Catering to your aircraft in Cahors.
A small apron, a walnut-and-lamb kitchen region and crews who rarely get a proper meal on the ground: that is Cahors Lalbenque. We pack for your galley and deliver to 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.
The Lot and the wider Occitanie table is a gift for a private jet menu. Cahors Lalbenque sits in Quercy, so the inflight menu leans on lamb from the Causses du Quercy, duck confit and magret, and cabécou goat cheese from Rocamadour. Private jet food here means walnut bread, walnut oil dressings and, in winter, black truffle from the Lalbenque market. These are the local specialities that travel well: the lamb and duck finish in the oven, the cheeses and melon travel chilled, the truffle goes on at the last moment. Private jet platters are cut by passenger, gourmet inflight meals are re-plated cold or hot, and private jet snacks lean on walnut cake, prunes from Agen and Malbec-friendly charcuterie. The Occitanie larder gives a Cahors menu real character without complicated service.
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.
Lalbenque sits on a limestone plateau at 912 ft, famous in winter for its Monday truffle market, and the business jets that land here arrive with that in mind. Private jet catering at Cahors Lalbenque (LFCC / ZAO) starts from the galley you have: a light jet with a drawer and a small oven needs a different pack than a midsize cabin. Inflight catering for the Lot is built on Quercy lamb, duck, walnut and Cahors Malbec country produce, and in-flight catering for crew follows the same logic. Aviation catering here stays discreet and small-scale, which suits business aviation catering for owners heading to the Dordogne and Lot valleys. Executive jet catering, diplomatic flight catering for rare official visits and cabin crew meals are all written per tail.
Business jet catering at Cahors Lalbenque is mostly owner trips toward the Lot and Dordogne valleys, so corporate jet catering here is light and local. VIP flight catering and charter flight catering follow the same brief: a private jet chef writes a bespoke menu around Quercy lamb, duck or summer melon, with luxury inflight catering touches such as truffle in winter.
When an official flight lands at LFCC, government flight catering starts with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: a small named team, sealed packing and a traceable handover.
Allergen handling around Cahors Lalbenque starts with the local kitchen: walnuts and walnut oil are everywhere in Quercy cooking, as are duck fat and cheese. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on their own board and sealed in their own box, with a nut-free check written for every dish. Kids meals are simple and plain. Each special meal is marked by seat number and handled as a procedure, not a promise.
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 LFCC the crew often waits on the ground, so crew meals are an on-request line, invoiced as usual. Flight crew meals and crew catering go in their own boxes; pilot meals and cockpit meals are packed so they can be eaten on the flight deck. Crew meal boxes carry the seat label, and different meals for pilots are written in when you ask.
FBO catering at Cahors Lalbenque is a handover at the terminal or the steps. Catering delivery to the FBO is arranged with your handling agent, who opens the gate to the general aviation terminal. Ground handling catering follows the slot, and handling agent catering is simply the hand-off at the aircraft.
Cahors Lalbenque handles light and midsize business jets, so galley catering rarely needs more than a van at the steps. Airside catering delivery is arranged with the handling agent, and aircraft provisioning follows the type: a small galley with one oven gets a trimmed pack, a larger cabin gets full trays. If a bigger aircraft is planned, tell us the type and we check how the loading will work.
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.
Lalbenque sits on the Causses plateau north of the Lot valley, a quiet airfield used by general aviation and business jets. Airport catering and FBO services here are simple and personal.
Business aviation at Cahors Lalbenque follows the seasons: truffle weekends in winter, summer owners heading for the valley. Inflight catering and in-flight catering are written per tail, aviation catering and business aviation catering stay small-scale, and executive jet catering uses the same brief. Diplomatic flight catering is handled with protocol first, and cabin crew meals are ordered with the trip. As a business aviation hub it is modest, with general aviation, FBO services and ground handling services all arranged through your agent.
Customs at Cahors is French and EU. Food from within the EU is simple, animal products from outside are restricted, and a non-EU flight's leftovers stay on the aircraft. We plan catering around that rule at LFCC.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at ZAO: our 10 passengers wanted yoghurt pots and fresh berries, and we had a family lunch request. I would discuss flight catering services with them again, especially when meal organisation needs careful coordination. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“Getting roasted chicken and seasonal vegetables ready for 3 guests at Cahors Lalbenque airport required an order that accounted for limited fridge space. For our team, the strongest part of their airline catering was how they handled final order confirmation. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“Timing and organisation mattered at LFCC, where our order of poached fish with steamed rice for 5 people involved a late menu amendment. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on crew briefing throughout the crew meals arrangements.”
Special meals are the first thing that moves the price of private jet catering out of Cahors. Allergen free, halal or kosher plates take separate boards and sealed packing, so they cost more than a standard salad; a simple kids plate costs less. We price each line separately.
Lead time at Cahors depends on the day more than the airport: a waiting crew on a duty-limited rotation needs a hot meal at the right moment. We fit the pack to that, and last-minute orders are handled, including seasonal items like truffle.
Customs on a short turnaround at LFCC mostly concerns leftovers: food from a non-EU flight cannot be carried off, so the pack is planned around what will be eaten before the next slot. For a domestic or Schengen leg, there is little paperwork.
Bringing your own food works, but ask for one Lot product on top: Rocamadour goat cheese is the easy choice, travels chilled and needs no cooking. We can mix it with what you carry.
Is catering part of a charter flying into LFCC? It is not. Book the private jet charter with your operator and the catering with us. French food import rules follow the EU, and non-EU animal products stay out.
Tail, pax and diets — a flight attendant takes it from there, day or night.
