Catering to your aircraft in Brive.
A turboprop or light jet on the BVE apron has a small galley and often a short ground time. We cook and pack for that space, with the Corrèze in the menu, and your handling agent receives it 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.
Brive-la-Gaillarde and the Corrèze eat from the Limousin plateau and the Dordogne valley, and a private jet menu for Brive Souillac can say so honestly. Local specialities travel well: walnut tart and walnut oil from the Périgord border, chestnut velouté, Limousin beef carved cold for sandwiches, Corrèze veal sous-vide for the oven, and clafoutis. Private jet platters are built around Rocamadour and Cabécou goat cheese, cured Corrèze ham and Brive mustard.
Gourmet inflight meals leave the kitchen as an inflight menu written for the Nouvelle-Aquitaine interior. Chestnut soup comes in a sealed pot, the veal with its sauce apart, and private jet snacks are walnuts, Brive violet mustard crackers and ham. This private jet food reflects the region's local specialities, and in truffle season a shaved black truffle goes on the side, never baked in.
The Corrèze is Limousin beef country, so the private jet menu for Brive starts with carved cold beef and a mustard dressing, then a hot course of braised veal. Walnut cake, chestnut cream and cheese from the Quercy plateau cover dessert. As inflight menu items they are chosen because they hold their shape in a drawer. Private jet platters of local ham and cheese, gourmet inflight meals for lunch, and private jet snacks of walnuts round out these Nouvelle-Aquitaine local specialities.
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.
Weekend arrivals from the Dordogne and Lot valleys set the tempo at LFSL, and the menu follows the table of the Corrèze rather than a generic list. Our private jet catering for Brive Souillac is cooked and packed by former VIP flight attendants, so in-flight catering arrives labelled by seat and ready for a small galley. Whether it is business aviation catering for a corporate group or executive jet catering for a family heading to the Perigord, your handling agent receives it at the terminal. Diplomatic flight catering and cabin crew meals follow the same route, ordered and invoiced like everything else.
Who flies into LFSL? Executives bound for Rocamadour, families for the Dordogne, groups for a wine weekend. Business jet catering, corporate jet catering and charter flight catering are written to fit each cabin. VIP flight catering and luxury inflight catering come with a private jet chef's bespoke menu, built around what the Corrèze grows in that season.
Government flight catering at Brive Souillac is rare but real: a regional visit, an official delegation. Head of state flight catering and VIP aviation catering run through the protocol office, which clears the menu before anything is cooked. State visit aircraft catering is packed discreetly, with a named team and full traceability of ingredients.
Corrèze cooking is built on duck fat, walnuts, cheese and butter, so allergens hide in places a menu does not show: walnut oil in dressings, nuts in pastry, cream in veal sauces. For kosher, halal, vegan and gluten free requests, and for any allergen free or special meals order, we cook in a separate prep area and pack each dish on its own board and box. Kids meals are simple, plain pasta or roast chicken, and every box carries a seat number, not a name.
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 turnaround at LFSL the crew eats last and fast, so crew meals are built for that. We pack flight crew meals in boxes marked CREW, and pilot meals in a separate bag: cockpit meals you can eat from a lap. Crew catering is on request and invoiced with the rest. Crew meal boxes carry a main, fruit and water, and different meals for pilots are ready when policy requires. Cabin crew meals are labelled by role.
At LFSL the FBO is the meeting point: crates arrive at the general aviation terminal, are checked by your handling agent, then go to the aircraft. FBO catering and catering delivery to the FBO are one process. Ground handling catering and handling agent catering are written into the order so nobody waits at the gate.
On the LFSL apron, the type on the ramp sets how the crates go aboard. A turboprop or light jet takes the galley catering through the main door by hand; a larger cabin may need a high loader, which your handling agent arranges. Airside catering delivery follows the apron access set by the FBO. Aircraft provisioning is planned from the type, the galley layout and the oven, so the crates fit the space and nothing is repacked on the ramp.
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.
Brive Souillac, at 1,016 ft in the Corrèze hills, is a small regional airport with a general aviation terminal handling business traffic. Airport catering here is built for light jets and turboprops, so the menu is compact and the galley is rarely large. General aviation at BVE is calm, with little ramp congestion.
BVE is a business aviation hub in miniature: a few movements a day, more on weekends. Inflight catering and in-flight catering here mean regional dishes. Aviation catering, business aviation catering and executive jet catering are planned per flight. Diplomatic flight catering and cabin crew meals are ordered the same way, with FBO services and ground handling services coordinated through the handling agent.
France applies EU customs rules to food. Flights from outside the EU face limits on meat, dairy and eggs, while intra-EU legs are simpler. Our catering is cooked in France, so it arrives without declaration. Your handling agent advises on passengers' own food.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at LFSL: our 12 passengers wanted a charcuterie board and fresh bread, and we had a late menu amendment. I asked The Galley Girls for the sandwiches in individual containers, with garnishes supplied separately for plating on board. We could finish the main courses as each guest was ready, rather than laying everything out at once. This experience of jet catering gave us a useful reference for managing packing arrangement on another departure.”
“Service planning came first at BVE, with 12 passengers choosing smoked salmon bagels and sliced fruit and two separate meal services influencing our preparation. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. Our brief for VIP flight catering was met with a sensible plan for storage requirements.”
“One detail shaped our order at Brive Souillac airport: a short ground stop, alongside a request for yoghurt pots and fresh berries for 4 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into sealed meal containers that were easy to handle. I appreciated the emphasis on packing arrangement throughout the charter flight catering arrangements. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
Think of it as two dishes: a cold tray built from Limousin ham, walnut bread and Rocamadour, or a hot meal with sauce apart. The slot decides which one fits. Brive Souillac departures that leave early tend to take the cold option, longer ground time allows the oven. Private jet catering cost follows the menu you choose, and we quote it after you share the slot.
Local products make ordering easier, not harder. Rocamadour cheese, walnuts and Brive mustard come from producers close to the kitchen's regular suppliers, so a menu built around them is straightforward to confirm. Last-minute orders are handled; tell us the slot and the products you want and we confirm what is available that week.
Customs at BVE depends on where the aircraft arrives from. Intra-EU flights are relaxed; a long-haul arrival gets a food check. We source the walnuts, beef and cheese in France, so the galley is French food from the start. Your handling agent tells you what to declare for passengers' own items.
A small galley means the menu changes: no hot dishes when there is no oven, sauces in pots rather than poured, desserts that need no plating. You can bring your own food at Brive Souillac, but we advise ordering with the galley in mind so nothing spills in the drawer.
No. Catering is not part of a private jet charter flying into Brive Souillac: you book it separately, and it is invoiced on its own like any other order. The season then shapes the menu, chestnut soup in November, light salads in July. If fog holds a departure, a chilled menu keeps better than a plated hot one.
Tail, pax and diets — a flight attendant takes it from there, day or night.
