Catering to your aircraft in Le Castellet.
A plateau at 1,391 ft, Provençal produce and a calendar set by the circuit: that is the rhythm at LFMQ. We write the order around your aircraft and your seat plan, and it reaches the FBO for the crew to re-plate.
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.
Provence-Alpes-Côte-d'Azur is the table behind every private jet menu we write for Le Castellet. An inflight menu here leans on what the Var does well: tapenade, anchoïade, pissaladière, daube provençale, tians of summer vegetables, figs and lavender honey. These local specialities travel well when they are packed for the galley: the cold plates stay chilled, the hot dishes finish in the oven, and every sauce rides in its own pot.
For a short Le Castellet stop we build private jet platters of charcuterie from the Var hills, goat cheeses and crudités with aïoli, and gourmet inflight meals such as daube or grilled sea bream with ratatouille. Private jet snacks follow the same logic: calissons, olives, almonds, nougat. Private jet food from Provence reads as simple on the plate, which is exactly why it suits a cabin where the crew has little room to work.
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.
Le Castellet airport, LFMQ, sits at 1,391 ft on a plateau above the Var, and its busiest weeks follow the motor-racing calendar at the neighbouring circuit. Private jet catering here is built around that rhythm: a light jet for four on a Friday, a larger cabin on race Sunday, plus the inflight catering and in-flight catering that match each galley. Aviation catering for business aviation catering crews is handed over at the FBO, with executive jet catering, diplomatic flight catering and cabin crew meals on request.
Business jet catering at Le Castellet usually means a light or midsize cabin for four to eight guests on a race or golf weekend. Corporate jet catering here is a simple plate of Var charcuterie and cheeses outbound, and VIP flight catering for the return with a hot dish. Charter flight catering and luxury inflight catering are written by our private jet chef, with a bespoke menu for each leg.
When a delegation lands at CTT, the menu has already been cleared. Government flight catering, head of state flight catering and VIP aviation catering go through a named team and a controlled handover at the FBO. State visit aircraft catering is packed for the galley of the aircraft in use.
Special meals at Le Castellet start with the Provençal kitchen itself: anchovies in the pissaladière and tapenade, nuts in the nougat, cheese in half the sauces. Kosher, halal, vegan and gluten free orders are cooked and packed separately, and allergen free requests are walked through ingredient by ingredient before anything is plated. Kids meals follow the same board, kept away from the adult trays.
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 waiting on the ground at LFMQ, crew catering is ordered like the rest of the flight and billed the same way. Crew meals, flight crew meals and pilot meals travel in crew meal boxes, with different meals for pilots if needed. Cockpit meals and cabin crew meals are packed so that they can be eaten at the jumpseat or in the FBO lounge.
At LFMQ the FBO is the usual meeting point. Catering delivery to the FBO is arranged for your slot, the general aviation terminal is where the crew collects the order, and ground handling catering is organised with your handling agent. FBO catering and handling agent catering are the same service, written for the aircraft on the ramp.
Le Castellet receives light and midsize business jets far more often than large cabins, so most galley catering here is loaded through the aircraft door by hand. For the larger aircraft that arrive for race weekends, airside catering delivery is arranged with your handling agent beforehand, and aircraft provisioning for a bigger galley is planned around its door height and cart access.
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.
LFMQ is a quiet general aviation field in the hills of Provence-Alpes-Côte-d'Azur, and its traffic follows the circuit and the weather. Airport catering is arranged for each movement, with FBO services and ground handling services coordinating the handover. As a business aviation hub it works best when the order is planned around the slot.
Inflight catering and in-flight catering at Le Castellet are driven by the racing calendar and the summer residents of the Var. Aviation catering for business aviation catering crews and executive jet catering for owners are the core of the traffic, with diplomatic flight catering occasionally for official visits. Cabin crew meals complete the orders for longer duty days.
Customs at LFMQ follows French and EU rules: products of animal origin from outside the EU are restricted, and leftover catering from a non-EU departure is usually disposed of. For the order, that means loading fresh at Le Castellet rather than relying on what is already on board.
Average rating from the cabin crew and pilots we cater for.
“The 8 passenger portions of yoghurt pots and fresh berries were the easy part; managing limited fridge space at CTT took more planning. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. Our brief for aviation catering services was met with a sensible plan for crew briefing. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
“Passenger preferences led us to a charcuterie board and fresh bread at Le Castellet Airport; 4 portions were needed, with limited fridge space factored into preparation. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point. The sandwiches came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“Between cabin checks at LFMQ, I coordinated a selection of petits fours and sandwiches for 10 guests and explained our concerns about a family lunch request. When comparing aviation catering companies, I would look closely at catering handover after this experience. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Ask us about the legs first. A long flight with two services costs more than a short hop with one, because you are buying two cooked menus and their packing. At Le Castellet the Provençal produce is the variable: summer vegetables are cheap, truffle and lamb are not. Private jet catering is quoted per order.
When the headcount moves late, the order moves with it. At LFMQ we adjust covers, keep the special meals in their own bag and re-label by seat. Lead time shortens what is possible only for complex dishes; everything else is handled the same day.
Delegation flights are handled with their own paperwork. Food bought locally in Provence-Alpes-Côte-d'Azur and loaded at Le Castellet is usually simplest, because there is no import question; the customs question arises with what is already on board when the aircraft lands.
Bringing food is legal inside the EU, with the usual customs limits on animal products from outside. For a special meal it is better to let us prepare it: an allergen free tray at Le Castellet is made on a separate board and sealed.
Not by default. Catering sits apart from the charter: it is requested for the flight and invoiced separately. If the crew is on duty time and stuck at Le Castellet, a hot meal for them is simply another order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
