Catering to your aircraft in Creil.
Creil Air Base keeps a slow, military rhythm with business jets slotting between base operations, so your catering has to arrive clean and labelled. We cook and pack for crews flying through LFPC, from light jets to midsize cabins.
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.
Hauts-de-France is a region of cold-weather cooking, and that suits a private jet menu: dishes that hold their heat and reheat cleanly in a galley oven. Our inflight menu for Creil leans on local specialities: flamiche aux poireaux, a leek tart that travels well; potjevleesch, the cold jellied four-meat terrine from Flanders, served chilled with bread; and Maroilles, the pungent washed-rind cheese, packed sealed so the cabin stays clean. Waffles from Lille and speculoos-style biscuits make good private jet snacks. For private jet food, we plate with the local specialities in mind: private jet platters of charcuterie and northern cheeses, and gourmet inflight meals such as carbonade flamande, slow-braised beef in beer sauce, packed with sauce apart. Each item is chosen for how it behaves between the kitchen and your galley.
A private jet menu for Creil starts from Hauts-de-France produce. Picardy gives us endives, leeks and potatoes; the coast gives mussels and herring; the dairies give Maroilles and Mimolette. As private jet food, that becomes an inflight menu of carbonade flamande with sauce apart, endive and ham gratin for the oven, and a chilled potjevleesch with pickles. Local specialities travel best when each component is separated and labelled, so the flight attendant re-plates in seconds. Gourmet inflight meals, private jet platters and private jet snacks such as gaufres and speculoos fill the rest of the table.
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.
Creil Air Base sits at 291 ft on the Oise plateau, a military field that also takes civil business aviation, and its apron rules shape every order we pack. Private jet catering here means a handover cleared with your handling agent, trays sized for light and midsize galleys, and a menu built around what your crew can finish with one oven. For inflight catering, in-flight catering and wider aviation catering, we work from your tail and seat plan, from business aviation catering on a corporate shuttle to executive jet catering for a quiet family trip. Diplomatic flight catering and cabin crew meals follow the same routine, ordered by phone or email, day or night.
A typical Creil brief is a business jet catering order for four to eight guests: corporate jet catering for a morning shuttle, VIP flight catering for a family, charter flight catering for an operator repositioning from the Paris area. Luxury inflight catering here means a private jet chef who adapts to your galley, with a bespoke menu written around the oven and drawer you have.
A base like Creil sees state visit aircraft catering for delegations using a secure field. Government flight catering and head of state flight catering are cleared by the protocol office, not the kitchen. VIP aviation catering is sealed, labelled and handed over under the supervision of your handling agent.
Special meals at Creil run as a procedure, not a label. Northern French cooking hides allergens in butter, cream, beer and wheat roux, so kosher, halal, vegan, gluten free and allergen free orders are cooked on a separate board and packed in their own box, marked by seat number. Kids meals follow the same route. Tell us the restriction with the order and we adapt the local dish, for example a carbonade without beer or a flamiche on a gluten free base.
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 flight crew arrives at LFPC, crew meals are one more line of the order, requested and billed like any other. Flight crew meals and pilot meals are boxed apart from guest trays. Crew catering fits the turnaround, cockpit meals stay easy to eat in a seat, crew meal boxes are marked by role and different meals for pilots avoid the captain and first officer sharing a dish.
On a military-civil field, the handling agent decides how food reaches the aircraft. FBO catering means a labelled delivery at the general aviation terminal or at the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering all follow that single route.
On the Creil apron, the type on the ramp sets how the food goes aboard. A light jet takes trays carried up the stairs, while a larger cabin may need a high loader at the door, arranged with your handling agent. Galley catering is packed to the galley you actually have: one oven, a drawer, limited chiller space. Airside catering delivery is cleared on a military-civil apron, so aircraft provisioning runs through the base's access procedure, agreed with the handling agent before the slot.
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.
Creil Air Base is a French air force field in Oise that also accepts civil business aviation. It sits at 291 ft and has a small general aviation presence. Airport catering here is quiet and low-volume, shaped by base procedures, and FBO services and ground handling services are arranged through the handling agent on the base.
Creil is a modest business aviation hub in the Paris basin, used by operators wanting a field away from the main airports. Inflight catering and in-flight catering here are sized for light jets; aviation catering and business aviation catering follow the base's access routine, with ground handling services booked alongside the order. Executive jet catering suits owner-flown trips, diplomatic flight catering suits delegations, and cabin crew meals and crew meals are ordered with the flight.
Food imported to France from outside the EU is restricted, particularly animal products. For flights leaving LFPC to non-EU destinations, arrival customs decide what can remain. We pack in sealed, labelled units to ease any inspection, and we pass the declaration details to the FBO services desk and your ground handling services contact so nothing is held at the gate.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Creil Air Base, with roasted vegetable bowls with separate dressings requested for 2 guests and a revised passenger count to accommodate. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. Our brief for charter flight catering was met with a sensible plan for storage requirements.”
“It was the packing plan I cared about at LFPC, with 8 servings of a light pasta dish with grilled vegetables and a tight boarding window to consider. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. I appreciated the emphasis on portion planning throughout the private jet food arrangements. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“One detail shaped our order at CSF: a small galley worktop, alongside a request for smoked salmon bagels and sliced fruit for 4 passengers. This experience of private jet meals gave us a useful reference for managing meal organisation on another departure. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
Think of the quote as three lines: food, packaging, and the handover through your handling agent at LFPC. Hauts-de-France produce such as leeks, endives and Maroilles keeps the food line modest, while an access request adds its own line.
If the aircraft arrives empty and leaves with guests, order the guest menu alongside the crew trays so both land together. Creil's apron routine and seasonal produce set the pace, not a fixed clock. We take last-minute requests, day or night.
Long legs from Creil often cross a border that restricts animal products. Declare what is on board, keep waste sealed, and plan the second service so little is left over. We build the menu around that.
Yes for personal food, with the usual customs caveats. For a group, last-minute changes are handled: we always pack a small margin, and unused portions stay sealed and are not served twice.
No. Catering is not part of a charter: the contract covers the aircraft, so meals are ordered separately and invoiced on their own. A delegation or government flight adds protocol on top: a named contact, traceable ingredients and a discreet handover at the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
