabin tastes of Corsica rather than of a generic airport kitchen.
If you are flying into Bastia, the region decides the menu: Corsica gives you cured meats, sheep and goat cheeses, chestnut honey and citrus. Our private jet menu draws on those local specialities, written for a galley with limited oven space. An inflight menu might open with brocciu tart and charcuterie, move to roast veal or fish of the day, and close with fiadone or clementines. Private jet food here is simple and strongly flavoured, which holds up at altitude. Private jet platters carry the cold courses, gourmet inflight meals cover the mains, and private jet snacks fill the gaps on short island hops.
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.
Bastia-Poretta sits on the flat eastern coast of Corsica at 26 ft, and a summer rotation of light jets and midsize cabins uses its apron. Private jet catering here leans on island produce: figatellu, brocciu, clementines, Patrimonio wine on request. We handle inflight catering, in-flight catering and aviation catering for business aviation catering clients, executive jet catering for owners, diplomatic flight catering for state movements, and cabin crew meals for the rotation, all handed over via your FBO.
For owners flying into Corsica, we adapt to the aircraft first: small oven, limited chill space, short sectors. Business jet catering, corporate jet catering and VIP flight catering at Bastia are planned around that. Charter flight catering and luxury inflight catering use local produce; the private jet chef shapes a bespoke menu once the headcount is set.
Government flight catering at Bastia is rare but protocol-heavy: sealed trays, named staff, no labels visible outside the galley. Head of state flight catering and VIP aviation catering follow the protocol office's list, and state visit aircraft catering is cleared before anything is cooked.
Corsican cooking hides allergens in places a visitor would not guess: chestnut flour, brocciu, charcuterie curing salts, sheep milk in most cheeses. For kosher, halal, vegan and gluten free requests at Bastia, we cook those dishes on separate boards and pack each tray sealed, so special meals reach the cabin intact. Allergen free and kids meals follow the same procedure, with a seat number on every lid.
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.
Crews at Bastia often turn around the same day, so crew meals need to be quick to eat and easy to stow. Flight crew meals are ordered on request and invoiced like the rest; pilot meals are packed separately from the passenger trays. Crew catering can include cockpit meals with a simple main and fruit, crew meal boxes labelled CREW, and different meals for pilots when the operator's policy asks for it. Cabin crew meals go in a distinct box.
FBO catering at Bastia is handed over through the FBO or your handling agent at the aircraft. Catering delivery to the FBO is coordinated before the slot, and ground handling catering follows the access rules for the apron. The general aviation terminal is the contact point, and handling agent catering lands plane-side.
Light jets and midsize cabins dominate the Bastia ramp, so galley catering is usually carried by hand, but larger aircraft do call at LFKB in summer. When the type needs a high loader, we plan airside catering delivery around the aircraft door height and the galley you actually have. Aircraft provisioning on the Corsican coast is simpler when the tail, slot and cabin layout are known before the order is cooked.
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.
Bastia-Poretta is the main gateway to northern Corsica: one runway along the Tyrrhenian shore, a compact terminal, and a general aviation apron of its own. Airport catering here serves charters, island residents and the summer peak. FBO services and ground handling services both run from that general aviation side, which is where each order is handed over.
Business aviation at Bastia peaks in summer, when Corsica draws private flights from across Europe. Inflight catering and in-flight catering meet charter and owner flights here, and aviation catering and business aviation catering stay seasonal and simple. Executive jet catering suits the light-jet profile, diplomatic flight catering is occasional, cabin crew meals and crew meals are ordered with the trip, and FBO services and ground handling services keep the apron workable. It is a small business aviation hub for the island.
French and EU customs rules govern animal products, so Corsican cured meats and cheeses can be restricted on non-EU routes. Tell us the destination and we adapt the order; your FBO services and ground handling services contacts can confirm what is allowed airside.
Average rating from the cabin crew and pilots we cater for.
“I wanted a breakfast basket with individual preserves for 8 guests at BIA, packed sensibly for a cabin team dealing with a tight boarding window. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into shallow trays that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I appreciated the emphasis on storage requirements throughout the private jet catering arrangements.”
“My order at Bastia-Poretta International airport covered a charcuterie board and fresh bread for 5 guests, with a practical service plan needed because of several individual meal preferences. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. I would discuss private jet catering services with them again, especially when packing arrangement needs careful coordination. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“Choosing smoked salmon bagels and sliced fruit for 4 people at LFKB was straightforward; the challenge was making it work with an evening cabin service. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
Think of three tiers here: cold Corsican boards, hot braised mains, and premium seafood in high season. Each prices differently, and the cabin headcount multiplies it. Ask for a quote and we itemise it.
Corsican produce and charter slots both move with the calendar. For a return from LFKB, send the second leg early so we can book fish and fresh bread. Last-minute requests are processed too.
Within the EU, catering moves freely; outside it, animal products need care. For an early or late LFKB slot, send us the destination and we adjust the menu accordingly.
Yes, within customs rules, but airside access is managed by your handling agent. If the cabin crew would rather not manage it, we deliver everything labelled and ready.
No, the aircraft hire does not include food. A short repositioning flight into Bastia with nobody in the cabin may need only crew meals, ordered and billed like any other service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
