Catering to your aircraft in Carcassonne.
A single runway in the Aude, 433 feet up, and a summer calendar built around the medieval city: LFMK is quiet until it is not. We pack for the aircraft you send, and order or amend the trip any hour, by phone or email.
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 Aude and Occitanie give a private jet menu its backbone: cassoulet from Castelnaudary, duck confit, Lauragais lentils, olives and Languedoc cheeses. We treat these as private jet food that has to survive a galley, so the cassoulet travels in sealed trays for the oven, the confit is re-plated cold or warm, and the sauces stay in their own pots. An inflight menu for Carcassonne can also lean on Limoux, the sparkling wine of the hills south of the city, chilled and handed over with the rest. These local specialities in Occitanie are what guests ask for when the Cité is the reason they filed for Carcassonne.
Occitanie is a region of strong, specific flavours, and a private jet menu for Carcassonne can use all of them. Think of a duck confit with lentils from the Lauragais, a board of Pyrenean cheeses, black olives from the Minervois, a sweet Limoux blanquette to finish. Each item has its own service: some go in the oven, some travel with the sauce apart, some are re-plated cold. Private jet food from this part of Occitanie works in a galley because it was built for slow cooking and cold platters in the first place. The local specialities are listed in the table that follows.
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.
Carcassonne Salvaza sits on a plateau at 433 feet in the Aude, and it sees its busiest weeks when the medieval city fills in summer. Private jet catering here is cooked for the galley you actually have, with cassoulet, Limoux and Occitanie produce on the menu. Inflight catering for a light jet or a heavier cabin follows the same rule: packed by the seat, labelled for the crew. In-flight catering at LFMK is ordered and invoiced on request, 24/7, and delivered to the aircraft through your handling agent. Aviation catering for a short Occitanie stop and business aviation catering for a longer leg are both built from the type and the slot.
Executives landing at LFMK for the vineyards or the Cité tend to want something local and light. Our private jet chef builds a bespoke menu: a cold platter for the outbound, a hot duck dish for the return. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all quoted line by line.
A delegation into CCF gets a single contact, a menu cleared before cooking and a sealed delivery. State visit aircraft catering, head of state flight catering, government flight catering and VIP aviation catering all follow the same discipline: discretion, traceability, nothing improvised on the apron.
Dietary requests at Carcassonne are handled as a procedure, not a label. Occitanie cooking hides allergens in the usual places: duck fat and pork in the cassoulet, nuts in tapenades and pastries, gluten in the sauce bases. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and sealed in their own box, marked by seat number. Tell us the restriction when you order and we write the menu around it, not around the regional default.
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.
When the guests head to the Cité, the crew stays with the aircraft at LFMK. We pack crew meals for that wait: flight crew meals in sealed boxes, pilot meals that do not repeat, cockpit meals that need no plate. Crew catering is a line on the order, crew meal boxes carry the CREW label, and different meals for pilots are written in if the captain and first officer must not share a dish.
At LFMK the handover happens where the handling agent says it will: the general aviation terminal or the foot of the stairs. FBO catering, ground handling catering and handling agent catering are one process for us. We confirm catering delivery to the FBO against your slot and keep the same contact from order to apron.
Most traffic at Carcassonne Salvaza is light and midsize business jets, so galley catering usually travels in boxes and trolleys carried up the airstair. When a larger cabin arrives at LFMK, the aircraft type decides the loading: door height, whether a high loader is needed for airside catering delivery, and how the galley is laid out for aircraft provisioning. Send us the type and the tail and we pack to that galley, not to a generic one.
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.
Carcassonne Salvaza Airport serves the Aude and the western Languedoc from a single runway at 433 feet. Airport catering here is small-scale and personal, the way general aviation is. FBO services and ground handling services cover the usual business traffic, and the airport works as a modest business aviation hub for the Occitanie region.
Inflight catering and in-flight catering at Carcassonne follow the visitor calendar: busiest in summer, quiet in winter. Aviation catering and business aviation catering orders tend to cluster around the festival season and the harvest. Executive jet catering for owners flying in for a weekend and diplomatic flight catering for a rare official visit are both handled through your handling agent, and cabin crew meals are ordered with the trip.
Carcassonne is a French airport inside the Schengen area, so flights within it clear no customs, and flights from outside are handled by the French authorities. Food from outside the EU, especially meat and dairy, is restricted; catering cooked in France and sealed for the flight is not. Tell us your routing and we plan the order accordingly.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at LFMK, the next request was a cheese board and savoury canapés for 9 guests, with a short ground stop to work around. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing inflight catering companies, I would look closely at storage requirements after this experience.”
“Good preparation made the difference at CCF, where 8 guests expected chicken skewers with a couscous salad despite a tight boarding window. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. With in-flight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“The cabin briefing at Carcassonne Salvaza Airport included 12 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a changing departure schedule. I appreciated the emphasis on meal organisation throughout the aviation catering arrangements. I gave The Galley Girls our storage brief and asked for the desserts to arrive in shallow trays. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”
Take a transatlantic or Gulf leg leaving CCF: dinner out, breakfast before landing. Two services mean two menus, sealed trays for the second, and a re-plate plan the crew can follow alone. The cost of private jet catering is built menu by menu, and the quote shows each one.
Send the revised headcount by phone or email, 24/7, and the order is amended. What shortens the lead time at Carcassonne is a simple menu: cold platters adapt faster than a cassoulet, and we will say so if a dish is tight.
Delegation flights into Carcassonne are handled with a short list: who eats, what is restricted, what protocol has cleared. French and EU rules cover animal products entering from outside the EU, so a menu cooked locally avoids the question entirely. We keep a record by seat number for the team.
Passengers do carry their own food, especially for religious meals. Customs on a French field is relaxed for sealed personal portions within the EU, stricter from outside. For anything with an allergen risk, order it from us so it is cooked, boxed and marked.
Not in a charter contract. Charter price and catering invoice are two documents. If you are waiting at CCF for several hours, tell us how long and we pack the crew meals for that wait.
Tail, pax and diets — a flight attendant takes it from there, day or night.
