Catering to your aircraft in Dole.
Dole Tavaux runs on a calm rhythm: light jets in, light jets out, and a handling agent who knows every tail. We cook for that rhythm and hand the galley what it needs.
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.
Bourgogne-Franche-Comté eats from the Jura and the Doubs plain, and Dole itself is a Pasteur-born town of canals and tanneries. A private jet menu for Dole Tavaux leans on that larder. Comté is the first thing we reach for: aged slices on a board travel well, keep their flavour cold and need no cooking, so they anchor our private jet platters. Morbier and Mont d'Or (seasonal, autumn to winter, always sealed in its spruce box) are the cheese-course alternatives. Cured Morteau sausage and jambon de Luxeuil go on charcuterie boards, while Bresse poultry, with its cream sauce kept apart, makes a hot main that finishes in the galley oven.
The inflight menu follows what the region does best. Gourmet inflight meals can open with a terrine or smoked trout from the Jura streams, move to Bresse chicken with vin jaune and morel sauce poured at the last moment, and close on a fruit tart with Jura cherries or a Besançon-style pastry. Private jet snacks are simple: comté cubes, walnuts, small rye crackers. Private jet food from this region is rich, so we balance every hot plate with a cold, fresh plate. Local specialities from Dole and Bourgogne-Franche-Comté are labelled so cabin crew know which items can be re-plated cold and which go in the oven.
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.
Dole Tavaux (LFGJ) is a quiet Burgundy-Franche-Comté field with a long runway and little traffic, and that suits a galley: private jet catering here is cooked, packed and labelled for the aircraft you actually fly, then handed over at the FBO or by your handling agent. Inflight catering for a morning departure from DLE, in-flight catering for a return leg, aviation catering and business aviation catering for corporate and executive jet catering crews alike. For official movements we also run diplomatic flight catering, and the cabin crew meals are boxed separately from the guest trays.
A typical business jet catering brief at Dole Tavaux is a short corporate hop or a charter flight catering request for four to eight passengers. Corporate jet catering here follows the galley: one oven, a drawer, a small chiller. Our private jet chef writes a bespoke menu around it, with VIP flight catering standards and luxury inflight catering touches such as a comté course and sauce apart.
For state visit aircraft catering at LFGJ, the protocol office sets the rules and we follow them. Government flight catering and head of state flight catering are traced, sealed and handed to the aircraft with no names exposed. VIP aviation catering means quiet, accurate service.
Special meals for a Dole departure follow the cuisine, and that is where allergens hide: butter and cream in nearly every regional sauce, nuts in the walnut breads and tarts, shellfish rare but fish stock common. Kosher, halal, vegan, gluten free and allergen free plates, plus kids meals, are cooked on separate boards, sealed, and labelled by seat number only. Comté and morel dishes are never swapped for a lookalike; we rewrite the plate instead.
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 a crew lands at LFGJ for a turn, crew meals matter. Flight crew meals are on request, invoiced as an order, and packed in crew meal boxes that keep pilot meals separate from cabin ones. Crew catering for cockpit meals avoids messy sauces, and different meals for pilots are prepared on instruction.
At LFGJ, your handling agent controls the ramp. FBO catering is delivered airside through the general aviation terminal, with catering delivery to the FBO planned for your slot. Ground handling catering and handling agent catering need the tail and the stand.
The aircraft type decides how a galley is loaded at LFGJ: a light jet with a narrow door takes trolleys and boxes by hand, while a larger cabin may need a high loader from the handling agent. Galley catering is packed to the oven, drawer and chiller space you have. Airside catering delivery runs through your handling agent and the FBO, and aircraft provisioning at Dole is written around the tail, not the menu.
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.
Dole Tavaux is a regional airport at 645 ft in Bourgogne-Franche-Comté, used by general aviation, business flights and occasional charters. Airport catering here stays simple: an FBO, a handling agent, a quiet apron.
For business aviation hub traffic at Dole Tavaux, inflight catering and in-flight catering follow the schedule of general aviation. Aviation catering and business aviation catering suit executive jet catering for corporate crews; diplomatic flight catering is available for official movements, and cabin crew meals are boxed separately. FBO services and ground handling services are provided on request.
France applies EU rules to food moving within the Union; for flights leaving the EU, dairy and meat are checked. Customs at Dole is handled through your handling agent, and we adapt the menu to your destination.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LFGJ, our 9 guests wanted avocado toast components and breakfast fruit, organised sensibly around a family lunch request. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in individual containers. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
“Getting avocado toast components and breakfast fruit ready for 2 guests at DLE required an order that accounted for limited fridge space. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
“Working around a tight boarding window at Dole Tavaux Airport, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 4 passengers. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation. My search for "private jet catering near me" led to a practical conversation about final order confirmation.”
Private jet catering cost for Dole: think in menus. A morning departure in autumn might be a comté board and a trout terrine, a snow-risk week in January might call for hot Morteau and soup. Each has its own price on the quote.
Returning to Dole or leaving it the same week? The lead time on a return leg depends on the dish, not the field. Local cheeses are reliable, seasonal ones are checked, and last-minute orders are handled.
Night or dawn at Dole Tavaux, customs is a menu question. EU destination: comté, Morteau and Bresse go as written. Non-EU: we adjust the cheese and charcuterie, keep the quality.
Outside food at DLE depends on the handling agent. Airside access is tight, and unlabelled boxes slow the loading. Our meals arrive marked by seat and diet.
Charter pricing covers the aircraft and crew, not food. For an empty-cabin positioning to Dole, we can supply a simple crew box if you ask.
Tail, pax and diets — a flight attendant takes it from there, day or night.
