Catering to your aircraft in Beauvais.
At 359 ft on the Picardy plateau, LFOB is quiet outside the low-cost banks. Catering by crew, for crew, delivered to 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.
Start with the region on the plate. Hauts-de-France gives a private jet menu its backbone: smoked ham, chicory, mussels, Maroilles and a long tradition of butter-rich baking, all of it adapted for an aircraft kitchen.
For an inflight menu out of Beauvais, ficelle picarde is the signature: a crêpe wrapped around ham and mushrooms under cream, which comes out of a small oven looking like the restaurant version. Private jet food from here also includes pâté en croûte cut for the drawer.
Local specialities need judgement. Maroilles has a smell that fills a cabin, so it is boxed and sealed. Potjevleesch and rillettes stay chilled, carbonnade travels with the sauce in its own pot, and endive in cream re-plates from the oven.
Dessert follows the orchards of Picardy: apple tarts, cider caramel, a tarte au sucre from the north. Ask for Hauts-de-France on the order and the menu is planned around the region and the aircraft you fly.
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.
Beauvais-Tillé is a Picardy plateau airfield where most business traffic arrives early, ahead of the low-cost schedule that shares the runway. Private jet catering here is built around that rhythm: inflight catering that finishes in your own oven or stays chilled in the drawer, aviation catering for business aviation catering crews who need a clean handover, and cabin crew meals packed apart from the guest trays. For executive jet catering and diplomatic flight catering heading to or from Paris-region meetings, the menu is agreed with you first and cooked afterwards.
A typical Beauvais brief is a business jet catering order for a short Paris-region run: two or three passengers, a drawer, a small oven. Corporate jet catering and VIP flight catering from here favour chilled courses and one hot dish. Charter flight catering is planned from the tail. Luxury inflight catering is a private jet chef cooking from Picardy produce, with a bespoke menu written for your passengers.
Government flight catering at Beauvais runs through protocol first and the kitchen second. Head of state flight catering and state visit aircraft catering are cleared menu by menu, with a named team and full traceability. VIP aviation catering for official visits is packed discreetly and handed over at the aircraft with no fuss on the apron.
At Beauvais the usual allergens hide in butter, cream and wheat flour, and strong cheeses and shellfish dominate the local kitchen. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals and other special meals, are cooked on separate boards and boxed apart, each marked with its seat number. Tell us the restriction and the tail and the menu is cleared before anything is cooked.
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.
The crew at LFOB often has a short wait on the ground. Crew meals are on request, invoiced as usual: flight crew meals in boxes, pilot meals and cockpit meals that are eaten easily, crew catering for the whole team, and crew meal boxes marked CREW. Different meals for pilots are available, and cabin crew meals are labelled separately.
FBO catering at Beauvais means a van on the apron and a handover at the aircraft door. Catering delivery to the FBO is coordinated through your handling agent at the general aviation terminal. Ground handling catering and handling agent catering share the same plan: tail, slot, headcount, and the order is delivered airside.
Beauvais-Tillé handles everything from light jets to larger business airliners, and the aircraft decides the loading. A Gulfstream or Global galley catering order goes aboard by hand; a larger cabin may need a high loader for airside catering delivery at the door. Aircraft provisioning is planned from the type and the number of trays, so the right vehicle meets the aircraft at the stand.
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.
Beauvais-Tillé is a general aviation airfield on the Picardy plateau, shared with scheduled low-cost traffic and used by business crews as a quieter option for Paris-region trips. Airport catering here is planned around the terminal, the apron and the early departure wave. FBO services and ground handling services on the field shape how an order reaches the aircraft, so the handover is agreed with your handling agent before anything is cooked.
Beauvais works as a business aviation hub for Paris-region trips. Inflight catering and in-flight catering for private cabins, aviation catering and business aviation catering for charter operators, executive jet catering for owners, diplomatic flight catering for official movements, and cabin crew meals boxed apart for the team all pass through the same apron. FBO services and ground handling services decide where the van waits and who signs for the trays, while crew meals are ordered on request and invoiced like the rest.
Customs at LFOB follows French and EU rules on food. Animal products from outside the EU are limited, so catering is sourced in-country, and the ground handling services on the field expect the order to match what the declaration says. We tell you early what can and cannot ride on the aircraft, so the galley is never surprised and the FBO services team has nothing to question at the door.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at BVA, where our order of mushroom risotto and a green salad for 7 people involved a small galley worktop. The final order confirmation stood out more than any sales pitch about inflight catering services. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Breakfast was already sorted; at Beauvais-Tillé airport, the next request was vegetarian wraps and colourful salads for 12 guests, with an evening cabin service to work around. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“Despite a tight boarding window, we wanted the 12 guests at LFOB to enjoy a cheese board and savoury canapés without a complicated cabin service. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
Price is set order by order. A French customs detail matters here: products of animal origin inbound from outside the EU face import limits, so local ham, cheese and pâté from Hauts-de-France cost less in effort than a menu flown in. Tell us what you want and we quote it.
The plan starts from your aircraft: oven or no oven, one drawer or four, how many trays it holds. We build around that and last-minute orders are handled without changing the standard.
In Hauts-de-France the weather window decides departures: autumn fog can hold a morning slot. Customs rules do not change with it. France restricts animal products arriving from outside the EU, and we avoid the problem by sourcing in the region.
Yes for a return leg: you can order the way-back catering here, packed for the flight home, so nothing has to be carried in from elsewhere. Outside food from non-EU countries is restricted on arrival into France, which is another reason to order the return from Beauvais.
Not part of it. A catering order at Beauvais-Tillé stands alone: its own menu, its own invoice, its own handover, whether the departure is at midnight or at dawn.
Tail, pax and diets — a flight attendant takes it from there, day or night.
