Catering to your aircraft in Châteauroux.
Châteauroux Déols is a long runway and a quiet apron in the Berry, where business aircraft and heavier jets stop over. We pack the meals for the galley you have and hand them over to your crew at the FBO.
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.
Châteauroux sits in Centre-Val de Loire, in the Berry, where the table is built on lentilles vertes du Berry, goat cheese from the Valençay and Selles-sur-Cher families, and river fish from the Indre and the Loire. A private jet menu for Châteauroux Déols starts there: local specialities that travel well, cooked and chilled for the galley. Our private jet food keeps the lentil salad cold and the sauce apart, while an inflight menu of local specialities can run from a goat cheese platter to a poached pike-perch that finishes in the oven. Private jet platters of Berry charcuterie and cheeses, gourmet inflight meals built on the lentil, and private jet snacks such as pralines and Berry biscuits all stay true to the region. A touch of Châteauroux itself, or of Centre-Val de Loire, belongs on the tray.
For a flight through Châteauroux, the region does the work: lentilles du Berry, Selles-sur-Cher and Valençay goat cheeses, pike-perch and carp from the local rivers, and apples from the orchards of the Loire valley. We write a private jet menu around these local specialities and pack each as it will be served, whether chilled, oven-finished or sauce apart. Private jet food from Centre-Val de Loire suits a quiet ramp and an unhurried galley. An inflight menu can open with private jet platters of cheese and charcuterie, move to gourmet inflight meals such as lentils with seared fish, and close with private jet snacks of local biscuits. Châteauroux and the wider Centre-Val de Loire give the menu its shape.
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.
Châteauroux Déols sits on one of the longest runways in central France, a former air base that now sees business aircraft, ferry flights and heavy-jet stopovers. Private jet catering at LFLX is built around that mix: a bespoke menu packed for the galley you actually have, from a light jet's drawer to a larger cabin. For the cabin crew meals and the passenger trays alike, we write the plan with you. Inflight catering here means local produce from Centre-Val de Loire, in-flight catering that survives a quiet ramp and a long turnaround, and aviation catering labelled for the seat. Business aviation catering and executive jet catering for CHR follow the same logic, and diplomatic flight catering is handled with discretion.
For corporate travellers at LFLX, a private jet chef adapts the menu to the aircraft: a bespoke menu of Berry lentils and fish for a long cabin, simpler cold plates for a light jet. Business jet catering, corporate jet catering, charter flight catering and VIP flight catering are priced per menu. Luxury inflight catering uses regional products, and private jet charter guests receive the same service.
A delegation on the ramp at LFLX calls for discretion and a fixed team. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared with your office, then cooked, sealed and passed over at the aircraft.
Special meals at Châteauroux Déols follow the local kitchen: the Berry table leans on cheese, cream, butter sauces and wheat-based pastry, so the allergen-free work happens there. Kosher, halal, vegan and gluten free requests are cooked and packed on a separate board, in a separate box, then labelled by seat. Kids meals and allergen free trays are marked clearly so a passenger tray is never opened by mistake.
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 crew waits at LFLX, crew meals matter: flight crew meals, pilot meals and cabin crew meals ordered on request and billed on the invoice. Crew catering is packed in crew meal boxes, and cockpit meals are labelled for each seat, with different meals for pilots if the operator wants it.
At LFLX we hand over to the FBO or your handling agent: FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow the general aviation terminal's access. Boxes are labelled by seat before they reach the aircraft.
Châteauroux Déols handles larger cabins as well as light jets, and the aircraft type decides how the load goes in. For the heavier cabins, galley catering is packed to the height of the door and the aircraft's own provisioning layout, with airside catering delivery coordinated through your handling agent. Aircraft provisioning at LFLX is planned from the type: which door, which galley, whether a high loader is needed or whether the boxes go up by hand.
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.
Airport catering at LFLX supports general aviation and business traffic on a wide apron. FBO services and ground handling services are straightforward on this uncongested field in the Berry.
Business aviation hub traffic at Châteauroux is a mix of corporate, ferry and heavy-jet stopovers. Inflight catering, in-flight catering and aviation catering follow each type's galley. Business aviation catering and executive jet catering are built per aircraft, diplomatic flight catering is cleared by protocol, and cabin crew meals come on the same order.
Flights from Châteauroux Déols leave France, so customs concern the destination more than the departure: meat and dairy rules vary abroad. We label ingredients clearly so your crew knows what to declare.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Châteauroux Déols airport was beef fillet with roasted potatoes for 6 passengers, with an evening cabin service shaping the service plan. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into separate meal 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. For our team, the strongest part of their in-flight catering services was how they handled packing arrangement.”
“It was the packing plan I cared about at LFLX, with 2 servings of yoghurt pots and fresh berries and a late menu amendment to consider. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the side dishes ready without cluttering the galley work area during preparation. For our team, the strongest part of their aviation catering was how they handled final order confirmation.”
“Choosing herb chicken with a quinoa salad for 3 people at CHR was straightforward; the challenge was making it work with a small galley worktop. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. This experience of aviation catering services gave us a useful reference for managing written menu details on another departure. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Cost starts from the dishes you choose, with a Châteauroux departure no different from any other: a salad of lentilles du Berry is modest, river fish less so. A late change in passengers means we repack and reprice the affected lines only; last-minute orders are handled.
A government or head of state flight into LFLX needs the menu cleared by protocol, which sets the real lead time. The quiet ramp at Châteauroux helps, since access and slot are rarely contested, and our team is on call 24/7 to confirm.
For a child's or dietary meal out of Châteauroux, customs paperwork is rarely needed from the French side, but sealed packaging helps. We note the ingredients that some destinations restrict, so your crew is not surprised on landing.
Bringing food aboard at Châteauroux Déols is possible, though the galley and your duty time set the limits. Many crews prefer crew meal boxes: different meals for pilots, packed so they can eat between tasks while waiting on the ground.
No. At Châteauroux Déols the charter covers the aircraft and its crew, while the food is a separate order with its own invoice, handed over at the FBO. The departure slot then tells us how to pack: a tight turn gets chilled platters, a longer one leaves room for hot courses finished in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
