Catering to your aircraft in Cannes.
Cannes Mandelieu sits at 13 ft with a single short runway and a ramp that fills in May and in July; we build the menu for the light jet that is actually parked there, and hand it over 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.
Provence-Alpes-Côte-d'Azur gives a Cannes private jet menu its shape: Menton lemons, Nice olives and socca, Mediterranean sea bass, tapenade, ratatouille, local rosé kept chilled for the cabin. A private jet menu built here uses these local specialities the way they actually travel: cold things stay cold, sauces ride in their own pots, anything with a crust is crisped in the aircraft oven.
For an inflight menu from Cannes, we lean on what the Riviera markets sell that week: Provençal tomatoes, courgette flowers, fresh anchovies, goat cheese from the hinterland, red mullet in season. Private jet food from this coast reads light and fragrant, and it plates well from a drawer. Local specialities are written onto the menu with the service note beside them, so the galley knows what to do with each.
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.
A short strip behind the Croisette, no space for a heavy and a stack of ramp vehicles: that is Cannes Mandelieu, and private jet catering here is cooked for small cabins and one-oven galleys. Our inflight catering is packed by former VIP flight attendants, with in-flight catering built around Riviera produce. Aviation catering for business aviation catering clients, executive jet catering for owners, diplomatic flight catering for state guests and cabin crew meals for the front end all start from the same brief: the tail, the seat plan, the slot.
Business jet catering at Cannes Mandelieu serves corporate jet catering for executives, VIP flight catering for owners and charter flight catering for festival weeks. Luxury inflight catering here is a private jet chef writing a bespoke menu around the seat plan and the single-oven galley of the light jet on the apron.
When a delegation lands at LFMD for a summit or a festival, head of state flight catering and government flight catering start with a protocol check. VIP aviation catering and state visit aircraft catering are packed sealed, with the allergen and restriction cards that the security detail asks for.
A vegan menu from Cannes can be written entirely from local produce: ratatouille, tian, socca, tapenade, Menton citrus. Special meals need a closer look here, because the hidden allergens in this kitchen are anchovy in tapenade and pissaladière, butter in the sauces and nuts in the sweets. Each one travels on its own board in a sealed box marked by seat. Kosher, halal, gluten free, allergen free and kids meals follow the same procedure.
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 Cannes turnaround the crew eats from a separate request, billed on the same invoice as everything else. Flight crew meals are boxed and marked CREW, with pilot meals and cockpit meals that can be eaten with one hand between ATC calls. Crew catering for a Cannes turnaround leans on cold Provençal plates that need no oven, and different meals for pilots are packed as separate crew meal boxes when the operator asks for it.
At LFMD the handover takes place at the FBO or at the aircraft, depending on which stand the handling agent assigns. FBO catering for Cannes means catering delivery to the FBO door, arranged with the handling agent catering contact, who also confirms whether the trolley can go airside. Ground handling catering follows the apron rules, which tighten in festival season, and the general aviation terminal remains the default meeting point for crews who need to check the order before it goes up the steps.
Cannes Mandelieu handles light and mid-size jets, so galley catering here rarely needs a high loader: the trolley goes up the stairs or into the cabin door directly. For the occasional larger tail, we arrange airside catering delivery with the handling agent, who confirms access to the apron. Aircraft provisioning is planned from the type, because a small galley decides how much can be loaded at once.
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.
Cannes Mandelieu is a general aviation airport on the French Riviera, with a short runway and no commercial schedule. Airport catering here serves private operators only: a compact apron, a general aviation terminal, FBO services and ground handling services that fill up in May and again in August.
Cannes Mandelieu is a business aviation hub in miniature. Inflight catering and in-flight catering here follow the Film Festival and the Yachting Festival; aviation catering and business aviation catering peak in summer. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered for delegations and owners arriving for those weeks, and the ground handling services on the apron decide how many tails can be served at once. Crew meals are added to the same order when the operator asks for them.
France applies EU food rules, so animal products on board must come from approved suppliers, and food from outside the EU is restricted at the border. For your order, customs means we source locally, and the ground handling services on the apron receive the galley with its paperwork.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Cannes Mandelieu Airport, with 2 passengers choosing a breakfast basket with individual preserves and a tight boarding window influencing our preparation. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. I would discuss airport catering with them again, especially when galley preparation needs careful coordination.”
“Food presentation mattered to our 5 guests, but a changing departure schedule also had to be considered when organising a seafood starter and warm vegetable sides at LFMD. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. I would discuss inflight catering with them again, especially when storage requirements needs careful coordination.”
“Breakfast was already sorted; at CEQ, the next request was chicken skewers with a couscous salad for 8 guests, with a revised passenger count to work around. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. I appreciated the emphasis on crew briefing throughout the in-flight catering arrangements. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks.”
A festival-week departure fitted into a tight ground slot is usually plated cold, which costs less than a full hot service; a short Riviera hop with two services costs more. That difference is what moves the price of private jet catering at LFMD, together with the number of seats.
Orders move easily when they stay inside the regional pantry: Menton citrus, olives, sea bass, Provençal herbs. Anything that has to be sourced outside it needs more notice from you. Last-minute orders are handled, and the lead time then depends on what the market has that day.
Customs in France is about origin: EU produce moves freely, imported animal products do not. We buy locally for Cannes departures, so a flight leaving for the UK or the Gulf carries documented food on board.
You can, but customs rules apply and a light-jet galley rarely has room to keep it cold. Ordering through us means it is packed for that galley, with the sauces apart and the labels by seat.
No, catering is not part of a charter: you order it separately and it is invoiced on its own. The season still shapes it, because festival weeks and summer weekends decide when aircraft leave Cannes, and the menu is built around those departure windows.
Tail, pax and diets — a flight attendant takes it from there, day or night.
