Corsica · Calvi · LFKC / CLY

Private jet catering at Calvi Sainte Catherine Airport (LFKC / CLY), Calvi

Catering to your aircraft in Calvi.

At LFKC the light jets arrive from the mainland and the Riviera, and the galley is rarely more than a drawer and a small oven. We pack for that, for the crew who re-plate and serve.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Calvi on the plate: local specialities for in-flight catering at CLY

Corsica is a short brief for a private jet menu: the island's produce is strong, seasonal and mostly cold-friendly. A Calvi inflight menu usually opens with Corsican charcuterie, such as coppa, lonzu and figatellu cut thin and boxed apart from the bread, then brocciu, the fresh whey cheese, either plated with herbs or folded into a savoury pastry for the oven. Private jet food from the Balagne also means citrus, clementines in winter and lemons year round, chestnut honey, and fish from the Calvi side of the island. Local specialities travel better when each element is packed on its own board: private jet platters stay sealed, gourmet inflight meals are finished by the flight attendant, and private jet snacks, such as canistrelli biscuits and dried figs, wait in the drawer for the descent.

Open the menu Download the menuPDF

Corsican charcuterie and brocciu private jet platters, local specialities for Calvi, Corsica

01Corsican charcuterie boardCoppa, lonzu and figatellu sliced thin, bread packed apart. Chilled.

02Brocciu with wild herbsFresh whey cheese, plated cold or baked in a pastry. Re-plate cold.

03Calvi fish and citrusLocal catch with lemon and herb marinade, sauce apart. Oven.

04Canistrelli and chestnut honeyDry Corsican biscuits and honey for the drawer. Chilled.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · CalviCalvi Sainte Catherine Airport · LFKC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Calvi Sainte Catherine Airport (LFKC)

Calvi Sainte Catherine sits on a Balagne shoreline where summer traffic is mostly light jets and turboprops with small galleys, so private jet catering here is written around what a drawer and one compact oven can actually hold. Inflight catering for Corsica leans on cold plates, island charcuterie and fruit, while in-flight catering for a longer onward leg adds a hot course plated by crew. We treat aviation catering at CLY as a short brief: type, galley, slot, seat plan. Business aviation catering and executive jet catering for owners flying in from the mainland follow the same logic, and diplomatic flight catering is cleared by protocol before anything is cooked. Cabin crew meals are packed separately, on request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet parked at Calvi Sainte Catherine, CLY, for business jet catering on the Balagne coast

Business aviationOur core

Business jet & VIP jet catering at Calvi Sainte Catherine Airport

Business jet catering at Calvi is usually a short brief: a light or midsize aircraft, four to eight guests, one cold course and perhaps a hot one. Corporate jet catering and executive travel to Corsica follow the same pattern, with VIP flight catering and charter flight catering built to the galley. Luxury inflight catering uses local produce, a private jet chef cooks to the seat plan, and every bespoke menu is written for the aircraft type and the slot at CLY.

Government flight aircraft at Calvi Sainte Catherine airport, Corsica, head of state flight catering

State & royalDiscretion, protocol

Head of state and government inflight catering at Calvi Sainte Catherine Airport (CLY)

When a state delegation lands in Corsica, the kitchen does not guess: government flight catering follows the protocol office's list. Head of state flight catering, VIP aviation catering and state visit aircraft catering at Calvi share one rule, which is that every tray is labelled by seat and checked before it leaves for the aircraft.

Private jet platters and gourmet meals: jet catering in *Calvi* (CLY)Or write your own, we cook it

Cold Corsican private jet platters with charcuterie and fruit for Calvi, LFKC

Cold galley

No oven · served in four minutes

Corsican charcuterie private jet platters with brocciuChilled

Marinated Balagne seafood, gourmet inflight meals starterChilled

Fig, chestnut honey and sheep cheese, private jet snacksRe-plate cold

Lemon and clementine fruit plateChilled

Hot gourmet inflight meals with sauce apart for a flight from Calvi Sainte Catherine, CLY

Hot service

One oven · re-plated in twelve minutes

Veal with myrtle jus, gourmet inflight meals mainSauce apart

Baked brocciu and herb pastryOven

Grilled sea bream, lemon butter and potatoesSauce apart

Chestnut flour fiadone for dessert, private jet platters sweetOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Calvi Sainte Catherine Airport

On a Corsican menu the allergens hide in familiar places: chestnut flour and almond in the biscuits, shellfish in the seafood marinades, dairy in brocciu and the pastry that wraps it. Kosher, halal, vegan and gluten free requests are cooked on a separate board and boxed apart, so special meals are handled as a procedure, not a label. For allergen free orders we name the seat and the restriction, and kids meals follow the same card.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Calvi Sainte Catherine Airport

For the Corsican crew, meals come on request: you order them with the flight and they appear on the invoice as a normal line. Flight crew meals for a long day on the Corsican circuit are packed to be eaten in the cockpit or the crew room, and pilot meals are kept separate from guest trays. Crew catering also covers cabin crew meals, cockpit meals in sealed boxes, and crew meal boxes with a hot or cold option. Different meals for pilots, as the operator's policy asks, are cooked and boxed apart.

Meal passLFKC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLFKC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Calvi Sainte Catherine airport terminal and apron, LFKC, Corsica, general aviation

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Calvi Sainte Catherine Airport (CLY): delivery to your aircraft

At the general aviation terminal in Calvi, FBO catering reaches the aircraft through your handling agent. Ground handling catering is agreed in advance; catering delivery to the FBO is checked against the slot and the tail number. Handling agent catering is the last step before the crew takes over.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Calvi Sainte Catherine Airport (CLY)

Calvi Sainte Catherine mostly sees light and midsize business aircraft, so galley catering is usually carried by hand or by a small cart to the cabin door. When a larger type visits, aircraft provisioning is planned around the door height and whether a high loader is available; airside catering delivery is confirmed with your handling agent before the slot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLFKC / CLY

About Calvi Sainte Catherine Airport: business aviation and airport catering

LFKC is a small coastal airport on Corsica's north-west side. For airport catering, that means a clear brief: a compact apron, a general aviation terminal, and a handover at the aircraft arranged with your handling agent. FBO services here are modest and seasonal, and ground handling services are coordinated around the summer rotation. Calvi is a business aviation hub only when the island's traffic peaks, and general aviation otherwise keeps the field quiet.

Business aviation

Business aviation at Calvi peaks in the Corsican summer, when owners and charter clients fly in on light jets and turboprops. Inflight catering and in-flight catering here lean on cold plates and island produce; aviation catering and business aviation catering are written around a small galley, with FBO services on the ground arranging the handover. Executive jet catering suits the owner flying in from the mainland, diplomatic flight catering is cleared by protocol when an official delegation lands, and cabin crew meals and crew meals for the afternoon turn follow the same short brief.

Customs & food import

Calvi is a French airport, so EU rules apply to food arriving from outside the Union: meat and dairy products can be refused at arrival, and customs may ask what the galley holds. Flights within Schengen face no check on food. Your handling agent and the FBO services on the field will know the current position, and we tell you what the order means on your route.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★GOVERNMENT

“Our priority at CLY was a seafood starter and warm vegetable sides for 2 passengers, with different crew meal preferences shaping the service plan. For private jet menu, that attention to galley preparation made the order noticeably easier to manage. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into divided catering boxes that were easy to handle. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”

Julia R. | Government flight manager

Falcon 7X

★★★★★BUSINESS JET

“Keeping the galley organised at Calvi Sainte Catherine Airport meant planning a breakfast basket with individual preserves for 9 guests with several individual meal preferences in mind. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. We could finish the main courses as each guest was ready, rather than laying everything out at once.”

Fatima Y. | FBO operator

Gulfstream G650

★★★★★VIP AIRLINER

“The 2 passenger portions of a cold lunch with cheese and fruit were the easy part; managing two separate meal services at LFKC took more planning. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling. The galley preparation stood out more than any sales pitch about in flight catering.”

Lucy N. | Chief cabin officer — BBJ

ACJ320

Asked before every LFKC slotAsked by crews

How much does private jet catering cost for a short repositioning flight into Calvi with an empty cabin?+

With no guests on board, private jet catering shrinks to the crew: one or two boxes and perhaps a cold plate of coppa and fruit. The cost is simply those menu lines, priced as ordinary ingredients and invoiced like any order.

What lead time should I allow for private jet catering on a long leg out of Calvi with two services on board?+

On a two-service leg the real question is the galley: one drawer for the first service, one oven tray for the second. Send the type and the seat plan and we build around it; last-minute orders are handled, and Corsican seasonal produce rarely complicates the lead time.

What do customs mean for private jet catering at Calvi when the passenger count changes at the last minute?+

Arriving from outside the EU, animal products in the galley can be refused at Calvi, whatever the headcount. A late change only alters the number of boxes we pack, not the customs rule.

Can you bring food on a government or delegation flight into Calvi?+

A delegation may carry its own food, but the aircraft's home rules and French customs both apply, and a delegation menu is normally cleared by protocol before anything is cooked. We pack in sealed, seat-labelled boxes so the team can check each one at the aircraft.

Is catering part of a charter into Calvi when a passenger needs a kosher or allergen free meal?+

No. Catering is not part of the charter: it is ordered separately and invoiced on its own, like any order. A kosher or allergen free meal is cooked on a separate board and boxed with the seat number, because the chestnut flour and shellfish common in Corsican cooking are exactly where allergens hide.