Catering to your aircraft in Laval.
LFOV is quiet most days, and a catering order here is usually one short brief: the tail, the slot, the seats. We prepare local Pays-de-la-Loire dishes and hand them to your handling agent at the aircraft.
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.
Laval sits in the Mayenne, the western edge of Pays-de-la-Loire, a region known more for dairy, orchards and river fish than for grand restaurants. A private jet menu for LFOV leans on that: farmhouse butter, soft and washed-rind cheeses, cider and apple juice from local orchards, rillettes and charcuterie, and the sweet side of the region in brioche and apple tarts. That is the private jet food we pack for guests who land here and want to taste where they are.
Every inflight menu we build for Laval-Entrammes starts from what the Mayenne produces well: cheese boards cut per passenger, chilled terrines, poultry from the surrounding farmland, and seasonal apples and pears. These local specialities travel well in a small galley, which suits the light jets and turboprops that use the field. For guests who want something familiar, the menu stays simple and the produce does the work, with private jet platters, gourmet inflight meals and private jet snacks all drawn from the same regional pantry across Pays-de-la-Loire.
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.
A 330 ft grass-and-hard-surface field in the Mayenne countryside, Laval-Entrammes sees light jets, turboprops and the odd charter on a business trip to western France, and private jet catering here is built around that size of aircraft: a few seats, a small galley, one service. Inflight catering, aviation catering and business aviation catering are ordered with the tail and the slot; executive jet catering for the cabin and diplomatic flight catering for official movements follow the same route, and cabin crew meals are added on request.
Most flights into LFOV are executives visiting factories and farms in the area, so business jet catering is built for a compact cabin. Corporate jet catering is a cheese board and a warm main; VIP flight catering is the same food, cut more carefully. Charter flight catering follows the tail and the slot, luxury inflight catering uses local cheese and cider, and a private jet chef shapes a bespoke menu to the number of seats.
When an official aircraft lands at LFOV, government flight catering follows its own procedure: protocol approves the menu, we cook, and the handling agent controls the handover. For head of state flight catering the team is small and named. VIP aviation catering stays discreet, and state visit aircraft catering is agreed in writing before the slot.
At Laval the kitchen's allergens hide in butter, cream and wheat-based pastry, so special meals are written around that: kosher, halal, vegan and gluten free dishes are cooked and boxed on their own board, allergen free trays are sealed apart, and kids meals follow the same labelling by seat number.
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.
LFOV is a quiet place for a crew, with little around the terminal, so crew meals matter more than they do at a big airport. Flight crew meals and pilot meals are ordered on request and invoiced like the rest, and crew catering follows the same route. Cockpit meals travel in sealed crew meal boxes labelled by seat, and we can pack different meals for pilots so the cabin and the cockpit are fed separately.
FBO catering at Laval-Entrammes means one hand-over at the general aviation terminal, at the apron, on your slot. Catering delivery to the FBO is arranged with your handling agent, who decides where the vehicle stops. Ground handling catering stays simple on a small field, and handling agent catering is just a conversation about the door and the gate.
Aircraft at Laval-Entrammes are small, so galley catering is loaded by hand through the cabin door, without a high loader. We confirm the airside catering delivery with your handling agent and prepare aircraft provisioning to fit the drawer and oven you actually have.
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.
Laval-Entrammes sits at 330 ft in the Mayenne, a general aviation field serving business travel to western France. It is a small business aviation hub for the region rather than a major one, and that shapes the work: light aircraft, short stays, local produce. FBO services and ground handling services run at a modest scale, so airport catering here is a quiet job done carefully.
The season at Laval-Entrammes follows trade visits and family events across Pays-de-la-Loire, and the field works as a business aviation hub for them on a small scale. Inflight catering and in-flight catering stay light for a short cabin; aviation catering and business aviation catering are written flight by flight. Executive jet catering favours local produce, diplomatic flight catering follows its own approvals, and crew meals and cabin crew meals are boxed apart. FBO services and ground handling services decide where each box changes hands.
Customs rules for food in France follow the EU, and products of animal origin from outside the union are restricted. For a flight into LFOV from abroad, onboard leftovers may have to leave the aircraft, and we replace them with French produce, ordered as a separate line. Your FBO services and ground handling services contacts at this business aviation hub can confirm what the customs officer will expect on the day.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at LFOV, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 3 passengers. Our brief for business jet catering was met with a sensible plan for storage requirements. I asked The Galley Girls for the side dishes in compact food boxes, with garnishes supplied separately for plating on board. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
“Keeping the galley organised at LVA meant planning grilled salmon with a lemon dressing for 5 guests with a changing departure schedule in mind. Our brief for business aviation catering was met with a sensible plan for galley preparation. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Having 4 guests request a charcuterie board and fresh bread at Laval-Entrammes Airport meant planning the portions carefully while accounting for a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into clearly marked packs that were easy to handle. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation. Our brief for jet catering was met with a sensible plan for cabin service sequence.”
Menus are priced one by one. For a night departure at Laval-Entrammes, a chilled cheese board and fruit cost less than a cooked main with sauce apart. The cost of private jet catering moves with the dishes you pick, the number of seats, and whether crew meals are added on request.
We treat the handling agent as part of the order at LFOV: they confirm access, we confirm the menu. Lead time is then a matter of how special the request is, not of paperwork, and a late change is something we take on.
A short repositioning with an empty cabin means nothing to declare, which is why customs rarely complicates things at Laval-Entrammes. The care comes afterwards: onboard leftovers from a non-EU trip may have to leave the aircraft, and we replace them with fresh French produce.
Yes, bring what you like. On a two-service leg from LFOV we suggest letting us do the second one, because a dish prepared for the oven and boxed apart beats anything that has been sitting in a cabin bag.
Not part of the charter: catering is its own order. If one more guest joins the flight to LFOV, add them to the list and we will cut an extra portion, labelled by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
