Catering to your aircraft in Bergerac.
Bergerac fills up in summer, when light jets and turboprops bring guests to the Périgord. We cook and pack for the small galley they carry, and your crew re-plates.
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.
Nouvelle-Aquitaine and the Bergerac vineyards give the private jet menu its shape: duck, walnut, strawberries, truffle in season and the sweet wines of Monbazillac. For Bergerac Dordogne-Périgord we build the inflight menu around those local specialities, sliced and plated so the cabin crew only has to warm and serve.
Private jet food from the Périgord starts with confit de canard, which travels well and finishes in the oven. Foie gras goes out chilled with toast and fruit chutney, walnut bread rides in its own bag, and Périgord strawberries are packed dry in season. Our gourmet inflight meals use these local specialities with a calm, crew-first service note on each tray, so a private jet menu from Bergerac still reads as simple to assemble in a narrow galley.
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.
Bergerac sits on the Dordogne river at 171 ft, a small Nouvelle-Aquitaine field where summer traffic brings light jets and turboprops to the Périgord. Private jet catering at LFBE runs on local produce, built for the small galley those aircraft carry. Inflight catering here leans on duck, walnut and strawberries, and in-flight catering is packed to be finished in a single oven. Aviation catering for Bergerac is written around the aircraft type, and business aviation catering follows the same logic, with the same crew-first approach used everywhere else. Executive jet catering for VIP guests, diplomatic flight catering for official movements and cabin crew meals can all be ordered on the same booking.
A corporate party flying into LFBE tends to want the Dordogne on the plate. Business jet catering from Bergerac suits a small galley, corporate jet catering follows the guest list, and VIP flight catering stays quiet. Charter flight catering, luxury inflight catering and a private jet chef building a bespoke menu are all ordered the same way, by phone or email.
When an official movement uses LFBE, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering run with a named team, sealed packing and discretion at the aircraft.
Dietary orders at Bergerac are managed around the local kitchen, where duck fat, walnut oil and butter are everywhere and quietly end up in sauces and pastry. Kosher, halal, vegan and gluten free meals are prepared and packed separately, and every special meal is labelled by seat number with its restriction. Allergen free requests, kids meals and other special meals follow the same procedure: separate board, separate box, written card.
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 Bergerac the turn can be short, so crew meals are built to be eaten between tasks. Flight crew meals and pilot meals travel in separate boxes; cockpit meals are easy to hold; crew catering is on request and invoiced with the rest. Crew meal boxes and different meals for pilots are a line on the order, and cabin crew meals are added the same way.
At LFBE we do not stand at the gate: FBO catering is passed to the FBO or the handling agent, who brings it airside. Catering delivery to the general aviation terminal is confirmed with them, and ground handling catering and handling agent catering stay one phone call.
Aircraft at LFBE are mostly light and midsize jets and turboprops, so galley catering is carried by hand or on a small cart rather than by a high loader. Airside catering delivery goes through the FBO or your handling agent to the cabin door. For a larger visiting aircraft, tell us the type and we plan the aircraft provisioning around its door height and galley.
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.
LFBE sits at 171 ft on the Dordogne plain, a quiet field that handles scheduled and private movements side by side. General aviation visitors park on the ramp, airport catering for private aircraft is passed through the FBO, and FBO services such as ground handling services are arranged on request.
The Périgord draws private aircraft all year, with peaks in summer and autumn. Inflight catering and in-flight catering here are shaped by the season, aviation catering and business aviation catering by the aircraft type, and executive jet catering, diplomatic flight catering and cabin crew meals are priced like the rest. As a business aviation hub Bergerac is modest and easy.
Flights within the EU into Bergerac carry food freely, while arrivals from outside the EU must respect the rules on meat, dairy and fresh produce. We tell you which dishes need replacing on a non-EU leg, and the FBO services team clears access for the delivery.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at LFBE, where 5 guests expected avocado toast components and breakfast fruit despite a late menu amendment. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service. For jet catering, that attention to packing arrangement made the order noticeably easier to manage.”
“The cabin briefing at EGC included 3 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing a revised passenger count. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this VIP flight catering order was the practical approach to storage requirements.”
“Timing and organisation mattered at Bergerac Dordogne-Périgord airport, where our order of a mezze selection with flatbreads for 11 people involved a revised passenger count. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. I appreciated the emphasis on storage requirements throughout the charter flight catering arrangements. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
Treat the return as its own menu. How much private jet catering costs on the way back depends on what you pick: duck confit and walnut tart weigh on the quote more than a cold platter, and cep mushrooms vary with the season. The quote lists each leg separately.
A night departure or a dawn slot at LFBE changes little, because the FBO and the handling agent arrange access to the apron. What shapes the lead time is the season and local produce such as strawberries or ceps. Last-minute orders are handled.
Customs at LFBE comes down to where the flight started. Inside Europe, local food travels freely; from further afield, meat and dairy may have to be declared or left behind. Your handling agent opens airside access for the delivery, and we adjust the menu to the origin of the flight.
You can bring food, but with an empty cabin into Bergerac there is rarely a reason to. A light crew meal box covers the crew, and customs can stop meat and dairy carried from elsewhere. Order locally and keep the galley empty.
No. Is catering part of a charter? Not here: the charter covers the aircraft, and catering is ordered and invoiced separately, as for any private jet catering order. For two services on a long leg, we plan two menus, cold dishes first, hot dishes finished in the oven for the second service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
