Catering to your aircraft in Clermont-Ferrand.
Clermont-Ferrand Auvergne is a quiet field where a rotation is usually short and the galley modest. We pack for that galley, with Auvergne cheese and lentils in the mix, and deliver to your handling agent.
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.
Auvergne-Rhône-Alpes gives the private jet menu at Clermont-Ferrand Auvergne its backbone: dairy from the volcanic massif, charcuterie from the hills, lentils and chestnuts. We treat these local specialities the way a galley needs them, so each one is chilled, oven-finished or served cold, with sauces apart.
A private jet menu built on Auvergne is mostly cheese and pork. Saint-Nectaire, Cantal, Fourme d'Ambert and Bleu d'Auvergne travel as a private jet platter, cut by passenger and marked by seat. Private jet food from the region also includes green lentils and the potato dishes of the plateau, which suit an oven and a short plating.
Our inflight menu for CFE adds one hot dish that belongs to the region, such as a pork and lentil casserole, and keeps the rest cold and light. Gourmet inflight meals, private jet platters and private jet snacks are all written around what the galley can heat.
For {Region} — Auvergne-Rhône-Alpes — the strongest local specialities are cheese, cured ham and lentils; a private jet chef can turn them into a bespoke menu of platters, plated courses and snack boxes.
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.
At 1,090 feet, Clermont-Ferrand Auvergne sits on a plateau where the Limagne plain meets the Chaîne des Puys, and the weather can turn within a single rotation. Private jet catering here leans on what the volcanic Auvergne grows and ages: cheese, charcuterie, lentils. Our inflight catering is cooked and packed for your galley by former VIP flight attendants, then handed over to the FBO or your handling agent. For longer stays we also cover in-flight catering for the return leg, aviation catering for crew, and business aviation catering for operators. Whether it is executive jet catering for a visiting board, diplomatic flight catering for an official party or cabin crew meals for the rotation, the order is written the same way, around the cheese and lentils of the plateau.
Executives landing at CFE tend to want something local but light. Business jet catering becomes a short bespoke menu: Cantal and ham, a lentil salad, a warm tart. Charter flight catering for groups, corporate jet catering for crews and VIP flight catering for principals are all cooked by a private jet chef, and luxury inflight catering is written around your galley.
When a delegation lands at LFLC, discretion matters more than quantity. Our government flight catering team works to a protocol-cleared menu and a short list of named people. Head of state flight catering, VIP aviation catering and state visit aircraft catering are ordered, traced and invoiced the same way as everything else.
Special meals at Clermont-Ferrand are a procedure built around Auvergne cooking, where cheese, pork and nuts sit in almost every dish. Kosher and halal orders are prepared and sealed separately. Vegan and gluten free plates avoid butter bases and flour-thickened sauces. For allergen free requests we separate nuts, dairy and shellfish at every step, and kids meals come mild and cut small.
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.
Crew meals at Clermont-Ferrand are ordered on request and invoiced like any order. Flight crew meals are boxed or plated, and pilot meals are two different dishes when the operator policy requires it. Crew catering arrives at the aircraft or FBO, cockpit meals come in one-hand packaging, crew meal boxes are labelled CREW, and different meals for pilots are packed apart. Cabin crew meals carry the same CREW marking, so nobody mistakes them for a guest tray in the Clermont-Ferrand galley.
FBO catering at Clermont-Ferrand is handed over at the general aviation terminal, to your handling agent or directly at the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering follow your slot, and access depends on the apron.
A narrow-body or light jet at LFLC is loaded from the cabin door and the galley drawers, so galley catering is sized to the carts and cases the aircraft actually carries. For larger types, airside catering delivery is agreed with the handling agent beforehand, and aircraft provisioning follows the aircraft's door height, ramp access and available high loader.
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.
Clermont-Ferrand Auvergne is a regional airport serving the Auvergne and its industry, with a general aviation presence for business flights. Airport catering here focuses on small cabins and short stays, with FBO services and ground handling services handled at the field.
Business here is industry, tourism and the occasional state visit. Aviation catering for those flights is built as inflight catering for a short sector, in-flight catering for a longer one, and business aviation catering for operators. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email. The field functions as a small business aviation hub and general aviation base.
Customs in France follow EU law, so meat and dairy carried in from non-EU countries can be refused. Catering for international flights is cooked and sealed locally, which is the simplest route to a clean inspection.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Clermont-Ferrand Auvergne airport, where 9 guests expected vegetarian wraps and colourful salads despite a tight boarding window. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. With VIP flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Rather than an elaborate service at LFLC, our 11 guests wanted a charcuterie board and fresh bread, organised sensibly around a tight boarding window. Our brief for charter flight catering was met with a sensible plan for storage requirements. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Nothing about the 10 guest order at CFE called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a family lunch request. Our brief for private jet food was met with a sensible plan for portion planning. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
Delegation catering at Clermont-Ferrand costs what the menu costs: a simple Auvergne platter is modest, a five-course plated dinner for principals is not. We send a written quote by email or phone you through it, 24/7.
A child meal, a halal tray or an allergen free plate is arranged around the aircraft slot at Clermont-Ferrand. What makes it easy: a clear seat plan and a clear restriction. Last-minute orders are handled; tell us by phone or email, any hour.
Customs at a French airport do not care how long you wait, but they do care what you carry. Products of animal origin from a non-EU origin can be refused or must be disposed of. Ordering crew meals from us at CFE keeps the galley compliant.
Yes, within customs and operator rules, but the departure slot decides how workable it is. A long ground time at Clermont-Ferrand lets the crew handle outside food; a tight slot is better served by a labelled, sealed order from us.
No. Catering is not part of a charter: it is ordered separately and invoiced on its own, like any order. For a flight into Clermont-Ferrand we suggest one Auvergne item on the menu, such as truffade with Tomme, a potato and cheese dish that finishes in the galley oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
