Catering to your aircraft in Fauville.
A quiet runway at 464 ft, cider orchards beyond the fence and a restricted ramp: LFOE is not a busy business hub, so each order is built for one aircraft. Phone or email us, day or night, and we pack for your galley.
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.
Normandy is dairy country, and a private jet menu built around Évreux-Fauville starts with what the region does best: Camembert de Normandie, Livarot, Pont-l'Évêque, salted butter, crème fraîche, apples and cider. The inflight menu has to respect the galley, so soft cheeses travel in their wooden boxes and are cut by the flight attendant, never before. Private jet food from Normandy leans on sole, scallops from the Channel coast, free-range chicken and duck from the Pays d'Auge, all described here as local specialities that survive a cabin reheat.
Private jet platters for a Normandy departure usually mean a cheese board, charcuterie and fruit, packed so the flight attendant only assembles. Gourmet inflight meals follow the season: scallops in winter, sole and mussels in spring, strawberries from the valley in early summer, apples from autumn. Private jet snacks are simple and regional: sablés, caramel, apple tart in individual portions. The private jet menu and inflight menu for Fauville draw on local specialities from across Normandy, each packed to its own service: oven, chilled, sauce apart.
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.
Évreux-Fauville sits on a Normandy plateau at 464 ft, an air base field where business aviation arrives through a restricted general aviation terminal, and private jet catering here has to be arranged before the aircraft reaches the gate. We cook, pack and label for the galley of your type, whether that is a drawer and a small oven or a full crew galley. Business aviation catering and executive jet catering for LFOE are written for the flight attendant who has to plate it. Inflight catering and in-flight catering orders are handed over at the FBO or to your handling agent. Diplomatic flight catering is cleared in advance, and cabin crew meals are on request.
Executives departing Fauville tend to want something regional and light: Norman dairy, shellfish, apples. Business jet catering, corporate jet catering and charter flight catering are handled by former VIP flight attendants. VIP flight catering and luxury inflight catering come with a private jet chef and a bespoke menu, agreed with the crew.
A military base is a natural place for official movements. Head of state flight catering, government flight catering and VIP aviation catering all pass through the protocol office here, and we keep the team small and the labels plain. State visit aircraft catering is prepared to the delegation's rules.
Special meals at Évreux-Fauville are handled as a procedure, because Norman cooking hides dairy, cream, butter and apple liqueurs in places a label would not suggest. Kosher and halal meals travel sealed, vegan and gluten free dishes are cooked on a separate board, and allergen free and kids meals are packed in marked boxes by seat number. Tell us what the cabin needs and we write the card around it.
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.
Crews landing at a base such as Fauville often wait with no canteen nearby, so crew meals matter. Flight crew meals, pilot meals and cockpit meals are packed separately from guest trays. Crew catering is on request and billed with the order; crew meal boxes are marked CREW. Different meals for pilots are prepared when your operator requires it, and cabin crew meals follow the same route.
FBO catering at Évreux-Fauville is handed over to your handling agent at the general aviation terminal, then taken to the aircraft. Catering delivery to the FBO follows the base's access rules, and ground handling catering is coordinated in advance. Handling agent catering is the simplest route on a military field.
Évreux-Fauville is a military air base with a long runway, so aircraft from light jets to larger types can arrive. For bigger cabins we provide galley catering with airside catering delivery by high loader when the door sill requires it, and the aircraft provisioning is coordinated with your handling agent and the access rules of the base.
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.
LFOE, also filed as EVX, is a military airfield on a Normandy plateau that opens to selected civil movements. Airport catering follows base rules, and the general aviation terminal is where an order changes hands. The field works as a small business aviation hub for official and charter traffic, and its FBO services and ground handling services are run through your handling agent, so general aviation crews start there.
Civil traffic at Fauville is occasional and has a reason: official movements, charter flights, private aircraft on a specific mission. Inflight catering, in-flight catering and aviation catering are agreed ahead, with business aviation catering and executive jet catering packed to your galley. Diplomatic flight catering is cleared through protocol first, and cabin crew meals and crew meals are ordered on request. Because the business aviation hub here is a base and not a terminal city, ground handling services and FBO services are limited, so the order is built around what your handling agent can bring through the gate.
French customs and base security both apply at LFOE, and FBO services and ground handling services cover the paperwork on the apron side. Food loaded here is local and traceable. Produce arriving from outside the EU can be restricted, so give us the route and the customs position and we pack to it, leaving a clean trail for the business aviation hub's handling agent.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Évreux-Fauville (BA 105) Air Base, with 10 servings of mushroom risotto and a green salad and a short ground stop to consider. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their aviation catering was how they handled storage requirements.”
“Nothing about the 10 guest order at LFOE called for excess complexity: just a charcuterie board and fresh bread and sensible planning for a short ground stop. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. I would discuss aviation catering services with them again, especially when cabin service sequence needs careful coordination.”
“Food presentation mattered to our 6 guests, but two separate meal services also had to be considered when organising a breakfast basket with individual preserves at EVX. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Two services mean two sets of plates and a second pass through the galley, and that is where cost builds. A Norman cheese course with apples and cream sits at the modest end; scallops and sole sit at the other. How much does private jet catering cost for your leg? Send the menu you have in mind and we price it line by line.
Cheese, cider and dairy are held in stock, so extra covers rarely shift anything. Lead time stretches only for live shellfish and special meals. If the cabin goes from four to seven the evening before, tell us and we say what can be added. Last-minute orders are handled.
Protocol clears the menu; customs decide what may stay aboard after landing. On a government flight catering order we pack so leftovers can be declared or removed cleanly, and we log each dish. Give us the route and the delegation's rules and we write the packing list around them.
Passengers may carry their own food, and French customs will not stop a sealed child's meal. For kosher, halal and other special meals, a sealed, labelled tray is easier for the crew to serve and trace. Can you bring food? Yes, but we cook on a separate board, mark by seat number and hand over at the aircraft.
Is catering part of a charter into Évreux-Fauville? No. The charter price covers the aircraft, and food is a separate order invoiced on its own. If duty time leaves the crew waiting on the ground, crew catering is on request, ordered by you and billed like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
