Paris (Roissy-en-France · LFPG / CDG · Île-de-France

Private jet catering at Charles de Gaulle International Airport (LFPG / CDG), Paris (Roissy-en-France

Catering to your aircraft in Paris (Roissy-en-France.

Roissy runs on early waves and winter fog holds, and a business jet here often waits for its slot with a galley already empty. We pack for the tail you are flying, label for the seats, and hand over at the aircraft.

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

Private jet catering with local specialities from Paris (Roissy-en-France, Val-d'Oise)

Île-de-France is not the region people quote first for food, yet a private jet menu out of Paris has plenty to draw on. Local specialities travel well when picked with the drawer in mind: a jambon-beurre on a proper baguette, Brie de Meaux cut in wedges, and pâtisserie that survives a short sector.

For an inflight menu from CDG, the useful dishes hold their shape at altitude: terrines, a chilled soup, a cold roast with sauce in its own pot. Private jet food that must be hot goes in oven-safe containers with reheat steps for the galley you have. Braises like coq au vin or beef cheek reheat better than anything pan-seared, and we say so when a guest asks for the latter.

Île-de-France produce shifts the page through the year: white asparagus in spring, berries in summer, mushrooms in autumn, oysters shipped in from the coast in winter. Each local speciality is named on the menu, and anything that must travel apart is flagged for the cabin.

Open the menu Download the menuPDF

Brie de Meaux cheese platter, local speciality of Île-de-France for a private jet menu from Paris

01Brie de Meaux and aged comté platterServed at room temperature, wedges cut per seat, bread packed apart.

02Jambon-beurre on baguettePacked dry, butter in a separate pot, built by the crew at service.

03Beef cheek braiseReheats in the aircraft oven, sauce kept in its own container.

04Chilled pea and mint veloutéTravels in a sealed jar, served cold in glasses, no oven needed.

05Tarte tatinCut per seat, caramel warmed separately, cream in a small pot.

06Éclairs and macarons boxPacked flat with dividers, kept cold until the last hour.

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 · Paris (Roissy-en-FranceCharles de Gaulle International Airport · LFPG

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Charles de Gaulle International Airport (LFPG)

Departure banks at Roissy-en-France stack up before dawn, and a business jet waiting behind them often boards its galley late. Private jet catering at Charles de Gaulle International is cooked and packed by former VIP flight attendants, around your tail, your seat plan and whichever oven or drawer the aircraft really has.

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 galley loaded with private jet catering at Paris Charles de Gaulle

Business aviationOur core

VIP flight and private jet catering at Charles de Gaulle International Airport (LFPG)

Business jet catering at Charles de Gaulle is usually built around a tight slot between airline traffic: a corporate jet lands, the crew has little time on the ground, and the next sector is often a long one. Corporate jet catering here leans French by default, so we write a bespoke menu around cheese, charcuterie, good bread and a cold main that holds in a drawer. For VIP flight catering and charter flight catering on a Gulfstream or Global, tell us the seat plan and which galley fittings are working, and the private jet chef plans portions and reheat steps around them. Luxury inflight catering for a morning departure to the Middle East looks different from an evening return to London: lighter, with fruit and breakfast pastry packed separately.

Government flight catering handover at an aircraft at Charles de Gaulle CDG

State & royalDiscretion, protocol

Head of state and government inflight catering at Charles de Gaulle International Airport (CDG)

Government flight catering at Paris is handled with protocol in mind: the menu is cleared with the delegation before anything is cooked, and the order is traced to a named person on our side. Head of state flight catering and state visit aircraft catering often involve a ground handling team and security checks at the aircraft, so the handover time and the people allowed to approach the stairs are agreed in advance. VIP aviation catering for official delegations keeps labels plain, with seat numbers and restrictions, and nothing that identifies a passenger. We do not discuss who flew.

Inflight catering menu highlights at *Charles de Gaulle International Airport* (LFPG)Or write your own, we cook it

Cold terrine and salmon platters for private jet catering from CDG

Cold galley

No oven · served in four minutes

Terrine de campagne with cornichons and mustardPrivate jet platters: sliced per seat, mustard in a pot

Poached salmon with herb crème fraîcheGourmet inflight meals, served cold, sauce kept separate

Cheese board: brie, comté, chèvrePrivate jet platters at room temperature, bread apart

Niçoise-style salad, dressing in potAssembled by the crew at service

Mini gougères and radishes with salted butterPrivate jet snacks, packed dry in a flat box

Hot coq au vin in oven-safe containers for inflight catering at Charles de Gaulle

Hot service

One oven · re-plated in twelve minutes

Coq au vin with buttered potatoesGourmet inflight meals, reheats in the aircraft oven

Beef bourguignonFoil-lidded, reheat time written on top

Chicken supreme with tarragon creamSauce separate, reheat sealed

Mushroom risottoReheats with a splash of stock

Warm cheese straws and olivesPrivate jet snacks, two minutes in the oven

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 & dietary requirements: in-flight catering at Charles de Gaulle International Airport

A kosher meal for a guest flying out of Paris is sealed by the supplier and stays sealed until it reaches the seat; halal, vegan and gluten free dishes are cooked and packed on separate boards. French kitchens hide butter, cream and wheat flour in more places than expected, so special meals here are checked against the allergen list before packing, and allergen free requests get their own labelled box. Kids meals are packed to be eaten without a plate, with simple food a child will actually finish.

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

Pilot meals and crew meals at Charles de Gaulle International Airport (CDG)

Crew meals at CDG are ordered on request, like the rest of the trip, and invoiced the same way. Flight crew meals for a short Paris turn need to be eaten with one hand at the jumpseat, so we pack pilot meals in boxes that open easily and do not drip. Crew catering for a longer wait is plated and hot. Cockpit meals are labelled CAPTAIN and FO, and different meals for pilots are packed on request, in line with the operator's policy. Cabin crew meals can be added to the same order as crew meal boxes.

Meal passLFPG

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLFPG

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

General aviation terminal at Charles de Gaulle International Airport, Paris LFPG

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Charles de Gaulle International Airport (CDG): delivery to your aircraft

FBO catering at Charles de Gaulle goes to the general aviation terminal, where the handling agent or ground handler meets the van at the gate and escorts it to the aircraft. Catering delivery to the FBO depends on the slot, on whether the aircraft is on a remote stand, and on when the airside access pass is cleared. Ground handling catering is coordinated with your handling agent so the person at the aircraft knows what is coming and when. Handling agent catering stays on your order, with the tail and the delivery time written on the paperwork.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Charles de Gaulle International Airport (CDG)

Galley catering at Roissy depends on the aircraft. A Falcon or Citation takes boxes through the stairs door, while a larger cabin like a Global or a BBJ may need a high loader on the apron. Airside catering delivery is planned around the stand and the traffic around it, and aircraft provisioning for a bigger aircraft includes carts and containers sized to the galley fittings. Tell us the type and we plan the loading.

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 airportLFPG / CDG

About Charles de Gaulle International Airport (CDG): airport catering for business aviation

Charles de Gaulle International Airport, LFPG, is the main airline hub of Paris and also takes business aviation through a general aviation terminal. Airport catering for private flights here shares the field with a very large commercial operation, so slots, stand allocation and airside access count for more than at a quiet field. Business aviation catering and executive jet catering for a jet on one of the remote stands both depend on when the gate and the escort are free.

Business aviation

CDG works as a business aviation hub for long-haul traffic to the Middle East, Africa and North America, and fills up around the Paris Air Show years and fashion weeks. Winter fog can hold departures, and night movement restrictions affect some arrivals, so catering is timed to the aircraft rather than the clock. Diplomatic flight catering for visiting delegations follows the same rule: handover is agreed with the handling agent once the stand is known. Many FBO services and ground handling services operate on the field.

Customs & food import

France is in the EU, so food loaded onto an aircraft is subject to EU rules on animal products and customs checks for flights leaving the Union. Fresh meat, dairy and eggs are normally fine when commercially packed, but we flag anything a destination country refuses. Ask us before you plan to carry food from abroad, because leftovers on arrival may have to be thrown away.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★ROYAL FLIGHT

“I wanted chicken skewers with a couscous salad for 11 guests at Charles de Gaulle International Airport, packed sensibly for a cabin team dealing with a late menu amendment. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Miguel R. | Royal family manager

ACJ320

★★★★★LARGE CABIN

“Timing and organisation mattered at LFPG, where our order of roasted chicken and seasonal vegetables for 7 people involved a family lunch request. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into clearly marked packs that were easy to handle. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation. My search for "private jet catering near me" led to a practical conversation about storage requirements.”

Valentina P. | Chief cabin officer — private jet

Falcon 8X

★★★★★CHARTER

“Passenger preferences led us to a cold lunch with cheese and fruit at CDG; 12 portions were needed, with an evening cabin service factored into preparation. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks. For private jet catering menu, that attention to cabin service sequence made the order noticeably easier to manage.”

Priya A. | Charter operator

Challenger 350

What crews ask before Paris (Roissy-en-FranceAsked by crews

How much does private jet catering cost when winter fog moves a Paris Charles de Gaulle departure?+

Fog and a shifting window change what is possible more than they change price. Oysters in December cost more than a cold salad in June, and a dinner for eight costs more than a breakfast tray for two. Send the tail, the slot and the headcount and we quote the order.

If I order the return from Paris, what lead time applies for the way back?+

A return leg can be ordered together with the outbound, so the crew is not chasing a menu at the other end. Ten hours before departure is the preferred notice where possible, and last-minute orders are still handled.

What do customs rules mean for a night or early morning departure from CDG?+

A night departure or an early slot means customs and airside access hours matter. Packed food is checked like anything loaded, and EU rules on meat and dairy apply when leaving the Union. Tell us the destination and we flag what is refused there.

Can you bring food onto the aircraft at CDG through the handling agent?+

It depends on the handling agent and on airside access: food that arrives with passengers goes through security, while food delivered by us uses the airside delivery route. Ask the handling agent what they allow at your stand.

Is catering part of a charter when the jet repositions empty into Paris?+

No. Catering is not part of a charter, and on a short repositioning flight with an empty cabin you may need nothing. If you do, the order is separate and invoiced on its own: the charter price covers the aircraft and the crew, not the food.

Charles de Gaulle International Airport · LFPG

Flying out soon? Send us the flight.

Tail, pax and diets — a flight attendant takes it from there, day or night.

Plane-side

handover at the aircraft, on your slot

24/7

day or night, every day

Flight deck

crew and pilot dishes, on request

Make a request

+1 786 600 1673 · hello@thegalleygirls.com

Dessert plated in the galley, ready to serve

Camille, Inès or Sofia

Former VIP & head-of-state cabin crew

Your message is read by one of us.On the line