Catering to your aircraft in Dijon.
Dijon Longvic is a quiet Burgundy terrain where business jets come for wine trade, rail-linked meetings and delegations. We cook and pack for your galley, and hand the order over 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.
Burgundy is where the private jet menu starts to write itself. For Dijon Longvic we build the inflight menu around local specialities that survive a galley: gougères and jambon persillé served chilled, œufs en meurette and bœuf bourguignon finished in the oven, Époisses sealed in its own box, and gingerbread from Dijon with a pot of mustard on the side. Private jet food from Bourgogne-Franche-Comté travels well because most of it is braised, cured or aged.
The private jet platters we pack for Dijon are cold boards of cured ham, aged Comté, Époisses and Mont d'Or in season, with gourmet inflight meals such as coq au vin or boeuf bourguignon finished at altitude. Private jet snacks lean on gougères, pain d'épices and blackcurrant from Burgundy. Every local speciality is boxed, labelled by seat and packed for the Bourgogne-Franche-Comté galley you fly with.
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.
Dijon Longvic sits at 726 ft in the middle of Burgundy, and a stop here usually means wine country, a trade fair or a delegation heading for the Côte d'Or. Private jet catering at LFSD is built around that: a Burgundy menu packed for the galley you actually have, delivered to the FBO. Inflight catering, in-flight catering and aviation catering follow the same line here, with business aviation catering and executive jet catering briefed per tail, diplomatic flight catering handled through protocol, and cabin crew meals ordered with the trip.
Business jet catering at Dijon is usually a small, precise brief: four to eight seats, a Burgundy lunch, a bottle chosen by the passenger. For corporate jet catering and charter flight catering we pack VIP flight catering for the galley, sauces in their own pots, a private jet chef on the pass, and a bespoke menu written around the season. Luxury inflight catering here means a local cheese, a clean plate and no fuss.
Government flight catering at Dijon is rare but handled with care: the menu is cleared through protocol before anything is cooked. For head of state flight catering, VIP aviation catering and state visit aircraft catering, we work with a named team, keep every tray traceable by seat number and keep all contact discreet.
Burgundy cooking leans on butter, cream, wine and mustard, so allergens hide in sauces, stocks and pastry more than in the protein. For kosher, halal, vegan, gluten free and special meals at Dijon, we work from the ingredient list, not the dish name, and keep allergen free preparation on a separate board and in a separate box. Kids meals are packed with the seat number, never a name.
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 Dijon, crew meals are a separate line you ask for with the trip, and they appear on the invoice like every other dish. Flight crew meals and pilot meals are packed in a separate box, marked CREW, so cockpit meals never mix with passenger trays. Crew catering covers a long wait on the ground, crew meal boxes carry hot or cold dishes, and different meals for pilots are a standard request. Cabin crew meals can ride in that same marked box when the operator wants one handover.
FBO catering at Dijon is handed over at the general aviation terminal or at the aircraft, depending on your handling agent. Catering delivery to the FBO is coordinated for ground handling catering, with handling agent catering planned around your slot. Tell us the tail and the door, and we pack to that.
A galley at Dijon Longvic is sized by the aircraft, not by the menu. Light and midsize jets take galley catering carried up the stairs; larger types may need a high loader for airside catering delivery, which we plan with your handling agent as part of aircraft provisioning. Give us the aircraft type and what its galley holds, and the order is packed to fit.
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.
LFSD is Dijon's airport, set in the middle of a region known for wine, cheese and mustard. Airport catering here follows the rhythm of trade fairs, harvest weekends and winter transfers to the Jura, on a general aviation apron that suits light jets. FBO services and ground handling services are compact on this field, so the order is handed over in a single, uncomplicated step.
Dijon is a small business aviation hub, but one with an identity. Inflight catering for a harvest weekend looks nothing like in-flight catering for a winter ski group, and aviation catering follows the season. Business aviation catering and executive jet catering are briefed by type; diplomatic flight catering is cleared through protocol, and cabin crew meals go in with the same order. FBO services and ground handling services stay light here, which is why crew meals are agreed with your handling agent before the slot.
France applies EU rules on animal products, fresh produce and alcohol, and customs at Dijon follow them. If you plan to bring food or drink onto the aircraft, check what is allowed before departure; for catering we cook locally and pack in sealed containers. Your handling agent and the FBO services desk can confirm what the ground handling services will accept at the aircraft door.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LFSD included 9 passenger meals, a request for poached fish with steamed rice, and instructions addressing a revised passenger count. When comparing private jet catering companies, I would look closely at meal organisation after this experience. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“Food presentation mattered to our 5 guests, but a small galley worktop also had to be considered when organising beef fillet with roasted potatoes at DIJ. My search for "private jet catering near me" led to a practical conversation about galley preparation. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
“Choosing a cold lunch with cheese and fruit for 3 people at Dijon Longvic airport was straightforward; the challenge was making it work with a changing departure schedule. I asked The Galley Girls for the canapés in separate meal boxes, with garnishes supplied separately for plating on board. We could finish the desserts as each guest was ready, rather than laying everything out at once. The cabin service sequence stood out more than any sales pitch about private jet catering menu.”
A state or government flight into Dijon needs a menu cleared before anything is cooked. That clearance, plus portions and special tracks, sets the figure. How much does private jet catering cost for such a flight? We quote after we know the seats, the protocol and the galley.
For a kosher, halal or allergen free meal at Longvic, tell us at booking so the kitchen can plan sealed trays and separate boards. The lead time depends on certification and ingredients, and last-minute orders are handled with whatever is sealed and ready.
Yes, a little. Food that leaves the EU or arrives from outside it has to follow French rules on animal products, so a long wait for duty time does not change what we can load. We pack with those rules in mind, and your customs checks run as normal at Dijon.
Passengers sometimes bring a bottle or a box from a Burgundy producer, and that is fine. Can you bring food to Dijon for the flight? Yes, as long as customs and the operator allow it. We plan the rest around what you carry, so nothing is duplicated.
When someone asks if catering is part of a charter, the honest answer is no. At Dijon, a local cheese board or a gingerbread box is a distinct order with its own invoice. Ask us for the menu and we confirm what leaves the kitchen.
Tail, pax and diets — a flight attendant takes it from there, day or night.
