Catering to your aircraft in Cognac/Châteaubernard.
Cognac-Châteaubernard sits among vineyards at 102 ft, and the crews who land at LFBG tend to want food that is local and simple. We cook it, pack it and label it by seat for your drawer or oven.
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.
Nouvelle-Aquitaine gives Cognac-Châteaubernard a table that is easy to pack for a galley. A private jet menu built here leans on Charentais produce: Charentes-Poitou butter, Marennes-Oléron oysters from the coast, Charentais melon in season, goat cheeses from the Deux-Sèvres, and the cognac houses that put this town on the map. Local specialities travel differently from one another, so each one gets its handling note on the inflight menu.
Private jet food from this region works best when it is simple and well sourced. Oysters stay chilled and on ice, the melon is cut at the last stage, and the butter-rich pastries are packed flat so nothing crushes in the drawer. For a private jet menu at LFBG, local specialities from Nouvelle-Aquitaine such as lamb from the Poitou, Aquitaine caviar and walnut cake can be arranged as private jet platters, gourmet inflight meals and private jet snacks, each one marked for the cabin.
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.
BA 709 sits at 102 ft on the flat Charente plain, a military air base that also receives business aircraft, and that shapes how food reaches a cabin here. Private jet catering at Cognac-Châteaubernard (LFBG / CNG) is cooked and packed for the galley you actually have, then handed over through your FBO or handling agent. Whether the trip is inflight catering for a weekend party or aviation catering for a long sector, the brief starts with the type and the headcount. Business aviation catering for Nouvelle-Aquitaine, executive jet catering for owners flying in for the cognac houses, diplomatic flight catering for official movements, and cabin crew meals for the people working the leg: all ordered 24/7 by phone or email.
Corporate and executive passengers flying into Cognac-Châteaubernard often come for the cognac houses. For business jet catering we keep the menu regional and the trays labelled. Corporate jet catering, VIP flight catering and charter flight catering are all ordered the same way; a private jet chef can write a bespoke menu and a luxury inflight catering order can be planned with the crew.
Government flight catering at a military air base calls for protocol and discretion. Head of state flight catering and VIP aviation catering are cleared by the protocol office before anything is cooked, and state visit aircraft catering is traced from kitchen to cabin by a named team.
Special meals at LFBG are a procedure, not a promise on a label. Charentais cooking leans on butter, cream, walnuts and cognac, so the places an allergen hides here are sauces and pastry: a kosher or halal tray is prepared separately and sealed, a vegan plate avoids the butter that quietly lifts a regional dish, and gluten free or allergen free requests get their own board and their own packing. Kids meals come smaller and plainer. Name the guest, the restriction and the seat, and the box is marked to match.
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.
A crew at CNG is often on a short duty day, so crew meals are built to be eaten fast. Flight crew meals come in crew meal boxes; pilot meals and cockpit meals are separate, with different meals for pilots on request. Crew catering is ordered and invoiced like any order, and cabin crew meals are kept apart from the passenger trays.
FBO catering at Cognac-Châteaubernard means catering delivery to the FBO or the general aviation terminal, where your handling agent takes it to the aircraft. Ground handling catering is coordinated in advance, and handling agent catering is simply a handover at the cabin door on your slot.
At Cognac-Châteaubernard the aircraft decides how the order arrives. A light or midsize jet takes its galley catering through the cabin door on the trolley the handling agent brings across the apron, while a larger cabin may need airside catering delivery by high loader. Tell us the type and the galley layout, and the aircraft provisioning is packed for that door height and that oven, so nothing needs to be rebuilt on the ramp.
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.
Cognac-Châteaubernard Air Base is a military field on the Charente plain, opened to general aviation by arrangement with the base. As a business aviation hub it is a small one, with one apron and a schedule that belongs to the air force first. Airport catering here has to fit around that. FBO services and ground handling services are arranged through the base and your handling agent, and the order is handed over there, at the aircraft.
Business aviation at BA 709 is occasional and purposeful. Inflight catering and in-flight catering for a day trip, aviation catering for a longer sector, business aviation catering for a corporate party, executive jet catering for a small cabin, diplomatic flight catering when an official aircraft lands, and cabin crew meals for whoever is working.
Cognac-Châteaubernard works as a French business aviation hub only through the base, so customs run through the base and the handling agent. General aviation arrivals from outside the EU are cleared there before anything leaves the aircraft. EU food rules cover what we cook for LFBG. Anything coming from outside the EU should be named when the order is placed, so the cold chain and the paperwork match.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at CNG, the next request was vegetarian wraps and colourful salads for 12 guests, with a revised passenger count to work around. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. Our brief for flight catering services was met with a sensible plan for final order confirmation. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Passenger preferences led us to herb chicken with a quinoa salad at Cognac-Châteaubernard (BA 709) Air Base; 5 portions were needed, with two separate meal services factored into preparation. My main takeaway from this airline catering order was the practical approach to cabin service sequence. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
“Timing and organisation mattered at LFBG, where our order of yoghurt pots and fresh berries for 5 people involved a short ground stop. For our team, the strongest part of their crew meals was how they handled catering handover. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
The honest answer comes after one question: does anyone aboard need a special meal? If yes, that meal is priced apart, because it is made apart. Everything else on the LFBG order is priced from the menu you pick, and a quote arrives before the slot.
A crew with a long wait and a short duty window needs food they can eat quickly, cold if needed. Give us the arrival and the planned departure and we build the order backwards from there. Last-minute orders are handled; what matters is how clear the brief is, not how early it comes.
On a tight slot nobody wants to open boxes twice. Customs at the base and the handling agent clear what arrives from outside the EU; for departures within the EU there is rarely an issue. We pack so the order is checked once and loaded once, and arrivals from elsewhere should be named in the order.
Bringing food aboard is possible, and plenty of owners do it for personal items. For anything that must be served to guests, a local product ordered through us is safer for the cold chain. Charentais melon is cut in the kitchen and plated by the crew; goat cheese and walnuts travel just as well.
No. A private jet charter covers the aircraft and its crew; catering is not part of the charter and is ordered and invoiced separately, like any order. Because we prepare for LFBG locally, there is no import question; if a guest wants a product from outside the EU, the customs rules apply and the handling agent should be told.
Tail, pax and diets — a flight attendant takes it from there, day or night.
