Catering to your aircraft in Chambéry.
Chambéry's winter weekends decide everything here: ski charters, full cabins, a cold apron. We cook and pack for your galley, with Savoie dishes marked by seat number.
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.
Savoie and the wider Auvergne-Rhône-Alpes region set the table at Chambéry. A private jet menu here leans on mountain cheese: Beaufort, Reblochon and Tome des Bauges travel well, and local specialities such as tartiflette, diots and polenta with Savoie wine sauces suit the cabin after a day on the slopes.
An inflight menu for Chambéry has to respect the galley. Fondue does not fly, so we pack the cheese separately and the bread cut, while tartiflette comes ready for the oven. Private jet food from the valley also means Savoie charcuterie, Abondance, walnuts from the Isère, genepi truffles and Chignin-Bergeron wine pairings. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities in the Chambéry region.
For private jet food at LFLB we work with what the Savoie valley does best: alpine cheeses, smoked ham, Lac du Bourget fish such as omble chevalier, and Savoie apple tart. Every dish is chosen for how it travels and re-plates in a small galley.
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.
Chambéry Aix les Bains sits at 779 ft in the Savoie valley, and its winter calendar is one long run of ski charters. Private jet catering here follows the weekend rhythm: guests arriving hungry from the mountains, crews looking at a short ground stop. Inflight catering is built around the galley you actually have, from the light jets to the larger cabins. In-flight catering for the return leg is packed cold or ready for the oven. Aviation catering at LFLB is ordered with the tail, the slot and the headcount. Business aviation catering and executive jet catering both start from the same brief. Diplomatic flight catering is handled through protocol, and cabin crew meals are packed separately from the guest trays.
Business jet catering at Chambéry means a ski party of six or eight with a fixed slot. Corporate jet catering and VIP flight catering follow the same brief, and charter flight catering adds the repositioning leg. A private jet chef writes a bespoke menu around Savoie cheeses and lake fish, and luxury inflight catering keeps the presentation clean for the cabin.
When a delegation lands at LFLB, the menu is approved by protocol, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same traceable, quiet process.
Savoie cooking leans on dairy, cured pork and wheat, so allergens hide in sauces, crusts and shared boards. Special meals at Chambéry are built on that kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board, are sealed separately, and carry a seat number rather than a name, so a cheese-heavy tray never touches a restricted one.
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 ski-season turnaround, a crew meals order is placed with the trip and billed on its own. Flight crew meals, pilot meals and cockpit meals are boxed for the flight deck, with different meals for pilots if the operator asks. Crew catering stays separate from guest trays, crew meal boxes carry a CREW tag, and cabin crew meals are added on request.
FBO catering at Chambéry is handed over at the aircraft, with catering delivery to the FBO coordinated through your handling agent. The general aviation terminal is where ground handling catering is received, and handling agent catering is arranged around your slot.
Chambéry sees mostly light and midsize jets, so galley catering is usually carried aboard by hand. For larger cabins, the aircraft type decides the loading: door height, whether a high loader is needed, and what the galley holds. We plan airside catering delivery and aircraft provisioning around that before the slot, with the handling agent.
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.
LFLB serves the Savoie valley as a seasonal business aviation hub. General aviation, FBO services and ground handling services handle the winter peak, and airport catering follows the same rhythm.
Chambéry is a business aviation hub that comes alive in ski season. Inflight catering, in-flight catering, aviation catering and business aviation catering are ordered with the tail. Executive jet catering and diplomatic flight catering follow the same plane-side route, and cabin crew meals are packed separately.
Customs in France is strict on imported meat and dairy. Orders prepared in-country and handed over at the aircraft raise no import checks, which keeps ski-season trips simple.
Average rating from the cabin crew and pilots we cater for.
“Having 8 guests request chicken skewers with a couscous salad at LFLB meant planning the portions carefully while accounting for a small galley worktop. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The cabin team could match the starters to the request before moving on to the remaining departure tasks. Our brief for private jet catering services was met with a sensible plan for galley preparation.”
“For 5 passengers departing from CMF, the agreed menu was mini sandwiches and individual desserts; our main consideration was a changing departure schedule. The Galley Girls suggested divided catering boxes for the salads, and that choice worked well with our storage arrangement. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
“What impressed me at Chambéry Aix les Bains airport was how a request for prawn salad and small fruit plates was handled despite a small galley worktop. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. When comparing private jet catering companies, I would look closely at crew briefing after this experience. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
Think in menus rather than a tariff. A cold Savoie lunch costs one amount, a hot gratin service another, and a changing headcount scales either. Last-minute orders at Chambéry are handled.
A delegation order is easy to place at Chambéry because of the small apron and few simultaneous movements. Menu clearance is the only step that takes thought; late requests are handled.
France follows EU rules on animal products, so imported dairy and meat are the sensitive items. Meals we prepare locally for special diets do not trigger the same checks.
Own food is possible; imported meat and dairy from outside the EU is what customs may question. For crew stuck on the ground, ordering crew meal boxes with the trip is simpler than hunting for a shop.
Charter contracts do not include meals. Tell us the slot and the length of the ground stop, and we time the plane-side handover so the galley is stocked before boarding.
Tail, pax and diets — a flight attendant takes it from there, day or night.
