Catering to your aircraft in Figari.
From June to September the apron at LFKF is full of cabins that all want the same Corsican produce. We cook, pack and label for your galley, crew boxes included, and hand over where your handling agent says.
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.
Corsica's south is built for a private jet menu that tastes of the island: figatellu and coppa, lonzu sliced thin, brocciu fresh or in a tart, and clementines from the east coast when the season allows. A private jet menu for Figari starts from what travels well in a galley, so we separate what is served cold from what goes in the oven and what comes with its sauce apart.
An inflight menu at LFKF leans on private jet food that is local without being fragile: Corsican cheeses with chestnut flour crackers, wild-boar terrine, grilled sea bream from the southern coast, myrte-scented desserts. These local specialities are packed for the galley, labelled by seat, and re-plated by the flight attendant. Corsica is not Provence: the produce is smaller, the portions are tighter, and the season decides what is on the board.
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.
Figari sits at 85 ft in the far south of Corsica, a field that fills with business jets from June to September and goes quiet in winter. Private jet catering here follows that rhythm: Corsican charcuterie and brocciu in summer, simpler chilled plates when the island empties. For the cabin we cook and pack inflight catering for the galley you actually have; aviation catering, in-flight catering and business aviation catering all start from the type and the headcount. Executive jet catering for owners, diplomatic flight catering for official movements and cabin crew meals for the flight attendants are ordered the same way, and last-minute orders are handled.
Business jet catering at Figari is usually a lunch for a small group arriving from the mainland. Corporate jet catering and VIP flight catering follow the same brief: the tail, the slot, the seat plan and what the oven can do. For charter flight catering we add the guest list and any restrictions, and for luxury inflight catering a private jet chef builds a bespoke menu around Corsican produce.
When an official movement comes through LFKF, the order is agreed with the protocol office first. Government flight catering and head of state flight catering use one team, one traceable supply. VIP aviation catering and state visit aircraft catering stay quiet by design.
At Figari the diets are a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on a separate board, sealed, and numbered by seat. Island kitchens lean on cheese, nuts and charcuterie, so we state where allergens sit in each dish. Other special meals follow the same card, agreed before the slot.
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.
For the crew on a Corsican turnaround, crew meals are a separate order, on request and invoiced as such. Flight crew meals and pilot meals travel in crew meal boxes, labelled apart. Crew catering and cockpit meals are built to be eaten fast, and different meals for pilots are available when the policy requires.
FBO catering at Figari means we hand over at the FBO or the aircraft, depending on your slot. Catering delivery to the FBO is coordinated with the general aviation terminal and your handling agent. Ground handling catering and handling agent catering share the same access list, written before you land.
Galley catering at Figari depends on the aircraft: a light jet takes one drawer and a small oven, a large cabin type needs full containers and a high loader to the door. Tell us the type and the galley layout and we handle airside catering delivery and aircraft provisioning to match, from a single cool box to a full galley load. On a busy summer apron the high loader is agreed with your handling agent beforehand.
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.
Figari Sud-Corse is a small southern field, 85 ft above sea level, that works as a seasonal business aviation hub: busy with private traffic from June to September, close to dormant in winter. Airport catering here is reached through the general aviation terminal and the FBO, and the FBO services on the apron are what your handling agent uses to clear airside access. The same ground handling services decide where the handover happens, so we confirm the gate with them before we pack.
Figari's summer peak and winter lull change how inflight catering is built for a business aviation hub of this size: in-flight catering for an August departure is heavy on chilled Corsican plates, while a January one is simpler. Aviation catering and business aviation catering follow the type and the galley, executive jet catering suits owners, diplomatic flight catering suits official movements, and cabin crew meals and crew meals are packed in their own boxes, ordered and invoiced separately. FBO services and ground handling services on a quiet strip also mean fewer hands on the ramp, so the labelling is done before it reaches the aircraft.
France applies EU food import rules, so meat, dairy and fresh produce arriving from outside the Union can be refused on arrival at Figari. Locally prepared catering avoids the question: we label animal products and your handling agent sees what is on board before the door opens. For a business aviation hub with few staff in winter, ground handling services and FBO services are the people who confirm customs and access, so we tell them the contents ahead of the slot.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at FSC: we had 4 passengers expecting avocado toast components and breakfast fruit and were working around several individual meal preferences. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. For our team, the strongest part of their in-flight catering was how they handled portion planning.”
“The 10 passenger portions of prawn salad and small fruit plates were the easy part; managing a small galley worktop at Figari Sud-Corse Airport took more planning. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For our team, the strongest part of their vip inflight catering was how they handled storage requirements.”
“It was the packing plan I cared about at LFKF, with 6 servings of roasted chicken and seasonal vegetables and a small galley worktop to consider. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. This experience of private jet catering gave us a useful reference for managing galley preparation on another departure. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Galley size changes everything here. A light jet limited to cold plates costs less than a larger aircraft with oven service, and local products like clementines or brocciu carry their own seasonal price. We quote per menu once we know the type.
Lead time depends on what you order: a cold platter of local charcuterie is straightforward, a hot menu with fresh fish takes more coordination. When wind or weather moves your departure, we move the handover with it. Last-minute orders are handled.
A return leg ordered from here is packed to the galley of the same aircraft, with the same seat plan. On customs, France follows EU food import rules: your handling agent will tell you what is allowed to arrive, and our local-sourced boxes stay within them.
A late arrival or dawn departure at LFKF does not change the order: we meet your handling agent at the agreed gate and hand over at the aircraft. Colour-coded labels make the galley work easy in low light.
No, a charter into Corsica does not include the meals. You order catering on its own, we coordinate airside access with the handling agent, and the handover is made at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
