Catering to your aircraft in Lannion.
Lannion is a small Brittany field where business jets keep to tight slots between weather holds. We pack private jet catering for LFRO built on local seafood, buckwheat and Roscoff onions, and cabin crew meals are added on request.
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.
From a Brittany kitchen to a business jet at LFRO: the private jet menu starts with seafood from the Côte de Granit Rose, then moves to savoury galettes and cider-braised pork. Local specialities, listed on the inflight menu with their service note, let the flight attendant plan the drawer before boarding. Private jet food stays regional because that is what Lannion passengers ask for.
Lannion's inflight menu reads like the coast it serves. Brittany private jet food means langoustines, buckwheat crêpes and Roscoff onion tart, with a Breton butter biscuit for the end. Each of these local specialities is chosen for how it reheats or holds cold in a small galley, and the private jet menu notes which is which.
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.
Brittany's Trégor coast is the reason most passengers land at LFRO, and it shapes what they eat on departure. Private jet catering at Lannion leans on seafood, Roscoff onions and salted butter, packed for the galley in front of you. We cover in-flight catering for the cabin and executive jet catering for owners, plus diplomatic flight catering when a protocol office is involved. Business aviation catering and aviation catering orders are placed by phone or email, 24/7, and cabin crew meals are added on request.
Owners and charter clients at Lannion tend to ask for local food, so business jet catering here is written around the coast. Corporate jet catering, VIP flight catering and charter flight catering all start with the cabin plan, then a private jet chef drafts a bespoke menu. Luxury inflight catering uses what the Côte de Granit Rose offers that week.
Government flight catering at Lannion is rare but handled through the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering are traced dish by dish, and state visit aircraft catering is packed by a named team with full discretion.
At Lannion, special meals are a procedure written around Breton cuisine, where butter, shellfish and buckwheat shape the allergen map. Kosher, halal, vegan, gluten free and allergen free meals are packed on a separate board and sealed, and kids meals follow the same route. Buckwheat galettes are naturally gluten free only when the batter and the pan are kept apart, so we cook those in their own batch.
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 LFRO the crew eats between legs, so crew meals travel in boxes marked CREW. Flight crew meals and pilot meals can be hot or cold, crew catering is added on request, and cockpit meals are packed for a jumpseat. Crew meal boxes are separate from guest trays, and different meals for pilots follow operator policy.
Lannion has a single small general aviation terminal, and that is where the order meets your crew. FBO catering for LFRO is passed to your handling agent, who walks it out to the aircraft once the slot is confirmed. Ground handling catering follows the apron rules of the day, so tell us the tail and where the aircraft will stand. Catering delivery to the FBO and handling agent catering are ordered and invoiced like the rest of the order.
Lannion handles light and midsize business jets, so the galley decides the packing more than the apron does. Galley catering is sized to the drawers and the one oven you actually have. Airside catering delivery goes through your handling agent, and aircraft provisioning for a larger type is agreed before the slot, with a high loader arranged if the door height requires it.
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.
Lannion Airport serves the Trégor and the pink granite coast of Brittany. Airport catering here works with a small general aviation apron, FBO services on request, and ground handling services arranged by your agent.
Business aviation hub is too grand a title for Lannion, but it takes private traffic in summer, when inflight catering and in-flight catering orders rise. Aviation catering, business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering goes through protocol, and cabin crew meals are on request.
France applies EU food rules, so catering inside the Schengen area is straightforward. Leaving with meat or dairy for a non-EU airport can require checks at arrival, which is why we pack sealed and labelled.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Lannion Airport, 10 passengers had chosen avocado toast components and breakfast fruit, and a revised passenger count needed to be reflected in the order. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Menu approval at LFRO covered mushroom risotto and a green salad for 9 guests, leaving us to organise the service around several individual meal preferences. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. When comparing private jet catering companies, I would look closely at meal organisation after this experience. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“My order at LAI covered a breakfast basket with individual preserves for 8 guests, with a practical service plan needed because of a small galley worktop. My search for "private jet catering near me" led to a practical conversation about final order confirmation. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
Weather windows at LFRO move departures, so the order is built around the menu rather than a tariff. A shellfish platter in July prices differently from a galette lunch in February. How much does private jet catering cost? It depends on that menu, which we quote before the slot.
A return leg from Lannion often leaves from another country, which changes customs and produce. Send the return airport with your order and we confirm the plan. Last-minute orders are accepted.
Early morning at Lannion is quiet, which helps the handover. Customs on dairy and meat leaving France depends on the arrival country, so tell us where you land.
Yes, you can bring food, though the agent may ask where it was prepared. Ours is cooked and packed for the galley, which keeps airside delivery straightforward.
A short repositioning flight into Lannion carries no guests, so no passenger menu is needed. Catering sits outside the charter price, and crew meals are added on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
