Catering to your aircraft in Colmar.
At 628 ft on the Rhine plain, Colmar fills in autumn and December. Former VIP flight attendants cook and pack your order, labelled by seat, delivered to the aircraft.
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.
Think of the Grand Est table as three registers: the winstub, the bakery, the vineyard. A private jet menu written for Colmar borrows from each. The winstub gives us choucroute and baeckeoffe, packed for a one-oven galley. The bakery gives us kougelhopf, bretzels and tarte aux quetsches for the morning tray. The vineyard gives the pairings: a Riesling or a Gewurztraminer is suggested for the cabin.
Private jet food in Alsace is hearty, so we lighten the format, not the flavour: tarte flambée in thin squares for private jet snacks, a chilled terrine of foie gras and pickles on private jet platters, and a pike-perch fillet for gourmet inflight meals. Local specialities travel cold or hot depending on the dish, and each box says which. The inflight menu for Colmar Houssen changes with the harvest, so tell us your date and we write around what is in season.
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.
Colmar Houssen sits on the Alsace plain at 628 ft, a small terminal serving the wine route, and private jet catering here follows what the vineyards and the Rhine valley put on the table. Our former VIP flight attendants pack inflight catering for the galley you actually have, from an in-flight catering lunch for four to a full dinner service. Aviation catering for business aviation catering flights, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, with a call or an email, day or night.
Business jet catering at LFGA tends to be small and precise: a Citation with one oven, four guests, a tarte flambée tray. For VIP flight catering or charter flight catering, our private jet chef builds a bespoke menu, and corporate jet catering orders get the same luxury inflight catering care as a long-haul dinner.
Government flight catering at Colmar is rare but handled with protocol: menus cleared in advance, a named team, no names on labels. Head of state flight catering and VIP aviation catering follow the same discretion, and state visit aircraft catering is packed to the delegation's own requirements.
Alsatian cooking hides pork fat in the sauerkraut, wine in the sauces and flour in the roux, so special meals at Colmar start with the kitchen, not the label. Kosher and halal plates are cooked and sealed separately; vegan and gluten free versions of the local dishes are cooked on their own boards. Allergen free and kids meals are agreed when you order, and each box carries the seat number and the card.
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.
At Colmar, crew meals are an order of their own, on request and invoiced. Flight crew meals can be hot or cold, pilot meals are two distinct dishes, and crew catering boxes are marked CREW. Cockpit meals are easy to eat in a seat, crew meal boxes pack flat, and different meals for pilots are standard practice. Cabin crew meals ride with the guest order.
FBO catering at Colmar means handing over at the general aviation terminal or on the apron. Catering delivery to the FBO is arranged with your handling agent, who controls airside access; ground handling catering and handling agent catering follow the same chain.
Colmar Houssen is a regional field, and most movements are light and midsize jets with galleys sized to match. When a larger aircraft calls, galley catering is adapted to its door height and loading method, and airside catering delivery is arranged with your handling agent. Tell us the type and we plan the aircraft provisioning around its galley, its ovens and its chillers.
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.
Colmar Houssen is a regional airport for airport catering needs on the Alsace plain, with a general aviation ramp and a small terminal. FBO services and ground handling services are limited but sufficient for light and midsize business jets.
Business aviation hub is too big a word for Colmar, but it is a real destination for inflight catering requests tied to wine tourism and the Christmas markets. In-flight catering, aviation catering and business aviation catering for executive jet catering flights are all handled, as are diplomatic flight catering and cabin crew meals.
Colmar is in France, inside EU customs. Food flying out of the EU may be limited by the arrival country, so tell us the destination and we choose products that clear easily.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Colmar Houssen airport, 7 passengers had chosen a light pasta dish with grilled vegetables, and a tight boarding window needed to be reflected in the order. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. The sandwiches came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
“I wanted smoked salmon bagels and sliced fruit for 7 guests at LFGA, packed sensibly for a cabin team dealing with two separate meal services. I would discuss in flight catering with them again, especially when packing arrangement needs careful coordination. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Between cabin checks at CMR, I coordinated a mezze selection with flatbreads for 5 guests and explained our concerns about two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. With inflight catering services, careful attention to storage requirements matters as much to our crew as the menu itself.”
Cost on a Colmar flight swings with the galley and the menu. A small jet with one oven means finished dishes, not a hot service; a larger cabin allows a three-course plated meal. We quote the menu you choose, with local items such as munster priced as they are.
Winter on the Alsace plain means low cloud and delayed departures, summer means thunderstorms. We follow your slot as it moves and hand over at the FBO when the aircraft is ready. Orders placed late are handled, and simple menus are always easy.
Ordering the way back from here is common: guests leave with kougelhopf, cheese and wine, and the cabin crew meals for the return. Customs on arrival may require unopened packaging or restrict certain products. We note this on the order and pack to the destination.
Yes, crew and passengers can bring their own food, and some do for night departures. What we offer is a hot, packed meal at the FBO for an early or late slot, when nothing in the terminal is open. If you bring food, tell us so we do not duplicate it. Allergen cases should be discussed first.
A private jet charter contract covers the aircraft and crew, not the galley. Food ordered for Colmar is invoiced separately, like any order. We coordinate with your handling agent for airside access and hand over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
